Effect of black tea extract (Camellia sinensis) on antioxidant activity of pukis

Zjahra V. Nugraheni*, Hidayah N. Laili, Wahyu D. Gunawan, Herdayanto S. Putro, Agus Wahyudi, Yulfi Zetra, Rafwan Y.Perry Burhan

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review


Black tea contains various of active compounds that are proven to have antioxidant property. Therefore, black tea can be used as food additive. In this research, extraction of black tea using maceration method with water as solvent. Extraction was carried out with temperature variations of 50, 60, 70, 80, and 90 °C. Each extract obtained was analyzed to determine the total phenolics, total flavonoids, and antioxidant activity. The optimum result of total phenolic and total flavonoids were obtained at 80 °C with the value of 1003, 346 ± 5,445 μg AGE/g of black tea and 320,065 ± 1,246 μg KE/g of black tea, respectively. Moreover, the optimum result of the antioxidant activity of black tea extracts was obtained at 60 °C with 46.798% of decolorization. Addition of black tea extract into pukis can increase total flavonoid, antioxidant activity, and affect color and texture in organoleptic tests.

Original languageEnglish
Title of host publication4th International Seminar on Chemistry
EditorsYuly Kusumawati, Adi Setyo Purnomo
PublisherAmerican Institute of Physics Inc.
ISBN (Electronic)9780735441002
Publication statusPublished - 24 Jun 2021
Event4th International Seminar on Chemistry, ISoC 2021 - Surabaya, Indonesia
Duration: 7 Oct 20208 Oct 2020

Publication series

NameAIP Conference Proceedings
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616


Conference4th International Seminar on Chemistry, ISoC 2021


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