Riska Salfa Fauziyah, Djoko Agus Purwanto, Asri Darmawati
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引用次数: 0
摘要
红茶(Camellia sinensis O.K var assamica)是公众消费最广泛的饮料之一。苹果(Malus sylvestris Mill)果汁和红茶含有抗氧化化合物,可以抵消自由基。本研究的目的是为了证明加入马纳拉吉苹果汁可以提高红茶的抗氧化活性和稳定性。采用DPPH(2,2-二苯基-1-苦味酰肼)法测定其抗氧化活性。在添加马纳拉吉苹果汁后0、6和24小时测定红茶的抗氧化活性。红茶的抗氧化稳定性与加马纳拉吉苹果汁红茶的比较。结果表明,红茶与马纳拉吉苹果汁混合后的抗氧化活性高于红茶单独的抗氧化活性。结果表明,红茶与马纳拉吉苹果汁混合后的IC50值低于红茶。马纳拉吉苹果汁的加入也能提高抗氧化剂在红茶溶液中的稳定性,其线性方程%抑制的斜率比红茶低约三分之一。因此,加入马纳拉吉苹果汁会减缓红茶抗氧化活性的降解速度。
The Effect of Manalagi Apple Juice (Malus Sylvestris Mill) on Stability and Antioxidant Activity of Black Tea
Black tea (Camellia sinensis O.K var assamica) is one of the most widely consumed beverages by the public. Manalagi Apple (Malus sylvestris Mill) juice and black tea contain antioxidant compounds that can counteract free radicals. The purpose of this study was to prove that the addition of Manalagi apple juice would increase the antioxidant activity and stability of black tea. The DPPH (2,2-diphenyl-1-picrylhydrazyl) method was used in this study to determine their antioxidant activities. Black tea antioxidant activity was measured at 0, 6 and 24 hours after the addition of Manalagi apple juice. Antioxidant stability of black tea compared to black tea added with Manalagi apple juice. The results obtained showed that the antioxidant activity of a mixture of black tea and Manalagi apple juice was higher than the antioxidant activity of black tea alone. It was shown that the IC50 of a mixture of black tea and Manalagi apple juice was lower than black tea. The addition of Manalagi apple juice can also increase the stability of the antioxidants in the black tea solution and the slope of the linear equation % inhibition of the mixture is lower by about one third than black tea. Because of this reason, adding Manalagi apple juice will slow down the degradation rate of the antioxidant activity of black tea.