A Comparative of Antioxidant Activity and Total Phenol Between Tea From a Lowland Plantation in Bangka Belitung Island and Tea From Commercial Brands Novidiyanto (a*), Sutyawan (b)
Departement of Nutrition, Poltekkes Kemenkes Pangkalpinang
*novidi2011[at]gmail.com
Abstract
Several studies explain that tea is a functional drink contains active components such as polyphenol compounds, reduce the risk of heart disease, cancer and maintaining oral health. In the Province of Bangka Belitung Islands, there are tea from lowland plantation, known as Tayu Tea. This study aims to determine the differences in antioxidant activity and total phenol of Tayu Tea infusion and commercial brands of green and black tea infusions. The results showed that the antioxidant activity of Tayu Tea infusions (both black and green tea) was higher than the antioxidant activity of commercial infusions brands of green dan black tea. The total phenol content of Tayu black tea infusion was higher than the total phenol of commercial brands of black tea infusion, while the total phenolic content of Tayu green tea was lower than the total phenolic commercial brands of green tea infusion.
Keywords: Tayu Tea, Antioxidant Activity, Total Phenol, Commercial brands of tea
