Yoga Dwi Jatmiko, Siti Nur Arifah, Mochammad Fitri Atho'Illah, Muhaimin Rifa'I
Tea (Camelia sinensis L.) is the most consumed beverage in the world which contains a high amount of antioxidants. Blended-tea is a tea which was added with several herbs, such as spices, fruit, or flower. The aimed of this study to investigated the antioxidant activity of a total of 30 tea on the different brewed-style (hot and cold) which consisted of 20 single-origin tea (SOT), including white tea (WT), green tea (GT), yellow tea (YT), oolong tea (OT), and black tea (BT) and ten commercial herbal tea blends (HTB). The antioxidant activity of tea samples was determined by the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay. The result demonstrated that the antioxidant activities of various tea differed significantly (p<0.05). HTB has higher antioxidant activities than SOT in hot and cold infusions. However, in SOT, GT from Pasir Canar and GT from Sukabumi have the highest antioxidant activities in hot and cold infusion, respectively. Interestingly, the antioxidant activities of tea were higher in the hot than cold tea infusion. The result of this study may provide valuable information about tea infusion preparation in HTB and SOT to optimize its antioxidant potency, which in turn could positively impact health. © 2024 AIP Publishing LLC.
Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, Veteran Street, East Java, Malang, 65145, Indonesia; Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Semarang Street No. 5, East Java, Malang, 65145, Indonesia; Center of Biosystem Study, LPPM of Brawijaya University, East Java, Malang, 65145, Indonesia