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Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCO
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Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCO
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Journal Article
Characterization of herbal oil with variation of spices ratio (brotowali, clove, cinnamon, kencur, sambiloto) and VCO
2025
Overview
Herbal oil is a traditional oil used by people as medicine because the addition of some spices can increase the number of secondary metabolites and bioactivity. The study evaluates how different spice variation ratios and VCO affect phytochemical properties, physicochemical properties, and antioxidant activity in herbal oil. Herbal oil was made at 100ºC for 60 minutes using variations in the ratio of five total spices and VCO with weight per volume of 3:30 (formula A); 4:30 (formula B); 5:30 (formula C); 6:30 (formula D); and 7:30 (formula E). Phytochemical tests on VCO and herbal oil showed the addition of phenolic compounds in herbal oil. Physicochemical results showed a decrease in moisture content, free fatty acids, and peroxide value as the amount of spices added increased. Antioxidant activity test showed an increase in %inhibition with values of 15.774% (VCO); 30.009% (formula A); 30.054% (formula B); 30.099% (formula C); 30.863% (formula D); and 31.671% (formula E). The results showed that herbal oil with a formula E is the best with physicochemical properties: water content 0.009%; density 1.605 g/mL; pH 5.33; free fatty acids 0.005%; peroxide value 0.012 mEq/kg; and antioxidant activity with an IC50 value of 167.277 ppm.
Publisher
EDP Sciences
