Antioxidant of Bulk Cooking Oil from Corn Cob Extract

Authors

Roushandy Asri Fardani , Nurul Hadiatun , Yolanda Febriana , Hardani

DOI:

10.29303/jppipa.v11i1.9699

Published:

2025-01-24

Issue:

Vol. 11 No. 1 (2025): In Progress

Keywords:

Antioxidant, Corn cob, Cooking oil, Iodometry

Research Articles

Downloads

How to Cite

Fardani, R. A., Hadiatun, N., Febriana, Y., & Hardani. (2025). Antioxidant of Bulk Cooking Oil from Corn Cob Extract. Jurnal Penelitian Pendidikan IPA, 11(1), 193–197. https://doi.org/10.29303/jppipa.v11i1.9699

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Abstract

Bulk cooking oil is cooking oil produced by the people's industry without packaging, with low quality because it has not used additives to resist oxidation reactions. Along with this, the public's need for bulk cooking oil continues to increase. Bulk cooking oil circulating in the market if stored for a long time can cause a decrease in quality. Thus, antioxidants made from natural ingredients need to be developed. The content of natural materials that can be used as antioxidants in bulk cooking oil is corn cobs. corn cobs contain phenolics, tannins and flavonoids. The study aims to see the ability of corn cob extract as an antioxidant and provide an overview of the quality of bulk cooking oil based on SNI 3741:2013 after the addition of antioxidants. This study used laboratory experimental method, namely the preparation of corn cob extract which was then used as the basic ingredient and formulation of bulk cooking oil with different antioxidant concentrations. The weight of extract added to bulk cooking oil is 2 grams with soaking time of 20, 40, 60 minutes.  The samples were then measured for acid number, iodine, and peroxide. The best results in this study were obtained in the addition of 2 grams of extract and 60 minutes of soaking time showing an improvement in the quality of bulk cooking oil characterized by a decrease in peroxide number and acid number.

References

Biswal, A., Pooja, B., Sarathchandra, G., & Selvam, P. (2021). Current trends on the utility of antioxidant in cooking oil: A review. Journal Pharm Innov, 10(3), 463–471. Retrieved from https://shorturl.asia/b6WT0

Boukid, F., & Rosentrater, K. A. (2024). Edible corn oil: A holistic exploration from processing to market dynamics. European Journal of Lipid Science and Technology, 2400022. https://doi.org/10.1002/ejlt.202400022

Colombo, R., Ferron, L., & Papetti, A. (2021). Colored corn: An up-date on metabolites extraction, health implication, and potential use. Molecules, 26(1), 199. https://doi.org/10.3390/molecules26010199

Dantas-Berto, I. L. O., Viana, R. L. S., de Medeiros, M. J. C., Nobre, L. T. D. B., Luchiari, A. C., Medeiros, V. P., Paiva, W. S., Melo-Silveira, R. F., & Rocha, H. A. O. (2024). Toward Enhanced Antioxidant and Protective Potential: Conjugation of Corn Cob Xylan with Gallic Acid as a Novel Approach. International Journal of Molecular Sciences, 25(5), 2855. https://doi.org/10.3390/ijms25052855

Ding, C., Wang, L., Yao, Y., & Li, C. (2022). Mechanism of the initial oxidation of monounsaturated fatty acids. Food Chemistry, 392, 133298. https://doi.org/10.1016/j.foodchem.2022.133298

Guillen Sanchez, J. S., & Siche, R. (2024). Incorporation of Sonicated Purple Corn Cob Extracts into Food Emulsions: Effects on Physicochemical Properties, Antioxidant Activity, and Shelf Life. Antioxidant Activity, and Shelf Life. Retrieved from https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4945004

Harlisa, P., Mahardhika, S., & Yuliyanti, S. (2021). The Effect of Corncob (Zea mays) Extract Cream on the Number of Melanin Pigments of Guinea Pig Exposed to Ultraviolet. Berkala Ilmu Kesehatan Kulit Dan Kelamin – Periodical of Dermatology and Venereolog, 33(3). Retrieved from https://shorturl.asia/x831U

Hernández-García, Y. R., Luzardo-Ocampo, I., Gaytán-Martínez, M., Loarca-Piña, G., Vázquez-Barrios, E., & Campos-Vega, R. (2024). Corn cob and corn silk-based ingredients possess bioaccessible and antioxidant phenolic compounds displaying anti-inflammatory effects in vitro. Food & Function, 15(24), 12069–12082. https://doi.org/10.1039/D4FO02968B

Holman, R. T. (1954). Autoxidation of fats and related substances. Progress in the Chemistry of Fats and Other Lipids, 2, 51–98. https://doi.org/10.1016/0079-6832(54)90004-X

Jiang, D., Yuan, C., Cheng, X., Wang, S., Li, H., & Yang, X. (2022). Study on the pyrolysis mechanism of unsaturated fatty acid: A combined density functional theory and experimental study. International Journal of Energy Research, 46(2), 2029–2040. https://doi.org/10.1002/er.7251

Mahmud, S. K., Laparaga, S., & Warastuti, R. A. (2023). Animal and vegetable lipid solution test in identifying fatty acid hydrolysis reactions. Jurnal Ilmiah Dr. Aloei Saboe, 10(1), 44–54. Retrieved from https://journals.ubmg.ac.id/index.php/JIAS/article/download/259/472

Mamtani, K., Shahbaz, K., & Farid, M. M. (2021). Glycerolysis of free fatty acids: A review. Renewable and Sustainable Energy Reviews, 137, 110501. https://doi.org/10.1016/j.rser.2020.110501

Mizulni, P. J., Hastarini, E., Purwaningsih, S., & Suseno, S. H. (2023). Kandungan Proksimat Mayones dengan Variasi Minyak Ikan Patin (Pangasius hypopthalmus) dan Minyak Jagung Proximate Content of Mayonnaise with Different Catfish (Pangasius hypopthalmus) Oil and Corn Oil Variants. JPB Kelautan dan Perikanan, 18(1). https://doi.org/10.15578/jpbkp.v18i1.844

Nurrahmah, A., & Putri, S. R. F. Y. (2020). Analisis perbandingan penggunaan minyak curah dan minyak kemasan menggunakan uji hipotesis dua proporsi. Bulletin of Applied Industrial Engineering Theory, 1(2). Retrieved from https://jim.unindra.ac.id/index.php/baiet/article/view/2846

Perwitasari, D. S. (2009). Penambahan Kunyit sebagai Antioksidan Alami pada Minyak Goreng Curah. UPN Jatim. Retrieved from https://repository.upnjatim.ac.id/477/13/5.6 Penambahan Kunyit.pdf

Pisoschi, A. M., Pop, A., Iordache, F., Stanca, L., Predoi, G., & Serban, A. I. (2021). Oxidative stress mitigation by antioxidants-an overview on their chemistry and influences on health status. European Journal of Medicinal Chemistry, 209, 112891. https://doi.org/10.1016/j.ejmech.2020.112891

Rodriguez-Amaya, D. B., & Shahidi, F. (2021). Oxidation of lipids. In chemical changes during processing and storage of foods, 125–170. https://doi.org/10.1016/B978-0-12-817380-0.00004-X

Selvia, S. I. (2022). Penentuan Komoditi Unggulan dan Potensi Diversifikasi Produk Sub Sektor Hortikultura dalam Pengembangan Pertanian di Kabupaten Lombok Timur. Jurnal Agri Rinjani, 2(2), 64–73. Retrieved from https://shorturl.asia/4um3J

Silva, G. V. A., Fornazaro, G., Benati, G. V. I., Companhoni, M. V. P., Garcia, F. P., de Oliveira, J., Radovanovic, E., & Fávaro, S. L. (2024). Toward Sustainable Polyurethane Foams: Effects of Corn Cob Fibers and Silver Nanoparticles on Mechanical Properties and Antimicrobial Activity. ACS Omega, 9(49), 48488–48496. https://doi.org/10.1021/acsomega.4c07118

Sinurat, E. (2011). Studi pemanfaatan briket kulit jambu mete dan tongkol jagung sebagai bahan bakar alternatif. In Makasar: Universitas Hasanudin. Retrieved from https://adoc.pub/studi-pemanfaatan-briket-kulit-jambu-mete-dan-tongkol-jagung.html

Subekti, N. A., Syafruddin, R. E., & Sunarti, S. (2007). Morfologi tanaman dan fase pertumbuhan jagung. In Jakarta: Pusat Penelitian dan Pengembangan Tanaman Pangan. Retrieved from https://shorturl.asia/rhpZl

Swain, S., Bal, L. M., Singh, S., Kumar, N., Devi, M., & Gangaiah, B. (2024). Change in Phytochemicals and Antioxidant Activity of Silk, Husk and Cob of Baby Corn (Zea mays L.) during Four Phenological Stages: PHYTOCHEMICALS AND ANTIOXIDANT OF BABY CORN. Journal of Scientific & Industrial Research (JSIR), 83(3), 322–334. Retrieved from https://or.niscpr.res.in/index.php/JSIR/article/view/7217

Uçar, B., Gholami, Z., Svobodová, K., Hradecká, I., & Hönig, V. (2024). A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review. Foods, 13(12), 1891. https://doi.org/10.3390/foods13121891

Uzombah, T. A. (2022). The implications of replacing synthetic antioxidants with natural ones in the food systems. In Natural food additives, IntechOpen. https://doi.org/10.5772/intechopen.103810

Valle, C., Echeverría, F., Chávez, V., Valenzuela, R., & Bustamante, A. (2024). Deep-frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product. Food Safety and Health, 2(4), 414–428. https://doi.org/10.1002/fsh3.12056

Wang, X., Cao, L., Tang, J., Deng, J., Hao, E., Bai, G., Tang, P. L., Yang, J., Li, H., Yao, L., & others. (2024). Research on the mechanism and material basis of corn (Zea mays l.) waste regulating dyslipidemia. Pharmaceuticals, 17(7), 868. https://doi.org/10.3390/ph17070868

Yustinah, Y., & Rahayu, R. R. A. N. (2014). Pengaruh lama proses adsorbsi terhadap penurunan kadar asam lemak bebas (FFA) dan bilangan peroksida (PV) pada minyak sawit mentah (CPO) menggunakan bioadsorben dari enceng gondok. Jurnal Teknologi, 6(2), 131–136. Retrieved from https://jurnal.umj.ac.id/index.php/jurtek/article/view/223

Author Biographies

Roushandy Asri Fardani, Politeknik Medica Farma Husada Mataram

Nurul Hadiatun, Politeknik Medica Farma Husada Mataram

Yolanda Febriana, Politeknik Medica Farma Husada Mataram

Hardani, Politeknik Medica Farma Husada Mataram

License

Copyright (c) 2025 Roushandy Asri Fardani, Nurul Hadiatun, Yolanda Febriana, Hardani

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).