Antimicrobial and antioxidant activity of virgin coconut oil / Nur Amalin Ishak

Antioxidant is a substance that can fight free radicals and also help in repairing the oxidative damage in biomolecules. Accumulation of free radicals and oxidative damage lead to oxidative stress state (OSS). A high level of OSS will lead to progression of chronic disease such as Parkinson's disease, diabetes and cardiovascular disease. The use of supplement contains only isolated compound may not give high benefit compared to natural diet that consist of balance nutrient. Antimicrobial agent is a substance that kills or slows the growth of microorganism. The emergence of microbial resistance possess a constant challenge to the used of antimicrobial agent. Some of the antimicrobial has side effect that cannot be tolerated by elderly and children. The antimicrobial and antioxidant activity of virgin coconut oil has been investigated by using microdilution method, total phenolic content, xanthine/xanthine oxidase scavenging system and DPPH assay. The result of testing of antimicrobial activity of VCO showed that Virgin coconut oil type B was effective compared to VCO type A. VCO B inhibits only Microsporum canis at concentration at 5µg/µl. Total phenolic content of VCO type A and VCO type B were 121.4 ± 5.31 µg/ 100gGAE and 99.5±11.53 µg/ lOOgGAE, respectively. The total phenolic content in VCO is considered minimal low as the TPC value which is more than 1000mg GAE/ 100g is considered high total phenolic compound. The antioxidant property of VCO type A and VCO type B verified by Xanthine I Xanthine Oxidase (XOD) Superoxide Scavenging System were 32.9±1.15% and 15.1±2.90%, respectively, which indicate both VCO's possessed low antioxidant activity. The antioxidant activity of VCO type A and VCO type B verified by DPPH assay were 15.9±2.9 and 10.0±1.0%, respectively. It can be concluded that VCO posseses low antimicrobial and antioxidant activities.