Quality of Virgin Coconut Oil with Addition of Peppermint Oil

https://doi.org/10.22146/agritech.43321

Clarissa Hanjaya(1), Fransiscus Sinung Pranata(2), Yuliana Reni Swasti(3*)

(1) Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Babarsari Street number 44, Yogyakarta 55281
(2) Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Babarsari Street number 44, Yogyakarta 55281
(3) Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Babarsari Street number 44, Yogyakarta 55281
(*) Corresponding Author

Abstract


Virgin coconut oil (VCO) is a pure coconut oil made from mature and fresh coconut meat. VCO is consumed for health-related reasons, but the unsaturated fatty acids of VCO are prone to oxidation. Mixing VCO with peppermint oil, which contains antioxidants, inhibits the oxidation of unsaturated fatty acids and thus prevents the rancidity of VCO. This research used the antioxidants from peppermint oil to improve VCO quality. VCO contains antioxidants, such as α-pinene, menthol, 1,8-cineol, camphor, flavonoid, borneol, tocopherol, and carotene. The treatments consisted of three peppermint oil concentrations (2.5%, 5%, and 7.5%) in VCO. Results showed that the addition
of peppermint oil significantly improved VCO quality. The optimal concentration of peppermint oil in VCO was 7.5% with a water content of 0.05%, a free fatty acid value of 0.13%, a peroxide value of 0.53 mg eq/kg, an iodine value of 4.42 g I2/100 g, a total plate count of 0 cfu/mL, and antioxidant activity of 90.28%.

Keywords


Virgin coconut oil; peppermint oil; antioxidant activity

Full Text:

PDF


References

Agarwal, R. K. (2017). Extraction Processes of Virgin Coconut Oil. MOJ Food Processing & Technology, 4(2), 2–4. https://doi.org/10.15406/mojfpt.2017.04.00087

Alam, M. K., & Uddin, M. S. (2017). Characterization of oil and lecithin from pioly (Aspidoparia morar) fish. Journal of Innovations in Pharmaceutical and Biological Sciences (JIPBS), 4(1), 44–48.

Anwar, C., & Salima, R. (2016). Perubahan rendemen dan mutu virgin coconut oil pada berbagai kecepatan putar dan lama waktu sentrifugasi. Teknotan, 10(2), 51–60.

AOAC. (1969). Official Method 965.33 Peroxide Value of Oils and Fats Titration Method. Association of Official Analytical Chemists.

AOAC. (1995). Official Method of Analysis. Association of Official Analytical Chemists.

AOAC. (2000). Official method Microbiological Method 17 th Edition. Association of Official Analytical Chemists.

AOAC. (2005). Official Methods of Analysis. Association of Official Analytical Chemists.

AOCS. (1992). Official Methods and Recommended Practices of the American Oil Chemists Society (4th ed.). American Oil Chemists Society.

Awouafack, M. D., Pierre, T., & Jacobus, E. N. (2012). Two new antioxidant flavones from the twigs of Eriosema robustum (Fabaceae). Journal of Phytochemical Society of Europe, 6(1), 62–66.

Behrendorff, B. Y., Vickers, P., Chrysanthopoulos, & Neilsen, L. K. (2013). 2,2-Diphenyl-1picrylhydrazil as a screening tool for recombinant monoterpene biosynthesis. Microbial Cell Factories, 12(76), 1–11.

Burt, S. (2004). Essential oils : their antibacterial properties and potential applications in foof. Journal of Food Microbiology, 94(3), 223–253.

Chaumont, E., & Packer, L. (1978). Antagonistic properties of higher plants against fungal parasites of man from food contaminants screening of 200 fungi. Plant Med. Phytother., 12, 186–196.

Che Man, Y. B., Karim, A. M. I. B., & Teng, C. T. (1997). Extraction of coconut oil with Lactobacillus plantarum 1041 IAM. Journal of the American Oil Chemists’ Society, 74(9), 1115–1119. https://doi.org/10.1007/s11746-997-0033-0

Dia, V. P., Garcia, V. V., Mabesa, R. C., & Tecson-Mendoza, E. M. (2005). Comparative physicochemical characteristics of virgin coconut oil produced by different methods. Philippine Agricultural Sciences, 88, 462–475.

Diaz, R., Sarmiento, J., Cormenzana, A., Cabo, P., & Cabo, J. (1988). Phytochemical and antibacterial screening of some species of Spanish Lamiaceae. Fitoterapia, 59, 330–333.

Friedrich, W. (1988). Vitamins. Walter de Gruyter.

Gharib, F. A. E.-L., & da Silva, J. A. T. (2013). Composition, Total Phenolic Content and Antioxidant Activity of the Essential Oil of Four Lamiaceae Herbs. Medicinal and Aromatic Plant Science and Biotechnology, 7(1), 19–27.

Gupta, N., & Saxena, G. (2010). Antimicrobial activity of contituents identified in essential oils from Mentha and Cinnamomum through GC-MS. International Journal of Pharma and Bio Science, 1(4), 23–31.

Hamilton, R. J., & Allen, J. C. (1994). Rancidity in Foods. Blackie Academic and Professional.

Han, S. S., Lo, S. C., Choi, Y. W., Kim, J. H., & Baek, S. H. (2004). Antioxidant activity of crude extract and pure compounds of Acer ginnala Max. Bulletin of the Korean Chemical Society, 25(3), 389–391.

Kamariah, L., Azmi, A., Rosmawati, A., Wai Ching, M., Azlina, M. D., Sivapragasam, A., Tan, C., & Lai, O. (2008). Physico-chemical and quality characteristics of virgin coconut oil – A Malaysian survey (Ciri-ciri kimia fizikal dan kualiti minyak kelapa dara – Tinjauan di Malaysia). J. Trop. Agric. and Fd. Sc, 36(2), 1–10.

Kim, J. S. (2005). Radical scavenging capacity and antioxidant activity of the E vitamer fraction in rice bran. Journal of Food Science, 70(3), 1–6. https://doi.org/10.1111/j.1365-2621.2005.tb07127.x

Laitupa, F., & Susane, H. (2010). Pemanfaatan eugenol dari minyak cengkeh untuk Mangatasi Ranciditas Pada Minyak Kelapa. Jurusan Teknik Kimia, Fakultas Teknik. Universitas Diponegoro., 024, 1–10.

Loung, F. S., Silalahi, J., & Suryanto, D. (2014). Antibacterial activity of enzymatic hydrolyzed of virgin coconut oil and palm kernel oil against staphylococcus aureus, Salmonella thypi and Escherichia coli. International Journal of PharmTech Research, 6(2), 628–633.

McKay, D. L., & Blumberg, J. B. (2006). A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.). Phytotherapy Research, 20(8), 619–633. https://doi.org/10.1002/ptr.1936

Molyneux, P. (2004). The Use of the Stable Free Radical Diphenylpicryl-hydrazyl (DPPH) for Estimating Antioxidant Activity. Songklanakarin Journal of Science and Technology, 26(2), 211–219. https://doi.org/10.1287/isre.6.2.144

Muik, B., Lend, B., Molina-Diaz, A., & Ayoea-Canada, M. J. (2005). Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy. Chemistry Physics of Lipids, 134, 173–182.

National Standardization Agency. (2008). Virgin Coconut Oil (INS 7381:2008). In Indonesian National Standard (pp. 1–28).

Nurhasanah, D., Prasetyorini, & Susilo, H. (2006). Uji efektivitas gel hand sanitizer minyak atsiri daun Mint (Mentha arvensis, L.).

Onyeike, E. N., & Acheru, G. N. (2002). Chemical composition of selected Nigerian oil seeds and physicochemical properties of the oil extracts. Food Chemistry, 77(431–437).

Pignitter, M., & Somoza, V. (2012). Critical evaluation of methods for the measurement of oxidative rancidity in vegetable oils. Journal of Food and Drug Analysis, 20(4), 772–777. https://doi.org/10.6227/jfda.2012200305

Pokorny. (1971). Stabilization of Fat by Phenollic Antioxidants. Canadian Institute of Food Technology Journal, 18(2), 71–78.

Preedy, V. R., & Watson, R. R. (2010). Olives and Olive Oil in Health and Disease Prevention. Elsevier Inc.

Rahmadi, A., Abdiah, I., Dewi, M., & Purna, T. (2013). KARAKTERISTIK FISIKOKIMIA DAN ANTIBAKTERI VIRGIN COCONUT OIL HASIL FERMENTASI BAKTERI ASAM LAKTAT [ Physicochemical and Antibacterial Characteristics of Virgin Coconut Oil Fermented with Lactic Acid Bacteria ]. December 2013, 151–156. https://doi.org/10.6066/jtip.2013.24.2.151

Richardsa, A., Wijesunderaa, C., & Salisbury, P. (2005). Evaluation of oxidative stability of canola oils by headspace analysis. Journal of the American Oil CHemists Society, 82, 869–874.

Robinson, T. (1991). The Organic Constituens of Higher Plants. ITB Press.

Rohaman, M. M., Solechan, Trismansyah, D., & Soeharto. (1998). Penggunaan Antioksidan Alami pada Minyak Kelapa. Journal of Agro-Based Industry, 15(1–2), 49–56.

Rohman, A., Che Man, Y. B., Ismail, A., & Hashim, P. (2011). Monitoring the oxidative stability of virgin coconut oil during oven test using chemical indexes and FTIR spectroscopy. International Food Research Journal, 18(1), 303–310.

Satheesh, N., & Prasad, N. B. L. (2014). Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. Croatian Journal of Food Technology, Biotechnology and Nutrition, 9(1–2), 37–42. https://doi.org/10.1007/s00253-005-0297-y

Shrivastava, A. (2009). A review on peppermint oil. Asian Journal of Pharmaceutical and Clinical Research, 2(2), 27–33.

Silalahi, J., Yademe, T. P., & Putra, E. D. (2014). Antibacterial activity of hydrolyzed virgin coconut oil. Asian Journal of Pharmaceutical and Clinical Research, 7(2), 90–94.

Singh, R., Shushni, M. A. M., & Belkheir, A. (2015). Antibacterial and antioxidant activities of Mentha piperita L. Arabian Journal of Chemistry, 8(3), 322–328. https://doi.org/10.1016/j.arabjc.2011.01.019

Talapessy, S., Suryanto, E., & Yudistira, A. (2013). Uji Aktivitas Antioksidan dari AMpas Hasil Pengolahan Sagu (Metroxylon sagu Rottb). Jurnal Ilmiah Farmasi, 2(03), 40–44.

Tomagola, N., Muthiawati, N., Wiyani, L., & Jaya, F. (2016). Aktivitas antioksidan ekstrak kayu manis (Cinnamomum burmanii) untuk mengatas ketengikan pada minyak goreng. Journal of Chemical Process Engineering, 01(02), 7–15.

Utami, O. Y. (2011). Komponen Minyak Atsiri Daun Sirih (Piper Betle L.) dan Potensinya dalam Mencegah Ketengikan Minyak Kelapa.

Wanasundara, U. N., & Shahidi, F. (1994). Canola extract as an alternative natural antioxidant for canola oil. Journal of the American Oil Chemist Society, 71, 817–822.

Zuhra, C. F., Tarigan, J. B., & Siihotang, H. (2008). Aktivitas antioksidan senyawa flavonoid dari daun katuk (Sauropus androgunus (L) Merr). Jurnal Biologi Sumatera, 3(1), 7–10.



DOI: https://doi.org/10.22146/agritech.43321

Article Metrics

Abstract views : 8538 | views : 7591

Refbacks

  • There are currently no refbacks.




Copyright (c) 2020 Clarissa Hanjaya, Fransiscus Sinung Pranata, Yuliana Reni Swasti

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats