INFLUENCE OF DISTILLATION PERIOD AND LEVEL OF CONDENSER AGAINST ANTIOXIDANT ACTIVITY OF LIQUID SMOKE DISTILLATE
Modification of liquid smoke distillation equipment by three stage condenser have been conducted for fractionating liquid smoke based on its vapor pressure and molecular weight of the component as well as to prevent carryover of benzo[a]pyren and tar during process. Modification of the equipment will influence on antioxidant activity of each liquid smoke distillate fraction. Hence, these research objectives are investigating effect of distillation period and stage of condenser on its potential as antioxidant of each liquid smoke distillate fraction. Variation distillation period was conducted by separate the distillate per 10 minutes during the process. The distillate was produced from four stage, i.e. pre-condensation stage, 1st stage, 2nd stage, and 3rd stage. The results show that each distillate fraction had different phenol, carbonyl, and acid concentration, because it is influenced by chain length and molecular weight of the component. The most potential as antioxidant was pre-condensation fraction that is produced on the 40 minutes distillation. The distillates exhibited antioxidant activity tested under linoleic acid; however, the activity was less than both of liquid smoke or BHA on the same concentration. Phenol, o-cresol, 2-metoxy-guaiacol, and p-cresol is detected as phenolic compound on the redistillate.
This paper was presented on Food National Conference 2009 conducted by The Indonesian Institute of Scince (LIPI) in Yogyakarta – Indonesia. Do not hesitate to contact me to discuss this research further.