Ekstrak metanolik biji duwet (Syzygum cumini L. (Skeels) untuk penghambatan kerusakan oksidatif pada emulsi minyak wijen [Methanolic extract of Java plum (Syzygium cumini L. (Skeels) seed to inhibit oxidative damages in sesame seed oil emulsion]

Rohadi Rohadi, Dewi Larasati, Sri Haryati


Methanolic extract of Java Plum (Syzygium cumini) seed (MEJS) have strong antioxidant activity by radical scavenging antioxidant-2,2 diphenyl-1-picrylhydrazyl (RSA-DPPH) assay, ferric ion reducing antioxidant power (FRAP), also strong in the inhibition of lipid oxidation in the linoleic acid emulsion system assay, but moderate on striped catfish (Pangasius hypothalamus) oil-in-water emulsions. Antioxidant activity of MEJS is relatively stable on thermal heating by oven until 130 oC/10 minutes, gamma ray’s irradiation up to 12.5 KGy and suitable application on pH 6-9 acidity. MEJS is potential as a natural antioxidant in food system. However, must be carried out further assay the effectiveness of its use in commercial edible oil. The purpose of this research was to analyzed the effect of the addition of MEJS 200-1000 ppm against inhibition of lipid oxidation in an emulsion system. Research methods consisted of sesame seed oil extraction and analyzes of its a fatty acid profile, MEJS applied on sesame seed oil emulsion system to inhibit of lipid oxidation during 3 weeks storage. Assay variables were RSA-DPPH, the peroxide value  (PoV), TBARs value and the free fatty acids (FFA) values changes. The result showed that 35.85% Sesame seed oil yield consisted of 11.62% saturated fatty acids, 6.23 % mono unsaturated fatty acids and 85.95% poly unsaturated fatty acids. Applied of MEJS (200-1000 ppm) could increase of DPPH• radical scavenging stronger than both BHT 200 ppm and the control (sesame seed oil bulky), but didn’t correlative impact with inhibition autoxidation on it. Applied MEJS > 800 ppm comparable with BHT 200 ppm. MEJS as a natural antioxidant is not appropriate to apply for the oil in water of emulsion system.


Syzygium cumini; sesame seed oil; antioxidant; peroxidation

Full Text:

PDF (Indonesian)


Bhattarai, B. (2019). Effect of different synthetic antioxidants in the stability of palm oil on deep fat frying of instant noodles (dissertation). Institute of Science and Technology Tribhuvan University, Hattisar, Nepal.

Dar, A. A., Kancharla, P. K., Chandra, K., Sodhi, Y. S., & Arumugam, N. (2019). Assessment of variability in lignan and fatty acid content in the germplasm of Sesamum indicum L. Journal of Food Science and Technology, 56(2), 976–986. https://doi.org/10.1007/s13197-018-03564-x

Esfarjani, F., Khoshtinat, K., Zargaraan, A., Mohammadi-Nasrabadi, F., Salmani, Y., Saghafi, Z., Hosseini, H., & Bahmaei, M. (2019). Evaluating the rancidity and quality of discarded oils in fast food restaurants. Food Science and Nutrition, 7(7), 2302–2311. https://doi.org/10.1002/fsn3.1072

Frankel, E. N., Huang, S. W., Kanner, J., & German, J. B. (1994). Interfacial phenomena in the evaluation of antioxidants: bulk oils vs emulsions. Journal of Agricultural and Food Chemistry, 42(5), 1054–1059. https://doi.org/10.1021/jf00041a001

Gharby, S., Harhar, H., Bouzoubaa, Z., Asdadi, A., El Yadini, A., & Charrouf, Z. (2017). Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco. Journal of the Saudi Society of Agricultural Sciences, 16(2), 105–111. https://doi.org/10.1016/j.jssas.2015.03.004

Handajani, S., Manuhara, G., & Anandito, R. (2010). Pengaruh suhu ekstraksi terhadap karakteristik fisik, kimia dan sensoris minyak wijen (Sesamum Indicum L.). Agritech: Jurnal Fakultas Teknologi Pertanian UGM, 30(2), 116–122. https://doi.org/10.22146/agritech.9682

Hiramoto, K., Miura, Y., Ohnuki, G., Kato, T., & Kikugawa, K. (2002). Are water-soluble natural antioxidants synergistic in combination with α-tocopherol. Journal of Oleo Science, 51(9), 569–576. https://doi.org/10.5650/jos.51.569

Horwittz, W., & Latimer, G. (2016). Official methods of analysis of AOAC International (20th ed.). https://www.techstreet.com/standards/official-methods-of-analysis-of-aoac-international-18th-edition-revision-3?product_id=1678986

Hwang, K. E., Choi, Y. S., Choi, S. M., Kim, H. W., Choi, J. H., Lee, M. A., & Kim, C. J. (2013). Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets. Meat Science, 95(3), 593–602. https://doi.org/10.1016/j.meatsci.2013.05.035

Maqsood, S., & Benjakul, S. (2010). Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chemistry, 119(1), 123–132. https://doi.org/10.1016/j.foodchem.2009.06.004

McClements, D. J., & Decker, E. A. (2000). Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science, 65(8), 1270–1282. https://doi.org/10.1111/j.1365-2621.2000.tb10596.x

Mujtaba, M. A., Muk Cho, H., Masjuki, H. H., Kalam, M. A., Ong, H. C., Gul, M., Harith, M. H., & Yusoff, M. N. A. M. (2020). Critical review on sesame seed oil and its methyl ester on cold flow and oxidation stability. Energy Reports, 6, 40–54. https://doi.org/10.1016/j.egyr.2019.11.160

Rohadi, Iswoyo, & Larasati, D. (2019). Antioxidant stability of methanolic java plum (Syzygium cumini) seed extract over buffer solution. National Conference Proceeding of Semarang Muhammadiyah University, 2, 514–521. http://prosiding.unimus.ac.id

Rohadi, R., Iswoyo, I., & Larasati, D. (2020). The effect of heat treatment of java plum seed extract on its polyphenolics content and antioxidant activities. IOP Conference Series: Materials Science and Engineering, 980(1). https://doi.org/10.1088/1757-899X/980/1/012044

Rohadi, Rohadi. (2017). Methanolic extract of java plum (Syzygium cumini Linn.) seeds as a natural antioxidant on lipid oxidation of oil-in-water emulsions palm oil carotenoid recovery view project java plum seed extract view project. Article in International Food Research Journal. http://www.ifrj.upm.edu.my

Rohadi, Santoso, U., Raharjo, S., & Izul Falah, I. (2017). Determination of Antioxidant activity and phenolic compounds of methanolic extract of java plum (Syzygium cumini Linn.) seed. Indonesian Food and Nutrition Progress, 14(1). http://journal.ugm.ac.id/jifnp

Rydlewski, A., A. de Morais, D. , Rotta, E. , Clause, T., & Visentainer, J. V. (2013). Determination of bioactive compounds, antioxidant activity and physical and chemical composition of different parts of four Brazilian fruits. State University of Maringa, Colombo, Brazil.

Thorat, I. D., Jagtap, D. D., Mohapatra, D., Joshi, D. C., Sutar, R. F., & Kapdi, S. S. (2013). Antioxidants, their properties, uses in food products and their legal implications. International Journal of Food Studies, 2(1), 81–104. https://doi.org/10.7455/ijfs.v2i1.134

U.S. Department of Health and Human Services. (2016). 14th Report on Carcinogens. https://ntp.niehs.nih.gov/whatwestudy/assessments/cancer/roc/index.html?utm_source=direct&utm_medium=prod&utm_campaign=ntpgolinks&utm_term=roc

Vasi, S., & Austin, A. (2009). Antioxidant potential of Eugenia jambolana Lam. seed. Journal of Biological Sciences, 9(8), 894–898. https://scialert.net/abstract/?doi=jbs.2009.894.898

Vayupharp, B., & Laksanalamai, V. (2012). Recovery of antioxidants from grape seeds and its application in fried food. Journal of Food Processing & Technology, 03(04). https://doi.org/10.4172/2157-7110.1000152

Wan, Y., Li, H., Fu, G., Chen, X., Chen, F., & Xie, M. (2015). The relationship of antioxidant components and antioxidant activity of sesame seed oil. Journal of the Science of Food and Agriculture, 95(13), 2571–2578. https://doi.org/10.1002/jsfa.7035

DOI: http://dx.doi.org/10.24111/jrihh.v13i1.6729


  • There are currently no refbacks.



Published by BARISTAND INDUSTRI BANJARBARU (E-ISSN: 2503-0779 dan P-ISSN : 2086-1400).

 Creative Commons License