Potential of Medan Barangan Banana (Musa acuminate L .) Extract as Antiphotooxidative in Linoleic Acid Systems

The fat oxidation is a major cause of quality degradation in various processed food products. Oxidation can occur through reactions with diradical triplet oxygen or nonradical singlet oxygen, which may be formed from triplet oxygen in the presence of sensitizers and light. Erythrosine, a common food...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2024-11, Vol.1413 (1), p.012072
Hauptverfasser:	Sibuea, P, Nauli, A P, Siahaan, R Y, Pandiangan, M, Sihombing, D R
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetone Agricultural commodities Agricultural practices Ethanol Food Food dyes Food preservation Food processing Food products Food quality Fruits Hexanes Linoleic acid Oxidation Oxygen Photodegradation Processed foods Scavenging Singlet oxygen Sustainable agriculture Sustainable practices
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