Komparasi Aktivitas Antioksidatif Ekstrak Teh Putih (Camellia sinensis Linn.) Dibandingkan Ekstrak Biji Anggur dan BHA pada Berbagai Konsentrasi

*Rohadi Rohadi -  Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Semarang, Semarang, Indonesia
Sri Budi Wahjuningsih -  Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Semarang, Semarang, Indonesia
Received: 26 Feb 2018; Published: 28 May 2018.
Open Access Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Abstract

Teh putih merupakan produk olahan teh (Camellia sinensis Linn.) yang spesifik antara lain bahan baku berasal dari pucuk daun teh yang masih menggulung (kuncup), diolah tanpa melalui proses fermentasi dan berwarna putih keperakan. Tujuan penelitian adalah mengukur sifat antioksidatif ekstrak teh putih pada berbagai konsentrasi (25-150 ppm) dengan pembanding ekstrak biji anggur (EBA) dan antioksidan sintetik butylated hydroxyanisole (BHA). Teh putih diekstraksi dengan metode maserasi (bahan: aquades = 1:10; selama 10 menit pada suhu 60±2oC). Seduhan teh disaring dengan kertas saring Whatman 4, filtrat yang diperoleh dikering bekukan sebagai ekstrak teh putih (ETP) yang kemudian disimpan pada suhu <-20oC untuk dilakukan analisis selanjutnya. Hasil penelitian menunjukan yield ekstraksi teh putih 14,42±1,66% (b/b), total fenolik dan flavonoid ETP adalah masing-masing sebesar 18,56±0,25 g-GAE/100 g dan 4,28±0,1 g-QE/100 g, sedangkan untuk nilai uji radical scavenging activity-DPPH (RSA-DPPH) ETP adalah 14,15±0,10%. Terdapat signifikansi kapasitas penangkapan radikal bebas DPPH antar ekstrak (25-150 ppm) dengan urutan ETP < BHA < EBA (p<0,05). Nilai uji FRAP untuk ETP adalah. 0,169±0,001 (OD). Terdapat signifikansi kapasitas mereduksi ion Feri (FRAP) antar ekstrak (25-150 ppm) dengan urutan ETP<BHA< EBA (p<0,05). Dari penelitian ini dapat disimpulkan bahwa total fenolik dan flavonoid ETP dapat ditentukan dengan baik dan jika dibandingkan dengan BHA dan EBA maka ETP dengan pelarut air ini menunjukkan hasil yang lebih kecil dari BHA dan EBA.

Comparison Antioxidant Activity of White Tea (Camellia sinensis Linn.) Extract and Grape Seed Extract plus BHA in Various Concentrations

Abstract

White tea is a product processed specifically from tea leaves (Camellia sinensis Linn.). It is made with the top bud of tea plant. After picking, the leaves are minimally oxidized (unfermented process) and the leaves are easily recognizable as they possess a silver needle. The research was conducted to determine the antioxidant activity of white tea extract (WTE) in various concentration [25-150 ppm]. Comparison with grape seed extract (GSE) and BHA were also conducted. Tea infusion was prepared by placing 50 g of white tea in 500 ml of distillated water (1:10/60±2oC) and steeping for 10 minutes. The sample (tea infusion) was filtered through Whatman filter paper No.4 and the extract were freeze-dried, then the extract stored at -20oC until further analysis. The result showed yield of white tea extraction was 14.42±1.66% (w/w), the total phenolic and the total flavonoid content of WTE was 18.56±0.25 (g-GAE/100 g) and 4.28±0.1 (g-QE/100 g), respectively. Antioxidant activities of WTE (150 ppm) against the DPPH radical were 14.15±0.10%. There were differences significantly possess radical scavenging activity-DPPH among extract in all concentrations (25-150 ppm) with the order WTE < BHA < GSE (p<0.05). Antioxidant activities of WTE (150 ppm) against the ion Ferric were 0.169±0.001 (OD). There were differences significantly possess their reduction activity against the ion Ferric among extract in all concentration (25-150 ppm), with the order WTE < BHA < GSE (p<0.05). As conclusion antioxidant activity of aqueous WTE was successfully detected but wasn’t as strong as GSE and BHA.

•||•|•|•|

Note: This article has supplementary file(s).

Other format:

Keywords
Ekstrak teh putih; antioksidan; ekstrak biji anggur; BHA

Article Metrics:

Article Info
Section: Catatan Penelitian (Research Note)
Language: ID
Full Text:
Supp. File(s):
Statistics: 257 331
  1. Almajano, M.P., Villa, I., Gines, S. 2011. Neuroprotective effects of white tea against oxidative stress-induced toxicty in striatal cells. Neurotoxicity Research 20: 372-378. DOI:10.1038/ sj.bjp. 0706255.
  2. Brewer, M.S. 2011. Natural Antioxidant: Source, Compounds, Mechanisms of Action, and Potential Application. Comprehensive Reviews. Food Science and Food Safety 10: 221-247.
  3. Botterweck, A.A.M., Verhagen, H., Goldbohm, R.A., Kleinjans, J., van Den Brant, P.A. 1999. Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: Results from analyses in the Netherland cohort study. Food and Chemical Toxicology 38:599-605.
  4. Bulkpowders. 2015. Grape seed extract contains a minimum 95% OPC. Retrieved on May 12, 2015 from bulkpowders. Website: http://www.bulkpowders.co.uk/grape-seed-extract.html. [diakses tanggal 12 Mei 2015].
  5. Dai, J. dan Mumper, R.J. 2010. Plant Phenolic: Extraction, Analysis and Their antioxidant and Anticancer Properties (Review). Molecules 15:7313-7352. DOI:10.3390/molecules15107313.
  6. Durackova, Z. 2008. Oxidants, antioxidants and oxidative stress. Dalam: Anna Gvozdjakova (Ed.) Mitochondrial medicine: Mitocondrial metabolisme, diseases, diagnosis and therapy. Springer-Verlag New York, LLC.
  7. Ebrahimzadeh, M.A., Pourmorad, F., Hafezi, S. 2008. Antioxidant activities of Iranian corn silk. Turk Journal Biology 32: 43-49.
  8. Forester, S.C, Lambert, J.D. 2011. The role of antioksidant versus prooxidant effect of green tea polyphenols in cancer prevention. Molecular Nutrition and Food Research 55 (6): 844-854.
  9. Heim, K.E., Tagliaferro, A.R., Bobilya, D.J. 2002. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. Review. Journal of Nutritional Biochemistry 13: 572–584.
  10. Hilal, Y., Engelhardt, U. 2007. Characterisation of white tea–Comparison to green and black tea. Journal für Verbraucherschutz und Lebensmittelsicherheit 2:414-421. DOI: 10.1007/s00003-007-0250-3.
  11. Jayaprakasha, G.K., Singh, R.P., Sakariah, K.K. 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chemistry 73: 285-290. DOI: 10.1016/S0308-8146(00)00298-3.
  12. Latimer, G.W, Jr. 2005. AOAC official methods of analysis. 18th ed. Maryland: AOAC International.
  13. Martin, S., Solange I. Mussatto, G., Martinez-Avila, J., Montanes-Saenz, C.N. Aguilar, Teixeira, J.A. 2011. Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review. Journal Biotechnology Advances 29:365-373. DOI:10.1016/j.biotechadv.2011.01.008
  14. Prior, R.L., Wu, X., Schaich, K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements (Review). Journal of Agricultural and Food Chemistry 53(10): 4290–4302. DOI:10.1021/jf0502698.
  15. Rai, N., Jigisha, A., Navin, K., Pankaj, G. 2012. Green tea A magical herb with miraculous outmes. International Research Journal of Pharmacy 3(5): 139-148.
  16. Rohadi, Santoso, U., Raharjo, S., Falah, I.I. 2017. Determination of antioxidant activity and phenolic compounds of methanolic extract of Java plum (Syzygium cumini Linn.) (Skeel) Seed. Indonesian Food and Nutrition Progress (IFNP) Vol. 13(1): 9-20.
  17. Rohadi, Raharjo, S, Falah, I.I., Santoso, U. 2016. Aktivitas antioksidan ekstrak biji Duwet (Syzygium cumini Linn.) pada peroksidasi lipida secara in vitro. Jurnal Agritech 36(1): 30-37. DOI: 10.22146/agritech.10681.
  18. Rydlewski, A.A., de Morais, D.R., Rotta, E.M., Visentainer, J.V. 2013. Evaluation of antioxidant activity of methanolic extract of seed, peel, and pulp of Jambolan (Syzygium cumini). Agricultural Science Center of State University of Marings, Colombo.
  19. Shahidi, F., Janitha, P.K., Wanasundara, P.D. 1992. Phenolic antioxidants. Critical Review. Food Science Nutrition, 32(1): 67-103. DOI: 10.1080/10408399209527581
  20. Tram, N.N., Hien, P.P., Oanh, H.N. 2015. Optimizing the extraction conditions of phenolic compounds from fresh tea shoot. Journal of Food and Nutrition Sciences 3(1-2): 106-110. DOI: 10.11648/j.jfns.s.2015030102.30.
  21. Vasi, S., Austin, A. 2009. Antioxidants potential of Eugenia jambolana Lam. Seeds. Journal of Biological Sciences 9(8): 894-898. DOI: 10.3923/jbs.2009.894.898.
  22. Widyasanti, A., Rohdiana, D., Ekatama, N. 2016. Aktivitas antioksidan ekstrak teh putih (Camellia sinensis) dengan metode DPPH (2,2 diphenyl, 1-picrylhydracil). Fortech 1 (1):1-9.
  23. Widyasanti, A., Marpaung, D.S.S., Nurjanah, S. 2016. Aktivitas antijamur ekstrak teh Putih (Camellia sinensis) terhadap jamur Candida albicans. Jurnal Teknotan 10(2):7-15.