SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN EKSTRAK TEH HIJAU, TEH HITAM, DAN TEH OOLONG (Camellia sinensis) SECARA IN VITRO DENGAN METODE DPPH

Abstract

Tea is one of the most plant widely used for beverage and has some of antioxidant compounds from its phenol and flavonoid. The aim of this research was to determine the content of compound groups, total flavonoid and phenol content, and antioxidant activity of green tea, black tea, and oolong tea from PTPN XII Jember. Total flavonoid content was measured by the method of AlCl3, total phenol content was measured by Follin-Ciocalteu method, and antioxidant activity was measured by DPPH free radical scavenging method. Phytochemical screening showed that all three extracts contain flavonoids, glycosides, saponins, and catecholic tannins. Total flavonoid content of green tea, black tea, and oolong tea were 67.991±0.831 mg QE/g, 17.128±0.799 mg QE/g, and 33.234±0.575 mg QE/g. Total phenol content of green tea, black tea, and oolong tea were 386.495±2.345 mg GAE/g, 241.679±5.033 mgGAE/g and 270.905±0.816 mg GAE/g respectively. The IC50 of green tea, black tea, and oolong tea were 4.717±0.129 μg/mL, 4.908±0.208 μg/mL, 6.331±0.278 μg/mL. We can conclude that green tea has total flavonoid and phenolic contents higher than other tea, while green tea and oolong tea have the same antioxidant activity.