Efektivitas antioksidan dalam sistem emulsi oil in water (O/W)

Abstract

Reaksi oksidasi lipid dalam sistem ernulsi lebih kompleks dari pada minyak utuh. Dalam sistem emulsi, lebjh banyak variabel yang mempengaruhi te jadinya oksidasi, " yakni meliputi kadar minyak, konsentrasi pengemulsi serta pH larutan. Penelitian ini bertujuan untuk mempelajari pengaruh kadar minyak, konsentmsi pengemulsi serta pH larutan terhadap stabilitas oksidatif sistem emulsi serta mempelajari pengaruh polaritas terhadap efektivitas antioksidan.

The oxidation of lipids in emulsified form is more complex than that in bulk lipids. In emulsified from, there are more variables influencing lipid oxidation, including oil proportion, type and concentration of emulsifier, pH and buffer system. The aims of this research were (1) to study the effect of corn oil proportion, emulsifier concentration and pH on oxidative stability of emulsion system, and (2) to study the influence of antioxidant polarity on effectiveness.