Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil
Catechins are flavonoid molecules that act as antioxidants in the body. The degradation of palm oil with catechin treatment (400, 200, 100, 50, 0) was investigated in this work (ppm). The goal of this study was to see how efficient catechins are as antioxidants in cooking oil and what the optimal t...
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Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2023-09-01
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| Series: | Andalasian International Journal of Agricultural and Natural Sciences |
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| Online Access: | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/25 |
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| author | Daimon Syukri Fauzan Azima Rivan Aprialdho |
| author_facet | Daimon Syukri Fauzan Azima Rivan Aprialdho |
| author_sort | Daimon Syukri |
| collection | DOAJ |
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Catechins are flavonoid molecules that act as antioxidants in the body. The degradation of palm oil with catechin treatment (400, 200, 100, 50, 0) was investigated in this work (ppm). The goal of this study was to see how efficient catechins are as antioxidants in cooking oil and what the optimal treatment would be for the amount of catechins added. Catechin concentration, antioxidant IC50, free fatty acid, peroxide value, water content, color, and fatty acid profile are all analyzed using GC-MS. Treatment E (400 ppm) was found to be the most effective, with free fatty acid values of 0.45 percent, peroxide value of 5 mek/g, moisture content of 0.89 percent, and color of 95.95 (L*16, 11, a* -1.51, b* 14.51). Catechins can retain three fatty acids in the oil, according to GC-MS analysis: hexadecanoic acid, 9-octadecanoic acid, and heptadecanoic acid.
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| format | Article |
| id | doaj-art-db393ca3d565477ebf490e0517ed18d0 |
| institution | Kabale University |
| issn | 2776-6500 2745-7885 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas |
| record_format | Article |
| series | Andalasian International Journal of Agricultural and Natural Sciences |
| spelling | doaj-art-db393ca3d565477ebf490e0517ed18d02025-01-18T10:11:35ZengLembaga Penelitian dan Pengadian kepada Masyarakat Universitas AndalasAndalasian International Journal of Agricultural and Natural Sciences2776-65002745-78852023-09-01301Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking OilDaimon Syukri0Fauzan Azima1Rivan Aprialdho2Andalas UniversityAndalas UniversityAndalas University Catechins are flavonoid molecules that act as antioxidants in the body. The degradation of palm oil with catechin treatment (400, 200, 100, 50, 0) was investigated in this work (ppm). The goal of this study was to see how efficient catechins are as antioxidants in cooking oil and what the optimal treatment would be for the amount of catechins added. Catechin concentration, antioxidant IC50, free fatty acid, peroxide value, water content, color, and fatty acid profile are all analyzed using GC-MS. Treatment E (400 ppm) was found to be the most effective, with free fatty acid values of 0.45 percent, peroxide value of 5 mek/g, moisture content of 0.89 percent, and color of 95.95 (L*16, 11, a* -1.51, b* 14.51). Catechins can retain three fatty acids in the oil, according to GC-MS analysis: hexadecanoic acid, 9-octadecanoic acid, and heptadecanoic acid. https://chipset.fti.unand.ac.id/index.php/aijans/article/view/25Catechinsdegradationoilcooking oilpreservation |
| spellingShingle | Daimon Syukri Fauzan Azima Rivan Aprialdho Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil Andalasian International Journal of Agricultural and Natural Sciences Catechins degradation oil cooking oil preservation |
| title | Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil |
| title_full | Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil |
| title_fullStr | Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil |
| title_full_unstemmed | Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil |
| title_short | Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil |
| title_sort | study on the utilization of catechins from gambir uncaria gambir roxb leaves as antioxidants cooking oil |
| topic | Catechins degradation oil cooking oil preservation |
| url | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/25 |
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