Main Article Content
Abstract
Total Antioxidant Capacity (TAC) determination has been made in the vegetable component of lotek with Ferric Reducing Antioxidant Power (FRAP) methods. Samples was crushed and then extracted with water as a polar solvent and centrifuged. The residue was extracted again with acetone as a non-polar solvent. The extract is then reacted with FRAP reagent and the absorbance measured by UV-Vis spectrophotometer at 595 nm. TAC values expressed as mM/mL extract of vegetables component of lotek for the water extract of green beans, peanuts, bean sprouts, cabbage, cucumbers, tomatoes, and spinach respectively is 2,72; 6,79; 1,26; 0,89; 0,33; 1,86; 1,85 mM /mL extract, while the acetone extract is 1,42; 5,41; 0,44; 0,32; 0,25; 1,09; 0,93 mM/mL extract. The three largest contribution to the total TAC is a water extract of peanuts, acetone extract of peanut and water extract of green beans respectively is 25,56; 21,16 and 10,66%.
Keywords: lotek, TAC, FRAP, spectrophotometer UV-Vis
Article Details
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
