Aktivitas Antioksidan dan Komposisi Asam Lemak Minyak Biji Chia dan Minyak Biji Selasih

Afrida Nurwulan; Dede Robiatul Adawiyah; Dias Indrasti

doi:10.6066/jtip.2026.37.1.1

Authors

Afrida Nurwulan Teknologi Pangan, Fakultas Teknologi Industri, Institut Teknologi Sumatera, Lampung, Indonesia
Dede Robiatul Adawiyah Divisi Ilmu dan Teknologi Pangan, Fakultas Teknik dan Teknologi, IPB University, Bogor, Indonesia. South-East Asia Food & Agricultural Science and Technology Center, IPB University, Bogor, Indonesia
Dias Indrasti Divisi Ilmu dan Teknologi Pangan, Fakultas Teknik dan Teknologi, IPB University, Bogor, Indonesia. South-East Asia Food & Agricultural Science and Technology Center, IPB University, Bogor, Indonesia

DOI:

https://doi.org/10.6066/jtip.2026.37.1.1

Keywords:

antioxidant, basil seeds, chia seeds, gas chromatography

Abstract

Chia seeds (Salvia hispanica) and basil (Ocimum basilicum) are known to have high fat content. The chemical components of chia and basil consist of protein (20.89 and 26.05%), fat (37.61 and 26.03%), carbohydrates (36.81 and 42.47%), ash (4.69 and 5.45%), and water (7.40 and 7.75%) respectively. The research aimed to determine the antioxidant activity of chia and basil seed oil and their fatty acid profiles. The high fat content was used to extract oil using the hexane solvent maceration method, carried out in two repetitions.. The yields of chia seed oil (21.39%) and basil seed oil (16.99%) based on the t-test showed they were significantly different. Seed oil quality was measured by testing water content, and results were obtained that met SNI 3741-2013 and SNI 01-3720-1995 standards. The total phenolic content of chia seed oil (1.69%) and basil seed oil (1.62%) showed that the results were not significantly different. The antioxidant activity of seed oil was tested using the DPPH and FRAP methods, which showed that chia seed oil had more excellent antioxidant activity than basil seed oil. The fatty acid composition was tested using gas chromatography with a flame ionization detector (FID). The fatty acid profile results from chia and basil seed oil showed that the highest fatty acid was linolenic acid in chia seed oil at 62.72% and basil seed oil at 54.73%, followed by linoleic fatty acids (19.71% in chia seed oil and 20.19% in basil seed oil) and oleic (6.66% chia seed oil and 12.04% basil seed oil). The research results show that chia and basil seed oil have antioxidant activity and contain high levels of PUFA, thus strengthening their nutritional value and health benefits to be used as functional food ingredients.

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