Stabilitas Mikroemulsi Fucoxanthin dan Efektifitasnya dalam menghambat Foto Oksidasi Vitamin C pada model minuman

Lutfi Suhendra, sri raharjo, pudji Hastuti, Chusnul Hidayat

Abstrak

Mikroemulsi fucoxanthin dibuat dengan melarutkan fucoxanthin ke dalam VCO dan ditambah surfaktan (Tween 20: tween 80: span 80= 92:5:2,5 (%v/v), dengan rasio minyak-surfaktan 15:85 v/v, kemudian ditambahkan air hingga konsentrasi fucoxanthin mencapai 600 ppm. Mikroemulsi fucoxanthin dianalisis stabilitasnya meliputi pengujian stabilitas terhadap pH yang dilakukan pengenceran 50 kali dan 100 kali dengan media air dan buffer sitrat (pH:3,5; 4,5 dan aquades pH 6,5). Selanjutnya sampel-sampel tersebut di uji stabilitasnya terhadap sentrifugasi dan penyimpanan pada suhu kamar. Stabilitas kenampakan mikroemulsi fucoxanthin di ukur absorbansinya dengan spektrometer UV/VIS pada panjang gelombang 458 nm. Model minuman merupakan larutan yang tersusun dari vitamin C (450 mg/L), asam sitrat (1%) dan sukrosa (6%). Mikroemulsi fucoxanthin yang ditambahkan ke dalam model minuman yang telah diencerkan 50 kali dan 100 kali dengan aquades pH 6,5. Selanjutnya ke dalam sampel ditambahkan 5 ppm eritosin sebagai sensitiser atau tanpa penambahan  eritrosin sebagai kontrol. Sampel tersebut kemudian diletakan di dalam generator oksigen singlet yang telah dilengkapi lampu floresens dengan intensitas cahaya 2000 lux. Konsentrasi vitamin c diukur dengan metode riboflavin-sensitized photodynamic UV spectrophotometry dengan interval 2 jam. Mikroemilsi fucoxanthin yang diperoleh stabil pada pH 3,5 sampai 6,5 dan meskipun telah mengalami perlakuan pemanasan, sentrifugasi dan pengenceran. Mikroemulsi fucoxanthin di atas 6 ppm tidak efektif lagi dalam menghambat laju kerusakan vitamin C pada foto oksidasi dalam model minuman.

Fucoxanthin Microemulsion stability and Its Effectivennes in Inhibiting Photooxidation of Vitamin C in Beverage Model

Abstract

Fucoxanthin microemulsion was prepared by dissolving fucoxanthin in Virgin Coconut Oil (VCO) and mixture of surfakctants (Tween 20: tween 80: span 80= 92:5:2.5 (%v/v) with oil surfactant ratio 15:85 v/v, then added with water until the concentration reaching 600 ppm fucoxanthin. The fucoxanthin microemulsions were analyzed the stability towards pH, the samples were diluted 50 times and 100 times with water media and citrate buffer (pH 3.5;4.5 and distilated water pH 6.5). Subsequently, the samples were tested for centrifugation and storage stability at room temperatur. The appearance of fucoxanthin microemulsion stability was measured with spectrometer UV/VIS at wavelength of 458 nm. The beverage models were made of vitamin C (450 mg/L), citric acid (1%), and sucrose (6%). Fucoxanthin microemulsions were added to the beverage model that had been diluted 50 time and 100 time with distilled water pH 6.5. Subsequently, the samples were added 5 ppm eryrhosine as a sensitizer and witout erytrhosine as control. The beverage models were exposed to flourescent light with an intensity of 2000 lux. Vitamin C concentration was measured by the method of riboflavin-sensitized photodynamic UV spectrophotometry every 2 hours. Fucoxanthin microemulsions were stable at pH 3.5 to 6.5 and even the heating treatment, centrifugation and dilution. Fucoxanthin microemulsion above 6 ppm was not effective in inhibiting degradation rate of vitamin C on photooxidation in beverage models.

Sumber: Jurnal Agritech. Mei 2014

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