Potensi Manfaat Kardioprotektif dari Minyak Zaitun

Mustikyantoro, Anisa Prima Justica

doi:10.35816/jiskh.v12i2.431

Cited by 3 publications

(3 citation statements)

References 17 publications

(24 reference statements)

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“…The oleic acid of olive oil is able to protect vascular smooth muscle cells from apoptosis induced by prooxidant/proinflammatory mediators, and consumption of olive oil can reduce cardiomyocyte apoptosis. The anti-inflammatory and cardioprotective effects of EVOO are largely due to the high content of polyphenol molecules [5] [15].…”

Section: Discussionmentioning

confidence: 99%

Effects of Olive Oil Supplementation on Reducing the Risk of Cardiovascular Disease: A Scoping Review

Marfianti¹,

Andriyanto²

2022

Proceedings of the 3rd International Conference on Cardiovascular Diseases (ICCvD 2021)

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Background The prevalence of cardiovascular disease is increasing in Indonesia. Cardiovascular disease ranks first among the causes of mortality in the world. Controlling the risk of cardiovascular disease becomes an effort to prevent the disease incidence. Previous studies have shown that olive oil has cardioprotective potential and reduces complications of cardiovascular disease. Objective: This is a scoping review which aims to identify the effects of olive oil on reducing the risk of cardiovascular disease. Methods: This research is a scoping review with search, selection, and analysis methodology being in accordance with the standards and using appropriate keywords. The scoping review articles came from the PubMed, Google Scholar, ScienceDirect, EBSCO, Directory of Open Access Journals, and Garuda Portal databases. The studies were assessed using the eligibility criteria from the PRISMA flow diagram. The articles used were those published in national and international journals in the period of 2010-2020 and available in full text. Results: The search results in 18 research articles that fulfill the criteria. Several studies significantly show that olive oil supplementation has cardioprotective properties through reduction of the risk of cardiovascular disease incidence and prevention of cardiovascular disease complications. The risk of cardiovascular disease can be reduced by reducing inflammatory markers, improving lipid profiles, or decreasing atherosclerosis. Conclusion: Olive oil has the potential to reduce the risk of cardiovascular disease by reducing inflammatory markers, improving lipid profiles, or reducing atherosclerosis.

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Section: Discussionmentioning

confidence: 99%

Effects of Olive Oil Supplementation on Reducing the Risk of Cardiovascular Disease: A Scoping Review

Marfianti¹,

Andriyanto²

2022

Proceedings of the 3rd International Conference on Cardiovascular Diseases (ICCvD 2021)

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“…Minyak zaitun (Olea europaea L.) merupakan minyak dengan kandungan antioksidan tinggi yang bermanfaat bagi kesehatan. Kualitas minyak zaitun dapat dibedakan berdasarkan mekanisme produksinya yaitu minyak zaitun extra virgin (Extra Virgin Olive Oil /EVOO) dan minyak zaitun murni (Refined Olive Oil /ROO) [1]. Dari kedua jenis tersebut, EVOO memiliki kualitas terbaik karena merupakan perasan pertama minyak zaitun yang diproses secara mekanik tanpa perlakuan kimiawi, sehingga jumlah vitamin dan asam lemak tak jenuh tunggal (MUFA) golongan asam oleat yang lebih tinggi sebesar 77,4% dibanding jenis minyak zaitun lainnya dan tingkat keasaman dibawah 1% [2].…”

Section: Pendahuluanunclassified

“…Rendemen mikrokapsul merupakan rasio antara produk hasil mikroenkapsulasi dengan bahan baku awal yang digunakan dikalikan 100%. Rendemen mikrokapsul dihitung mengggunakan persamaan (1).…”

Section: Rendemen Mikrokapsulunclassified

Pemanfaatan Polimer Alam Kappa-Karagenan dan Glukomanan untuk Mikroenkapsulasi Extra Virgin Olive Oil

Kusuma

Syahputraningrat²,

Rahman³

et al. 2022

equilibrium

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<div class="WordSection1">Abstrak. Extra virgin olive oil (EVOO) adalah olahan pertama minyak zaitun tanpa campuran ekstrak lainnya yang mengandung senyawa antioksidan berupa senyawa fenolik, tokoferol, squalene, klorofil, β-karoten, dan polifenol. Kandungan antioksidan ini mudah teroksidasi sehingga perlu dipertahankan dengan cara mikroenkapsulasi. Mikroenkapsulasi merupakan penyalutan tipis dengan polimer pada partikel kecil zat padat dan dispersi zat cair dimana ukuran partikel antara 1-5000 µm. Riset ini bertujuan untuk mengetahui pengaruh penambahan volume bahan inti dan komposisi campuran polimer pada mikroenkapsulasi EVOO dengan penyalut polimer alam kappa-karagenan dan glukomanan menggunakan metode koaservasi. Keberhasilan EVOO tersalut dalam polimer ditunjukkan berdasarkan rendemen mikrokapsul, Fourier Transform Infra Red Spectrophotometer (FTIR), Scanning Electron Microscope (SEM), dan efisiensi enkapsulasi. Hasil riset didapatkan penambahan volume minyak dan campuran komposisi polimer berpengaruh terhadap efisiensi yang dihasilkan. Efisiensi enkapsulasi tertinggi terdapat pada penambahan volume EVOO 0,5 mL sebesar 74,996% dan komposisi polimer pada 0,2 g kappa-karagenan + 0,1 g glukomanan sebesar 77,5637%. Kata kunci: Extra Virgin Olive Oil, Koaservasi, Mikroenkapsulasi, Polimer Abstract. Extra virgin olive oil (EVOO) is the first processed olive oil without other extracts containing antioxidant compounds in the form of phenolic compounds, tocopherols, squalene, chlorophyll, β -carotene, and polyphenols. These antioxidants are easily oxidized so it need to be maintained using microencapsulation. Microencapsulation is a thin polymer coating on small solid particles and liquid dispersions where the particle size ranges from 1-5000 µm. The aim of the research is to determine the effect of the volume of core material and the composition of polymer mixture on EVOO microencapsulation using mixture natural polymer kappa-carrageenan and glucomannan by coacervation method. The success of coating EVOO by the polymer was demonstrated based on the yield, Fourier Transform Infra Red Spectrophotometer (FTIR), Scanning Electron Microscope (SEM), and encapsulation efficiency. The results showed that the addition of oil volume and a mixture of polymer compositions affected the resulting efficiency. The highest encapsulation efficiency was found in the addition of 0.5 mL EVOO which provides efficiency 74.996% and polymer composition at 0.2 g of kappa-carrageenan + 0.1 g of glucomannan which provides efficiency 77.5637%.Keywords:Extra Virgin Olive Oil, Coaservation Microencapsulation, Polymer </div>

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Giving Olive Oil to Diaper Rash in Infants Aged 6-12 Months in The Work Area Of The Nambo Health Center

Suhartati,

Wati,

Rahman

et al. 2023

dmj

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Background: Diaper rash is one of the most common skin diseases experienced by infants and toddlers with a high incidence and prevalence. Diaper rash occurs because the cause of diaper rash is fungus and bacteria. Treatment of diaper rash can be done in a non-pharmacological way, one of which is by using olive oil. Objective: The purpose of this study was to determine the effect of giving Olive Oil on diaper rash in infants aged 6-12 months in the working area of the Nambo Health Center. This type of research is a quasi-experimental design with one group pretest-posttest on 16 respondents through total sampling. Result: The results of this study indicate that before administration of olive oil, the most diaper rash in infants was moderate, namely 8 respondents (50%) while after administration of olive oil, diaper rash in infants recovered the most (no diaper rash). Namely 6 respondents (37.5%). Wilcoxon test shows the P value = 0.001 (≤ 0.05). Conclusion: So it can be concluded that there is an effect of giving olive oil to reduce the degree of baby diaper rash.

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Potensi Manfaat Kardioprotektif dari Minyak Zaitun

Cited by 3 publications

References 17 publications

Effects of Olive Oil Supplementation on Reducing the Risk of Cardiovascular Disease: A Scoping Review

Effects of Olive Oil Supplementation on Reducing the Risk of Cardiovascular Disease: A Scoping Review

Pemanfaatan Polimer Alam Kappa-Karagenan dan Glukomanan untuk Mikroenkapsulasi Extra Virgin Olive Oil

Giving Olive Oil to Diaper Rash in Infants Aged 6-12 Months in The Work Area Of The Nambo Health Center

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