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Antimicrobial properties of citrus waste-infused used cooking oil (UCO) shellac / Miradatul Najwa Muhd Rodhi ... [et al.]

The used cooking oil (UCO) and leftover citrus were combined to create a UCO shellac infused with potent antimicrobials. By converting oil and citrus waste into a value-added product, this process significantly contributes to waste reduction efforts. The efficiency of the shellac formulation was dem...

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Main Authors: Muhd Rodhi, Miradatul Najwa, Mohd Asri, Nur Zahirah ‘Ainaa’, Rozi, Abdullah Farhan, Veny, Harumi, Hamzah, Fazlena
Format: Article
Language:English
Published: Universiti Teknologi MARA 2024
Subjects:
Antibiotic therapy. Antibiotics
Cooking
Online Access:https://ir.uitm.edu.my/id/eprint/107303/1/107303.pdf
https://ir.uitm.edu.my/id/eprint/107303/
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spelling my.uitm.ir.1073032024-12-09T14:02:38Z https://ir.uitm.edu.my/id/eprint/107303/ Antimicrobial properties of citrus waste-infused used cooking oil (UCO) shellac / Miradatul Najwa Muhd Rodhi ... [et al.] mjcet Muhd Rodhi, Miradatul Najwa Mohd Asri, Nur Zahirah ‘Ainaa’ Rozi, Abdullah Farhan Veny, Harumi Hamzah, Fazlena Antibiotic therapy. Antibiotics Cooking The used cooking oil (UCO) and leftover citrus were combined to create a UCO shellac infused with potent antimicrobials. By converting oil and citrus waste into a value-added product, this process significantly contributes to waste reduction efforts. The efficiency of the shellac formulation was demonstrated by assessing the bactericidal activity of shellac made from UCO infused with orange (Citrus sinensis), lemon (Citrus limon), and key lime (Citrus aurantifolia) peel waste. Fourier-Transform Infrared Spectroscopy (FTIR) analysis revealed that the UCO shellac infused with citrus waste contained functional groups such as hydroxyl, alkyne, carboxylic acid, conjugated acid, aromatic ring, and primary alcohol, which contribute to its antimicrobial properties. Among the formulations evaluated, the lemon-infused UCO shellac had the highest ascorbic acid content (0.9 mg/L). When compared with other shellac formulations, including UCO infused with orange or lime waste, as well as a control shellac, the lemon-infused UCO shellac proved to be the most effective in inhibiting bacterial growth on the agar plate. On the plate treated with the lemon-infused UCO shellac, bacterial colonies started to form and begin expanding after 96 hours of culturing. This indicates that the infusion of discarded lemon peel into UCO yielded the shellac with the strongest antibacterial properties. Universiti Teknologi MARA 2024-10 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/107303/1/107303.pdf Antimicrobial properties of citrus waste-infused used cooking oil (UCO) shellac / Miradatul Najwa Muhd Rodhi ... [et al.]. (2024) Malaysian Journal of Chemical Engineering and Technology (MJCET) <https://ir.uitm.edu.my/view/publication/Malaysian_Journal_of_Chemical_Engineering_and_Technology_=28MJCET=29/>, 7 (2): 2. pp. 62-74. ISSN 2682-8588
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Antibiotic therapy. Antibiotics
Cooking
spellingShingle Antibiotic therapy. Antibiotics
Cooking
Muhd Rodhi, Miradatul Najwa
Mohd Asri, Nur Zahirah ‘Ainaa’
Rozi, Abdullah Farhan
Veny, Harumi
Hamzah, Fazlena
Antimicrobial properties of citrus waste-infused used cooking oil (UCO) shellac / Miradatul Najwa Muhd Rodhi ... [et al.]
description The used cooking oil (UCO) and leftover citrus were combined to create a UCO shellac infused with potent antimicrobials. By converting oil and citrus waste into a value-added product, this process significantly contributes to waste reduction efforts. The efficiency of the shellac formulation was demonstrated by assessing the bactericidal activity of shellac made from UCO infused with orange (Citrus sinensis), lemon (Citrus limon), and key lime (Citrus aurantifolia) peel waste. Fourier-Transform Infrared Spectroscopy (FTIR) analysis revealed that the UCO shellac infused with citrus waste contained functional groups such as hydroxyl, alkyne, carboxylic acid, conjugated acid, aromatic ring, and primary alcohol, which contribute to its antimicrobial properties. Among the formulations evaluated, the lemon-infused UCO shellac had the highest ascorbic acid content (0.9 mg/L). When compared with other shellac formulations, including UCO infused with orange or lime waste, as well as a control shellac, the lemon-infused UCO shellac proved to be the most effective in inhibiting bacterial growth on the agar plate. On the plate treated with the lemon-infused UCO shellac, bacterial colonies started to form and begin expanding after 96 hours of culturing. This indicates that the infusion of discarded lemon peel into UCO yielded the shellac with the strongest antibacterial properties.
format Article
author Muhd Rodhi, Miradatul Najwa
Mohd Asri, Nur Zahirah ‘Ainaa’
Rozi, Abdullah Farhan
Veny, Harumi
Hamzah, Fazlena
author_facet Muhd Rodhi, Miradatul Najwa
Mohd Asri, Nur Zahirah ‘Ainaa’
Rozi, Abdullah Farhan
Veny, Harumi
Hamzah, Fazlena
author_sort Muhd Rodhi, Miradatul Najwa
title Antimicrobial properties of citrus waste-infused used cooking oil (UCO) shellac / Miradatul Najwa Muhd Rodhi ... [et al.]
title_short Antimicrobial properties of citrus waste-infused used cooking oil (UCO) shellac / Miradatul Najwa Muhd Rodhi ... [et al.]
title_full Antimicrobial properties of citrus waste-infused used cooking oil (UCO) shellac / Miradatul Najwa Muhd Rodhi ... [et al.]
title_fullStr Antimicrobial properties of citrus waste-infused used cooking oil (UCO) shellac / Miradatul Najwa Muhd Rodhi ... [et al.]
title_full_unstemmed Antimicrobial properties of citrus waste-infused used cooking oil (UCO) shellac / Miradatul Najwa Muhd Rodhi ... [et al.]
title_sort antimicrobial properties of citrus waste-infused used cooking oil (uco) shellac / miradatul najwa muhd rodhi ... [et al.]
publisher Universiti Teknologi MARA
publishDate 2024
url https://ir.uitm.edu.my/id/eprint/107303/1/107303.pdf
https://ir.uitm.edu.my/id/eprint/107303/
_version_ 1818838349879705600
score 13.226497

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