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Antioxidant Activity of Syzygium zeylanicum Leaves and Its Effect on Lipid
Peroxidation of Cooking Oil
Nur Azirah Binti Samsudin
Supervisor: Dr. Azizah binti Mahmood
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Syzygium zeylanicum is underutilized wild plant species which unrecognized by young
generation. The aim of this study is to measure antioxidant activity of Syzygium
zeylanicum leaves and its effect on lipid peroxidation of cooking oil. The leaves are
extracted using water and ethanol, and evaluated for its antioxidant activity using DPPH
and FRAP assay. The extract is then applied to palm oil to measure peroxidation at
different frying temperature, time and repetition. The level of peroxidation is assessed by
measuring peroxide, p-anisidine and total oxidation value. It is expected that either one
of the compound extract gives higher yield with high antioxidant activity. Different
treatment of frying might give different effects on lipid peroxidation when heated with
the addition of antioxidant compound. Result from this study indicate that extract
compound from Syzygium zeylanicum leaves can decrease the peroxidation process of
cooking oil.
1270 | UMT UNDERGRADUATE RESEARCH DAY