Biodrip: A novel approach using Akapulko (Senna sp.) leaf bioactive compounds in inhibiting oxidation of used cooking oil

This research explores the potential of bioactive compounds extracted from Akapulko (Senna sp.) leaves to inhibit the oxidation of used cooking oil, a significant public health concern due to the frequent reuse of cooking oil in many households. Akapulko leaves, known for their medicinal properties, were identified to contain phenolics, saponins, and terpenoids, which are natural antioxidants. These compounds were extracted using ethanol and tested for their effectiveness through Thin Layer Chromatography (TLC) and peroxide value analysis. The study demonstrated the presence of bioactive compounds in Akapulko extract, confirmed by the formation of distinct color spots on TLC plates. Used cooking oil treated with the extract exhibited a decrease in peroxide value from 3.67 to 3.27 meq/kg, indicating a 10.9% reduction in oxidation. This suggests that Akapulko leaf extracts can act as a natural inhibitor of oxidation, potentially improving the quality and safety of reused cooking oil. This innovation offers a sustainable alternative to synthetic antioxidants, with potential applications in food preservation, public health improvement, and waste reduction. The findings underscore the practicality of utilizing natural antioxidants in everyday settings and open opportunities for commercialization and policy development to promote safer oil reuse practices. This study highlights the promising role of Akapulko leaf bioactive compounds in enhancing the oxidative stability of used cooking oil, addressing both environmental and health challenges.