Study of characteristics and antioxidant activity of modified curcumin and its utilization in edible film

Kristanto, Winnie Dorothy (2017) Study of characteristics and antioxidant activity of modified curcumin and its utilization in edible film. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (375kB)
[img] Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (434kB)
[img] Text (Chapter1)
Chapter 1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (429kB)
[img] Text (Chapter2)
Chapter 2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)
[img] Text (Chapter3)
Chapter 3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (956kB)
[img] Text (Chapter4)
Chapter 4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)
[img] Text (Chapter5)
Chapter 5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (360kB)
[img] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (413kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)
[img] Text (Publication Agreement)
Publication Agreement.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)

Abstract

Curcumin (diferuloyl methane or 1,7-bis(4-hydroxy-3-methoxy-phenyl)-hepta-1,6- diene-3,5-dione) has been reported as a bioactive compound that exhibits antioxidant activity. The aim of this research was to investigate the modified structure of curcumin with cinnamaldehyde and malononitrile in the presence of guanidine as catalyst under Knoevenagel reaction with different pH and catalyst concentration and its application in edible film. The reaction took place under different pH of 5, 8, and 10. This study showed pH 8 was preferable for curcumin modification which resulted in the highest antioxidant activity of IC50 30.1999±0.6244 mg/L. The chosen modified curcumin was compared to commercial curcumin and showed higher antioxidant activity and shifting to longer wavelength in UV-Vis spectrum. Guanidine as catalyst at concentration 10, 20, and 30% showed no different effect on yield, antioxidant activity, and UVVis characteristics of modified curcumin. The chosen modified curcumin was characterized for the chemical structure and mass spectrum by using FTIR, GC-MS, and LC-MS. The results showed there were changes in the chemical structure and mass of modified curcumin. The modified curcumin was applied to edible film at different concentration of 0, 0.1, 0.2, and 0.3%. The edible films were analyzed for the antioxidant activity and the mechanical characteristics. Based on the result, edible film with addition of 0.1% modified curcumin was chosen which had IC50 of 4,892.8142±141.8264 mg/L, tensile strength of 1.9723±0.1117 MPa, elongation at break of 23.6318±1.5538%, water vapor transmission rate of 0.1616±0.0086 g.mm/m2.h, and thickness of 0.1050±0.0055 mm.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kristanto, Winnie DorothyNIM00000001124WINNIEDOROTHY715@GMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Uncontrolled Keywords: Antioxidant activity; cinnamaldehyde; curcumin; edible film; guanidine; Knoevenagel; malononitrile
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 13 not found.
Date Deposited: 16 Oct 2018 07:55
Last Modified: 22 Jul 2020 07:29
URI: http://repository.uph.edu/id/eprint/1663

Actions (login required)

View Item View Item