Pre-Evaluation Of Turmeric's (Curcuma Longa) Antioxidant Activity As A Degradation Inhibitor Of Fish Product In A Model System I

Abstract

So far, ground turmeric is produced by boiling the turmeric rhyzome to destroy the enzyme activities. Turmeric was proved to have an anti-osidant activity hich destroyed by heating. Thus, for anti-oxidant purposes, the ground turmeric is less effective than the fresh one. If the anti-oxidant achity of fresh turmeric is found, the right doses in applying turmeric can be determined.