Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCO
Herbal oil is a traditional oil used by people as medicine because the addition of some spices can increase the number of secondary metabolites and bioactivity. The study evaluates how different spice variation ratios and VCO affect phytochemical properties, physicochemical properties, and antioxida...
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| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/05/bioconf_icgrc2025_02010.pdf |
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| author | Wibowo Muhamad Agus Khairiah Mira’til Hayati Ardiningsih Puji Jayuska Afghani Sapar Ajuk |
| author_facet | Wibowo Muhamad Agus Khairiah Mira’til Hayati Ardiningsih Puji Jayuska Afghani Sapar Ajuk |
| author_sort | Wibowo Muhamad Agus |
| collection | DOAJ |
| description | Herbal oil is a traditional oil used by people as medicine because the addition of some spices can increase the number of secondary metabolites and bioactivity. The study evaluates how different spice variation ratios and VCO affect phytochemical properties, physicochemical properties, and antioxidant activity in herbal oil. Herbal oil was made at 100ºC for 60 minutes using variations in the ratio of five total spices and VCO with weight per volume of 3:30 (formula A); 4:30 (formula B); 5:30 (formula C); 6:30 (formula D); and 7:30 (formula E). Phytochemical tests on VCO and herbal oil showed the addition of phenolic compounds in herbal oil. Physicochemical results showed a decrease in moisture content, free fatty acids, and peroxide value as the amount of spices added increased. Antioxidant activity test showed an increase in %inhibition with values of 15.774% (VCO); 30.009% (formula A); 30.054% (formula B); 30.099% (formula C); 30.863% (formula D); and 31.671% (formula E). The results showed that herbal oil with a formula E is the best with physicochemical properties: water content 0.009%; density 1.605 g/mL; pH 5.33; free fatty acids 0.005%; peroxide value 0.012 mEq/kg; and antioxidant activity with an IC50 value of 167.277 ppm. |
| format | Article |
| id | doaj-art-3e4fe3f26bda4ddcbd6a5ce90b6e0a85 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-3e4fe3f26bda4ddcbd6a5ce90b6e0a852025-02-05T10:43:07ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011540201010.1051/bioconf/202515402010bioconf_icgrc2025_02010Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCOWibowo Muhamad Agus0Khairiah Mira’til Hayati1Ardiningsih Puji2Jayuska Afghani3Sapar Ajuk4Department of Chemistry, Faculty of Mathematics and Natural Sciences, TanjungpuraDepartment of Chemistry, Faculty of Mathematics and Natural Sciences, TanjungpuraDepartment of Chemistry, Faculty of Mathematics and Natural Sciences, TanjungpuraDepartment of Chemistry, Faculty of Mathematics and Natural Sciences, TanjungpuraDepartment of Chemistry, Faculty of Mathematics and Natural Sciences, TanjungpuraHerbal oil is a traditional oil used by people as medicine because the addition of some spices can increase the number of secondary metabolites and bioactivity. The study evaluates how different spice variation ratios and VCO affect phytochemical properties, physicochemical properties, and antioxidant activity in herbal oil. Herbal oil was made at 100ºC for 60 minutes using variations in the ratio of five total spices and VCO with weight per volume of 3:30 (formula A); 4:30 (formula B); 5:30 (formula C); 6:30 (formula D); and 7:30 (formula E). Phytochemical tests on VCO and herbal oil showed the addition of phenolic compounds in herbal oil. Physicochemical results showed a decrease in moisture content, free fatty acids, and peroxide value as the amount of spices added increased. Antioxidant activity test showed an increase in %inhibition with values of 15.774% (VCO); 30.009% (formula A); 30.054% (formula B); 30.099% (formula C); 30.863% (formula D); and 31.671% (formula E). The results showed that herbal oil with a formula E is the best with physicochemical properties: water content 0.009%; density 1.605 g/mL; pH 5.33; free fatty acids 0.005%; peroxide value 0.012 mEq/kg; and antioxidant activity with an IC50 value of 167.277 ppm.https://www.bio-conferences.org/articles/bioconf/pdf/2025/05/bioconf_icgrc2025_02010.pdf |
| spellingShingle | Wibowo Muhamad Agus Khairiah Mira’til Hayati Ardiningsih Puji Jayuska Afghani Sapar Ajuk Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCO BIO Web of Conferences |
| title | Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCO |
| title_full | Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCO |
| title_fullStr | Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCO |
| title_full_unstemmed | Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCO |
| title_short | Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCO |
| title_sort | characterization of herbal oil with variation of spices ratio brotowali clove cinnamon kencur sambiloto and vco |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/05/bioconf_icgrc2025_02010.pdf |
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