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IJSTR >> Volume 3- Issue 12, December 2014 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Turmeric Extract As An Antioxidant In Repeatedly Used Cooking Oil

[Full Text]



Andi Abriana, Eva Johannes



Keywords: Turmeric extract, antioxidant, cooking oil, repeated frying.



ABSTRACT: One of the natural antioxidant sources is turmeric olant from zingiberaceae family that contains curcumin. Curcumin is an important component isolated from turmeric (Curcuma longa), that is used as traditional medicines and food additive substance. This study was aimed to examine the use of turmeric as an antioxidant in repeatedly used cooking oil and to find out the mechanism by which the turmeric extract inhibits the formation of trans fatty acid in repeateadly used cooking oil. This study was an experimental study in which the turmeric extract was obtained by maceration. The obtained turmeric extract was then added into cooking oil that will be used later to fry repeatedly for 10 times. Frying treatments consisted of frying without turmeric extract addition (control) and frying with turmeric extract addition at concentrations of 0.02%, 0.03%, and 0.04%. The samples of the used cooked oil were collected at frying 1, frying 5, and frying 10 and analyzed for their trans fatty acid content by gas chromatography. Study findings indicate that turmeric extract addition into cooking oil reduced the formation of trans fatty acid and extended the use time of cooking oil. According to trans fatty acid content analysis, the best treatment was the addition of turmeric extract at concentration of 0.03%.



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