Stabilizing Cooking Oil by Mangosteen (Garcinia mangostana L.) Peel Crude Extract
Sri Rahayu1, Supriyatin2, Yulilina3, Dinda Nurul Nabila4
1Sri Rahayu, Biology Program, Faculty of Mathematics and Sciences, State University of Jakarta.
2Supriyatin, Biology Education Program, Faculty of Mathematics and Sciences, State University of Jakarta.
3Yulilina, Biology Education Program, Faculty of Mathematics and Sciences, State University of Jakarta.
4Dinda Nurul Nabila, Biology Program, Faculty of Mathematics and Sciences, State University of Jakarta.
Manuscript received on 10 April 2019 | Revised Manuscript received on 17 April 2019 | Manuscript Published on 02 June 2019 | PP: 226-229 | Volume-8 Issue-6C2 April 2019 | Retrieval Number: F10430486C219/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open-access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Increase use of cooking oil with decrease source available has made the price going rise. This had made people use cooking oil repeatedly. Repeated use of cooking oil will break the oil structure and create harmful effect. Disruption on oil structure cannot be hindered but it can be slower by adding stabilizing agent. The purpose of this study was to assess the role of mangosteen in stabilizing cooking oil. Preliminary descriptive study was done against flavonoid content and DPPH radicals scavenging activity of some antioxidant plant. Samples used were mangosteen peel, celery leaves, tea leaves and citrus fruit. Experimental method of mangosteen activity used was CRD (completely randomized design) with 3×4 factors. Factors applied was solvent type (chloroform, aquadest, ethanol) and extract concentration (0 µg/ml, 90 µg/ml, 100 µg/ml, and 110 µg/ml). Each procedure was repeated 5 times. Parameter measured was free fatty acid number (FFA) and oil turbidity. Data was analyzed with two ways Anava followed by DMRT. Preliminary results showed that the highest levels of flavonoid were found in mangosteen peel (72 g/kg) followed by celery (37.9 g/kg), citrus fruit (25,5 g/kg) and tea leaves powder (13,9 g/kg). DPPH radicals scavenging activity ranging from 71,1 % of mangosteen peel, 48,2% of the celery, 13,2% of citrus fruit and 11,2% of tea leaves powder. Preliminary result confirmed the best use of antioxidant from mangosteen compare to others. Experimental result showed that 110 µg/ml aquadest was the best combination to give lowest FFA value (1.24%). 90 µg/ml whilst, oil turbidity didn’t show differences under treatment given. Ethanol was found give highest FFA value (5.11%). It can be concluded that mangosteen peel is able to stabilize cooking oil and solvent with extract combination give impact on free fatty acid number of cooking oil.
Keywords: Mangosteen Peel, Cooking Oil, Free Fatty Acid.
Scope of the Article: Applied Mathematics and Mechanics