The Physicochemical and antioxidant properties of Pluchea indica Less drink in tea bag packaging

Widyawati, Paini Sri and Budianta, Tarsisius Dwi Wibawa and Utomo, Adrianus Rulianto and Harianto, Ivan (2016) The Physicochemical and antioxidant properties of Pluchea indica Less drink in tea bag packaging. International Journal of Food and Nutritional Sciences, 5 (3). pp. 113-120. ISSN e-ISSN 2320 -7876

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Official URL: http://www.ijfans.com/current_issue.php

Abstract

Pluchea indica Less is popular in people as traditional medicine and fresh food. Water, methanolic, and ethyl acetate extracts of Pluchea leaves proved contain tannin, flavonoid, phenol hydroquinone, alkaloid, and cardiac glycoside so that the extracts have antioxidant activity such as DPPH free radical scavenging activity and iron ion reducing power. Methanolic extract is the best potentially as antioxidant source but it has toxic to human body health so that water extract is the most safety as antioxidant source used. Furthermore pluchea leaves are potentially used as functional drink, are packed in tea bag packaging. The research was done to study physicochemical, antioxidant, and organoleptic properties of Pluchea leaves drink in tea bag packaging at various concentrations, i.e., 0.4; 0.8; 1.2; 1.6; and 2% (w/v). The results showed that the increasing of pluchea leaves concentration in tea bag packaging solved possessed physicochemical, antioxidant, and organoleptic properties. pH and chroma values were decreased, but turbidity, total acid titrated and hue values were increased. The identification of phytochemical compounds was known that the highest color intensity of drink was at the biggest pluchea leaves concentration. The compounds were detected including alkaloid, flavonoid, phenolic, saponin, tannin, and cardiac glycoside. The increasing of used pluchea leaves concentration could reduce the solvation of total phenol and total flavonoid. This phenomena happened was predicted that there were interaction among bioactive compounds of solved pluchea leaves, especially hydroxil groups of benzene aromatic ring. They could influence antioxidant activity, including DPPH free radical scavenging activity and iron ion reducing power. The phytochemical compunds solved of functional drink determined panelis score at hedonic test with three parameters, i.e., color, taste, and aroma. Based on the effectiveness test of three hedonic test scores was informed that the best treatment of pluchea leaves drink in the tea bag packaging was 2% (w/v) concentration

Item Type: Article
Uncontrolled Keywords: Pluchea indica Less, functional drink, physicochemical, antioxidant, organoleptic, tea bag packaging
Subjects: Agriculture and Food Technology
Divisions: Journal Publication
Depositing User: Paini Sri Widyawati
Date Deposited: 24 May 2017 03:34
Last Modified: 11 Dec 2017 04:57
URI: http://repository.wima.ac.id/id/eprint/10667

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