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"Pada penelitian ini dilakukan studi in vitro pembentukan DNA adduct 8-hidroksi-2 'deoksiguanosin 8-OHdG sebagai biomarker kerusakan DNA, dengan mereaksikan 2 'deoksiguanosin dengan BHT-Quinon melalui reaksi Fenton-like Cr III dan H2O2. Reaksi dilakukan dengan variasi pH 7,4 dan pH 8,4, suhu 37 C dan 60 C, serta waktu inkubasi 7 dan 12 jam. 8-OHdG yang dihasilkan dianalisis menggunakan HPLC fasa terbalik dengan detektor UV-Vis. Hasil penelitian menunjukkan bahwa konsentrasi DNA adduct 8-OHdG yang paling tinggi diperoleh dari reaksi Fenton-like. Kesimpulan yang didapatkan ialah reaksi 2 'dG, BHT-Q, Cr III, dan H2O2 dihasilkan lebih besar dibanding reaksi 2 'dG, BHT-Q, dan Cr III serta 2 'dG, BHT-Q, dan Cr III dihasilkan lebih besar dibanding reaksi 2 '-dG, BHT-Q dan H2O2 serta reaksi 2 'dG BHT-Q. Pembentukan DNA adduct 8-OHdG pada pH 8,4 lebih tinggi dibandingkan pH 7,4. Selain itu pembentukan DNA adduct 8-OHdG pada suhu 60 C juga lebih tinggi dibandingkan suhu 37 C dan pembentukan DNA adduct 8-OHdG dengan waktu inkubasi 12 jam lebih tinggi dibanding waktu inkubasi 7 jam.

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In this research, in vitro study of DNA adduct 8 hidroxy 2 'deoxyguanosine 8 OHdG formation as biomarkers of DNA damage was conducted by reacting 2 'deoxyguanosine 2 'dG with BHT Q through Fenton like reaction Cr III dan H2O2. The conditions of reactions were variated in pH 7,4 and pH 8,4, temperature 37 C and 60 C and incubation time 7 and 12 hours. The 8 OHdG produce were analyzed by using reverse phase HPLC with UV Vis detector. The result showed that 8 OHdG produced from reaction between 2 'dG, BHT Q, Cr III, and H2O2 was higher than reaction between 2 'dG, BHT Q, and Cr III. It also showed that reaction between 2 'dG, BHT Q, and Cr III produced 8 OHdG higher than reaction between 2 'dG, BHT Q dan H2O2 also reaction of 2 'dG with BHT Q. The highest 8 OHdG formation obtained from Fenton like reaction. The formation of DNA Adduct 8 OHdG at pH 8.4 was higher than pH 7.4. Meanwhile DNA adduct 8 OHdG formation at the temperature of 60 C was also higher than 37 C and DNA adduct formation of 8 OHdG at 12 hours incubation time is higher than 7 hours."

"Study of oxidation catechol by potato polyphenoloxidase (PFO) inhibited by kluwek fractions and bht: The enzymatic browning reaction of fruits and vegetables are catalysed by polyphenoloxidase(PFO) .Study was carried out to observe the PFO optimal activity condition and the inhibition effect of kluwek fraction (Pangium edule reinw fractions) and bht. The optimum inhibition was observed in addition of 0.05 % fraction A (neutral),0.05% fraction B(weak acid) and 0.10% fraction C(strong acid) that decreased the formation of quinon by 66.29 %.49.59% and 55.62% respectively. The inhibition activity is bht>A>c>b and it's totally different with the inhibition not only determined by the kind of inhibitor but meanly the kind of enzymaticc reaction(enzyme and substrate) "

"Ketengikan adalah masalah yang sering ditemukan pada minyak. Antioksidan digunakan untuk mencegah tengik pada minyak akibat oksidasi. Dalam studi ini, studi perbandingan efek 2-metoksi-4,6-di [(morfolin-4-yl) metil] fenol dengan ter-butil hidroksi kuinon (TBHQ) pada stabilitas oksidatif minyak kelapa dilakukan . Uji stabilitas oksidatif termal dilakukan pada suhu 180oC selama 1, 3, dan 6 jam, sedangkan uji stabilitas oksidatif penyimpanan dilakukan pada suhu 60oC selama 5 minggu. Konsentrasi fenol 2-metoksi-4,6-di [(morfolin-4-yl)] yang digunakan adalah 200, 350 dan 500 ppm sedangkan TBHQ adalah 200 ppm. Konsentrasi ini dipilih berdasarkan nilai IC50 yang diperoleh dari aktivitas antioksidan menggunakan metode DPPH. Hasil tes DPPH menunjukkan aktivitas antioksidan fenol 2-metoksi-4,6-di [(morpholine-4-yl)] 2,5 kali lebih rendah dari TBHQ. Tingkat asam lemak bebas, nilai peroksida, nilai asam tiobarbiturat, dan nilai p-anisidin digunakan sebagai parameter untuk menilai tingkat stabilitas oksidatif minyak kelapa. Hasil nilai asam tiobarbiturat berfluktuasi dan tidak dapat dipercaya untuk menarik kesimpulan. Berdasarkan hasil tingkat asam lemak bebas, nilai peroksida, dan nilai p-Anisidin, 2-metoksi-4,6-di [(morpholine-4-yl) metil] fenol tidak menunjukkan efek yang lebih baik dalam menjaga stabilitas oksidatif dari minyak kelapa dibandingkan dengan senyawa TBHQ.

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Rancidity is a problem that is often found in oil. Antioxidants are used to prevent rancidity in oil due to oxidation. In this study, a comparative study of the effect of 2-methoxy-4,6-di [(morpholine-4-yl) methyl] phenol with ter-butyl hydroxy quinone (TBHQ) on the oxidative stability of coconut oil was carried out. The thermal oxidative stability test was carried out at 180oC for 1, 3, and 6 hours, while the oxidative stability test was carried out at 60oC for 5 weeks. The concentration of phenol 2-methoxy-4,6-di [(morpholine-4-yl)] used was 200, 350 and 500 ppm while TBHQ was 200 ppm. This concentration was chosen based on IC50 values ​​obtained from antioxidant activity using the DPPH method. DPPH test results showed the antioxidant activity of phenol 2-methoxy-4,6-di [(morpholine-4-yl)] 2.5 times lower than TBHQ. Free fatty acid level, peroxide value, thiobarbituric acid value, and p-anisidin value were used as parameters to assess the level of oxidative stability of coconut oil. The results of thiobarbituric acid values ​​fluctuate and cannot be trusted to draw conclusions. Based on the results of free fatty acid levels, peroxide value, and the value of p-Anisidin, 2-methoxy-4,6-di [(morpholine-4-yl) methyl] phenol showed no better effect in maintaining the oxidative stability of coconut oil than with TBHQ compounds."