Formulasi minuman fungsional teh meniran (Phyllanthus niruri) tinggi antioksidan

Meniran tea is a functional beverage that contains a variety of active components. Meniran tea contains a variety of active components including flavonoids which act as antioxidants. The purpose of this study was to study the formulation of meniran leaf tea (Phyllanthus niruri) as a functional drink. The design used in this study is an experimental design with a Completely Randomized Design (CRD). Meniran leaf tea formulation is done by mixing dried meniran leaves with dry black tea leaves with formulations 25%, 50%, and 75%. Organoleptic test results (hedonic and hedonic quality) were analyzed by statistical tests using the Kruskal-Wallis test, while antioxidant capacity data would be analyzed by ANOVA statistical tests. Analysis of antioxidant capacity was carried out using the Spectrophotometry method. Organoleptic test results showed that the hedonic quality parameters typical aroma tea is in the range (2,45 – 2,93), the typical aroma of meniran (2,86 – 3,10), bitter taste (3,76 – 4,45), taste foreign (2,83 – 3,38), and steeping color (1,52 – 3,21). The hedonic organoleptic test showed that the beverage aroma parameters were in the range (3,31 – 3,34), taste (1,96 – 2,55) and steeping color (3,07 – 3,65). Antioxidant capacity test shows that F3 functional drinks have the highest antioxidant content of 87,3%. Overall F1 meniran tea (25% meniran leaves, 75% black tea leaves) is the best formula based on organoleptic test results and antioxidant capacity.Teh meniran merupakan minuman fungsional yang memiliki kandungan berbagai komponen aktif. Teh Meniran mengandung berbagai komponen aktif diantaranya golongan flavonoid berperan sebagai antioksidan. Tujuan dari penelitian ini adalah untuk mempelajari formulasi teh daun Meniran (Phyllanthus niruri) sebagai minumal fungsional. Desain penelitian ini yaitu eksperimental melalui Rancangan Acak Lengkap (RAL). Formulasi teh daun meniran dilakukan dengan mencampurkan daun meniran kering dengan daun teh hitam kering dengan formulasi 25%, 50%, dan 75%. Data hasil uji organoleptik (hedonik dan mutu hedonik) dianalisis dengan uji statistik menggunakan uji Kruskal-Wallis, sedangkan data kapasitas antioksidan akan dianalisis dengan uji statistik ANOVA. Analisis kapasitas antioksidan dilakukan dengan menggunakan metode Spektrofotometri. Hasil uji organoleptik mutu hedonik menunjukkan bahwa parameter aroma khas teh berada pada kisaran (2,45 – 2,93), aroma khas meniran (2,86 – 3,10), rasa pahit (3,76 – 4,45), rasa asing ( 2,83 – 3,38), dan warna seduhan (1,52 – 3,21). Uji organoleptik hedonik menunjukkan bahwa parameter aroma minuman berada pada kisaran (3,31 – 3,34), rasa (1,96 – 2,55) dan warna seduhan (3,07 – 3,65). Uji kapasitas antioksidan menunjukkan bahwa minuman fungsional F3 memiliki kandungan antioksidan paling tinggi sebesar 87,3%. Secara keseluruhan teh meniran F1(25% daun meniran, 75% daun teh hitam) merupakan formula yang terbaik berdasarkan hasil uji organoleptik dan uji kapasitas antioksidan.

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Effect of Brewing Method on Quality Parameters and Antioxidant Capacity of Black Tea

Functional Food Science ◽

10.31989/ffs.v1i8.807 ◽

2021 ◽

Vol 1 (8) ◽

pp. 1

Author(s):

Zeynep B. Guzel-Seydim ◽

Atif Can Seydim ◽

Annel K. Greene

Keyword(s):

Antioxidant Capacity ◽

Phenolic Content ◽

Black Tea ◽

Quality Parameters ◽

Total Phenolic ◽

Tea Leaves ◽

Total Polyphenols ◽

Brewing Method ◽

Functional Components ◽

Brewing Time

Introduction: The traditional method for brewing tea in Turkey involves use of a two-vessel apparatus known as a “caydanlik.” The caydanlik allows for tea to be brewed for a longer time than typical brewing methods and involves introducing boiling water to tea leaves and steeping them in a teapot as the temperature declines over 15 minutes. In comparison, the typical tea brewing method used in other parts of the world involves steeping tea leaves in a single vessel teapot for 5 minutes. This study evaluated the effects of these two methods of brewing using two brands of tea. Results: Results of this experiment indicate that use of the caydanlik and the accompanying longer brewing time significantly changed key quality parameters and increased the antioxidant capacity of the brewed black tea beverage. Use of the caydanlik method resulted in significantly higher (P < 0.05) theaflavins, thearubigins, theabrownins, and total polyphenols in the resultant tea than in tea brewed in a traditional teapot. Additionally, analysis of color values of the brewed tea indicated the L and b-values were significantly (P < 0.05) lower in the caydanlik brewed tea while a and hue values were significantly higher (P < 0.05). However, chroma values were not significantly different (P < 0.05) between the two methods. Conclusions: In addition to influencing color, flavor and aroma, the brewing method also influenced the functional properties of prepared black tea. Use of the traditional two-vessel caydanlik for tea preparation increased concentrations of beneficial functional components in the tea.Keywords: Black tea, Caydanlik, Brewing, Camelia sinensis, ORAC, Total Phenolic Content

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Green Tea Daily Consume Reduced Free Radicals on Moderate Smokers

Nutri-Sains Jurnal Gizi Pangan dan Aplikasinya ◽

10.21580/ns.2018.2.2.3249 ◽

2018 ◽

Vol 2 (2) ◽

pp. 39

Author(s):

Rosyanne Kushargina ◽

Rimbawan Rimbawan ◽

Budi Setiawan

Keyword(s):

Free Radicals ◽

Experimental Design ◽

Antioxidant Capacity ◽

Green Tea ◽

Black Tea ◽

Intervention Period ◽

Tea Leaves ◽

Positive Effects ◽

Tea Infusions ◽

Total Antioxidant

Smoking can enhance free radicals on blood plasma. Many previous studies proved that tea is a source of antioxidants which might reduce free radicals. Green tea is known to have the higher antioxidant capacity compared to black tea. This study aims to analyze the effect of green tea on reduction of free radicals on moderate smokers, using a pre-post experimental design. Green tea infusions were prepared with commercially available dried tea leaves (Green Tea Gamboeng Series) from the Research Centers of Tea and Cinchona Gambung, West Java. Nine moderate smokers (11-21 cig/day) aged 30-45 years were instructed to drink 200 ml green tea three times a day for four weeks. Total Antioxidant Capacity (TAC) of blood serum was measured at baseline and after four weeks intervention period. The level of TAC significantly increased from 1.18 m mol/L to 1.34 m mol/L after four weeks intervention (P=0.000). These results prove that drinking 200 ml of green tea three times a day for four weeks has a significant benefit reducing free radicals of moderate smokers. Moderate smokers are advised to consume green tea continuously to sustain these positive effects.

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Impact of the mosquito bug (Helopeltis theivora) infestation on the quality of tea (Camellia sinensis)

Bangladesh Journal of Zoology ◽

10.3329/bjz.v44i2.32759 ◽

2017 ◽

Vol 44 (2) ◽

pp. 197-207 ◽

Cited By ~ 1

Author(s):

Razia Sultana Chowdhury ◽

Irin Siddiqua Moly ◽

Mainuddin Ahmed ◽

Mohammad Shameem Al Mamun ◽

Md Mozammel Hoque ◽

...

Keyword(s):

Black Tea ◽

Quality Parameters ◽

Physiological Parameters ◽

Lower Amount ◽

Tea Leaves ◽

Helopeltis Theivora ◽

Tea Mosquito Bug ◽

Chlorophyll A And B ◽

Physiological And Biochemical

The influence of tea mosquito bug (Helopeltis theivora) infestation on the physiological and biochemical changes in tea leaves as well as quality parameters of the made tea was investigated. Results revealed that physiological parameters such as polyphenol, chlorophyll a and b, carotenoids, catechins, reducing sugar and antioxidant activity reduced when the shoots are infested by tea mosquito bug. Black tea prepared from Helopeltis infested shoots contained significantly lower amount of theaflavin and thearubigin ratio, highly polymerized substances, total liquor colour, colour index, caffeine and lipid than that of uninfested fresh tea leaves. The infestation of tea mosquito bug significantly reduced the physiological parameters of tea leaves and quality parameters of made tea that hamper the quality of drinking tea.Bangladesh J. Zool. 44(2): 197-207, 2016

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The Effect of Various Comparison of the Proportions of Seaweed (Eucheuma spinosum) and Gelatin on the Characteristics of Roselle Jelly Candy (Hibiscus sabdariffa L.)

Procedia of Engineering and Life Science ◽

10.21070/pels.v1i2.1043 ◽

2021 ◽

Vol 1 (2) ◽

Author(s):

Hikam Fuadi ◽

Ida Agustini Saidi

Keyword(s):

Statistical Tests ◽

Gelling Agent ◽

Hibiscus Sabdariffa ◽

Test Results ◽

Friedman Test ◽

Essential Proteins ◽

Organoleptic Test ◽

Test Parameters ◽

Comparative Treatment

Rosela flower (H. sabdariffa L.) is one of the plants that has many health benefits, which contain Vitamin C, Vitamin A, essential proteins, and 18 types of amino acids that aim to strengthen the body's immune system, treat diabetes, inhibit cancer cells and many more properties of this plant. Gelling agent commonly used to make jelly candy is gelatin, but in the application sometimes gelatin even makes the texture of jelly candy becomes very hard if the added concentration is not appropriate, besides the price of special gelatin food ( food grade) is still relatively expensive compared to other hydrocolloid materials. That's why it takes another gel shaper that can improve the quality of the texture of jelly candy and suppress the use of gelatin, one of which can be used seaweed (E. spinosum). The objective of this research was to find out the effect of various proportions of seaweed (E. spinosum) and gelatin on the characteristics of roselle jelly candy (H. sabdariffa L.). The method used is non-parametric statistical tests (Friedman test) with 10 levels of treatment and performed three times the test on each treatment. The treatment that will be done is a comparison of various proportions of seaweed: gelatin, namely PI (0: 8); P2 (0: 10); P3 (25:8); P4 (25:10); P5 (30:8); P6 (30:10); P7 (35:0); P8 (35:8); P9 (40:0) and P10 (40:8). The results showed there was a very noticeable difference in all the comparative treatment of seaweed and gelatin proportions against all test parameters. The best organoleptic test results showed color organoleptic test scores of 3.00 (neutral), organoleptic textures of 3.37 (neutral-like), organoleptic flavors of 3.40 (neutral-like) and organoleptic aromas of 3.00 (neutral).

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The Association Between Air Quality Parameters and COVID-19 in Turkey

Pharmaceutical and Biomedical Research ◽

10.18502/pbr.v6i(s1).4402 ◽

2020 ◽

Author(s):

Mehmet Şahin

Keyword(s):

Air Quality ◽

Air Pollutants ◽

Significant Positive Correlation ◽

Eating Habits ◽

Statistical Tests ◽

Pearson Correlation ◽

Quality Parameters ◽

Personal Hygiene ◽

Test Results ◽

The Relationship

Background: Coronavirus disease 2019 (COVID-19) is an invisible enemy that has made people observe issues such as eating habits, personal hygiene, and environmental factors that may affect their immune systems. Objectives: Because air pollution can affect the immune system, it is necessary to examine the relationship between air quality parameters and COVID-19. Methods: his study examines the correlation between air quality and COVID-19 considering 7 air pollutants: PM10, SO2, CO, NO2, NOx, NO, and O3. The confirmed COVID-19 cases were considered from 9 provinces, accounting for 78% of the total cases in Turkey. The required data were collected from the websites of the country’s relevant official institutions. Two statistical tests, the Pearson correlation, and Spearman Rho were conducted to determine any potential linear and monotonic relationships. Results: Based on both test results, a significant positive correlation was observed between air SO2 content and the number of COVID-19 cases in Turkey. Conclusion: The outcomes could help identify provincial actions or measures.

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Development of Jam Product from Peel and Flesh of Dragon Fruit as High Antioxidant Snack

Nutri-Sains Jurnal Gizi Pangan dan Aplikasinya ◽

10.21580/ns.2018.2.1.2603 ◽

2018 ◽

Vol 2 (1) ◽

pp. 42 ◽

Cited By ~ 1

Author(s):

Tessa Chairun Nisa ◽

Avliya Quratul Marjan ◽

Nanang Nasrullah

Keyword(s):

Antioxidant Capacity ◽

Water Content ◽

Chemical Properties ◽

Ash Content ◽

Carbohydrate Content ◽

Total Flavonoid ◽

Organoleptic Test ◽

Randomized Design ◽

Dragon Fruit ◽

Hedonic Quality

This study aims to determine the effect of different proportion of peel and flesh red dragon fruit of the jam to organoleptic test, to obtain the results of analysis of chemical properties and physical properties of jam, and also the selected formula. This research used experimental method by using Randomized Design. The organoleptic test was then analyzed using Kruskal Wallis and Mann-Whitney method. The result showed that proportion of peel and flesh of red dragon fruit has significant test (p<0,005) on hedonic quality test of color, texture, taste, aftertaste and hedonic test of flavor and taste. Based on the hedonic test, water content, carbohydrate content, antioxidant capacity, total flavonoid, and viscosity of the selected formula were F3 (peel (70 g) and flesh (30g)), with water content (30,95%), ash content (0,27%), protein content (0,65%), fat content (0,20%), carbohydrate content (67,93%), antioxidant capacity (164,79 mg AEAC), total flavonoid (0,430 mg/g), viscosity (1333,67 cP) and polish (15,5 cm).

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Mayten Tree Seed Oil: Nutritional Value Evaluation According to Antioxidant Capacity and Bioactive Properties

Foods ◽

10.3390/foods10040729 ◽

2021 ◽

Vol 10 (4) ◽

pp. 729

Author(s):

Rosanna Ginocchio ◽

Eduardo Muñoz-Carvajal ◽

Patricia Velásquez ◽

Ady Giordano ◽

Gloria Montenegro ◽

...

Keyword(s):

Antioxidant Capacity ◽

Seed Oil ◽

Quality Parameters ◽

Antioxidant Compounds ◽

Native Plant ◽

Potential Health ◽

North Central ◽

Central Chile ◽

Value Evaluation ◽

Tree Seed

The Mayten tree (Maytenus boaria Mol.), a native plant of Chile that grows under environmentally limiting conditions, was historically harvested to extract an edible oil, and may represent an opportunity to expand current vegetable oil production. Seeds were collected from Mayten trees in north-central Chile, and seed oil was extracted by solvent extraction. The seed oil showed a reddish coloration, with quality parameters similar to those of other vegetable oils. The fatty acid composition revealed high levels of monounsaturated and polyunsaturated fatty acids. Oleic and linoleic acids, which are relevant to the human diet, were well represented in the extracted Mayten tree seed oil. The oil displayed an antioxidant capacity due to the high contents of antioxidant compounds (polyphenols and carotenoids) and may have potential health benefits for diseases associated with oxidative stress.

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Improved Antioxidant Capacity of Black Tea Waste Utilizing PlantCrystals

Molecules ◽

10.3390/molecules26030592 ◽

2021 ◽

Vol 26 (3) ◽

pp. 592 ◽

Cited By ~ 1

Author(s):

Abraham M. Abraham ◽

Reem M. Alnemari ◽

Jana Brüßler ◽

Cornelia M. Keck

Keyword(s):

Antioxidant Capacity ◽

Aqueous Media ◽

Natural Antioxidants ◽

Black Tea ◽

Pharmaceutical Products ◽

Small Scale ◽

Alternative Source ◽

Significant Difference ◽

Plant Waste

Antioxidants are recommended to prevent and treat oxidative stress diseases. Plants are a balanced source of natural antioxidants, but the poor solubility of plant active molecules in aqueous media can be a problem for the formulation of pharmaceutical products. The potential of PlantCrystal technology is known to improve the extraction efficacy and antioxidant capacity (AOC) of different plants. However, it is not yet proved for plant waste. Black tea (BT) infusion is consumed worldwide and thus a huge amount of waste occurs as a result. Therefore, BT waste was recycled into PlantCrystals using small-scale bead milling. Their characteristics were compared with the bulk-materials and tea infusion, including particle size and antioxidant capacity (AOC) in-vitro. Waste PlantCrystals possessed a size of about 280 nm. Their AOC increased with decreasing size according to the DPPH (1,1-diphenyl-2-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity) assays. The AOC of the waste increased about nine-fold upon nanonization, leading to a significantly higher AOC than the bulk-waste and showed no significant difference to the infusion and the used standard according to DPPH assay. Based on the results, it is confirmed that the PlantCrystal technology represents a natural, cost-effective plant-waste recycling method and presents an alternative source of antioxidant phenolic compounds.

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Optimization of a fixed bed column adsorption of Fast Green dye on used black tea leaves from aqueous solution

Journal of the Iranian Chemical Society ◽

10.1007/s13738-021-02310-z ◽

2021 ◽

Author(s):

Rasel Ahmed ◽

Mohammad Abul Hossain

Keyword(s):

Aqueous Solution ◽

Fixed Bed ◽

Black Tea ◽

Tea Leaves ◽

Fast Green ◽

Fixed Bed Column ◽

Column Adsorption

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The Effect of Mechanical Vibration during Transport under Model Conditions on the Shelf-Life, Quality and Physico-Chemical Parameters of Four Apple Cultivars

Agronomy ◽

10.3390/agronomy11010081 ◽

2021 ◽

Vol 11 (1) ◽

pp. 81

Author(s):

Dorota Walkowiak-Tomczak ◽

Natalia Idaszewska ◽

Grzegorz P. Łysiak ◽

Krzysztof Bieńczak

Keyword(s):

Antioxidant Capacity ◽

Dry Matter ◽

Mechanical Vibration ◽

Life Quality ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Chemical Parameters ◽

Polyphenol Content ◽

Flesh Colour

The study assessed the changes in the quality and physical and chemical parameters of apples of four cultivars (‘Gala’, ‘Idared’, ‘Topaz’, ‘Red Prince’) subjected to mechanical vibration during transport under model conditions and after storage (shelf-life). Quality changes in apples were evaluated based on skin and flesh colour, total soluble solids, dry matter, firmness, titratable acidity, pH value, total polyphenol content, and antioxidant capacity. The vibration applied at a frequency of 28 Hz caused changes in the above parameters, which were visible also after storage and depended on the cultivar, but often did not show any clear trend or direction or were not statistically significant. The values of the total colour difference factor ΔE showed considerable variations in the skin colour but only small variations in the flesh colour of individual cultivars. Vibration resulted in a decrease in firmness. Variations in dry matter, total soluble solids, pH, and titratable acidity were small, often insignificant. Mechanical vibration and storage led to an increase in the polyphenol content and antioxidant capacity of all studied cultivars. The greatest stability of quality parameters, relatively high content of bioactive compounds, and antioxidant capacity were observed for ‘Red Prince’. The lowest quality parameters were noted for ‘Gala’. The analysed cultivars continued to show a high level of antioxidant capacity after treatment, which allows the conclusion that they remain a good source of bioactive compounds after transport and short-term storage.

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