Optimization of Tamarind Leaf (Tamarindus indica L.) Ethanol Extract as a Natural Antioxidant for Improving Coconut Oil Stability and Shelf Life
DOI:
https://doi.org/10.24252/al-kimia.v14i1.68485Keywords:
Tamarindus indica L, coconut oil, natural antioxidant, oxidative stability, shelf-life prediction, Accelerated Shelf Life Testing,, lipid oxidationAbstract
Coconut oil is susceptible to oxidative deterioration during storage, leading to rancidity, reduced quality, and shortened shelf life. This study investigated the effectiveness of tamarind leaf ethanol extract (Tamarindus indica L.) as a natural antioxidant for improving coconut oil stability. Tamarind leaves were extracted by maceration using ethanol, followed by phytochemical screening and antioxidant evaluation using the 2,2-diphenyl-1-picrylhydrazyl method. Coconut oil samples were supplemented with 1%, 2%, and 3% extract concentrations, then analyzed for moisture content, peroxide value, free fatty acid content, and saponification value. Shelf life was estimated using the Accelerated Shelf-Life Testing (ASLT) Arrhenius model. The extract yield was 26.31% and contained flavonoids, tannins, alkaloids, and steroids. Antioxidant analysis showed moderate activity with an inhibitory concentration value of 125.42 ppm. Increasing extract concentration improved coconut oil quality by reducing moisture content, peroxide value, and free fatty acid formation while increasing the saponification value. The 3% extract treatment showed the best preservation effect, extending shelf life to 87 days at 25 °C, compared with 37 days for untreated oil. These findings indicate that tamarind leaf extract has strong potential as an environmentally friendly natural antioxidant for edible oil preservation.
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