Uji Aktivitas Antioksidan Teh Daun Sirsak (Annona Muricata Linn) Berdasarkan Teknik Pengolahan

2019 ◽  
Vol 4 (2) ◽  
pp. 84
Author(s):  
Mega Yulia ◽  
Riki Ranova
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Black Tea ◽  
Annona Muricata ◽  
Oolong Tea ◽  
Activity Test ◽  
The People ◽  
Expected Benefits ◽  
Tea Extract ◽  
Processing Techniques

<p><em>Teh merupakan salah satu minuman yang banyak dikonsumsi oleh masyarakat setelah air.   Berbagai macam jenis daun telah diolah menjadi teh oleh masyarakat seperti daun sirsak. Manfaat yang diharapkan dari mengkonsumsi teh daun sirsak adalah sebagai sumber antioksidan yang dapat menangkal berbagai jenis penyakit karena adanya kandungan acetogenin. Untuk menghasilkan teh yang bermutu tinggi, penanganan pucuk pasca panen perlu dilakukan dengan teknik sebaik mungkin. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan ekstrak teh daun sirsak berdasarkan variasi teknik pengolahan teh. Pengolahan dilakukan dengan 3 (tiga) variasi teknik pengolahan teh yaitu teh hijau, teh hitam dan teh oolong. Uji aktivitas antioksidan dilakukan dengan metoda penangkapan radikal bebas menggunakan DPPH (1,1-Difenil-2-pikrihidrazil).  Hasil penelitian menunjukan bahwa persentase inhibisi teh hijau sebesar 42,776%, teh oolong 39,962%, dan teh hitam 43,902%.  Aktivitas antioksidan tertinggi didapatkan pada pengolahan teh hitam daun sirsak.  Dari hasil penelitian dapat disimpulkan bahwa perbedaan teknik pengolahan teh tidak memberikan pengaruh terhadap aktivitas antioksidan.</em></p><p><em><br /></em></p><p><em><em>Tea is one drink that is widely consumed by people after water. Various types of leaves have been processed into tea by the people such as soursop leaves. The expected benefits of consuming soursop leaf tea is as a source of antioxidants that can ward off various types of diseases due to the presence of acetogenin. To produce high quality tea, handling after harvest needs to be done with the best possible technique. This study aims to determine the antioxidant activity of soursop leaf tea extract based on variations in tea processing techniques. Processing is done with 3 (three) variations of tea processing techniques, there are green tea, black tea and oolong tea. The antioxidant activity test was carried out by the method of capturing free radicals using DPPH (1,1-Diphenyl-2-pikrihidrazil). The results showed that the percentage of inhibition of green tea was 42.777%, oolong tea was 39.962%, and black tea was 43.902%. The highest antioxidant activity was found in the processing of soursop leaf is a black tea. From the results of this study can concluded there are differences in tea processing techniques do not affect the antioxidant activity</em></em></p>

Uji Aktivitas Sitotoksik Ekstrak Etanol dari Variasi Teh Daun Sirsak (Annona muricata Linn) Terhadap Larva Udang (Artemia salina Leach)

2016 ◽  
Vol 6 (1) ◽  
pp. 13
Author(s):  
Mega Yulia ◽  
Devahimer Harsep Rosi
Keyword(s):  
Cytotoxic Activity ◽  
Green Tea ◽  
Ethanol Extract ◽  
Black Tea ◽  
Artemia Salina ◽  
Tea Leaves ◽  
Lc50 Value ◽  
Oolong Tea ◽  
Activity Test ◽  
Processing Techniques

A research on the cytotoxic activity of several variants leaves of the soursop (Anona muricata Linn). Soursop leaf is processed into three kinds of tea leaves are green tea, black tea, oolong tea. Cytotoxic activity test was conducted using "Brine Shrimp Lethality Test". LC50 value of the three extracts of the leaves of the soursop is 102.32 ppm for ethanol extract of green tea, black tea 38.01 ppm and 63.09 ppm for oolong tea. Soursop leaf tea processing techniques can affect the cytotoxic activity.

Comparison of Antimutagenic Effect of Various Tea Extracts (Green, Oolong, Pouchong, and Black Tea)

1994 ◽  
Vol 57 (1) ◽  
pp. 54-58 ◽  
Author(s):  
GOW-CHIN YEN ◽  
HUI-YIN CHEN
Keyword(s):  
Salmonella Typhimurium ◽  
Green Tea ◽  
Aflatoxin B1 ◽  
Black Tea ◽  
Inhibitory Effect ◽  
Manufacturing Processes ◽  
Antimutagenic Effect ◽  
Oolong Tea ◽  
Tea Extract

The antimutagenic effects of various tea extracts prepared from nonfermented tea (green tea), semifermented tea (oolong tea and pouchong tea), and fermented tea (black tea) were investigated by Salmonella/microsome assay. No mutagenicity or toxicity in Salmonella typhimurium TA98 and TA100 was observed with any tea extract. The tea extracts markedly inhibited the mutagenicity of 2-amino-3-methylimidazo(4,5-f)quinoline, 3-amino-1,4-dimethyl-5H-pyridol(4,3-b)indole,2-amino-6-methyldipyrido(l,2-a:3′,2′-d)imidazole, benzo[a]pyrene, and aflatoxin B1 toward S. typhimurium TA98 and TA100 in the presence of S9 mixture, especially those of oolong and pouchong teas inhibited over 90% mutagenicity of these five mutagens at the dosage of 1 mg per plate. Among four tea extracts, black tea exhibited the weakest inhibitory effect on mutagenicity of these five mutagens. The mutagenicity of 4-nitroquinoline-N-oxide, a direct mutagen, was not inhibited by black and oolong tea extracts to S. typhimurium TA98 in the absence of S9 mixture but was increased by the tea extracts at the dose of 1 mg per plate to S. typhimurium TA100. As the antimutagenic effect of semifermented tea was stronger than nonfermented and fermented teas, some antimutagenic substances might be formed during manufacturing processes of tea.

scholarly journals Bioavailability and antioxidant activity of tea flavanols after consumption of green tea, black tea, or a green tea extract supplement

2004 ◽  
Vol 80 (6) ◽  
pp. 1558-1564 ◽  
Author(s):  
Susanne M Henning ◽  
Yantao Niu ◽  
Nicolas H Lee ◽  
Gail D Thames ◽  
Rosario R Minutti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Black Tea ◽  
Green Tea Extract ◽  
Tea Extract

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 KANDUNGAN SENYAWA FLAVONOID DAN AKTIVITAS ANTIOKSIDAN EKSTRAK TEH HIJAU PADA PERLAKUAN SUHU AWAL DAN LAMA PENYEDUHAN

2018 ◽  
Vol 6 (3) ◽  
pp. 196
Author(s):  
Riza Ibnu Fajar ◽  
Luh Putu Wrasiati ◽  
Lutfi Suhendra
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Block Design ◽  
Black Tea ◽  
Flavonoid Content ◽  
Experiment Data ◽  
Randomized Block Design ◽  
Ic50 Value ◽  
Two Factors ◽  
Tea Extract

Tea is a kind of plantations which has antioxidant compound and beneficial for health. Based on processing, there 3 kinds of tea namely black tea, green tea, and oolong tea. The aims of this study is to find out the temperature influence and time of brewing toward the flavonoid and antioxidant activity of green tea. This research was conducted to determine temperature and time brewing effect on flavonoid content and antioxidant activity of green tea. The experiment in this study used Randomized Block Design (RBD) with two factors. The first factor was temperature of brewing that consists of temperature 75oC, 85oC, and 95oC. The second factor was the time of brewing namely 5, 10, and 15 minutes. The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results showed that the best treatment of green tea extract temperature of 95oC and extraction time 15 minutes resulted in yield 26.2±0,50%, total flavonoids 252.3±1,71 mg QE /g extract and IC50 value was 173.5±1,34 ?g/ml. Keywords : Green tea, brewing, flavonoid, antioxidant activity

scholarly journals Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3898
Author(s):  
Surakshi Wimangika Rajapaksha ◽  
Naoto Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Food Packaging ◽  
Uv Light ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Wall Material ◽  
Food Simulants ◽  
Black Tea Extract ◽  
Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

Immobilization and Characterization of Tannase and its Haze-removing

2009 ◽  
Vol 15 (6) ◽  
pp. 545-552 ◽  
Author(s):  
Erzheng Su ◽  
Tao Xia ◽  
Liping Gao ◽  
Qianying Dai ◽  
Zhengzhu Zhang
Keyword(s):  
Kinetic Parameter ◽  
High Activity ◽  
Green Tea ◽  
Storage Stability ◽  
Residual Activity ◽  
Black Tea ◽  
Optimum Temperature ◽  
Oolong Tea ◽  
Optimum Ph

Tannase was effectively immobilized on alginate by the method of crosslinking-entrapment-crosslinking with a high activity recovery of 76.6%. The properties of immobilized tannase were investigated. Its optimum temperature was determined to be 35 ° C, decreasing 10 °C compared with that of free enzyme, whereas the optimum pH of 5.0 did not change. The thermal and pH stabilities of immobilized tannase increased to some degree. The kinetic parameter, Km, for immobilized tannase was estimated to be 11.6 × 10-4 mol/L. Fe2+ and Mn2+ could activate the activity of immobilized tannase. The immobilized tannase was also applied to treat the tea beverage to investigate its haze-removing effect. The content of non-estern catechins in green tea, black tea and oolong tea increased by 52.17%, 12.94% and 8.83%, respectively. The content of estern catechins in green tea, oolong tea and black tea decreased by 20.0%, 16.68% and 5.04%, respectively. The anti-sediment effect of green tea infusion treated with immobilized tannase was significantly increased. The storage stability and reusability of the immobilized tannase were improved greatly, with 72.5% activity retention after stored for 42 days and 86.9% residual activity after repeatedly used for 30 times.

Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC

2015 ◽  
Vol 183 ◽  
pp. 30-35 ◽  
Author(s):  
Heyuan Jiang ◽  
Ulrich H. Engelhardt ◽  
Claudia Thräne ◽  
Beate Maiwald ◽  
Janina Stark
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Flavonol Glycosides ◽  
Oolong Tea

scholarly journals Thin-layer hydration method to prepare a green tea extract niosomal gel and its antioxidant performance

2021 ◽  
Vol 68 (1) ◽  
pp. 126-136
Author(s):  
U. Chasanah ◽  
N. Mahmintari ◽  
F. Hidayah ◽  
F.A. El Maghfiroh ◽  
D. Rahmasari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Thin Layer ◽  
Green Tea ◽  
Chorioallantoic Membrane ◽  
Entrapment Efficiency ◽  
Physical Characteristics ◽  
Green Tea Extract ◽  
Gelling Agent ◽  
Niosomal Gel ◽  
Tea Extract

Abstract This study aimed to prepare a niosomal gel of green tea (Camellia sinensis) extract containing catechins, mostly epigallocatechin-3-gallate (ECGC), as a potent antioxidant. Niosomes can increase EGCG's stability and penetration into the skin for a better therapeutic effect. Niosomes were prepared by a thin-layer hydration method, were evaluated for their vesicle shape, particle size, polydispersity index, zeta potential and entrapment efficiency, and then incorporated into gels using sodium alginate as a gelling agent. Three niosomal gel formulations were prepared with different concentrations of niosomes green tea extract. Afterwards, organoleptic properties, chemical and physical characteristics, antioxidant activity, and stability and irritability of the niosomal gels were investigated. The different concentrations of green tea extract had a significant effect on the physical characteristics, but not on the chemical ones. Its antioxidant activity was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging method. The 50% extract green tea niosomes gel showed the highest inhibition value (25.13%). The stability was determined by freeze–thaw and real-time methods; they showed a decrease in pH, but still within the pH range of skin. The irritability test used was the Hen's Egg Test-Chorioallantoic Membrane (HET-CAM) method, which showed no irritation for all formulas. In conclusion, 50% green tea extract niosomes gel results showed it to be the best formulation with optimal antioxidant results.

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