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Abstract
Intisari
Latar belakang: Daun teh hijau (Camellia sinensis L.)memiliki kandungan senyawa EGCG tertinggi. EGCG memiliki sifat yang mudah mengalami oksidasi dan tidak stabil selama penyimpanan. Untuk mencegah terjadinya oksidasi maka perlu dilakukan penambahan antioksidan alami salah satunyavitamin C dan vitamin E.
Tujuan:Penelitian ini bertujuan untuk mengetahui pengaruh penambahan vitamin C, vitamin E dan kombinasi keduanyaterhadap stabilitas EGCG pada fraksi etil asetat ekstrak daun teh hijau.
Metode:Jenis penelitian ini adalah experimental dengan post test only control group design.Ekstrak daun teh hijau (Camellia sinensisL.)didekoktasi 90oC selama 30 menit, kemudian dilakukan ekstrim dingin dan diberi vitamin C, vitamin E dan kombinasi keduanyayang di simpan pada hari ke-0 dan hari ke-15 pada suhu 2oC, dilakukan fraksinasi dengan etil asetat. Kadar EGCG diuji menggunakan HPLC dan dianalisis menggunakan One Way Anova dengan taraf kepercayaan 95%.
Hasil:Ekstrak daun teh hijau yang ditambah vitamin C menghasilkan kadar EGCG lebih tinggi dibanding vitamin E, kombinasi vitamin C dan vitamin E serta kontrol (23,82%w/w dibanding 23,56%w/w, 15,98%w/w, 13,65%w/w). Buffer solution pH-4 menghasilkan kadar EGCG paling tinggi (29,045w/w).
Kesimpulan:Ektrak daun teh hijau dengan metode ekstrim dingin dan penurunan pH-4 dengan penambahan vitamin C menghasilkan kadar EGCG lebih tinggi dibanding vitamin E atau kombinasi keduanya
Kata kunci:Camellia sinensis L., EGCG, vitamin C, vitamin E, Stabilitas
Effects of vitamin C and E on the stability of epigallocatechin gallate (EGCG) in the ethyl acetate fraction of green tea (Camellia sinensis L.) leaf
AbstractBackground: Green tea leaves (Camellia sinensis L.) have the highest metabolite content, epigallocatechin gallate (EGCG). Naturally, this compound susceptible oxidizes and becomes unstable when stored. Therefore, it is necessary to add natural antioxidants, such as vitamin C and vitamin E.
Objective: To determine the effects of adding vitamin C, vitamin E, and a combination of both on the stability of EGCG in the ethyl acetate fraction of green tea leaves.
Method: Green tea leaf extract was put in decoction process at 90C for 30 minutes. Extract was given vitamin C, vitamin E and a combination of both stored on day 0 and day 15 at 2oC. Then fractionation was using ethyl acetate. EGCG levels were tested using HPLC. Data analysis was using One Way Anova with a 95% confidence level.
Results: The ethyl acetate fraction of green tea leaf added with vitamin C produced higher EGCG levels than vitamin E, and combination of both vitamins significantly (p<0.05).
Conclusion:Adding vitamin C and E could maintain the stability of EGCG content.
Keywords: Camellia sinensis L., EGCG, vitamin C, vitamin E, stability
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