Open AccessOptimization infusion condition on flavonoid and antioxidant activity of herb beverages using response surface methodology
Author(s) -
Yohanes Martono,
Jodelin Muninggar
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/959/1/012029
Subject(s) - herb , flavonoid , steeping , antioxidant , dpph , chemistry , response surface methodology , food science , medicinal herbs , traditional medicine , chromatography , medicine , biochemistry
Herbs have potential to be developed as functional beverages to reduce the risk of Covid-19 infection. One of herb ready to serve form is brewed in a bag. This study optimizes the conditions for herb beverages infusion in a silk bag based on their flavonoid content and antioxidant activity. Optimization is completed using the Response Surface Methodology with 3 3 Central Composite Design models. As the factor X1 is the mass of the herbs in the bag, X2 is the infusion frequency and X3 is the steeping time. Each factor consists of 3 levels. The flavonoid content was determined using the UV-Vis spectrophotometric method. The antioxidant activity was measured based on the DPPH free radical scavenging capacity. The results of this study indicate that the optimal condition is achieved in the herb mass of 1.2 g with an infusion frequency of 18 times and steeping time for 15 minutes. Flavonoids content and antioxidant activity in herb beverages at optimal infusion conditions were 942,353 μg QE / mL (117.79 mg QE / g) and 83.06%, respectively.