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Abstract

The pineapple peel, as organic waste, is still rarely used and processed widely, even though the benefits of pineapple peel have been studied quite extensively. Pineapple peel contains bioactive compounds that have antioxidant activity, such as flavonoids and phenolic compounds as a source of natural antioxidants. The extraction method using Soxhlet requires less solvent and a shorter time due to increasing temperature. This research aims to determine the optimum method for extracting antioxidant compounds using Soxhlet extraction. Soxhlet extraction was obtained using ethanol solvent at various concentrations of 0%, 55%, and 96%. Quantitative tests were carried out to determine the flavonoid and phenol content. The antioxidant activity test was analyzed using the DPPH free radical scavenger method. The pineapple peel extract resulted in optimum condition in 96% ethanol due to obtaining the highest yield, 11.48%, the highest flavonoid content, 11.99 mg QE/g, and strong antioxidant activity. The phenolic content was achieved in the highest amount after being extracted in 55% ethanol. The pineapple peel showed the potential effect of inhibiting lipid oxidation in cooking oil. The addition of the extracted sample could lessen the formation of free fatty acid in cooking oil by about 38.4%. This research revealed that pineapple peel extract could be a promising natural antioxidant in future applications.

Keywords

Antioxidants; bioactive compound; free fatty acid; pineapple peel; soxhlet method

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite
Kumalaningrum, A. N., & Lestari, W. W. (2024). Effect of Alcohol Concentration in Soxhlet Extraction of Bioactive Compounds from Pineapple Peel as an Antioxidant for Cooking Oil . Food Science and Technology Journal (Foodscitech), 84-94. https://doi.org/10.25139/fst.vi.9232

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