Open AccessEffect of drying and composition ratio of herbal tea prepared from Clitoria ternatea L. and Ocimum sanctum L. on its antioxidant capacity
Author(s) -
. Supriatno,
Hafnati Rahmatan,
Lelifajri,
Sabilla Khautsar Andesa
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1940/1/012060
Subject(s) - clitoria ternatea , ocimum , dpph , antioxidant , traditional medicine , chemistry , herbal tea , green tea , food science , terpenoid , medicine , biochemistry , pathology , alternative medicine
Lemon Basil ( Ocimum sanctum L.) and Butterfly Pea ( Clitoria ternatea L.) have been prepared as an herbal tea source and evaluated their secondary metabolites content and antioxidant values. The purpose of this study was to determine the effect of drying time and composition ratio of herbal tea on their antioxidant value. The experimental design of Factorial Completely Randomized Design with nine treatment combination and three replications was applied. The results were analysed by ANOVA and Tukey’s HSD test. The results showed that the treatment affected the antioxidant value with the F-value > F-table (hypothesis accepted) at the test level 0.01 with a value of 94.26 > 3.71. The best treatment is P2K3 by showing an antioxidant value of 38.61 ppm. A total of 37.01 ppm concentration of combined herbal tea samples as a whole can reduce 50% of the radical effects of DPPH compounds. The secondary metabolite compounds contained in combination herbal teas are alkaloids, flavonoids, terpenoids, and saponins.