Evaluation of Secang Wood Extract on the Physicochemical Characteristics of Food Supplement from Tuna Eyes Oil Emulsion

Abstract

Fish oil from tuna processing by-products such as eyes is a major source of polyunsaturated fatty acids (PUFAs), particularly docosahexaenoic acid (DHA). However, ensuring the preservation of fish oil from oxidation in food necessitates the inclusion of antioxidants. Secang wood is well-known for its potent antioxidant properties. This study uses a mixture design method to evaluate food supplements made from tuna eye oil and secang wood extract. The research encompasses an examination of secang wood, tuna eye, tuna oil properties, and formulation characteristics optimized through mixture design. The analysis uncovered that tuna eyes oil contains an impressive 32.12% of DHA. Extract from the secang wood demonstrates an antioxidant activity of 5.08±0.21 ppm and a total phenol value of 2165.80±0.14 mg GAE/g. The ideal formulation consists of 39.98% tuna eyes oil, 21.68% secang wood, and 38.33% guar gum, resulting in a peroxide value inhibition of 63.72%. The most favorable pH and viscosity levels are attained at 3.10 and 478.76 cPs, respectively, with laboratory results closely matching at 3.27±0.9 for pH, 479±2.83 cPs for viscosity, and a DHA content of 5.63%. Notably, a 0.8% concentration of secang extract exhibits superior peroxide value inhibition compared to 0.2% ascorbic acid, highlighting its potential to enhance the quality of emulsion food supplements.