Potensi antioksidan Virgin Coconut Oil

PURWAYANTIE, Sulvi, Dr.Ir. Umar Santoso

2006 | Tesis | S2 Ilmu dan Teknologi Pangan

Penelitian ini bertujuan untuk mengevaluasi aktivitas antioksidan serta pengaruh pemanasan terhadap komposisi asam lemak, polifenol dan vitamin E dalam VCO. Tahap-tahap penelitian dimulai dengan: pembuatan VCO dan pemanasan VCO (H-VCO); analisa komposisi asam lemak, total polifenol, vitamin E; pemisahan fraksi polar (ekstrak polifenol) dan fraksi non-polar (ekstrak vitamin E) serta uji aktivitas antioksidan dengan uji DPPH dan sistem asam linoleat dari masing-masing bahan. Hasil penelitian menunjukkan terdapat aktifitas antioksidan dalam uji DPPH dan sistem asam linoleat setelah pemanasan VCO. Asam laurat tidak dipengaruhi oleh pemanasan pada riset ini, tetapi polifenol dan vitamin E sangat dipengaruhi oleh pemanasan. Fraksi polar (polifenol) sangat kuat berpengaruh terhadap aktivitas antioksidan VCO maupun heated VCO dalam scavenging radikal DPPH. Pengaruh vitamin E terhadap aktivitas antioksidan VCO maupun heated VCO sangat kuat dalam menahan peroksidasi asam linoleat. Hubungan antara polifenol atau vitamin E terhadap variabel aktivitas antioksidan tidak linier.

This research aims to evaluate ant ioxidant activities and effect of heating influenced to fatty acid, polyphenol and vitamin E in VCO. The research steps were started by producing VCO and heating VCO (HVCO); analysing fatty acid composition, total of polyphenol, vitamin E; separating between polar fraction (polyphenol extract) and non-polar fraction (vitamin E extract) and antioxidant activity test with DPPH and linoleic acid system from both materials. The research finding show that there are antioxidant activities in DPPH test and linoleic acid system after heating VCO. Lauric acid was not effect by he ating, but polyphenol and vitamin E were significantly by heating. Polar fraction (polyphenol extract) significantly effect antioxidant activity of VCO and heated VCO scavenging radical DPPH. Effect of vitamin E to antioxidant activity of VCO and heated VCO inhibition of linoleic acid was very significant. The relationship between polyphenol or vitamin E to antioxidant activity was not linier.

Kata Kunci : Virgin Coconut Oil,Antioksidan, antioxidant activities, VCO, heating