Formulation of herbal tea drinks by adding green tea to improve antioxidant activities

• Main Authors: Megawati, Ernawati, Teni, Meilawati, Lia, Dewijanti, Indah D., Supriadi, Edi
• Format: Conference Proceeding
• Language: English
• Subjects: Antioxidants; Enzymes; Free radicals; Glucosidase; Green tea; Herbal tea; Tea
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/1.5134577

This research was conducted to formulate drinks of herbal teas (breadfruit leaves, bay leaves and cinnamon leaves) which are efficacious to help reduce blood glucose levels. The addition of green tea to this formulation aims to increase the activity of free radical in herbal tea drinks. This study was conducted using a randomized design method, formulation of bay leaves / breadfruit leaves, leaves of green tea cinnamon leaves, made by composition ratio 35:35:35; 30:10:60 and 15:15:70 (v/v). The parameters observed in this study were total phenolic content, free radical ability, and ability to inhibit the α-glucosidase enzyme. The antioxidant activity test results showed that breadfruit leaves, bay leaves and cinnamon leaves had IC50 values > 100 µg/mL, 25.91 µg/mL and 35.87 µg/mL while green tea had an IC50 value of 0.214 µg/mL. The results of the α-glucosidase enzyme inhibition test (breadfruit leaves, bay leaves, cinnamon leaves, green tea) have IC50 values of 147.81 µg/mL, 61.802 µg/mL, 77,655 µg/mL and 56,515 μg/mL. The addition of green tea to herbal drinks showed that the formulation still had a high enough free radical inhibitory value in the green tea formula ByC2 IC50 7.16 µg/mL and IC50 α-glucosidase enzyme 14.03 µg/mL.