Sudjatini sudjatini


The research was designed to understand the effect of addition of extract citrus on the antioxidative activity of green tea and to determine the optimum temperature  at the process of green tea extraction to get the best antioxidative activity.Two treatment factors were arranged in completely randomized design with three replications. First treatment factor was the temperature extraction of green tea consisted of 30, 60 and 100 oC, whereas the second treatment factor was concentration of extract citrus consisted of 0.0, 0.2, 0.4, 0.6, 0.8 and 1 %. The contents of polyphenol, tannin, total  acids were chemically determined, whereas antioxidative activity was determined by radical scavenging affect (RSA). Data were analyzed using analysis of variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) if there was a significant difference in treatment effects.The research’s results show that there was insignificant interaction between temperature extraction of green tea and concentration of added extract citrus. Eventhough concentration of extract citrus did not significantly affect the contents of polyphenol and tannin but it affected significantly the contents of total acids and antioxidative activity of extract tea. The antioxidative activity at the concentration of extract citrus of 0.2 % was significantly greater than without extract citrus (as check treatment). The following increase in concentration of extract citrus until 1 % did not significantly increase in antioxidative activity. The temperature of tea extraction affected significantly on the contents of  polyphenol, tannin, total acids, and antioxidative activity of extract green tea. The highest values were obtained  at 100 oC and the the lowest at 30 oC. Temperature extraction of green tea of 100 oC and the addition of 0.2 % extract citrus was the optimum condition. At this condition,  the extract green tea contained polyphenol, tannin, total acids, and antioxidative activity as high as  13.77, 12.77, 0.69 and 93.37 %, respectively.


green tea; citrus; antioxidative activity


Andarwulan, N., D. Fardiaz, GA. Wattimena, dan K. Shetty. 1999. Antioxidant Activity Associated with Lipid and Phenolic Mobilization during Seed Germination of Pangium edule Reinw. J. Agric. Food Chem., 47, 3158-3163.

Anonim, 2006. Teh Bukan Sekedar Pelepas Dahaga: Air dan Minuman. Kompas Maret 2006, hal. 38 (1-7)

Bravo, L. 1998. Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance. Nutrition Reviews, 56, 317-333.

Chang, JC, K. Chiu, Y. Chen, dan C. Chang. 2000. Separation of Catechins from Green Tea Using Carbon Dioxide Extraction. Food Chemistry, 68, 109-113.

Fatimah, T. 1993. Budidaya Tanaman Teh (Camellia sinensis (L) O.Kuntze). Politeknik Pertanian, Universitas Jember, Jember.

Hartoyo, A. 2003. Teh & Khasiatnya bagi Kesehatan: Sebuah Tinjauan Ilmiah. Penerbit Kanisius. Yogyakarta.

Kuroda, Y. dan Y. Hara. 1999. Antumutagenic and Anticarcinogenic Activity of Tea Polyphenols. Mutation Research. 436, 69-97.

Lin, YL., IM. Juan, YL. Chen, YC. Liang, and JK. Lin. 1996. Composition of Poliphenols in Fresh Tea leaves and associations of their oxygen-radical-absorbing capacity with antiproliferative actions in Fibroblast cells. J. Agric. Food Chem. 44: 1387- 1394.

Omura, K. 1995. Antioxidant Synergism Between Butylated Hydroxyanisole and Butylated Hydroxytoluene. JAOCS, Vol. 72, No.12: 1565-1570.

Price, WE and JC. Spitzer. 1993. The temperature dependence of the rate of extraction of soluble constituents of black tea. J. Food Chem. 46: 133-136.

Raharjo, S. 1996. Antioksidan dalam Makanan dan Minuman Fungsional. Kursus Singkat Makanan Fungsional. PAU Pangan dan Gizi Universitas Gadjah Mada. Yogyakarta.

Raharjo, S. 2004. Kerusakan Oksidatif pada Makanan. Pusat Studi Pangan dan Gizi. Universitas Gadjah Mada. Yogyakarta.

Rukmana, R. 2003. Jeruk Nipis. Prospek Agribisnis, Budidaya, dan Pascapanen. Kanisius, Yogyakarta.

Sari, P. 2001. Studies on antioxidative properties of cocoa beans. Tesis Master. Osaka Prefecture University, Japan.

Wicremasinghe, RL. 1978. Extraction Polyphenols of Green Tea. Adv. Food Res, 24, 229.

Sudarmadji, S., B. Haryono dan Suhardi. 1984. Prosedur analisa untuk bahan makanan dan pertanian. Penerbit Liberty, Yogyakarta.

Wang, ZY., MT. Huang, YR. Lou, JG. Lie, HL. Reuhl, CT. Newmark, CS. Yang, AH. Conney. 1998. Inhibitory Effects of Black Tea, Green Tea, Decaffeinated Black Tea and Decaffeinated Green Tea on Ultraviolet B Light-induced Skin Carcinogenesis in Mice. Cancer Res., 54, 3428-3435.

Yamaguchi, T., H. Takamura, T. Matoba, and J. Terao. 1998. HPLC method for evaluation of the free radical-scavenging activity of food by using 1,1-diphenyl-2-picrylhydrazyl (DPPH). Biosci. Biotechnol. Biochem., 62, 1201-1204.

Yen, GC and HY. Chen. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem. 43: 27-32.


Article Metrics

Abstract view : 78 times


  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.


Agrotech: Jurnal Ilmiah Teknologi Pertanian with issn 2620-7508 (online media) 2548-3757 (print media).

Lisensi Creative Commons
The content of this website is licensed under Lisensi Creative Commons Atribusi 4.0 Internasional.


Agrotech: Jurnal Ilmiah Teknologi Pertanian is indexed by: