Pengaruh Waktu Pada Ekstraksi Oleoresin Daun Kemangi (Ocimum canum) Dengan Metode Sokletasi Menggunakan Pelarut Etil Asetat
DAFTAR PUSTAKA
[1]
Belong, Philippe., Patrick Akono Ntonga, Eric- Moïse Bakwo Fils,
GisèleAurelie Foko Dadji 4, Joseph Lebel Tamesse.2013. Chemical
composition and residue activities of Ocimum canum Sims and
Ocimum basilicum L essential oils on adult female Anopheles funestus
ss. Vol. 19. Cameroon.
[2]
Özcan, Musa., Jean-Clause Chalchat. 2002. Essential Oil Composition of
Ocimum basilicum L. and Ocimum minimum L. in Turkey. Czech J.
Food Sci, Vol 20, No. 6.
[3]
Rai, Seema., Hindole Ghosh, Muddasir Basheer. 2016. Phytochemical
Characterization and Antioxidative Property of Ocimum canum:
Effect of Ethanolic Extract of Leaves and Seeds on Basic Immunologic
and Metabolic Status of Male Rats. Immuno Biol. Vol. 1. No. 2.
[4]
Uhl,
S.R.
2000.
Handbook
of
Spices,
Seasonings
and
Flavoring.
TechnomicPublishing Co. Inc. Lancaster-USA.
[5]
Arpi, Normalina., Satriana, Kiki Rezekiah. 2013. Extraction of Oleoresin from
Waste of Nutmeg Oil Refining by Using Ultrasonic. Jurnal Rekayasa
Kimia dan Lingkungan. Vol. 9. No. 4. Hal: 180-187.
[6]
Bellik, Yuva., Fadila Benabdesselam, Abdelhanine, Zina Dahmani, Laid
Boukraa, Abderrahim Nemmar, Mokrane
Iguer-Ouada. 2014.
Antioxidant Activity of the Essential Oil and Oleoresin of Zingiber
Officinale Roscoe as Affected by Chemical Environment. Vol. 16.
[7]
Dasari, Swaroopa Rani and Goud, Vaibhav V. “Research Article: Comparative
Extraction of Castor seed Oil Using Polar and Non Polar Solvents”.
International Journal of Current Engineering and Technology.
Special Issue1. ISSN: 2277-4106. 2013.
[8]
Danlami, Jibrin Mohammed, Agus Arsad, Muhammad Abbas Ahmad Zaini.
“Characterization and Process Optimization of Castor Oil (Ricinus
communis L.) Extracted by the Soxhlet Method Using Polar and Non-
32
Universitas Sumatera Utara
Polar Solvents”. Journal of The Taiwan Institute of Chemical
Engineers, 10.012. 2014.
[9]
Burt, Sara. 2004. Essential Oils: Their Antibacterial Properties and Potential
Appliications in Foods-A Review. International Journal Of Food
Microbiology 94. Elsevier. Netherlands.
[10] Zhou Kaibing, Hui Wang, Wenli Mei, Xiaona Li, Ying Luo, and Haofu Dai.
2011. Antioxidant Activity of Papaya Seed Extracts. Molecules Vol:
16, pp: 6179-6192.
[11] Supardan, Muhammad Dani, Anwar Fuadi, Pocut Nurul Alam, dan Normalina
Arpi. 2011. Solvent Extraction Of Ginger Oleoresin Using
Ultrasound. Makara, Sains. Vol. 15. No. 2, 163-167.
[12] Liljana, Koleva G., Maksimova Viktorija, Serafimovska D. Marija, Gulbovski
Rubin, Ivanovska J. Emilija. 2013. The Effct Of Different Methods Of
Extractions Of Capsaicin On Its Content In The Capsicum Oleorsins.
Scientific Works Volume LX. Food Science, Engineering, and
Technology.
[13] Richardson, J.F., J. H. Harker and J.R Backhrust.”Coulson and Richardson’s
Chemical Engineering, Volume 2, Fifth Edition, Particle Technology
and Separation Process”. Butterworth Heinemann; New York. 2002.
[14] Hamidah, Titin., Sri Kumalaningsih, Ika Atsari Dewi. 2015. Production Of
Oleoresin Extracts From Gren Betel Leaf (Piper Betle Leaf) As A
Natural Preservative (Study of Temperature And Long Time
Extraction). Malang.
[15] Sullivan, Christopher. 2009. Herbs. Food For Thought: The Science, Culture,
& Politics of Food in Spring
[16] Klimankova, Eva., Katerina Holadova, Jana Hajslova, Tomas Cajka, Jan
Poustka, Martin Koudela. 2008. Aroma Profiles Of Five Basil
(Ocimum basilicum L.) Cultivars Grown Under Conventional And
Organic Conditions)
[17] Chalchat, Jean-Claude., Mehmet Musa Ozcan. 2008. Comparative Essential
Oil of Flowers, Leaves, and Stems of Basil (Ocimum basilicum L.)
Used as Herb. Food Chemistry. Vol. 110. Elsevier.
33
Universitas Sumatera Utara
[18] Labra, Massimo., Mariangela Miele, Bernardetta Ledda, Fabrizio Grassi,
Mauro
Mazzei,
Francesco
Sala.
2004.
Morphological
Characterization, Essential Oil Composition and DNA Genotyping of
Ocimum basilicum L. Cultivars. Plant Science 167. Elsevier.
[19] Chenni, Mohammed., Douniazad El Abed, Njara Rakotomanomana, Xavier
Fernandez, Farid Chemat. 2016. Comparative Study of Essential Oils
Extracted from Egyptian Basil Leaves (Ocimum basilicum L.) Using
Hydro-Distillation
and
Solvent-Free
Microwave
Extraction.
Molecules. MDPI.
[20] Bernhardt, B., L. Sipos, Z. Kokai, A. Gere, K. Szabo, J. Bernath, Sz. Sarosi.
2015. Comparison of Different Ocimum basilicum L. Gene Bank
Accessions Analyzed by GC-MS and Sensory Profile. Industrial Crops
and Products 67. Hungary.
[21] Hyldgaard, Morten., Tina Mygind, Rikke Louise Meyer. 2012. Essential Oils
in Food Preservation: Mode of Action, Synergies, and Interactions
with Food Matrix Components. Frontiers in Microbiology. Vol. 3. No.
12. Denmark.
[22] Preedy, Victor R. 2016. Essential Oils In Food Preservation, Flavor And
Safety. Department of Nutrition and Dietetics King’s College London.
London. UK. Elsevier.
[23] Todd, David B. 2014. Chapter 11: Solvent Extraction. Fermentation and
Biochemical Engineering Handbook, first edition, Elsevier B. V. All
rights reserved; Oxford, United Kingdom.
[24] Bimakr, Mandana, Russly A. Rahman and Ali Ganjloo. 2015. Chapter 49:
Winter Melon (Benincasa hispida) Seeds and Impact of Extraction on
Composition. University of Putra Malaysia. Processing and Impact on
Active Components in Food.
[25] Wagner, Pauline, Lois A. Rossi and Kathleen Martin. “Inert ReassesmentEthyl Acetate (CAS Reg No. 141-78-6) and Amyl Acetate (CAS Reg.
No.628-63-7)”. Action Memorandum. United States Environmental
Protection Agency; Washington DC. 2006.
34
Universitas Sumatera Utara
[26] Moldoveanu, Serban and David, VictoR. “Modern Sample Preparation for
Chromatoghraphy: Chapter 6 Solvent Extraction”. Elsevier; New
York. 2015.
[27] Wang, Lijun and Weller, Curtis L. “Recent advances in Extraction of
Nutraceuticals from Plants”. Trends in Food Science & Technology
17 (2006) 300-312. 2006.
[28] De Castro, M. D. Luque and Capote, F. Priego. “Review: Soxhlet extraction:
Past and Present Panacea”. Journal of Chromatoghrapy A, 1217
(2010) 2383-2389. 2010.
[29] Bampauli, Ariana, Konstantina Kyriakopoulo, Georgios Papaefstathiou,
Vasiliki Louli, Magdalini Krokida, Kostis Magoulas. “Comparison of
Different Extraction Methods of Pistacia lentiscus var. chia leaves:
Yield, antioxidant activity and Essential Oil Chemical Composition”.
Journal of Applied Research on Medicinal and Aromatic Plants,
10.1016, 2014.07.001. 2014.
[30] Lluch Essence. 2016. Essential Oils-Aromatic Chemicals-Flavours and
Fragrances. Safety Data Sheet. El Prat de Llobregat-Barcelona. Spain.
[31] Al-Shahib, Walid and Marshall, Richard J. “The Fruit of the date palm: its
possible use as the best food for the future?”. International Journal of
Food Sciences and Nutrition, Volume 54, Number 4:247-259. 2003.
35
Universitas Sumatera Utara
[1]
Belong, Philippe., Patrick Akono Ntonga, Eric- Moïse Bakwo Fils,
GisèleAurelie Foko Dadji 4, Joseph Lebel Tamesse.2013. Chemical
composition and residue activities of Ocimum canum Sims and
Ocimum basilicum L essential oils on adult female Anopheles funestus
ss. Vol. 19. Cameroon.
[2]
Özcan, Musa., Jean-Clause Chalchat. 2002. Essential Oil Composition of
Ocimum basilicum L. and Ocimum minimum L. in Turkey. Czech J.
Food Sci, Vol 20, No. 6.
[3]
Rai, Seema., Hindole Ghosh, Muddasir Basheer. 2016. Phytochemical
Characterization and Antioxidative Property of Ocimum canum:
Effect of Ethanolic Extract of Leaves and Seeds on Basic Immunologic
and Metabolic Status of Male Rats. Immuno Biol. Vol. 1. No. 2.
[4]
Uhl,
S.R.
2000.
Handbook
of
Spices,
Seasonings
and
Flavoring.
TechnomicPublishing Co. Inc. Lancaster-USA.
[5]
Arpi, Normalina., Satriana, Kiki Rezekiah. 2013. Extraction of Oleoresin from
Waste of Nutmeg Oil Refining by Using Ultrasonic. Jurnal Rekayasa
Kimia dan Lingkungan. Vol. 9. No. 4. Hal: 180-187.
[6]
Bellik, Yuva., Fadila Benabdesselam, Abdelhanine, Zina Dahmani, Laid
Boukraa, Abderrahim Nemmar, Mokrane
Iguer-Ouada. 2014.
Antioxidant Activity of the Essential Oil and Oleoresin of Zingiber
Officinale Roscoe as Affected by Chemical Environment. Vol. 16.
[7]
Dasari, Swaroopa Rani and Goud, Vaibhav V. “Research Article: Comparative
Extraction of Castor seed Oil Using Polar and Non Polar Solvents”.
International Journal of Current Engineering and Technology.
Special Issue1. ISSN: 2277-4106. 2013.
[8]
Danlami, Jibrin Mohammed, Agus Arsad, Muhammad Abbas Ahmad Zaini.
“Characterization and Process Optimization of Castor Oil (Ricinus
communis L.) Extracted by the Soxhlet Method Using Polar and Non-
32
Universitas Sumatera Utara
Polar Solvents”. Journal of The Taiwan Institute of Chemical
Engineers, 10.012. 2014.
[9]
Burt, Sara. 2004. Essential Oils: Their Antibacterial Properties and Potential
Appliications in Foods-A Review. International Journal Of Food
Microbiology 94. Elsevier. Netherlands.
[10] Zhou Kaibing, Hui Wang, Wenli Mei, Xiaona Li, Ying Luo, and Haofu Dai.
2011. Antioxidant Activity of Papaya Seed Extracts. Molecules Vol:
16, pp: 6179-6192.
[11] Supardan, Muhammad Dani, Anwar Fuadi, Pocut Nurul Alam, dan Normalina
Arpi. 2011. Solvent Extraction Of Ginger Oleoresin Using
Ultrasound. Makara, Sains. Vol. 15. No. 2, 163-167.
[12] Liljana, Koleva G., Maksimova Viktorija, Serafimovska D. Marija, Gulbovski
Rubin, Ivanovska J. Emilija. 2013. The Effct Of Different Methods Of
Extractions Of Capsaicin On Its Content In The Capsicum Oleorsins.
Scientific Works Volume LX. Food Science, Engineering, and
Technology.
[13] Richardson, J.F., J. H. Harker and J.R Backhrust.”Coulson and Richardson’s
Chemical Engineering, Volume 2, Fifth Edition, Particle Technology
and Separation Process”. Butterworth Heinemann; New York. 2002.
[14] Hamidah, Titin., Sri Kumalaningsih, Ika Atsari Dewi. 2015. Production Of
Oleoresin Extracts From Gren Betel Leaf (Piper Betle Leaf) As A
Natural Preservative (Study of Temperature And Long Time
Extraction). Malang.
[15] Sullivan, Christopher. 2009. Herbs. Food For Thought: The Science, Culture,
& Politics of Food in Spring
[16] Klimankova, Eva., Katerina Holadova, Jana Hajslova, Tomas Cajka, Jan
Poustka, Martin Koudela. 2008. Aroma Profiles Of Five Basil
(Ocimum basilicum L.) Cultivars Grown Under Conventional And
Organic Conditions)
[17] Chalchat, Jean-Claude., Mehmet Musa Ozcan. 2008. Comparative Essential
Oil of Flowers, Leaves, and Stems of Basil (Ocimum basilicum L.)
Used as Herb. Food Chemistry. Vol. 110. Elsevier.
33
Universitas Sumatera Utara
[18] Labra, Massimo., Mariangela Miele, Bernardetta Ledda, Fabrizio Grassi,
Mauro
Mazzei,
Francesco
Sala.
2004.
Morphological
Characterization, Essential Oil Composition and DNA Genotyping of
Ocimum basilicum L. Cultivars. Plant Science 167. Elsevier.
[19] Chenni, Mohammed., Douniazad El Abed, Njara Rakotomanomana, Xavier
Fernandez, Farid Chemat. 2016. Comparative Study of Essential Oils
Extracted from Egyptian Basil Leaves (Ocimum basilicum L.) Using
Hydro-Distillation
and
Solvent-Free
Microwave
Extraction.
Molecules. MDPI.
[20] Bernhardt, B., L. Sipos, Z. Kokai, A. Gere, K. Szabo, J. Bernath, Sz. Sarosi.
2015. Comparison of Different Ocimum basilicum L. Gene Bank
Accessions Analyzed by GC-MS and Sensory Profile. Industrial Crops
and Products 67. Hungary.
[21] Hyldgaard, Morten., Tina Mygind, Rikke Louise Meyer. 2012. Essential Oils
in Food Preservation: Mode of Action, Synergies, and Interactions
with Food Matrix Components. Frontiers in Microbiology. Vol. 3. No.
12. Denmark.
[22] Preedy, Victor R. 2016. Essential Oils In Food Preservation, Flavor And
Safety. Department of Nutrition and Dietetics King’s College London.
London. UK. Elsevier.
[23] Todd, David B. 2014. Chapter 11: Solvent Extraction. Fermentation and
Biochemical Engineering Handbook, first edition, Elsevier B. V. All
rights reserved; Oxford, United Kingdom.
[24] Bimakr, Mandana, Russly A. Rahman and Ali Ganjloo. 2015. Chapter 49:
Winter Melon (Benincasa hispida) Seeds and Impact of Extraction on
Composition. University of Putra Malaysia. Processing and Impact on
Active Components in Food.
[25] Wagner, Pauline, Lois A. Rossi and Kathleen Martin. “Inert ReassesmentEthyl Acetate (CAS Reg No. 141-78-6) and Amyl Acetate (CAS Reg.
No.628-63-7)”. Action Memorandum. United States Environmental
Protection Agency; Washington DC. 2006.
34
Universitas Sumatera Utara
[26] Moldoveanu, Serban and David, VictoR. “Modern Sample Preparation for
Chromatoghraphy: Chapter 6 Solvent Extraction”. Elsevier; New
York. 2015.
[27] Wang, Lijun and Weller, Curtis L. “Recent advances in Extraction of
Nutraceuticals from Plants”. Trends in Food Science & Technology
17 (2006) 300-312. 2006.
[28] De Castro, M. D. Luque and Capote, F. Priego. “Review: Soxhlet extraction:
Past and Present Panacea”. Journal of Chromatoghrapy A, 1217
(2010) 2383-2389. 2010.
[29] Bampauli, Ariana, Konstantina Kyriakopoulo, Georgios Papaefstathiou,
Vasiliki Louli, Magdalini Krokida, Kostis Magoulas. “Comparison of
Different Extraction Methods of Pistacia lentiscus var. chia leaves:
Yield, antioxidant activity and Essential Oil Chemical Composition”.
Journal of Applied Research on Medicinal and Aromatic Plants,
10.1016, 2014.07.001. 2014.
[30] Lluch Essence. 2016. Essential Oils-Aromatic Chemicals-Flavours and
Fragrances. Safety Data Sheet. El Prat de Llobregat-Barcelona. Spain.
[31] Al-Shahib, Walid and Marshall, Richard J. “The Fruit of the date palm: its
possible use as the best food for the future?”. International Journal of
Food Sciences and Nutrition, Volume 54, Number 4:247-259. 2003.
35
Universitas Sumatera Utara