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Activity DPPH (1,1-diphenyl-2-picrylhidrazyl) free radical scavenging of some ready to drink teas on

Jurnal Penelitian Teh dan Kina Vol 15, No 2 (2012)
Publisher : Research Institute for Tea and Cinchona

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Abstract

Research of free radical scavenging activity of some ready to drink tea (RTD-Tea) was carried out. Generally, the result showed that tea beverages have a good of scavenging activity against DPPH free radical. T-AR was RTD-tea which has the stronger sca­venging activity against DPPH free radical. This RTD-tea has a low of EC50 value i.e. 63,55ml/ml. The scavenging activity followed were T-ES (63,95ml/ml), T-UP (65,75ml/ml), T-RO (86,85ml/ml), T-LI (91,15ml/ml), T-TA (107,53ml/ml), T-NG (125,36ml/ml) and T-AK (756,14ml/ml) respectively.

Synthesis and isolation of theaflavin from fresh tea leaves as bioactive ingredient of antioxidant supplements

Jurnal Penelitian Teh dan Kina Vol 20, No 1 (2017)
Publisher : Research Institute for Tea and Cinchona

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Abstract

Theaflavin (TF) is a product of catechin oxidation that give contribution to golden yellow color, brightness, briskness of black tea and has a potential as natural antioxidant activity. TF has a higher superoxide radical capture rate than EGCG (Epigallocatechin gallate). The study was to synthesize TF components in the form of extracts that have high antioxidants. Materials used in this research is bud+3 leaves from RITC clone (GMB 7). The research were caried out used 15 liters of tea leaves pulp per treatment, fermentation using fermentor with 15 L/min, 20 L/min and 25 L/min airflow treatment, separation of TF from thearubigin (TR) used 2.5% NaHCO3, and isolation of TF from impurity compounds used silica gel column with ethyl acetate/hexane as eluent, and DPPH (1,1-diphenyl-2-picryl hydrazyl) for antioxidant activity. The result showed that TF synthesis of fresh tea leaf catechin at water-air rate of 25 liters/minute could produced TF extract and yield TF purity extract with 1.01% and 39.15% in dry weight respectively after isolation by silica gel column. Antioxidant activity by DPPH from TF extract showed the smallest value of EC50 is 12.16 mg/L at 150 mg dose and its activity increased with the addition of concentration of TF extract.

Optimization and characterization of green tea polyphenol extract from various solvents

Jurnal Penelitian Teh dan Kina Vol 19, No 1 (2016)
Publisher : Research Institute for Tea and Cinchona

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Abstract

Tea has a high content of polyphenols with potent antioxidant activity and beneficial for health. Availability of polyphenols extract is still very limited. The aim of this study to optimation and characterization of green tea polyphenol extract base on some solvents. Parameters analyzed were polyphenol content and yield of some extraction process conditions. This result showed that extraction by the ratio of tea and solvent was 1 : 15 b/v, extracted by acetone 70% solution in temperature 600C for 15 minutes obtain polyphenol content of 53,30% b/b and total yield of 40,17% b/b.

Production of fungal pectinase enzyme through solid substrate fermentation of estate waste for improvement of enzymatic oxidation and increasing the quality of CTC tea

Jurnal Penelitian Teh dan Kina Vol 18, No 1 (2015)
Publisher : Research Institute for Tea and Cinchona

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Abstract

Enzymes, especially pectinase, plays an important role in the processing of tea that determines the quality and the color appearance of black tea. The main obstacle encountered in the application of enzymes in food processing in general, and in particular in the processing of black tea is the price of commercial enzyme that are still very expen­sive, because it is still imported. Indonesia has a high fungal diversitythat is potential as producer of commercial pectinase enzyme. To reduce the cost of production, fermentation was done using solid waste of plantation that rich of pectin content such as cocoa pod husk that has not been optimally utilized. The research aimed to develop the production technology for pectinase enzymes of fungi through solid substrate fermentation for applications in the processing of CTC black tea. Research includes the isolation and selection of local superior fungi producing enzymes pectinase, optimiza­tion of enzyme production by fungi isolates were selected through a solid substrate fermen­tation using cocoa pod husk waste, production optimization included optimization of fermen­tation time and substrate composition, enzyme extraction of fermented substrate, and appli­cation of pectinase enzyme extracts in the processing of CTC black tea and sensory test of fermented tea. The results showed that it has been obtained isolates of Aspergillus niger on Pectinase Screening Agar Medium (PSAM) which was capable of producing pectinase enzyme on growing media of mix cocoa pod husk and rice bran with additional of enrichment media. The optimum conditions of pectinase production was obtained in the composition of cacao pod husk: rice bran (80:20 w/w) plus enrichment media, the incubation time of 9 days, which produced pectinase activity of 125 U/mL. Applications of pectinase on enzymatic oxidation of CTC tea proved that it was capable of raising the quality of the tea flavor, though the tea gradedid not change.

Briskness index of black tea based on arrangement technique of brewing period

Jurnal Penelitian Teh dan Kina Vol 17, No 2 (2014)
Publisher : Research Institute for Tea and Cinchona

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Abstract

Research of briskness index of black tea base on arrangement technique brewing period has been done. The aim of this research is to find the best brewing periode arrangement technique which indicated the height of briskness index by determine of theaflavin and caffeine content. Result of this research shown that brewing periode arrangement for 12 minutes initiated brewing for 3 minutes has the highest of briskness index, i.e. 22.71 with theaflavin and caffeine content were 0,29% and 0,97% dry basis respectively. In contras, brewing periode arrangement technique for 3 minutes initiated by brewing periode 12 and 6 minutes respectively were liquor with the lowest of briskness index i.e. 13.73 with theaflavin and caffeine content were 0.10% and 0.66% dry basis respectively. This research concluded that black tea could be brewed until 3 times.

Analysis of individual cathecin from green tea extracted and fractionated by column chromatography

Jurnal Penelitian Teh dan Kina Vol 15, No 2 (2012)
Publisher : Research Institute for Tea and Cinchona

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Abstract

A study determination of solvent and eluent on extraction process and fractination of individual cathecin especially epigallocathecin gallate (EGCG) by column chromato­graphy method. This study devided on two steps, i.e. determination of raw material, sol­vent, process optimation for extraction and fravtination of green tea extract, evapo­ration and drying. Characterization of polyphenol conducted by visible spectro­photo­meter, analysis of individual cathecin by HPLC. This study was did in Laboratory of Processing Technology and Laboratory of Testing for Tea and Cinchona, Research Institute for Tea and Cinchona, at September 2007 up to March 2008. Result of this study shown that ratio of solvent aceton and water 7:3 v/v, ratio of tea and solvent 1:15 w/v for 15 minutes at 55-60ºC obtained 53.39% polyphenol on extract and yield gradiently produce extract with purity of cathecin is 94% b/b, EGCG 64.03% from feed with cathecin content is 82.96% w/w and EGCG 42.34% w/w.