Pengaruh Temperatur Terhadap Degradasi Pigmen Tomat dalam Beberapa Jenis Minyak Nabati Komersial
DOI:
https://doi.org/10.25181/jppt.v16i3.95Abstract
The study of vegetable oils fortified with crude extract of carotenoid pigments from tomatothat contains lycopene as dominant antioxidant compounds becomes an interesting researchto be done. The aim of this research is testing the stability of the pigment of tomatoesextracts in the vegetable oil treated on some temperature levels. Spectroscopy method isused to measure the respond of pigment stability in fortified vegetables oils which treated bytemperature from 250C to 700C. Before the measurement is done by a spectrophotometerwhich connected to the thermostat, as much as 1 mg of extract pigment of tomatoes in crystalform was weighed for per sampel, then dissolved into 10 ml palm oil, coconut oil, sunflowerseed oil, and canola oil separately. The results showed that the temperature treatment causesthe value of the optical absorption decreased, which means that the pigment moleculesexperienced instability. The amount of impairment of the optical absorption withtemperature treatment from 250C to 700C at a wavelength of 482 nm, respectively, are: palmoil (Abs = 0.201); coconut oil (Abs = 0.213), sunflower oil (Abs = 0.232); and canola oil(Abs = 0.260). Decreasing value of absorbance (Abs) also indicates the lycopenedegradation that formed the derivatives molecule of this pigment.Keywords: fortification, lycopene, vegetable oil, temperature, tomatoDownloads
References
Abbeddou, S, C. Petrakis, A. Pe´rez-Ga´lvez, P. Kefalas, D. Hornero-Me´ndez. 2013. Effect of simulated
thermo-degradation on the carotenoids, tocopherols and antioxidant properties of tomato and paprika
oleoresins. J Am Oil Chem Soc 90:1697–1703.
Esteban B, JR. Riba, G. Baquero, A. Rius, R. Puig. 2012. Temperature dependence of density and viscosity
of vegetable oils. Biomass and Bioenergy 42:164–171.
Fasina OO, Z. Colley. 2008. Viscosity and specific heat of vegetable oils as a function of temperature: 35 °C
to 180 °C. International Journal of Food Properties 11:738–746.
Hariyadi, P. 2011. Teknologi Fortifikasi Vitamin A pada Minyak Sawit. Direktorat Industri Makanan, Hasil
Laut, dan Perikanan. Kementerian Perindustrian RI. 16 Maret 2011. Jakarta.
Keshvadi A, JB. Endan, H. Harun, D. Ahmad, F. Saleena. 2011. The effect of high temperature on viscosity
of palm oil during the ripening process of fresh fruits. International Journal of Scientific &
Engineering Research 2(6):1–7.
Mesembe OE, I. Ibanga, EE. Osim. 2004. The effects of fresh and thermoxidized palm oil diets on some
haematological indices in the rat. Nigerian Journal of Physiological Sciences 19(1–2):86–91.
Mu’nisa, A. 2012. Analisis kadar likopen dan uji aktivitas antioksidan pada tomat asal Sulaesi Selatan. J.
Bionature 13(1): 62–66.
Pambou-Tobi NP, JM. Nzikou, L. Matos, et al. 2010. Comparative study of stability measurements for two
frying oils: soybean oil and refined palm oil. Adv J Food Sci Technol 2(1):22–27.
Soekirman. 2011. Fortifikasi. http://www.kfindonesia.org/index.php.2011. [diakses August 14th
, 2015].
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- 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 acknowledgement of its initial publication in this journal.
- 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).
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional.