Karya
Judul/Title Olive (Olea europea) oil: physico-chemical characterization and antioxidant activities in vitro and in vivo
Penulis/Author Prof. Dr. Abdul Rohman, S.F., M.Si., Apt. (1) ; ALDI BUDI RIYANTA (2); Prof. Dr.rer.nat. apt. Raden Rara Endang Lukitaningsih, S.Si., M.Si. (3); Prof. Dr. apt. Sugeng Riyanto, MS. (4)
Tanggal/Date 2020
Kata Kunci/Keyword
Abstrak/Abstract Olive oil, especially extra virgin olive oil, gained popularity recently due to its beneficial effects toward human health. Olive oil contained high amounts of monounsaturated fatty acids, especially oleic acid (C18:1) and some minor components such as tyrosol and hydroxytyrosol which are important to human health. Olive oils have been reported to have antioxidant in vitro and in vivo. This article reviewed some physico-chemical properties and antioxidant activities of olive oil either in vitro or in vivo. Olive oil was evaluated in vitro using radical scavenging activities, ferric reducing antioxidant power (FRAP), metal chelating power, beta-carotene bleaching, linoleic acid-ferric thiocyanate method. In vivo, the antioxidant activities of olive oil were evaluated using glutathione S-transferase, catalase, and superoxide dismutase. Phenolics compounds present in olive oil contribute to antioxidant activities, therefore, olive oil is potential to be used as a food supplement.
Rumpun Ilmu Analisis Farmasi dan Kimia Medisinal
Bahasa Asli/Original Language English
Level Internasional
Status
Dokumen Karya
No Judul Tipe Dokumen Aksi
144_ Naskah_fr-Vol 4-3-p 563-570_June 2020.pdf[PAK] Full Dokumen
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