POTENCY ANTIOXIDANT COMPOUNDS OF INDIAN GOOSEBERRY (PHYLLANTHUS EMBLICA) LEAVES AS HERBAL TEA

Mailisa Mailisa, Cut Meliana, Cut Maysura Hanum, Yanti Meidasari Lubis, Novia Mehra Erliza, Heru Prono Widayat

Abstract


Indian gooseberry leaves (Phyllanthus emblica) have been used as traditional medicine to treat a variety of diseases. The leaves are dried and brewed to produce herbal tea. Methanolic extract of the leaves contains high of antioxidant components, such as flavonoids, alkaloids, coumarins, dihydrochalcones, flavones, gallic tannins, glycosides, phenols and triterpenoids. Therefore, the leaves extract have antioxidant potency as herbal tea. The purpose of this study is to determine the effect of fermentation and drying methods during indian gooseberry leaves tea processing on antioxidant content, water content and ash content of the tea. The study is designed with Randomized Block Design factorial, consisted of 2 factors. The first factor is fermentation time (0, 60, 90 and 120 minutes) and the second factor is drying methods (indirect sun-drying and roasting method). The experiment is carried out in triplicate. Based on the result of qualitative analysis by FTIR spectroscopy method, FTIR spectra of the tea and the brewed tea indicate the presence of several functional groups of antioxidant components. The spectra show OH group strecthing at 3327 and 3282 cm-1 and carbonyl group (C=C) stretching of aliphatic/aromatic at 1635 cm-1 indicated feature of flavonoid and flavone compounds. In addition, the spectra provide stretching of C–O  group at 1021-1219 cm-1 indicated phenol compounds. Water content of the herbal tea is 6% and ash content of the tea is 3,79%. Analysis of varian shows that drying methods have significant effect to water content.

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