Utilization Of Galangal For Retardation Of Lipidoxidation In Cooking Oil
Lipid oxidation is major causes of quality and nutrition deterioration in food and formation of potentially toxic
compounds, which can be harmful to human health. Malondialdehyde (MDA) is well-known secondary products of lipid
oxidation and has been shown to be mutagenic and carcinogenic substance. In this study,lipid oxidation retardation was
studied in five types of cooking oil such as sunflower oil, corn oil, rice bran oil, soybean oil and palm oil, after treatment
with backyard garden plant as galangal by determination of malondialdehyde using formation with N-methyl-2-
phenylindole.Results presented that the content of malondialdehyde trended toincrease in heated oil, especially soybean oil
showed the highest malondialdehyde content as 0.9155±0.0664 µmol/kg.After using galangal on retardation of lipid
oxidation in five types of cooking oils, the results shown decreasing levels of malondialdehyde compared to the control
without galangal. Results of the present study indicated galangal can retardthe lipid oxidation process.
However,galangalpresented effective on retardation of lipid oxidation in cooking oils and their advantage of galangal is
natural antioxidant, inexpensive and easy to obtain from backyard garden.
Keywords— Malondialdehyde, Lipidoxidation, Cooking oils, N-methyl-2-phenylindole.