Effect of the acidic food flavors and turmeric towards aluminium leachability

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1 Citation (Scopus)

Abstract

Tamarindus indica (tamarind), Garcinia atroviridis, and Curcuma longa (turmeric) are widely used in food preparation. This study was conducted to determine the aluminium leachability in acidic food flavors Tamarindus indica and Garcinia atroviridis and tumeric powder. The results showed that aluminium contents were increased accordingly to the dosage of these acidic food flavors. The results showed that aluminium leaching was higher in solutions without Curcuma longa compare to the present of Curcuma longa. The effect of the presence of Curcuma longa powder in Tamarindus indica and Garcinia atroviridis solutions were indicated by the decreasing of aluminium solubility at 67.5% and 64.7% respectively.

Original languageEnglish
Pages (from-to)597-601
Number of pages5
JournalAustralian Journal of Basic and Applied Sciences
Volume5
Issue number9
Publication statusPublished - Sep 2011

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Curcuma longa
turmeric
Tamarindus indica
aluminum
flavor
powders
food preparation
solubility
leaching
dosage
Garcinia atroviridis

Keywords

  • Acidic food
  • Aluminium leachability
  • Garcinia atroviridis
  • Tamarindus indica

ASJC Scopus subject areas

  • General

Cite this

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title = "Effect of the acidic food flavors and turmeric towards aluminium leachability",
abstract = "Tamarindus indica (tamarind), Garcinia atroviridis, and Curcuma longa (turmeric) are widely used in food preparation. This study was conducted to determine the aluminium leachability in acidic food flavors Tamarindus indica and Garcinia atroviridis and tumeric powder. The results showed that aluminium contents were increased accordingly to the dosage of these acidic food flavors. The results showed that aluminium leaching was higher in solutions without Curcuma longa compare to the present of Curcuma longa. The effect of the presence of Curcuma longa powder in Tamarindus indica and Garcinia atroviridis solutions were indicated by the decreasing of aluminium solubility at 67.5{\%} and 64.7{\%} respectively.",
keywords = "Acidic food, Aluminium leachability, Garcinia atroviridis, Tamarindus indica",
author = "{Abdul Halim}, Azhar and {Abu Bakar}, {Farah Diba} and Abidin, {Nazurah Zainal} and Normah Awang and {A Wahab}, {Muhammad Ikram} and Anuar Ithnin",
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T1 - Effect of the acidic food flavors and turmeric towards aluminium leachability

AU - Abdul Halim, Azhar

AU - Abu Bakar, Farah Diba

AU - Abidin, Nazurah Zainal

AU - Awang, Normah

AU - A Wahab, Muhammad Ikram

AU - Ithnin, Anuar

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N2 - Tamarindus indica (tamarind), Garcinia atroviridis, and Curcuma longa (turmeric) are widely used in food preparation. This study was conducted to determine the aluminium leachability in acidic food flavors Tamarindus indica and Garcinia atroviridis and tumeric powder. The results showed that aluminium contents were increased accordingly to the dosage of these acidic food flavors. The results showed that aluminium leaching was higher in solutions without Curcuma longa compare to the present of Curcuma longa. The effect of the presence of Curcuma longa powder in Tamarindus indica and Garcinia atroviridis solutions were indicated by the decreasing of aluminium solubility at 67.5% and 64.7% respectively.

AB - Tamarindus indica (tamarind), Garcinia atroviridis, and Curcuma longa (turmeric) are widely used in food preparation. This study was conducted to determine the aluminium leachability in acidic food flavors Tamarindus indica and Garcinia atroviridis and tumeric powder. The results showed that aluminium contents were increased accordingly to the dosage of these acidic food flavors. The results showed that aluminium leaching was higher in solutions without Curcuma longa compare to the present of Curcuma longa. The effect of the presence of Curcuma longa powder in Tamarindus indica and Garcinia atroviridis solutions were indicated by the decreasing of aluminium solubility at 67.5% and 64.7% respectively.

KW - Acidic food

KW - Aluminium leachability

KW - Garcinia atroviridis

KW - Tamarindus indica

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