Quality of Virgin Coconut Oil with Addition of Peppermint Oil
| Main Authors: | Hanjaya, Clarissa, Pranata, Fransiscus Sinung, Swasti, Yuliana Reni |
|---|---|
| Other Authors: | Department of Biotechnology Universitas Atma Jaya Yogyakarta Indonesia |
| Format: | Article info application/pdf |
| Bahasa: | eng |
| Terbitan: |
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
, 2020
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| Subjects: | |
| Online Access: |
https://jurnal.ugm.ac.id/agritech/article/view/43321 https://jurnal.ugm.ac.id/agritech/article/view/43321/30029 https://jurnal.ugm.ac.id/agritech/article/downloadSuppFile/43321/7113 https://jurnal.ugm.ac.id/agritech/article/downloadSuppFile/43321/13233 |
Daftar Isi:
- 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 additionof 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%.