Physical and Phytochemical Properties of Coconut Shell Liquid Smoke: Antibacterial and Antioxidant Alternative

Coconut shell liquid smoke originates from smoke condensation by the decomposition of organic compounds in pyrolysis. The pyrolysis yield of cellulose, hemicellulose, and lignin compounds produce organic acid, phenols, and carbonyls, playing the preservation and antioxidant roles. This research aims to determine the physical properties and chemical compounds contained in coconut shell liquid smoke, antioxidant activity (IC50), and antibacterial activity. The organoleptic observation was performed to identify the physical properties. Meanwhile, phytochemical screening and GCMS were utilized to determine the chemical content. The DPPH method was adopted to ascertain the IC50, with quercetin as the standard. The antibacterial activity was evaluated using E. coli and the paper disc method, at varying concentration from 40 to 200 mg mL-1. The positive control utilized 10 mg mL-1 amoxicillin, while the negative control employed sterile distilled water. The physical observations unveiled that it was a yellow liquid with a distinctive smell. The phytochemical analysis revealed positive saponins and flavonoids. The GCMS analysis disclosed the dominance of phenolic compounds. The antioxidant activity exhibited an IC50 of 87.40 mg mL-1, categorized as a potent antioxidant. In comparison, the quercetin generated an IC50 of 12.7 mg mL-1, falling into a very strong antioxidant.