Aktivitas Antioksidan dari Produk Samping Olahan Jeruk
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Latar Belakang: Aktivitas radikal bebas yang merusak protein, DNA, dan membran sel tubuh manusia menyebabkan stres oksidatif, sehingga diperlukannya antioksidan untuk menetralkan efek radikal bebas. Antioksidan yang sudah ada dan umum digunakan berupa antioksidan sintesis, bila penggunaanya dalam skala besar dapat memberi dampak buruk pula bagi kesehatan.
Tujuan: Review ini bertujuan untuk mengetahui potensi produk samping pengolahan buah jeruk sebagai sumber antioksidan alami, metode ekstraksi dan evaluasi antioksidan, serta pengaplikasian di bidang pangan.
Diskusi: Buah jeruk sudah dikenal sebagai buah yang memiliki banyak manfaat kesehatan, serta adanya kandungan metabolit sekunder berupa senyawa polifenol dalam buah jeruk yang berperan sebagai senyawa antioksidan alami. Produk samping hasil pengolahan buah jeruk berupa kulit dan biji jeruk dapat dimanfaatkan untuk mendapatkan senyawa antioksidan. Aplikasinya dalam produk pangan memberi nilai tambah terhadap kemampuan antioksidan dan mencegah terjadinya oksidasi lipid.
Kesimpulan: Produk samping olahan jeruk berupa kulit jeruk freeze-dried bentuk bubuk dapat diekstraksi metode Ultrasound-Assisted Extraction (UAE), menghasilkan aktivitas antioksidan yang tinggi, dengan kemampuan mengekstrak senyawa polifenol jenis antioksidan lipofilik dan hidrofilik.
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