Utilizing the Bioactivity of Nutmeg Leaf Oil to Raise the Natural Antioxidant Content of Cooking Oil
Azwar1*, Syaubari2, Ahmad Khairi Abdul Wahab3, Aswin Siswanto4, Revanza Bariqzi5, Jakfar6, Farid Mulana7, Hisbullah8
1,2,4,5,6,7,8Chemical Engineering Department, Faculty of Engineering, University of Syiah Kuala, Banda Aceh, Indonesia.
3Department of Biomedical Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur, Malaysia
*Koresponden email: [email protected]
Received: October 5, 2022 Accepted: October 19, 2022
Abstract
Nutmeg oil, also known as an essential oil, is an oil extracted from the seeds or leaves of nutmeg through a distillation process. In this study, the essential oil from nutmeg leaves was produced using the steam- water distillation method, where the nutmeg leaves were dried before the steam-water distillation process was carried out. As a fixed variable, 150 g of bulk cooking oil and 150 g of bimoli cooking oil were used, while as a variable, steam-water distillation temperature was used with temperature variations of 105 oC, 115 oC, and 125 oC. Samples of 1 mL, 2 mL, 3 mL, and 4 mL of nutmeg leaf oil were mixed with bulk cooking oil to compare the free fatty acid oxidation ability and peroxide value after 1 day, 3 days, 5 days, and 7 days. Analysis of the compound content of nutmeg leaf oil, free fatty acids, peroxide number, and antioxidant activity was carried out using GC-MS and 0.004% DPPH. The production of nutmeg leaf oil was obtained as much as 91 ml by steam distillation at a maximum temperature of 125 oC. Using a DPPH of 0.004 percent and a quantitative measure of IC50, the optimal antioxidant activity at 125 oC was found to be 2.03 percent. A comparison of free fatty acid numbers and peroxide values found in this study revealed that pure bimoli cooking oil had the lowest free fatty acid and peroxide values.
Keywords: Nutmeg leaf oil; antioxidants; steam-water distillation method; cooking oil Abstrak
Minyak pala, juga dikenal sebagai minyak atsiri, adalah minyak yang diekstraksi dari biji atau daun pala melalui proses penyulingan. Dalam penelitian ini, minyak atsiri dari daun pala diproduksi dengan menggunakan metode destilasi uap-air, dimana daun pala dikeringkan terlebih dahulu sebelum dilakukan proses destilasi uap-air. Sebagai variabel tetap digunakan 150 g minyak goreng curah dan 150 g minyak goreng bimoli, sedangkan sebagai variabel berubah digunakan suhu destilasi uap-air dengan variasi suhu 105 oC, 115 oC dan 125 oC. Sampel minyak daun pala sebanyak 1 mL, 2 mL, 3 mL, dan 4 mL dicampur dengan minyak goreng curah untuk membandingkan kemampuan oksidasi asam lemak bebas dan bilangan peroksida setelah 1 hari, 3 hari, 5 hari, dan 7 hari. Analisis kandungan senyawa minyak daun pala, asam lemak bebas, bilangan peroksida, dan aktivitas antioksidan dilakukan dengan menggunakan GC-MS dan DPPH 0,004%. Produksi minyak daun pala diperoleh sebanyak 91 ml dengan destilasi uap air pada suhu maksimum 125 oC. Menggunakan DPPH 0,004 persen dan ukuran kuantitatif IC50, maka aktivitas antioksidan optimal pada 125 oC didapatkan 2,03 persen. Perbandingan bilangan asam lemak bebas dan bilangan peroksida yang ditemukan dalam penelitian ini mengungkapkan bahwa minyak goreng bimoli murni memiliki nilai asam lemak bebas dan peroksida paling rendah.
Kata Kunci: minyak daun pala; antioksidan; metode penyulingan uap-air; minyak goreng 1. Introduction
Nutmeg (Myristica fragrans) is a natural Indonesian plant that has been known since the 18th century.
Currently, Indonesia is recognized as one of the world's major producers and exporters of nutmeg oil.
Nutmeg plants can grow quickly in the tropics, with a maximum height of about 700 meters above sea level. This plant has a height of up to 18 meters, with the characteristics of round fruit, light green and yellowish. The flesh is rather thick, the outer skin surface is smooth, it smells good, and the oil is volatile and does not dissolve in water. According to statistics, Aceh, the Maluku Islands, North Sulawesi, Papua, and Java are the leading nutmeg-producing locations in Indonesia. In Indonesia, the best quality nutmeg is found in Aceh and Maluku [1]. The results of nutmeg oil from these two areas are very well-known and popular internationally. In addition to having the best nutmeg oil reserves, the two regions also have a
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variety of other spices, such as cloves, patchouli, and others. As for the Aceh region, Tapaktuan South Aceh is the largest nutmeg oil-producing area in Aceh Province (Figure 1) [2].
Nutmeg belongs to the Myristicaceae family, which consists of 15 genera and 250 species. As an essential oil commodity, nutmeg has promising commercial potential. Almost all parts of the nutmeg plant can be extracted and used for trading commodities. Nutmeg oil is one of the most popular natural products due to its high biological effectiveness, aromatic activity, stimulant, narcotic, carminative, astringent, aphrodisiac, hypolipidemic, antithrombotic, anti-platelet aggregation, antifungal, antidysenteric, anti- inflammatory properties and other properties. In the food and beverage industry, fruit pulp and mace are widely used as preservatives, flavorings, and fragrances. In the pharmaceutical and cosmetic industries, nutmeg is also widely used as a raw material for medicines, soaps, and perfumes. Nutmeg leaf oil has a distinctive odor and belongs to the essential oil group, with the main compound being myristicin [3].
Myristicin is an aromatic ether-containing chemical molecule found in nutmeg oil. These chemicals function as hallucinogens and serotonin receptor antagonists. The main components of Myristicin are Sabinene (19.07%), -pinene (18.04%), 4-terpeniol (11.83%), limonene (8.32%), and -pinene (7.92%) [4].
Myristicin has the chemical formula C11H12O3, a boiling point of 276.5 oC, and a molecular weight of 192 g/mol. These compounds function as antioxidants, antimicrobials, hepatoprotective, anti-inflammatory, and analgesics [5].
Figure 1. Nutmeg plant commodity becomes a characteristic of South Aceh regency
Antioxidants are chemical compounds that function to neutralize free radicals and can protect cells damaged by free radicals in the human body. The human body has limited reserves of antioxidants, so if the body is exposed to free radicals, exogenous antioxidants are needed. Free radicals have the potential to attack macromolecular components such as proteins, lipid membranes, and DNA. These compounds are very dangerous because they have the potential to trigger various kinds of diseases in humans, such as cancer, diabetes, inflammation, and others [6]. Nutmeg leaf oil is a natural antioxidant and has become an alternative that is needed by humans because it is without side effects, such as synthetic antioxidants.
Nutmeg seed extract also has antioxidant properties due to the presence of alkaloids and vitamin C groups.
From the results of a study by studying the antioxidant properties of nutmeg seeds using the ratio of butyl hydroxyl toluene (BHT), ascorbic acid, and tocopherol, it can be concluded that nutmeg essential oil has antioxidant activity. very good [7].
Generally, damage to cooking oil is caused by oxidation and hydrolytic reactions. Oil damage due to the autoxidation process will affect the taste quality. For cooking oil to be more resistant to oxidation reactions, synthetic antioxidants are usually added to the cooking oil. This behavior will certainly harm human health. Oxidation occurs when oxygen molecules come into direct contact with oil molecules. The high temperature also affects the peroxide value in the oil. The higher the peroxide value in the oil, the higher the level of damage to the oil [8-9]. Based on this background, in this study, several important things will be studied, namely; a) the effect of temperature and distillation time on the yield of nutmeg leaf oil; b) the effect of adding nutmeg leaf oil to cooking oil on the free fatty acid number; and c) examining the effect of adding nutmeg leaf oil to cooking oil on the peroxide value. From the results obtained, it is hoped that it can provide some important information about the use of nutmeg leaf oil, which can act as an antioxidant and can prevent the increase in free fatty acids and peroxide numbers in cooking oil.
2. Material and Methods Materials and Equipment
The equipment used in this research is a blender, 100 mL Beaker glass, 2000 mL Erlenmeyer, spatula, dropper, analytical balance, a set of steam distillation apparatus, filter paper, a set of rotary evaporators, aluminum foil, magnetic stirrer, hot plate, burette 100 mL, spatula, glass vial, GC-MS, and UV visible
spectrophotometry. The materials used in this study were nutmeg leaves, aqudest, free radicals 2,2- diphenyl-1-picrylhydrazyl (DPPH), ethanol 96% (p.a), bimoli cooking oil, pure cooking oil, phenolphthalein indicator, glacial acetic acid, chloroform, KI 6 M, Na2S2O3, alcohol 96%, starch and KOH.
Steam-water Distillation
At this stage, to produce nutmeg leaf oil, the steam-water distillation method is used because the method has several advantages, including producing the best yield and quality of nutmeg leaf oil. In addition, the hydrolysis process that occurs is relatively small because it is not in direct contact with water.
The working step of this water-steam distillation is that a sample of 1 kg of dried nutmeg leaves is put into a water boiling container or boiler, then the container is filled with distilled water to the limit mark specified on the tool, and the distillation process is carried out until the nutmeg leaf oil does not come out again from the distillate funnel. This research method was carried out with several temperature differences of 105 oC, 115 oC, and 125 oC [10].
Preparation of 0.004% DPPH Solution
After the steam-water distillation process, the next stage of making a 0.004% DPPH solution is carried out by weighing 4 mg of crystal DPPH and dissolving it in 100 mL of 96% ethanol, so that it gets a concentration level of 0.004% w/v for immediate application.
Characterization of Nutmeg Leaf Oil
Nutmeg leaf oil was injected into a GC-MS injector (Shimadzu-QP-2010S) with an AGILENT column (0.25 mm x 0.25um dimension) and helium carrier gas at a flow rate of 20 mL/min. The injector temperature was 310 °C, while the programmed column temperature began at 70 °C and was held for 2 minutes before gradually increasing at a rate of 5°C/min until it reached 300 °C and was held for 8 minutes.
The mass spectrometer conditions are ionization energy of 70 eV, electron collision ionization mode, a split ratio of 25.0, and a detection area of 40-500 m/z. Each peak that appears in the chromatogram was identified by comparing m/z with the data contained in the MS index library.
Distillate yield
The yield of nutmeg leaf oil or the distillate produced from the distillation is put into a rotary evaporator, where the oil is separated from the water. The oil obtained was then weighed using an analytical balance.
Yield (%) = Oil weight
weight of material before distillation X 100 %
Nutmeg Leaf Oil Free Radical Testing
For measurement of free radical testing, the test sample used the same method; input 1, 2, 3, and 4 mL of nutmeg leaf oil using a dropper into a cuvette; added 4 mL of DPPH solution; and stirred for 1 minute until homogeneous. The solution mixture was measured for absorbance at a predetermined maximum wavelength.
Calculation of Free Fatty Acids Cooking Oil
150-gram samples of cooking oil infused with 1, 2, 3, and 4 ml of nutmeg leaf oil In an Erlenmeyer flask, 20 grams of cooking oil were weighed, followed by 30 ml of hot neutral alcohol and three drops of phenolphthalein indicator. After that, the sample is titrated with 0.1 N KOH, which has been diluted until a pink color is reached and does not disappear for 30 seconds. Calculation of free fatty acid content is calculated by the formula:
% Free fatty acids (FFA) =ml KOH x Normality KOH x BM fatty acids
Sample weight (gram) x 100%
Peroxide Number Calculation
150-gram samples of cooking oil infused with 1, 2, 3, and 4 ml of nutmeg leaf oil in an Erlenmeyer flask, 5 grams of cooking oil were weighed and 30 ml of a mixture of 60% acetic acid and 40% chloroform were added. After the oil was dissolved, 0.5 ml of the KI solution was added while stirring until homogeneous and allowed to stand for 2 minutes. Titrated with a solution of Na2S2O3 at a concentration of 0.1 N, titrated to a faint yellow color, then added 3 drops of 1% starch until it turned blue. titrate again until the blue color disappears. The titration process was repeated 3 times, and the peroxide value was calculated using the formula:
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Peroxide number = (mL Na2S2O3)x Normality Na2S2O3 X 0.008 x 100 Sample weight (gr)
3. Results and Discussion
Effect of Distillation Temperature on Nutmeg Leaf Oil
Nutmeg leaves were washed and dried for several days before steam-water distillation with a temperature ratio of 105 oC, 115 oC, and 125 oC with a weight of 1 kg of dry nutmeg leaves. Based on the results of this study, the influence of temperature on the steam-water distillation process to obtain the yield of nutmeg oil can be seen in Table 1.
Table 1. Results of nutmeg leaf steam distillation
Temperature (oC) Distillation Time (hour) Distillation Results (mL) Yield (%)
105 8 1300 0,65
115 7,5 1400 0,78
125 6,6 1800 0,98
Based on Table 1, it can be seen that there are differences in the production of nutmeg oil produced by steam-water distillation. The highest yield of nutmeg oil at a temperature of 125 oC is 0.98%, at a temperature of 115 oC the yield of nutmeg leaf oil is 0.78%, and at a temperature of 105 oC the yield of nutmeg leaf oil was 0.65%. This is supported by the statement of Rastuti et al. [11] that the essential oil content of nutmeg leaves is not more than 1.7% oil. According to Hamidi et al. [12], the higher the steam- water distillation temperature can accelerate and increase the output of the essential oil produced.
Identification of nutmeg leaf oil compounds
The composition of nutmeg leaf oil as a result of steam distillation was identified. The Gas Chromatography and Mass Spectrometry (GC-MS) tool is available at the UPTD of the Goods Quality Testing and Certification Center (BPSMB) of the Aceh Industry and Trade Office. The results of the identification of nutmeg leaf oil compounds can be seen in Figure 2 on nutmeg leaf oil at a temperature of 105 oC, Figure 3 on nutmeg leaf oil at 115 oC and Figure 4 on nutmeg leaf oil at a temperature of 125 oC below.
Figure 2. Distillation of nutmeglLeaf oil at 105°C (GC-MS test results)
Figure 3. Distillation of nutmeg leaf oil at 115°C (GC-MS test results)
Figure 4. Distillation of nutmeg leaf oil at 125°C (GC-MS test results)
Based on the results of the GC-MS test, the difference in temperature resulting from the steam-water distillation of nutmeg leaf oil has different compounds in each produced nutmeg leaf oil. The main compounds found in nutmeg leaf oil distilled at 105 degrees Celsius were alpha-pinene (32.69%), i-beta- pinene (26.68%), sabinene (8.23%), I-limonene (5.64%), and myristicin (8.59%), while compounds found at 125 oC were alpha-pinene (40.70%), i-beta-pinene (27.27%), I-limonene The highest peak was found in nutmeg leaf oil, which was distilled at a temperature of 125 oC where the alpha-pinene (40.70%) and i-beta- pinene (27.27%) were distilled. This result was because at a temperature of 125 oC it had a higher specific gravity and yield than the temperatures of 105 oC and 115 oC. The value of specific gravity is often associated with the weight of the components contained in essential oils of low specific gravity, indicating the smaller the weight fraction contained in the oil [13].
Nutmeg oil characteristic test results
Nutmeg leaf oil, produced in the steam-water distillation process at different temperatures and then compared with the National Quality Standard (SNI) 061-2388-2006 [14], can be seen in Table 2.
Table 2. Characteristics of nutmeg oil test results against SNI quality standards No. Quality
Parameters
Quality standard SNI 06-2388-2006
Nutmeg oil 105 oC
Nutmeg oil 115 oC
Nutmeg oil 125 oC
1. Color Colorless Colorless Colorless Colorless
2. Smell Typical nutmeg Typical nutmeg Typical nutmeg Typical nutmeg 3. Specific Gravity
20 oC
0,880-0,910 0,8852 0,9002 0,9114
4. Myristin Minimum 10 % 8,01 8,59 9,2
Based on Table 2, it shows that from the SNI parameters for nutmeg leaf oil, some samples do not meet the SNI quality standards. In nutmeg leaf oil, steam-water distillation at temperatures of 105, 115, and 125 oC, myristin content is almost close to the SNI quality standard, but the odor and color test results meet SNI quality standards. The specific gravity value is often related to the weight of the components contained in the essential oil. In accordance with the statement, Jukic [13], said that the low specific gravity indicates the smaller the weight fraction contained in the oil.
Nutmeg Oil Antioxidant Activity Test using 0.004% DPPH
Nutmeg oil from steam-water distillation was tested for antioxidants using 2,2-diphenyl-1- picrylhydrazyl (DPPH) with a concentration of 0.004%, using a UV-Vis spectrophotometer available at the Analysis Instrumentation Laboratory of the USK Chemical Engineering Department with a wavelength of 516 nm. Based on the test results using a UV-Vis spectrophotometer, it can be seen that the number of antioxidants produced by nutmeg leaf oil is as follows in Table 3.
Table 3. Calculation results of % antioxidants and IC50 in nutmeg oil using a UV-Vis spectrophotometer
Sample Volume (mL) Antioxidant Activity (%) IC50 (%)
Nutmeg oil temperature 105 oC
1 92,92
3,157
2 69,06
3 52,97
4 34,98
Nutmeg oil temperature 115 oC
1 29,61
2,51
2 51,06
3 64,44
4 81,83
1 33,93 2,03
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Sample Volume (mL) Antioxidant Activity (%) IC50 (%)
Nutmeg oil temperature 125 oC
2 46,41
3 67,48
4 83,38
The antioxidant activity of nutmeg leaf oil is expressed in the percentage of its inhibition against DPPH radicals. The amount of antioxidant activity is indicated by the IC50 value, which is the concentration of sample solution required to inhibit 50% of DPPH free radicals. The test results show that nutmeg leaf oil is active as an antioxidant with an IC50 of nutmeg oil at a temperature of 105 oC distillation result of 3.157%, an IC50 of nutmeg leaf oil at a temperature of 115 oC by 2.5%, and an IC50 of nutmeg leaf oil at a temperature of 125 oC by 2.03%. Nutmeg oil from steam-water distillation at a temperature of 125 oC is smaller than the IC50 of nutmeg leaf oil at a temperature of 105 oC and the IC50 of nutmeg leaf oil at a temperature of 115 oC. The higher the temperature of nutmeg leaf oil, the lower the % IC50. This is because nutmeg leaf oil contains compounds that function as antioxidants [15].
Effect of the Addition of Nutmeg Oil to Cooking Oil on Free Fatty Acids
For acid-base titration, nutmeg leaf oil was put into 150 g of cooking oil and stored in an open room for 1,3,5 and 7 days. Free fatty acids are one part of the quality parameters of cooking oil, with a maximum limit of 0.3% set by (SNI)-3741-2013 [14]. As shown in Figures 5 to 7, the ratio of free fatty acids is shown as follows.
Figure 5. Comparison of free fatty acids (%) of cooking oil with the addition of nutmeg leaf oil at a distillation temperature of 105 oC
Figure 6. Comparison of free fatty acids (%) of cooking oil with the addition of nutmeg leaf oil at a distillation temperature of 115 oC
0,000 0,200 0,400 0,600 0,800
0 1 2 3 4 5 6 7
Free fatty acids (%)
Storage Time ( day)
1 ml"
2ml"
3 ml"
4 ml"
minyak murni bimoli
0,000 0,100 0,200 0,300 0,400 0,500 0,600 0,700
0 1 2 3 4 5 6 7
Free fatty acids(%)
Storage Time (day)
1 ml"
2 ml"
3 ml"
4 ml"
minyak bimoli murni
Figure 7. Comparison of free fatty acids (%) of cooking oil with the addition of nutmeg leaf oil at a distillation temperature of 125 oC
Based on Figures 5 - 7, there was an increase in free fatty acids during storage time of 1,3,5 and 7 days. Based on the picture above, it can be seen that nutmeg leaf oil at a temperature of 125 oC can inhibit the oxidation and hydrolysis reactions in cooking oil so that it can reduce the formation of free fatty acids.
And when compared with nutmeg leaf oil at a temperature of 105 oC and 115 oC, nutmeg leaf oil at 125 oC has a better ability to inhibit the occurrence of free fatty acids. This is because nutmeg leaf oil at 125 oC contains compounds (40.70%), i-beta-pinene (27.27%), and myricetin (9.2%), which are greater than those at 105 oC and 115 oC. can act as an antioxidant. The more nutmeg leaf oil is added to cooking oil, the more it can inhibit the increase in free fatty acids caused by oxidation and hydrolysis reactions. This is because nutmeg leaf oil acts as an antioxidant [4]. During the storage time of cooking oil, free fatty acids increased every day because cooking oil in contact with oxygen and light is one of the factors that affect the oxidation process [16]. From the observations, it was found that the free fatty acids in pure bimoli brand oil have a smaller number of free fatty acids compared to ordinary cooking oil. This is because in bimoli brand cooking oil there is vitamin E. Vitamin E has a function as an antioxidant and chain-breaker that can prevent free radical reactions and mitochondrial dysfunction due to oxidative stress [17].
Effect of the Addition of Nutmeg Oil to Cooking Oil on Peroxide Number
For iodometric titration, nutmeg leaf oil was put into 150 g of cooking oil and stored in an open room for 1, 3, 5, and 7 days. Peroxide number is one of the parameters of cooking oil quality, with a maximum limit of 10 mek O2/kg set by (SNI)-3741-2013 [14]. In Figures 8 - 10, the following shows the ratio of the peroxide number of cooking oil.
Figure 8. Comparison of peroxide values in cooking oil when adding nutmeg leaf oil at a distillation temperature of 105 oC
0,000 0,100 0,200 0,300 0,400 0,500 0,600 0,700
0 1 2 3 4 5 6 7
Free fatty acids(%)
Storage Time (day)
1 ml"
2 ml"
3 ml"
4 ml"
Minyak bimoli murni
0,000 0,100 0,200 0,300 0,400 0,500
0 1 2 3 4 5 6 7
Peroxide number (mek O2/kg)
Storage Time ( day)
1 ml 2 ml 3 ml 4 ml
Minyak bimoli murni
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Figure 9. Comparison of peroxide values in cooking oil when adding nutmeg leaf oil at a distillation temperature of 115 oC
Figure 10. Comparison of peroxide values in cooking oil when adding nutmeg leaf oil at a distillation temperature of 125 oC
In Figures 8 to 10, the cooking oil samples were added with nutmeg leaf oil with storage times of 1, 3, 5, and 7 days. From the observations, it was found that during the storage process there was an increase in the peroxide value of the cooking oil. Based on the figure above, it can be seen that nutmeg leaf oil distillated at 125 oC can inhibit oxidation and hydrolysis reactions in cooking oil better than nutmeg leaf oil at distillation temperatures of 105 oC and 115 oC. From the picture above, it can be concluded that nutmeg leaf oil from 125 oC distillation can inhibit the increase in peroxide value in cooking oil better than distillation at 105 oC or 115 oC [18]. This is because the nutmeg leaf oil distilled at 125 oC has compounds (40.70%) and i-beta-pinene (27.27%) and myricetin (9.2%) that are greater than those distilled at 105 oC and 115 oC, which also act as antioxidants.
From the literature, it is explained that the more nutmeg leaf oil added to cooking oil can inhibit the increase in peroxide numbers caused by oxidation and hydrolysis reactions. This is because nutmeg leaf oil acts as an antioxidant [4, 16]. During the storage time of cooking oil, the peroxide value increases every day because cooking oil is in contact with oxygen and light, which are some of the factors that affect oxidation [19-20]. This is because pure Bimoli brand oil has a lower peroxide value than the peroxide value in cooking oil. This is because pure Bimoli cooking oil contains vitamin E, which can inhibit the oxidation process. Where the peroxide value of pure bimoli cooking oil is 0.124 on day 1, on day 3 of 0.1488, on day 5 of 0.2083, and on day 7 of 0.3273 mek O2/kg.
4. Conclusion
Nutmeg oil has been known to have many advantages, such as antibacterial ingredients, raw materials for medicines and perfumes in the pharmaceutical industry. In this study, nutmeg leaf oil was produced using a distillation process using the steam-water distillation method. Based on the results of this study, it can be concluded that the higher the temperature of the steam-water distillation process, the more yield of nutmeg is produced, where at a temperature of 105 oC the yield of nutmeg leaf oil is 0.65%, at a temperature of 115 oC it is 0.78%, and at a temperature of 125 oC it is 0.98%. From the results of the nutmeg leaf oil test using 0.004% DPPH as an antioxidant with IC50, it was found that at a temperature of 105 oC it was
0,000 0,100 0,200 0,300 0,400 0,500
0 1 2 3 4 5 6 7
Peroxide number(mek O2/kg)
Storage Time (day)
1 ml 2 ml 3 ml 4 ml
minyak bimoli murni
0,000 0,100 0,200 0,300 0,400 0,500
0 2 4 6
Peroxide number(mek O2/kg)
Storage Time (Day)
1 ml 2 ml 3 ml 4 ml
minyak bimoli murni
3.157%, at a temperature of 115 oC it was 2.5%, and at a temperature of 125 oC it was 2.03%. The more nutmeg leaf oil is added to cooking oil, the greater the ability of the oil to inhibit the increase in free fatty acids and peroxide numbers caused by oxidation and hydrolysis reactions during storage time.
5. Acknowledgment
The author would like to thank the University of Syiah Kuala, especially to the “LPPM University of Syiah Kuala”, Banda Aceh – Indonesia.
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