Damat Damat, Roy Hendroko Setyobudi, Iswahyudi Iswahyudi, Suherman Suherman, Yudhiakuari Sincihu, Hanif Alamudin Manshur, Anik Anekawati, Satriyo Krido Wahono, Muslih Anwar, Marcel Putra Garfansa, Resky Adelia Saputri, Siti Alfiatul Amani
Many studies on microplastics (MPs) in food have been done, but not much has been done on cooking freely available oil samples, especially in Indonesia. This study aims to determine and quantify the presence of MPs in various types of commercial cooking oil in Indonesia to support the achievement of the United Nations Sustainable Development Goals (SDGs), especially Goal 3: Good health and well-being, and Goal 12: Responsible consumption and production. This study uses a quantitative descriptive approach by sampling cooking oil from seven categories: palm cooking oil (packaged and bulk), imported cooking oil (canola, corn, and soybean), and coconut oils. MPs extraction is done by dissolving oil with organic solvents, filtration, and identification of MPs particles using a stereoscope light microscope. Further characterization was carried out based on the shape and color of the MPs found. The results revealed that 33 samples were contaminated with MPs, with bulk cooking oil containing the highest number of particles (19), while coconut oil had the lowest (two particles). The dominant forms of MPs were fibers and fragments, while the dominant colors were black, blue, and transparent. MPs have been detected in all types of cooking oil tested, indicating potential exposure through regular consumption. This research has an impact on increasing awareness of the risk of MPs contamination in food products and the importance of quality control in the cooking oil industry. © (2023), (ResearchersLinks Ltd). All rights reserved.
University of Muhammadiyah Malang, East Java, Malang, 65144, Indonesia; Universitas Islam Madura, East Java, Pamekasan, 69317, Indonesia; Uiversity of Diponegoro, Central Java, Semarang, 50175, Indonesia; Widya Mandala Catholic University, East Java, Surabaya, 60112, Indonesia; Universitas Wiraraja, East Java, Sumenep, 69451, Indonesia; Research Center for Food Technology and Processing, National Research and Innovation Agency, Special Region of Yogyakarta, 55281, Indonesia