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

Abstract

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.