Sains Malaysiana 44(8)(2015): 1159–1166

Impact of Pandan Leaf Extract Addition on the Oxidative Degradation of Sunflower Oil during Microwave Heating

(Kesan Penambahan Ekstrak Daun Pandan pada Pencemaran Oksidatif Minyak Bunga Matahari

semasa Pemanasan Ketuhar Gelombang Mikro)

M. ABBAS ALI¹*, RAFIQQAH BINTI MOHAMAD SABRI², KHU SAY LI² & NIK AZMI NIK MAHMOOD²

¹Department of Chemistry, Faculty of Applied Science and Engineering, Rajshahi University of Engineering & Technology, Rajshahi-6204, Bangladesh

²Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor Darul Takzim, Malaysia

Received: 31 August 2014/Accepted: 11 March 2015

ABSTRACT

The efficacy of pandan leaf extract (PLE) addition on the oxidative degradation of sunflower oil (SFO) during microwave heating was studied. 80% of methanol extract showed better antioxidant action than the 100% methanol or ethanol extract and the total phenolic contents, DPPH radical scavenging activity and linoleic acid system of PLE were found to be 1845.50 mg GAE/100 g, 60.62-89.87% and 82.21%, respectively. 80% of methanolic extracts at different concentrations (0.1, 0.2 and 0.4 wt. %) were added to SFO. The antioxidant treated and control oil samples were subjected to microwave heating and were analyzed at regular intervals for the extent of oxidative changes following the measurements of peroxide value, p-anisidine value, TOTOX, free fatty acid, specific extinction, iodine value, viscosity, polar compounds and fatty acid composition. The PLE were found to be quite effective towards suppressing the primary and secondary oxidation products in the tested oil. The order of effectiveness (p<0.05) was BHA > 0.4% PLE > 0.2% PLE > 0.1% PLE > control. The present results suggested that antioxidant extract from pandan leaf might be used to protect vegetable oils from oxidation.

Keywords: Antioxidants; fatty acids; microwave heating; oxidative stability; sunflower oil

ABSTRAK

Keberkesanan penambahan ekstrak (PLE) daun pandan pada pencemaran oksidatif minyak bunga matahari (SFO) dalam ketuhar gelombang mikro dikaji. 80% ekstrak metanol menunjukkan tindakan antioksidan yang lebih baik daripada 100% metanol atau ekstrak etanol, jumlah kandungan fenolik, aktiviti skavengan radikal DPPH dan sistem asid linoleik PLE yang masing-masing ialah 1845.50 mg GAE/100 g, 60.6-89.87% dan 82.21%. 80% ekstrak metanolik pada kepekatan berbeza (0.1, 0.2 dan 0.4 wt. %) telah ditambah ke SFO. Sampel minyak terawat antioksidan dan kawalan melalui pemanasan ketuhar gelombang mikro dianalisis pada selang yang tetap untuk tahap perubahan oksidatif berikutan pengukuran nilai peroksida, nilai p-anisidine, TOTOX, asid bebas lemak, kepupusan tertentu, nilai iodin, kelikatan, sebatian kutub dan komposisi asid lemak. PLE didapati berkesan dalam menahan pengoksidaan primer dan sekunder dalam minyak yang diuji. Tahap keberkesanan (p<0.05) adalah BHA > 0.4% PLE > 0.2% PLE > 0.1% PLE > kawalan. Keputusan kajian mencadangkan bahawa ekstrak antioksidan daripada daun pandan boleh digunakan untuk melindungi minyak sayuran daripada pengoksidaan.

Kata kunci: Antioksidan; asid lemak; kestabilan oksidatif; minyak bunga matahari; pemanasan ketuhar gelombang mikro

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*Corresponding author; email: radwiya44@yahoo.com