scholarly journals Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time

2021 ◽  
Vol 4 (1) ◽  
pp. 27-32
Author(s):  
Putu Rima Sintyadewi ◽  
I Gusti Agung Yogi Rabani RS ◽  
Nadya Treesna Wulansari
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Black Tea ◽  
Reducing Sugar ◽  
Antioxidant Compounds ◽  
Chemical Characteristics ◽  
Fermentation Time ◽  
Clitoria Ternatea ◽  
High Antioxidant Activity ◽  
Butterfly Pea

Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with the presence of organic acids, minerals, and vitamins produced during the fermentation process. This study aims to determine the effect of fermentation time on chemical characteristics including pH, reducing sugar content, and antioxidant activity. Based on analysis of variance ANOVA showed that the length of time fermentation had a very significant effect (P>0.01) on pH, reducing sugar content and antioxidant activity of black tea and Butterfly pea flower kombucha. The longer the fermentation time, the lower the pH and sugar content in the medium. Optimum antioxidant activity occurred on the 8th day of fermentation in the variation of treatment P3 (3:3) which was 89.74%. These results indicate that black tea kombucha and Butterfly pea flower are categorized as having high antioxidant activity at the interval of 68.45% to 89.74%.

scholarly journals Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Yi Hsieh ◽  
Ming-Chung Chiu ◽  
Jui-Yu Chou
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Black Tea ◽  
Chemical Profile ◽  
Polyphenol Content ◽  
Fermentation Time ◽  
Factors Associated ◽  
Kombucha Tea ◽  
Chemical Profiles ◽  
Over Time

Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks. In addition to the advantage of being a low-sugar probiotic-rich drink, kombucha also offers the benefits of the tea used for its preparation, especially its high antioxidant content. In this research, kombucha tea was prepared by using three different tea types: green, black, and pu’er tea, and the chemical profiles and antioxidant activity were analyzed during the fermentation process (up to 20 days). The results showed that the tea type has an obvious influence on the factors associated with the antioxidant potential. The fermentation process caused a marked increase in polyphenol content and antioxidant activity initially, but this slowed progressively over time. In contrast, the fermentation of black tea contributed to the degradation of flavonoids but showed no significant effect on the other tea types. Therefore, we conclude that the tea type selected to make kombucha affects the end product as well as the fermentation time.

scholarly journals Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

2021 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Adekunbi Adetola Malomo ◽  
Babatunde Olawoye ◽  
Abiola Folakemi Olaniran ◽  
Omowumi Ibipeju Olaniyi ◽  
Adedoyin Adedayo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Principal Component ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Diabetic Patients ◽  
Fermentation Time

This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

2020 ◽  
Vol 45 (3) ◽  
pp. 214-221
Author(s):  
N. Nahariah ◽  
H. Hikmah ◽  
F.N. Yuliati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Total Protein ◽  
Milk Powder ◽  
Chemical Characteristics ◽  
Powdered Milk ◽  
Glucose Content ◽  
Fermentation Time ◽  
Glucose Levels ◽  
Egg Albumen

Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentation times. This study used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. Research materials include egg albumen, full cream milk powder and mixed Lactic Acid Bacteria (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The research treatments were the addition of powdered milk in different level (%) including, 0, 2, 4 and 6. Fermentation times were 0, 12, 24, 36, and 48 h, respectively. The results showed that the addition of powdered milk in different level and fermentation time had no significant effect on the antioxidant activity. The addition of different-level powdered milk was not significant on the glucose content and total protein, but it was very significant (P<0.01) on water content. The fermentation time had a very significant effect (P<0.01) on glucose levels and total protein, but it had no significant effect on the water content of albumen fermentation. Antioxidant activity did not change during the fermentation time and the addition of different-level milk powder. The 24 h fermentation time could reduce the total protein and glucose levels of egg albumen. Adding 2% milk powder could reduce the water content of egg albumen fermentation. 

scholarly journals Optimization of Total Phenolics Content and Total Antioxidant Activity of Black Tea Using Response Surface Methodology

2017 ◽  
Vol 9 (3) ◽  
pp. 29 ◽  
Author(s):  
Tah Clovis Tiku ◽  
Feumba Dibanda Romelle ◽  
Yadang Germaine ◽  
Nyobe Emillienne Carine ◽  
Achegui Nestor ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Total Phenolics ◽  
Black Tea ◽  
Total Antioxidant Activity ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Total Antioxidant ◽  
Phenolics Content

Response surface methodology was used to optimize the fermentation conditions for the total phenolics content and antioxidant activity of black tea (Camellia sinensis). Fresh tea leaves were fermented following a rotatable central composite design of eleven experiments replicated thrice. The minimum and maximum fermentation time and temperature were respectively of 1 - 3 h and 30 - 40 °C. The results demonstrated that fermentation time and temperature significantly affect the total phenolics content and antioxidant activity of black tea. The optimum fermentation conditions for the present study were at 36 °C for 35 min which the values for total phenolics content and total antioxidant activity were 38.99 g GAE/100 g dw and 19.74 mg VitC Eq/100 g dw, respectively. Antioxidant activity was strongly correlated with total phenolics content of black tea.

scholarly journals SYNERGISM TEST OF DATE (PHOENIX DACTYLIFERA L.) AND RAW TEMPE ON ANTIOXIDANT ACTIVITY

2021 ◽  
Vol 4 (IAHSC) ◽  
pp. 127-137
Author(s):  
Intan Kurnia Putri ◽  
Aynna Sufana Rani
Keyword(s):  
Antioxidant Activity ◽  
Synergistic Effect ◽  
Phoenix Dactylifera ◽  
Test Methods ◽  
Test Method ◽  
Antioxidant Compounds ◽  
Prospective Data ◽  
Phoenix Dactylifera L ◽  
Total Antioxidant ◽  
High Antioxidant Activity

Introduction: Dates and tempeh are foods that both contain antioxidant compounds. Antioxidant compounds such as flavonoids and isoflavones are known to be found in dates and tempeh. This study was conducted to see how much antioxidant activity contained in dates and tempeh and how the effect of dates and tempeh consumed simultaneously on the increase in total antioxidant activity. Method: This study uses a direct experimental design with prospective data collection. The selected samples were dates with the type of sukkari and tempeh wrapped in plastic. Data processing was carried out using a simple linear regression statistical method. Results: The DPPH test method with UV-Visible Spectrophotometry  instrument  showed the results  of  the % inhibition value of dates fruit of 39.99% and tempeh of 24.52%. Testing the synergistic effect using 7 treatments showed that the treatment with a ratio of 50:50 had a higher % inhibition value than the other treatments, which showed that consuming dates and tempeh in a ratio of 50:50 could provide a synergistic effect on antioxidant activity. Conclusion The results obtained indicate that both samples, both dates and tempeh have high antioxidant activity, consuming both simultaneously can increase antioxidant activity. So it can be concluded that there is an effect on the synergistic effect of antioxidant activity of dates and tempeh which are consumed simultaneously. It is recommended to conduct research on the antioxidant activity of dates and tempeh using other test methods, and further research on the formulation of the preparation or clinical trials using mice.

scholarly journals The ramification of fermentation time on antioxidant properties of Napier grass herbal tea by black tea processing method

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 349-357
Author(s):  
K.S. Ng ◽  
Zamzahaila Mohd Zin ◽  
Nurmahani Mohd Maidin ◽  
M.K. Zainol
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Napier Grass ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Frap Assay ◽  
Fermentation Time ◽  
Significant Difference ◽  
The Impact

Tea fermentation relates to the enzymatic oxidation of the leaves of the tea and the formation of dark pigments. This method is usually conducted in a setting where temperature and humidity can be regulated. However, the impact of fermentation time on the antioxidant characteristics of Napier grass herbal tea is still unanswered. This study aimed to determine the effect of fermentation time on antioxidant properties of Napier grass black tea. Napier grass was subjected to fermentation for 3, 6, 9, 12 and 24 hrs. Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC) assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential (FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. Sample fermented for 9 hrs showed the highest results in TPC (18.32±0.38) and FRAP assay (91.00±2.78). Whereas, the highest flavonoids and antioxidant activity were found in dried sample without fermentation (control) in TFC (97.82±13.00) and DPPH (90.02±1.11). However, samples fermented for 3 to 9 hrs showed no significant difference with that of the fresh sample in TFC and DPPH indicating 3 to 9 hrs fermentation time did not affect the antioxidant properties of Napier grass. In FTC and TBA, all the fermented samples showed lower antioxidant activity than that of fresh samples and control. The results suggested that 9 h of fermentation time is suitable for the preparation of Napier grass black tea as it exhibited high antioxidant properties in TPC, TFC, DPPH and FRAP assays.

scholarly journals Potensi Ekstrak Bunga Telang (Clitoria ternatea) Sebagai Pencegah Acute Kidney Injury (AKI)

2020 ◽  
Vol 1 (2) ◽  
pp. 92-100
Author(s):  
Ersalita Rahmadhani Pratiwi ◽  
Sukma Oktavia Aulia Rahmandani ◽  
Achmad Rivaldy Ibrahim ◽  
Isbandiyah Isbandiyah
Keyword(s):  
Acute Kidney Injury ◽  
Literature Search ◽  
Ornamental Plants ◽  
Kidney Injury ◽  
Good Alternative ◽  
Antioxidant Compounds ◽  
Toxic Substances ◽  
Clitoria Ternatea ◽  
Incidence And Mortality ◽  
Butterfly Pea

Introduction: Butterfly pea (Clitoria ternatea) is a vine that has various colors such as pink, light blue, white, and purple. This plant is commonly used as a food coloring and ornamental plants. Butterfly pea has pharmacological potential, among others, as high antioxidants. The antioxidants of the butterfly pea show much higher activity than other flowers. Antioxidants are substances that can prevent the occurrence of Acute Kidney Injury (AKI), which is currently increasing in incidence and mortality due to AKI reaching 23.9% in adults and 13.8% in children. Aim of study: This article aims to discuss the potential of butterfly pea extract (Clitoria ternatea) as a preventative for Acute Kidney Injury (AKI). Method: The research method used is the literature search technique on 20 articles from the Google Scholar database. Results and Discussion: The results of the literature search show that the butterfly pea (Clitoria ternatea) has antioxidant compounds that have the potential to prevent the occurrence of acute kidney injury (AKI). Butterfly pea extract has the potential to reduce levels of urea, serum creatinine, reduce levels of malondialdehyde (MDA) and increase levels of glutathione, catalase, and superoxide dismutase (SOD). The antioxidant activity of flavonoids and tannins in butterfly pea extract was found to have a nephroprotective effect against exposure to toxic substances. Conclusion: The conclusion from this literature search is that the antioxidant content contained in butterfly pea extract can be a good alternative as a nephroprotector to prevent AKI.

scholarly journals Review: Telaah Kandungan Senyawa Katekin dan Epigalokatekin Galat (EGCG) sebagai Antioksidan pada Berbagai Jenis Teh

2021 ◽  
Vol 8 (1) ◽  
pp. 31
Author(s):  
Zahra Hasna Fadhilah ◽  
Farid Perdana ◽  
Raden Aldizal Mahendra Rizkio Syamsudin
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Bioactive Compounds ◽  
Bitter Taste ◽  
Epigallocatechin Gallate ◽  
Black Tea ◽  
Major Determinant ◽  
Oolong Tea ◽  
Ic50 Value ◽  
High Antioxidant Activity

Katekin merupakan senyawa bioaktif dengan kerangka flavan-3-ol dan menjadi senyawa utama penentu mutu serta dapat memberikan rasa pahit yang khas pada teh. Senyawa turunan katekin yang memiliki aktivitas sebagai antioksidan paling kuat dan melimpah yaitu epigalokatekin galat. Tujuan dari review artikel ini yaitu untuk mengetahui kandungan senyawa katekin dan epigalokatekin galat sebagai antioksidan pada berbagai jenis teh berdasarkan nilai IC50.Metode penulisan review artikel ini dilakukan dengan mencari serta menganalisis studi pustaka dari beberapa jurnal yang berkaitan dengan aktivitas antioksidan pada berbagai jenis teh dengan penelusuran terhadap senyawa katekin, khususnya epigalokatekin galat. Hasil review menunjukkan bahwa aktivitas antioksidan pada pengolahan jenis teh seperti teh hijau, teh oolong, dan teh hitam memiliki perbedaan yang cukup signifikan yang dapat dilihat dari kandungan senyawa katekin dan EGCG dimana semakin besar kandungan senyawa tersebut, maka aktivitas antioksidannya semakin tinggi. Selain itu, tingginya aktivitas antioksidan dapat dilihat dari nilai IC50. Semakin rendah nilai IC50, maka aktifitas antioksidan akan semakin tinggi. Teh hijau terbukti memiliki aktivitas antioksidan yang paling tinggi diantara teh lainnya dengan kandungan katekin sebesar 10,04% dan epigalokatekin galat sebesar 3,28% serta nilai IC50 yang paling rendah yaitu 58,61 µg/mL. Kata Kunci: Katekin, Teh Hijau, Teh Oolong, Teh Hitam, Antioksidan Catechins are bioactive compounds with a flavan-3-ol structure and become a major determinant of quality compounds and can give a distinctive bitter taste of tea. Catechin derivative compounds that have the antioxidant activity as the strongest and abundant are epigallocatechin gallate. The purpose of this article review was to determine the content of catechins and epigallocatechin gallate compounds as an antioxidant in various types of tea based on the IC50 value. The method of writing of this article review was carried out by searching and analyzing literature studies from several journals related to antioxidant activity in various types of tea by tracing catechin compounds, especially the epigallocatechin gallate. The results of the review showed that the antioxidant activity in the processing of types of tea such as green tea, oolong tea, and black tea has significant differences which could be seen from the content of catechins and EGCG compounds where the greater the content of the compounds, the higher the antioxidant activity. Also, the high antioxidant activity can be seen from the IC50 value. The lower the IC50 value, the higher the antioxidant activity. Green tea shows to have the highest antioxidant activity among other teas with a catechin content of 10.04% and an epigallocatechin gallate of 3.28% and the lowest IC50 value of 58.61 µg/mL.

scholarly journals Effects of medium variation and fermentation time on the antioxidant and antimicrobial properties of Kombucha

2019 ◽  
Vol 15 (2-1) ◽  
pp. 298-302 ◽  
Author(s):  
Batul Moiz Vohra ◽  
Shazrul Fazry ◽  
Fareed Sairi ◽  
Othman Babul-Airianah
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Green Tea ◽  
Carbon Sources ◽  
Antimicrobial Properties ◽  
Black Tea ◽  
Diffusion Method ◽  
Therapeutic Effects ◽  
Fermentation Time ◽  
White Sugar

Kombucha is a traditional fermented drink and has recently gained popularity due to its numerous claims on therapeutic effects. It is prepared by sweetening black tea and fermented using a symbiotic culture of acetic acid bacteria and yeasts known as SCOBY. The drink can also be brewed using different type of tea and carbon sources. An investigation was conducted to characterize the antioxidant and antimicrobial properties of kombucha by variation of carbon sources: white sugar (S), jaggery (J) and Kelulut honey (H) in black tea (BT) and green tea (GT) media over a period of 7, 14, 28 and 60 days. The antioxidant and antimicrobial efficacy were tested post fermentation. All samples shown the highest value of DPPH inhibition for antioxidant activity at 7 days of fermentation but subsequently decreased with longer fermentation time except for the combination of green tea with jaggery (GT+J). Fermentation of green tea with white sugar (GT+S) showed the highest value with 84%. On the other hand, black tea with jaggery (BT+J) showed least DPPH activity, 9%. Fermentation with green tea demonstrated a higher antioxidant activity compared to black tea, whereas fermentation of any tea with jaggery showed the least antioxidant activity in comparison to white sugar and honey. Thus, it can be said that extended periods of fermentation reduce the DPPH inhibition of kombucha and jaggery itself as carbon source shows an interesting property. Antimicrobial activity was tested using disk diffusion method against E. coli, S. aureus, P. aeruginosa, B. subtilis and S. marcescens. The efficacy increases with time of fermentation for all combinations. Combination of black tea with all carbon sources was found to have most antimicrobial activity.

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