OIL OF PANDAN KELAPA HUTAN (Pandanus jiulianettii Martelli): PHYSICOCHEMICAL PROPERTIES, TOTAL PHENOLS, TOTAL CAROTENE, VITAMIN E AND ANTIOXIDANT ACTIVITY
Abstract
Pandanus plant is one of the important plant in Papua and Papua New Guinea. Traditionally pandanus plant is used by local people for lots of daily activities and daily needs, start from food flavoring, medicine, to religious ceremony needs. Pandan kelapa hutan fruits (P. jiulianettii Martelli.) is one of a kind of pandanus that been used from generation to generation the highlands of Papua and Papua New Guinea for the food ingredients. This research aims to determine the physicochemical properties, total phenol, total carotene,
vitamin E and antioxidant activities of the forest coconut pandan oil (P. jiulianettii Martelli.) extracted using an aluminum pan. Physicochemical character that been analyzed is specific gravity, iod value, saponification value, free fatty acid content, acid value and peroxide value. Total phenol, total carotene and vitamin E measured respectively using Folin-Ciocalteu method, spectrophotometry method and colorimetric methods. Antioxidant activities is measured using a method that called DPPH. The result shows the pandan coconut oil has 1,00059 of specific gravity, 65.87 g/100gr of iod, 201,28 mg/g of saponification, 4.26% of acid and 5.64 Meq/kg of peroxide. The content of total phenols, total carotene and vitamin E respectively are 48.55 ppm, 2.75 µg/g and 5.0303 mg/100g. The antioxidant IC50 measuring result shows the value is 45.83 mg/mL.
Downloads
References
Association of Analytical Chemists. 2011. Official Methods of Analysis. 16th ed. Association of Analytical Chemists. Washington, DC, USA.
Bendich, A. and J.A. Olson. 1989. Biological action of carotenoids. FASEB J. 3:1927-1932.
Cimato, A. 1990. Effect of agronomic factor on virgin olive oil quality. Olivae 31: 20-31.
De Greyt, W. and M. Kellens. 2005. Deodorization. In F. Shahidi (Ed). Bailey’s industrial oil and fat product (Vol. 5, pp. 341-383). New York: John Wiley and Son. 6th ed.
Kikuzaki, H., M. Hisamoto, K. Hirose, K. Akiyama and H. Taniguchi. 2002. Antioxidants properties of ferulic acid and its related compounds. J. Agric.and Food Chem. 50: 2161-2168.
Kogoya B, 2012. Pandan kelapa hutan papua (Online), Available:” http:// Benn Kogoya.ipb.ac.id//htm 132 Petani Buah Pandan (P. jiulianetii) Dalam Hutan Lindung Desa
Ekapame Lanny Jaya Papua”.
Kogoya, B., B. Guritno, Arifin and A.Suryanto. 2014. Bioactive component of pandan’s fruits from Jayawijaya Mountains, Papua, Indonesia. IOSR J.of Enviro. Sci. Toxic. and Food Tech. (IOSRJESTFT) 8(8) Ver. I: 01-08.
Kusnandar, F. 2010. Kimia Pangan, Komponen Makro. Dian Rakyat, Jakarta.
Maisuthisakul, P., M. Suttajit and R. Pongsawatmanit. 2007. Assessment of phenolic content and free radical scavenging capacity of some Thai indigenous plants. Food Chem. 100:
1409–1418.
Mousa,Y.M., D. Gerasopoulos, I. Metzidakis and A. Kiritsakis. 1996. Effect of altitude on fruits and oil quality characteristics of “Mastoides” olive, J.of The Sci. of Food and Agric. 71: 345-350.
Mlilliken, W. 1992. Ethnobotany of the Yali of West Papua. Edinburgh. Royal Botanic Garden.
Muchtadi, D. 2012. Pangan Fungsional & Senyawa Bioaktif. Alfabeta, Bandung.
Ngando, E.G.F., R. Dhouib, F. Carriere, P.H.A. Zollo and V. Arondel. 2006. Assaying lipase activity from oil palm fruit (Elaeis guineensis Jacq.) mesocarp. Plant Physiol. Biochem. 44: 611–17.
Rose, C.J. 1982. Preliminary observation on the Pandanus nut (Pandanus jiulianettii Marteli.). Proceedings of the Second Papua New Guinea Food Crops Conference, Goroka, 14-18 July 1980
Port Moresby: Departement of Primary Industry,
PNG.
Salvador, M.D., F. Aranda and G. Fregapane. 2001. Influence of fruit ripening on Cornicabra virgin olive oil quality. A study of 4 successive crop seasons, Food Chem.73:45–53.
Sarungallo, Z.L., P. Hariyadi, N.Andarwulan, and E.H.Purnomo. 2015. Characterization of chemical properties, lipid profile, total phenol and tocopherol content of oils extracted from
nine clones of red fruit (Pandanus conoideus), Kasetsart J. (Nat. Sci.) 49: 237 – 250.
Seneviratne, K.N., C.D. Hapuarachchi and S. Ekanayake. 2009. Comparison of the phenolic dependent antioxidant properties of coconut oil extracted under cold and hot conditions. Food
Chem. 114: 1444–1449.
Servili, M., and G.F. Montedoro. 2002. Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Tech. 104: 602-613.
SNI (Indonesian National Standard). 2006. Palm oil.SNI 01-2901-2006. Badan Standarisasi Nasional Indonesia. Jakarta. [in Indonesian].
SNI (Indonesian National Standard). 2012. Cooking palm oil. SNI 7709-2012. Badan Standarisasi Nasional Indonesia. Jakarta. [in Indonesian].
Stone, B.C. 1982. New Guinea Pandanaceae. First approach to ecology and biogeography. In: Gressitt. J.L (ed). Biogeography and Ecology of
New Guinea. Vol.1 Monograhiae Biologicae 42. The Hague: Dr. W. Junk Publ.
Mitra Usaha Tani | Bisnis Industri Pertanian, Peternakan, Hobi. https://mitrausahatani.com. Accessed 24 Mar. 2022.
