Antioxidant activity of Virgin Coconut Oil and Virgin coconut Oil Emulsion

Abstract

Lastri Wiyani, kombinwati, Aminah, Andi Aladin, Mustafiah and Melda Eka Juniar

Virgin Coconut Oil (VCO) contains high medium-chain fatty acids that are functional to improve the health or as supplemen. This study aim of this research was to determine the antioxidant activity of Virgin Coconut Oil and Virgin Coconut Oil Emulsion with different sweetener. Antioxidant activity of Virgin Coconut Oil was due mainly of Phenolic compound. The major phenolic acids were ferulic acid and p-coumaric acid. Emulsion was more palatable than oil form, because oily taste is not convenient for the consumer or patient, so the sweetener. Virgin Coconut oil emulsion contain of VCO, Xanthan gum, orange juice and different sweetener. Sorbitol, Honey, Gukocose as sweetener. The Antioxidant activity of the Virgin Coconut Oil and Virgin Coconut Oil Emulsion were measured by β-carotene bleaching method. The result showed that all sample Virgin Coconut Oil, Virgin Coconut Oil emulsion with honey, with sorbitol, sith glucose, emulsion without sweetener have an antioxidant activity (AA) 56.2%., 63.2%, 70.5%; 37.1%. 57.1% respectively and Quarsetin as a control was 92.5%. These data confirmed that the VCO Emulsion with sorbitol as sweetener has the highest activity of antioxidant.