scholarly journals Klasifikasi Aroma Teh Dengan Menggunakan Sensor Gas Berbasis Arduino Uno

2021 ◽  
Vol 2 (02) ◽  
pp. 115-127
Author(s):  
Arisudin Arisudin ◽  
Mochtar Yahya ◽  
Danang Erwanto
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Arduino Uno ◽  
F Measure

Teh adalah salah satu produk minuman yang dibuat dari daun teh muda dan sudah melalui proses pengolahan seperti pelayuan, oksidasi enzimatis, penggilingan, serta pengeringan. Kandungan senyawa kimia yang ada didalam teh adalah katekin, vitamin E, vitamin C, tanin, flavonoid, theofilin, polifenol, dan sejumlah mineral seperti Mg, Ge, Mo, Se dan Zn. Sensor gas (MQ-3, MQ-4, MQ-5 dan MQ-135) serta DHT-22 yang disusun membentuk larik sensor gas diaplikasikan untuk membaca kadar gas pada uap air teh. Dalam penelitian ini sampel teh yang digunakan meliputi teh oolong, teh hitam, teh hijau, dan teh putih. Dari penelitian ini aroma teh dapat dibaca oleh sistem yang telah dibuat dan diklasifikasikan jenis tehnya menggunakan metode Jaringan Syaraf Tiruan dan diperoleh hasil berupa akurasi dengan nilai 0,71, presisi dengan nilai 0,71, Recal dengan nilai 0,72 dan f-measure dengan nilai 0,71.

scholarly journals Dietary and circulating vitamin C, vitamin E, β-carotene and risk of total cardiovascular mortality: a systematic review and dose–response meta-analysis of prospective observational studies

2019 ◽  
Vol 22 (10) ◽  
pp. 1872-1887 ◽  
Author(s):  
Ahmad Jayedi ◽  
Ali Rashidy-Pour ◽  
Mohammad Parohan ◽  
Mahdieh Sadat Zargar ◽  
Sakineh Shab-Bidar
Keyword(s):  
Systematic Review ◽  
Vitamin E ◽  
Vitamin C ◽  
Dose Response ◽  
Observational Studies ◽  
Meta Analysis ◽  
Dietary Intakes ◽  
Relative Risks ◽  
Β Carotene ◽  
Cvd Mortality

AbstractObjectiveThe present review aimed to quantify the association of dietary intake and circulating concentration of major dietary antioxidants with risk of total CVD mortality.DesignSystematic review and meta-analysis.SettingSystematic search in PubMed and Scopus, up to October 2017.ParticipantsProspective observational studies reporting risk estimates of CVD mortality across three or more categories of dietary intakes and/or circulating concentrations of vitamin C, vitamin E and β-carotene were included. A random-effects meta-analysis was conducted.ResultsA total of fifteen prospective cohort studies and three prospective evaluations within interventional studies (320 548 participants and 16 974 cases) were analysed. The relative risks of CVD mortality for the highest v. the lowest category of antioxidant intakes were as follows: vitamin C, 0·79 (95 % CI 0·68, 0·89; I2=46 %, n 10); vitamin E, 0·91 (95 % CI 0·79, 1·03; I2=51 %, n 8); β-carotene, 0·89 (95 % CI 0·73, 1·05; I2=34 %, n 4). The relative risks for circulating concentrations were: vitamin C, 0·60 (95 % CI 0·42, 0·78; I2=65 %, n 6); α-tocopherol, 0·82 (95 % CI 0·76, 0·88; I2=0 %, n 5); β-carotene, 0·68 (95 % CI 0·52, 0·83; I2=50 %, n 6). Dose–response meta-analyses demonstrated that the circulating biomarkers of antioxidants were more strongly associated with risk of CVD mortality than dietary intakes.ConclusionsThe present meta-analysis demonstrates that higher vitamin C intake and higher circulating concentrations of vitamin C, vitamin E and β-carotene are associated with a lower risk of CVD mortality.

scholarly journals Association of vitamin C, vitamin D, vitamin E and risk of bladder cancer: a dose-response meta-analysis

2015 ◽  
Vol 5 (1) ◽  
Author(s):  
Fuqiang Chen ◽  
Qingshu Li ◽  
Yang Yu ◽  
Wenrong Yang ◽  
Fei Shi ◽  
...  
Keyword(s):  
Vitamin D ◽  
Bladder Cancer ◽  
Vitamin E ◽  
Vitamin C ◽  
Dose Response ◽  
Meta Analysis

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

Faster plasma vitamin E disappearance in smokers is normalized by vitamin C supplementation

2006 ◽  
Vol 40 (4) ◽  
pp. 689-697 ◽  
Author(s):  
Richard S. Bruno ◽  
Scott W. Leonard ◽  
Jeffery Atkinson ◽  
Thomas J. Montine ◽  
Rajasekhar Ramakrishnan ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Plasma Vitamin ◽  
Vitamin C Supplementation ◽  
Plasma Vitamin E
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