Optimization of extraction conditions of antioxidant activity from Zingiber zerumbet oleoresin

Journal of Applied Sciences

Volumn 11, Issue 13, 2011, Pages 2394-2399

  Hasham Hisam, Rosnani ^a   Noor, Norhayati Mohamed ^a   Roslan, Mohd Najib ^a   Sarmidi, Mohamad Roji ^a   Aziz, Ramlan Abdul ^a  

^a UNIVERSITI TEKNOLOGI MALAYSIA   (Malaysia)

Author keywords

Antioxidant activity; Experimental design; Oleoresin; Zingiber zerumbet

Indexed keywords

EID: 79957489029     PISSN: 18125654     EISSN: 18125662     Source Type: Journal    
DOI: 10.3923/jas.2011.2394.2399     Document Type: Article

References (14)

1. Dapkevicius, A., R. Venskutonis, T.A. van Beek and J.P.H. Linssen, 1998. Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. J. Sci. Food Agnc.,77: 140-146.
2. Gaikar, V.G. and D.V. Dandekar, 2001. Process for extraction of curcuminoids from curcuma species. US Patent and Trademark Office, US Patent No. 6,224,877. Washington DC, USA.
3. Gordon, M.H., 1990. The Mechanism of Antioxidant Action in vitro. In: Food Antioxidants. Hudson, B.J.F. (Ed.). Elsevier Applied Science, London, UK., ISBN: 1851664408, pp: 1-18.
4. Hashim, Y.Z.H., M.R. Sarmidi and Z.M. Taher, 2002. Extraction of turmeric rhizome: Comparative study on yield, curcumin content and antioxidant activity. Proceedings of 16th RSCE and SOMChE, Oct. 28-30, Malaysia, pp: 1199-1206.
5. Lindley, M.G., 1998. The impact of food processing on antioxidants in vegetable oils, fruits and vegetables. Trends Food Sci. Technol, 10: 94-100.
6. Miller, B., 1995. Antioxidants Made Simple. Bruce Miller Ent. Inc., Petaling Jaya, Malaysia.
7. Nicoli, M.C., M. Anese and M. Parpinel, 1999. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci. Technol., 10: 94-100.
8. Pericin, D., L.J. Radulovic-Popovic, Z. Vastag, S. Madarev-Popovic and S. Trivic, 2009. Enzymatic hydrolysis of protein from hull-less pumpkin oil cake: Application of response surface methodology. J. FoodChem., 115: 753-757.
9. Ruslay, S., F. Abas, K. Shaari, Z. Zainal and Maulidianiet al., 2007. Characterization of the componenrs present in the active fractions of health gingers (Curcuma xanthorrhiza and Zingiber zerumbei) by HPLC-DAD-ESIMS. J. Food Chem., 104: 1183-1191.
10. Shao, P., P. Sun and Y. Ying, 2008. Response surface optimization of wheat germ oil yield by supercritical carbon dioxide extraction. J. FoodBioprod. Process., 86: 227-231.
11. Sharma, S.K., S.J. Mulvaney and S.S.H. Rizvi, 2000. Introducing Natural Antioxidants. In: Antioxidant in Food: Practical Application, Pokorny, J., N. Yanishlieva and M. Gordon (Eds.). Woodhead Publishing Limited, Cambridge, UK., pp: 147-158.
12. Stowe, R.A. and R.P. Mayer, 1966. Efficient screening of process variables. Ind. Eng. Chem., 58: 36-40.
13. Yanishlieva-Maslarova, 2001. Sources of Natural Antioxidants: Vegetables, Fruits, Herbs, Spices and Teas. In: Antioxidants in Food, Practical Application, Pokomy, J., N. Yanishlieva and M. Gordon (Eds.). Woodhead Publishing Ltd., Cambridge, pp: 210-263.
14. Zakaria, Z.Y. and N.A.S. Amin, 2002. Optimization of oxidative coupling of methane using design of experiment. Proceedings of the 16th of RSCE and SOMChE, Oct. 28-30, Malaysia, pp: 567-574.