Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger

The peel of red dragon fruit usually discarded. It is rich in polyphenol compounds that have antioxidant activity and health benefits. This research aimed to determine the antioxidant properties of herbal tea such as phenolic content, betacyanin content, and antioxidant activity. The herbal tea prep...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Neni Trimedona, Rahzarni Rahzarni, Syuryani Syahrul, Yenni Muchrida, Irwan Roza
Formato:	article
Lenguaje:	EN ID
Publicado:	Green Engineering Society 2020
Materias:	herbal tea ginger antioxidant phenolic content betacyanin Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/b84c144a929f45dcb576aa4558a0c4e7
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:b84c144a929f45dcb576aa4558a0c4e7
record_format	dspace
spelling	oai:doaj.org-article:b84c144a929f45dcb576aa4558a0c4e72021-12-02T15:22:31ZAntioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger2621-47092621-252810.32530/jaast.v4i2.179https://doaj.org/article/b84c144a929f45dcb576aa4558a0c4e72020-08-01T00:00:00Zhttps://kinfopolitani.com/index.php/JAAST/article/view/179https://doaj.org/toc/2621-4709https://doaj.org/toc/2621-2528The peel of red dragon fruit usually discarded. It is rich in polyphenol compounds that have antioxidant activity and health benefits. This research aimed to determine the antioxidant properties of herbal tea such as phenolic content, betacyanin content, and antioxidant activity. The herbal tea prepared with hot oven drying methods, where’s the fresh peel of red dragon fruit and ginger were cut to be small pieces and dried at 60oC, and ground into tea powder then mixed as treatments. Results showed that the addition of ginger has no significant effect on phenolic content, and betacyanin content decreased by the addition of ginger. The phenolic content of herbal tea (0% ginger) and the highest addition of ginger (12%) were 3.39±1.19 mg GAE/g and 3.59±1.43 mg GAE/g respectively. The betacyanin content were 124.63±1.61 mg/100 g (0% ginger) and 104.01±2.99 mg/100g (12% ginger). As the amount of ginger added increased, the percentage of inhibition of herbal tea decreased from 66.23%±2.67 to 61.19%±2.45%.Neni TrimedonaRahzarni RahzarniSyuryani SyahrulYenni MuchridaIrwan RozaGreen Engineering Societyarticleherbal teagingerantioxidantphenolic contentbetacyaninAgriculture (General)S1-972ENIDJournal of Applied Agricultural Science and Technology, Vol 4, Iss 2, Pp 181-188 (2020)
institution	DOAJ
collection	DOAJ
language	EN ID
topic	herbal tea ginger antioxidant phenolic content betacyanin Agriculture (General) S1-972
spellingShingle	herbal tea ginger antioxidant phenolic content betacyanin Agriculture (General) S1-972 Neni Trimedona Rahzarni Rahzarni Syuryani Syahrul Yenni Muchrida Irwan Roza Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger
description	The peel of red dragon fruit usually discarded. It is rich in polyphenol compounds that have antioxidant activity and health benefits. This research aimed to determine the antioxidant properties of herbal tea such as phenolic content, betacyanin content, and antioxidant activity. The herbal tea prepared with hot oven drying methods, where’s the fresh peel of red dragon fruit and ginger were cut to be small pieces and dried at 60oC, and ground into tea powder then mixed as treatments. Results showed that the addition of ginger has no significant effect on phenolic content, and betacyanin content decreased by the addition of ginger. The phenolic content of herbal tea (0% ginger) and the highest addition of ginger (12%) were 3.39±1.19 mg GAE/g and 3.59±1.43 mg GAE/g respectively. The betacyanin content were 124.63±1.61 mg/100 g (0% ginger) and 104.01±2.99 mg/100g (12% ginger). As the amount of ginger added increased, the percentage of inhibition of herbal tea decreased from 66.23%±2.67 to 61.19%±2.45%.
format	article
author	Neni Trimedona Rahzarni Rahzarni Syuryani Syahrul Yenni Muchrida Irwan Roza
author_facet	Neni Trimedona Rahzarni Rahzarni Syuryani Syahrul Yenni Muchrida Irwan Roza
author_sort	Neni Trimedona
title	Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger
title_short	Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger
title_full	Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger
title_fullStr	Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger
title_full_unstemmed	Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger
title_sort	antioxidant properties of herbal tea prepared from red dragon fruit peel with the addition of ginger
publisher	Green Engineering Society
publishDate	2020
url	https://doaj.org/article/b84c144a929f45dcb576aa4558a0c4e7
work_keys_str_mv	AT nenitrimedona antioxidantpropertiesofherbalteapreparedfromreddragonfruitpeelwiththeadditionofginger AT rahzarnirahzarni antioxidantpropertiesofherbalteapreparedfromreddragonfruitpeelwiththeadditionofginger AT syuryanisyahrul antioxidantpropertiesofherbalteapreparedfromreddragonfruitpeelwiththeadditionofginger AT yennimuchrida antioxidantpropertiesofherbalteapreparedfromreddragonfruitpeelwiththeadditionofginger AT irwanroza antioxidantpropertiesofherbalteapreparedfromreddragonfruitpeelwiththeadditionofginger
_version_	1718387419453063168

Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger

Ejemplares similares