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Physicochemical and Antioxidant Properties of Sky Fruit (Swietenia
Macrophylla) Seed Oil as Affected By Different Condition of Ultrasound-
Assisted Extraction
Nur Syamsiah Kamarul Bashah
Supervisor: Dr. Nor Hayati Ibrahim
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Sky fruit (Swietenia macrophylla) is the fruit of mahogany tree. Sky fruit seed oil (SFO)
is reported to contain bioactive compounds and used to treat diabetes, hypertension, and
to relive pain. However, a conventional oil extraction method seems to generally affect
the oil quality including its chemical and antioxidant properties. Thus, this study will utilize
an ultrasound-assisted extraction (UAE) method to obtain SFO instead of the conventional
method. The effects of UAE parameters namely power input (low, medium and high) and
temperature (25°C and 50°C) on the physicochemical and antioxidant properties of SFO
will be investigated. The physicochemical properties to be considered are saponification
value, iodine value, thermal behaviour and solid fat content while the antioxidant
properties to be considered are total phenolic compound, total flavonoid, total tocopherol,
DPHH (α, α-diphenyl-β-picrylhydrazyl) radical scavenging activity and ferric reducing
power. The best combination of UAE parameter will be suggested and thus will benefit
oil industry, focusing on medicinal oil production.
1201 | UMT UNDERGRADUATE RESEARCH DAY