Engineering safer bulk cooking oil by increasing oxidative stability with organic waste of noni (Morinda citrifolia) fruit

Abstract

Cooking oil has brought detrimental impact on health. Many attempts have been conducted to minimize the risk of it. This study aimed at engineering safer bulk cooking oil by increasing oxidative stability with organic waste of noni fruit. Method applied was experimental with complete factorial randomized design. Factor used were solvent type (ethanol and distilled water), concentration (25% and 33%) and maceration time (2,4,6,8,16,24 hours) of noni fruit. Parameters measured were qualitative and quantitative flavonoid, peroxide value and free fatty acid number. Statistical analysis was done by Manova followed by Games-Howell. Result showed that ethanol extract exhibit strongest flavonoid qualitatively and quantitatively within 33% concentration (48.9 Meq). The best (lowest) peroxide value can be identified on ethanol extract under 33% concentration and 24-hour maceration (2.9 ± 0.6 Meq02/Kg). The lowest free fatty acid (FFA) number could be achieved by 33% of ethanolic extract under 12 hours’ maceration (2.5%). Statistical analysis revealed the impact of solvent, concentration and time to peroxide value and free fatty acid value. It can be concluded that bulk cooking oil can be engineered to be safer by adding noni organic waste of noni fruit.