Wirolinggo, Juwita and Sutanto, Hery and Anita, Yulia (2014) Dimerization of Ascorbic Acid Using Broccoli (Brassica Oleracea) Peroxidase Catalyst. Bachelor thesis, Swiss German University.
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Abstract
Peroxidase (EC 1.11.1.7) is a large family of heme oxydoreductase enzyme which can catalyze the oxidation reaction by using hydrogen peroxide. Peroxidase can be extracted from plants including broccoli (Brassica oleraceae). In the previous study, peroxidase has been used for dimerization and polymerize some phenolic compounds via oxidative coupling. Dimerization and polymerization can improve or deteriorate the characteristic and activity of the monomer. Ascorbic acid which is one of phenolic compounds, has high antioxidant activity. The reaction of hydrogen peroxide with broccoli peroxidase oxidized the ascorbic acid into dehydroascorbic acid. The dehydroascorbic acid could be dimerized via dehydration. The dimerization of dehydroascorbic acid decreased the antioxidant activity because the hydroxyl group of proposed dehydroascorbic acid dimer could not scavenge radicals anymore due to the structure changes.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Broccoli Peroxidase, Ascorbic Acid, Dehydroascorbic Acid Dimer, Dimerization |
| Subjects: | T Technology > TP Chemical technology > TP159 Chemical detectors T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Faisal Ifzaldi |
| Date Deposited: | 11 Jul 2021 13:15 |
| Last Modified: | 11 Jul 2021 13:15 |
| URI: | http://repository.sgu.ac.id/id/eprint/2055 |
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