IPB researchers: green tea has the highest antioxidant content

The research team from the Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University (IPB). Puspo Edi Giriwono, S.TP, M. Agr and Geani Pratiwi conducted a study to compare the antioxidant activity of mangosteen peel tea, black tea, green tea, and roselle tea, and to see the potential for developing mangosteen peel in teabag form.

"Degenerative disease is a chronic disease and causes of 68% of world deaths. In some cases, treatment is given only to inhibit the symptoms that appear not to cure the cause of the illness. This disease is caused by free radicals that can cause cell damage, pathological conditions, and cell death," said Dr. Puspo.

Humans have antioxidant enzymes that can neutralize and degrade free radicals. However, in conditions of excessive free radicals, the ability of antioxidant enzymes is not able to handle it. Therefore, additional external antioxidants are needed by the body.

Sources of antioxidants can be obtained from food, such as tea leaves, roselle flowers, and mangosteen skin. Tea leaves are widely found in the market is green tea and black tea.

"Teabags have been widely accepted and consumed by the people of Indonesia. The development of teabag products with the addition of herbal ingredients can be an advantage and become its own added value on the tea bag products. One of the properties contained in herbal ingredients is the content of antioxidants that are beneficial to health," said Dr. Puspo.

The results showed that the most potent sample as a source of antioxidants was green tea. Green tea has the highest antioxidant compared to other ingredients, which is 642,488 AEAC (Ascorbic acid Equivalent Antioxidant Capacity)/g sample (dry weight) or 95.421 GAEAC (Gallic Acid Equivalent Antioxidant Capacity)/g sample (dw).

The total content of phenolic compounds in green tea was also higher than the others, which amounted to 88,317 GAE (Gallic Acid Equivalents)/g sample (dw).

The potential of mangosteen's skin as a source of antioxidants in the form of steeping tea is still lower than green tea and black tea. However, mangosteen peel tea has a higher antioxidant capacity than roselle. Mixing roselle with mangosteen peel can increase the capacity of roselle antioxidants.

"Green tea is not favored by panelists because of its bitter taste, while black tea is the most preferred tea by panelists. Meanwhile, mangosteen peel tea is also less favored than black tea and rosella. However, mixed roselle tea and mangosteen skin is preferred over mangosteen peel tea alone," Dr. Puspo said. (RYS)