EKSTRAK DAUN TEH HITAM SEBAGAI ANTIOKSIDAN ALAMI MINYAK KELAPA BLACK TEA LEAVES EXTRACT AS A NATURAL ANTIOXIDANT IN COCONUT OIL
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Keywords:
natural antioxidant, black tea leaves, antioxidant extraction, coconut oil
Abstract
Coconut oil can undergo rancidity during the usage. Rancidity in coconut oil can occur due to the oxidation process. Antioxidant mostly used to prevent oil oxidation. Synthetic antioxidant usually used as a preservative in commercial oil, however synthetic antioxidant had been known to cause several health problems. Therefore, this research was aimed to study the addition of antioxidant from crude extract of black tea leaves in coconut oil quality which treated to accelerate its rancidity. Black tea leaves were extracted using 3 different solvents to determine the best solvent to extract the antioxidant from black tea leaves which gave the highest antioxidant activity. The best solvent to extract the black tea leaves was found to be ethanol 96% with the antioxidant activity of 75,01%. As much as 0,01% (v/v) crude extract of black tea leaves then used for treatment to prevent the deterioration of coconut oil. The oil quality was assessed by measuring iodine value, peroxide value, TBA value and the change in colour and viscosity. The results showed that the addition of crude extract from black tea leaves delayed the oxidation rate in coconut oil compared to the control (without extract addition). The antioxidant efficiency of crude extract from black tea leaves was 1,5.
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References
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Tomsone, L., Kruma, Z., and Galoburda, R. 2012. ‘Comparison of Different Solvents and Extraction Methods for Isolation of Phenolic Compounds from Horseradish Root ( Armoracia rusticana)’. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Vol 6. No. 4.
Uzunalic, A. P., Skerget, M., Knez, Z., Weinreich, B., Otto, F., and Gruner, S. 2005. ‘Extraction of Active Ingredients from Green Tea (Camellia sinensis): Extraction Efficiency of Major Catechins and Caffeine’. Food Chemistry 96: 597-605.
Amarowicz, R, Naczk, M, dan Shahidi, F. 2000. ‘Antioxidant Activity of Crude Tannins of Canola and Rapeseed Hulls’. JAOCS 77: 957-961.
Aqil, F., Ahmad, I., and Mehmood, Z. 2006. ‘Antioxidant and Free Radical Scavenging Properties of Twelve Traditionally Used Indian Plants’. Turk J Biol. 30:177-183.
Asni, N. dan Yanti, L. 2014. ‘Identifikas dan Analisis Mutu Minyak Kelapa di Tingkat Petani Provinsi Jambi’. Prosiding Konferensi Nasional Kelapa VIII, 2014. Badan Penelitian dan Pengembangan Pertanian Jambi.
Asriani, D. 2006. ‘Pengaruh Metode Ekstraksi Terhadap Mutu dan Umur Simpan Minyak Kelapa Murni’. Skripsi : Institut Pertanian Bogor.
Ayucitra, A., Indraswati, N., Mul yandasari, V., Dengi, Y. K., F ransisco, G., dan Yudha, A. 2011. ‘Potensi Senyawa Fenolik Bahan Alam Sebagai Antioksidan Alami Minyak Goreng Nabati’. Widya Teknik Vol. 10, No. 1.
Basmar, A. 2008. ‘Arahan Pengembangan Kawasan Usaha Agro Terpadu Berbasis Komoditas Kelapa di Kabupaten Lampung Barat’. Bogor : Institut Pertanian Bogor.
Dewi, P. P., Hidayat, R., dan Permatasari, R. 2009. ‘Pengukuran Kapasitas Antioksidan pada Teh Komersial serta Korelasinya dengan Kandungan Total Fenol’. Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Erawati. 2012. ‘Uji Aktivitas Antioksidan Ekstrak Daun Garciniadaedalanthera Pierre Dengan Metode DPPH (1,1-difenil pikrilhidrazil) dan Identifikasi Golongan Senyawa Kimia dari Fraksi Paling Aktif’. Skripsi. Fakultas Matematika dan Ilmu Pengetahuan Alam Program Sarjana Ekstensi Farmasi Depok.
Javanmardi, J., Stushnoff, C., Locke, E., and Viranco, J. M. 2003. ‘Antioxidant Activity and Total Phenolic Content of Iranian Ocimum Accessions’. J Food Chem 83:547-550.
Kumar, P. K. P. and Krishna, A. G. G. 2015. ‘Physicochemical Characteristics of Commercial Coconut Oils Produced in India’. Grasas Y Aceites 66(1).
Kuroda, Y. and Hara, Y. 1999. ‘Antimutagenic and Anticarcinogenic Activity of Tea Polyphenols’. Mutat Res 436: 69-97.
Langseth, L. 1995. ‘Oxidants, Antioxidants and Disease Prevention’. ILSI Europe.Belgium.
Ligor, M., Kornysova, O., Maruska, A. and Buszewski, B. 2008. ‘Determination of Flavonoids in Tea and Rooibos Extracts by TLC and HPLC’. Journal of Planar Chromatography Vol. 21, pp. 355-360.
Marina, A. M., Wan Rosli, W. I., and Neoh, S. L. 2014. ‘Frying Quality of Virgin Coconut Oil as Affe cted by Zea mays Extract’. Sains Malaysiana 43(9): 1311-1315.
Mutiara, E. V., Sulistyowati, E., dan Pertiwi, H. T. 2009. ‘Pengaruh Ekstrak Etanol Bekatul Padi (Oryza sativa L.) terhadap Penghambatan Ketengikan Minyak dibandingkan dengan Antioksidan Sintetik B HT (Butylated Hydroxy Toluene)’. Media Farmasi Indonesia Vol 4, No. 1.
Navas, P. B ., Carrasquero-Duran, A., and Flores, I. 2006. ‘Effect of Black Tea, Garlic and Onion on Corn Oil Stabil ity and Fatty Acid Composition Under Accelerated Oxidation’. International Journal of Food Science and Technology 41: 243-247.
Nor, F. M., Mohamed, S., Idris, N. A. and Ismial, R. 2008. ‘Antioxidative Properties of Pandanus amaryllifolius Leaf Extracts in Accelerated Oxidation and Deep Frying Studies’. Food Chemistry 110: 319-327.
Peled, M. T., Gutfinger and Letan, A. 1975. ‘Effect of Water and BHT on Stability of Cottonseed Oil During Frying’. J Sci Food Agric 26: 1655-1666.
Rajaei, A., Barzegar, M., and Sahari, M. A. 2008. ‘Comparison of Antioxidative Effect of Tea and Sesame Seed Oils Extracted by Different Methods’. J. Agric. Sci. Technol Vol. 10: 345-350.
Shahidi, F. and Wanasundara, U. 2002. Methods for Measuring Oxidative Rancidity in Fats and Oils. New York : Marcel Dekker.
Sudarmaji, S., Ha ryono, B., dan Suhardi. 1997. Prosedur Analisa untuk Bahan Makanan dan Pertanian. Yogyakarta : Penerbit Liberty.
Tensiska, Wijaya, H. C., dan Andarwulan, N. 2003. ‘Aktivitas Antioksidan Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC) dalam Beberapa Sistem Pangan dan Kestabilan Aktivitasnya Terhadap Kondisi Suhu dan pH’. Jurnal Teknol dan Industri Pangan Vol XIV No. 1.
Tomsone, L., Kruma, Z., and Galoburda, R. 2012. ‘Comparison of Different Solvents and Extraction Methods for Isolation of Phenolic Compounds from Horseradish Root ( Armoracia rusticana)’. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Vol 6. No. 4.
Uzunalic, A. P., Skerget, M., Knez, Z., Weinreich, B., Otto, F., and Gruner, S. 2005. ‘Extraction of Active Ingredients from Green Tea (Camellia sinensis): Extraction Efficiency of Major Catechins and Caffeine’. Food Chemistry 96: 597-605.
Published
2018-03-01
Section
Bidang Teknobiologi (TB)
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