Analysis of Vitamin A Content and Antioxidant Test in Super and Bulk  Olein

Desi Riana Saputri; Yuniar Luthfia Listyadevi; Muhammad Alparidi Pamungkas Putra; Muhammad Triyogo Adiwibowo; Andri Sanjaya; Damayanti Damayanti; Wika Atro Auriyani; Yunita Fahni; Fauzi Yusupandi; Reni Yuniarti; Edwin Rizki Safitra

doi:10.35472/cfst.v3i2.1980

Desi Riana Saputri Institut teknologi sumatera
Yuniar Luthfia Listyadevi institut teknologi sumatera
Muhammad Alparidi Pamungkas Putra institut teknologi sumatera
Muhammad Triyogo Adiwibowo Universitas Sultan Ageng Tirtayasa
Andri Sanjaya institut teknologi sumatera
Damayanti Damayanti institut teknologi sumatera
Wika Atro Auriyani institut teknologi sumatera
Yunita Fahni institut teknologi sumatera
Fauzi Yusupandi institut teknologi sumatera
Reni Yuniarti institut teknologi sumatera
Edwin Rizki Safitra institut teknologi sumatera

DOI: https://doi.org/10.35472/cfst.v3i2.1980

Keywords: antioxidant, DPPH, HPLC, olein, Vitamin A

Abstract

Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of <0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively. Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of <0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively.

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