KOMPOSISI KIMIA, POTENSI ANTIOKSIDAN DAN ANTIMIKROBA SERTA MANFAAT KESEHATAN TEH PUTIH

Abstract

The processing of white tea is simpler than the other type of tea because it does not involve enzymatic oxidation and fermentation. White tea contains various chemical compounds that function as antioxidants and antimicrobials to have various effects on health. The chemical compounds also function as flavor formers. The purpose of this review is to evaluate the chemical content of white tea that contributes to its flavor formation, antioxidant potential, antimicrobial properties and health benefits. The compounds that contribute to white tea's flavor formation are catechins, amino acids, caffeine and theasinensin. There are 16 active aroma compounds in white tea as follows: camphene, linalool, trans-β-damascenone, 2-hexanone, benzeneacetaldehyde, safranal, 3-hexanol, cis-linalool oxide, trans-linalool oxide, hotrienol, geraniol, benzyl alcohol, α-terpineol, trans-β-ionone, indole and phenylethyl alcohol. Antioxidants in white tea are polyphe-nols, catechins, tannins and flavonoids. The health benefits of white tea include regulating lipid metabolism, antidiabetic effect, anti-proliferation and maintaining bone density.