Aktivitas Antioksidan Teh Hijau dan Teh Hitam

Djoko Agus Purwanto; Nadya Khadijah Wibowo; Marcellino Rudyanto

doi:10.30651/cam.v1i2.16722

Djoko Agus Purwanto ⁽¹⁾, Nadya Khadijah Wibowo ⁽²⁾, Marcellino Rudyanto ⁽³⁾

(1) Universitas Airlangga,

(2) Universitas Airlangga,

(3) Universitas Airlangga

https://doi.org/10.30651/cam.v1i2.16722

Terbitan
Vol 1 No 2 (2022): Camellia (Clinical, Pharmaceutical, Analytical, and Pharmacy Community Journal)

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Abstrak

Teh adalah minuman terpopuler kedua setelah air putih di dunia. Konsumsi teh hitam di Indonesia lebih banyak dibandingkan teh hijau. Daun teh mengandung antioksidan yang dapat mencegah penyakit degeneratif seperti kanker. Teh hijau memiliki senyawa antioksidan total lebih banyak dibandingkan jenis teh lainnya. Antioksidan dalam teh terutama diperoleh dari senyawa katekin, sehingga semakin tinggi nilai total katekin maka aktivitas antioksidannya semakin besar. Berbeda dengan teh hitam yang mengalami proses fermentasi sebelum dikemas menjadi olahan teh, teh hijau tidak difermentasi. Ulasan ini menegaskan kembali aktivitas antioksidan teh hijau dibandingkan teh hitam berdasarkan total katekin dan nilai IC₅₀Â DPPH. Aktivitas antioksidan teh hijau lebih besar dibandingkan teh hitam. Nilai total katekin pada teh hijau lebih besar dibandingkan teh hitam, sedangkan nilai IC₅₀Â DPPH pada teh hijau lebih kecil dibandingkan teh hitam. Hasil tinjauan literatur ini merekomendasikan bahwa penelitian lebih lanjut dapat dikembangkan berdasarkan potensi aktivitas teh hijau dan teh hitam

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Penulis

Djoko Agus Purwanto

Universitas Airlangga

djokoagus@ff.unair.ac.id (Kontak utama)

Nadya Khadijah Wibowo

Universitas Airlangga

Marcellino Rudyanto

Universitas Airlangga

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