Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves

Authors

  • Parwiyanti Parwiyanti Department of Agricultural Product Technology, Faculty of Agriculture, Sriwijaya University, Palembang, Sout Sumatera, Indonesia. https://orcid.org/0000-0002-4968-0903
  • Annisa Nurfitriana Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Palembang, Sout Sumatera, Indonesia. https://orcid.org/0009-0002-9706-3544
  • Laila Rahmawati Research Center for Food Technology and Processing, National Research and Innovation Agency, Gunung Kidul, Yogyakarta, Yogjakarta, Central Java, Indonesia. https://orcid.org/0000-0001-6351-3282
  • Aldila Din Pangawikan Department of Food Industry Technology, Faculty of Agricultural Industrial Technology, Padjadjaran University, Bandung, West Java, Indonesia. https://orcid.org/0000-0003-0349-9807
  • Budi Santoso Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Palembang, South Sumatera, Indonesia. https://orcid.org/0000-0002-5037-0048

DOI:

https://doi.org/10.25186/.v18i.2160

Abstract

In this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included five treatment formulations with five repetitions per formulation, which included F1 (100% coffee leaves: 0% areca nut: 0% stevia), F2 (95% coffee leaves: 1.5% areca nut: 3.5% stevia), F3 (90% coffee leaves: 3% areca nut: 7% stevia), F4 (85% coffee leaves: 4.5% areca nut: 10.5% stevia), and F5 (80% coffee leaves: 6% areca nut: 14% stevia). The results showed that adding areca nut powder and stevia leaves significantly improved the antioxidant properties of coffee-leaf tea. The IC50 value of the tea decreased by 67.96%, and its total phenol content increased by 38.85%. The water content and ash content of coffee-leaf tea produced in this study met the SNI standards. The results of the organoleptic tests showed whether the panelists accepted the color and taste of the samples.

Key words: Antioxidant; areca nut; coffee leaves; stevia leaves; total phenolics.

References

ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS – AOAC. Official methods of analysis. Washington, DC: AOAC. 2005.

BAREK, M. et al. Effect of different drying methods on phytochemicals and antioxidant properties of unfermented and fermented teas from sabah snake grass (Clinacanthus nutans Lind.) leaves. International Food Research Journal, 22(2):661-670, 2015.

BSN. SNI 4342-1014: Teh Hijau Celup. Jakarta (ID): BSN. 2014.

CAHYANTO. H. A. Aktivitas antioksidan ekstrak etanol biji pinang (Areca catechu, L). Majalah Biam, 14(02):70-73, 2018.

CAMPA, C. et al. A survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee (Coffea) leaves: Biological implications and uses. Annals of Botany, 110(3):595-613, 2012.

CHEN, X. et al. Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves. Food Chemistry, 249:143-153, 2016.

CULAS, S. et al. Development of liquid-based tea and its antidiabetic effect. Journal of Chemistry, 2021, Article ID 8863936, 6 pages, 2021.

El-SAYED, M. et al. RaiIdentifification and quantifification of anthocyanin and catechin compounds in purple tea leaves and flakes. Molecules, 27:6676, 2022.

FIBRIANTO, K. et al. Antioxidant activity optimisation of young Robusta coffee leaf kombucha by modifying fermentation time and withering pre-treatment. IOP Conf Ser: Earth Environ Sci 475: 012029, 2020.

GARCIA-MIER, L. et al. Polyphenol Content and Antioxidant Activity of Stevia and Peppermint as a Result of Organic and Conventional Fertilization. Journal of Food Quality, 6, 2021.

HANDAYANI, F.; SUNDU, R.; KARAPA, N.H. Uji Aktivitas Ekstrak Etanol Biji Pinang (Areca catechu L.) terhadap penyembuhan luka bakar pada kulit punggung mencit putih jantan (Mus musculus). Jurnal Ilmiah Manuntung, 2(2):154-160, 2016.

HARISMAH, K.; MIRZAEI, M.; FUADI, A. M. Stevia rebaudiana in Food and Beverage Applications and Its Potential Antioxidant and Antidiabetic: in Review. Advanced Science Letters, 24(12):9133-9137, 2018.

HARNOWO, I.; YUNIANTA, D. Penambahan ekstrak biji buah pinang dan asam sitrat terhadap sifat fisik, kimia dan organoleptik sari buah belimbing manis. Jurnal Pangan dan Agroindustri, 3(3):1241-1251, 2015.

HOWLADER, M. M. S. et al. Biochemical and phytochemical evaluation of Stevia rebaudiana. Asian Journal Medical Biology Research, 2(1):121-130, 2016.

ISMAIL, J. et al. Penentuan total fenol dan uji aktivitas antioksidan pada biji dan kulit pinang yaki (Areca vestiaria Giseke). Jurnal Ilmiah Sain, 12(2):85-88, 2012.

ISMET, A. et al. Antioxidant activity of Stevia rebaudiana Bert. Leaves from Bangladesh. Bangladesh Pharmaceutical Journal, 13(2):67-75, 2010.

KUMESAN, E.C; PANDEY, E.V.; LOHOO, H. J. Analysis of total bacteria, water content and pH in seaweed (Kappaphycus alvarezii)

with two drying methods. Journal of Fishery Products Technology Media, 5(1), 30-35, 2017.

KURANG, Y. R.; KAMENGON, Y. R., Phytochemical test and antioxidant activity of methanol extract in arabica coffee leaves by using DPPH Method (1,1-Diphenyl-2-Picrylhydrazyl). Walisongo Journal of Chemistry, 4(2):113-118, 2021.

LEGOWO1, A. M. et al. The influences of storage temperature and time on decocted Robusta coffee leaves tea. International Conference on Green Agro-industry and Bioeconomy, 733:012080, 2021.

MARJONI, M. R.; AFRINALDI; NOVITA. Total phenol content and antioxidant activity of water extract of kersen leaves (Muntingia calabura L.). Yarsi Medical Journal, 23(3):187-196, 2015.

MAZZAFERA, P. Mineral nutrition and caffeine content in coffee leaves. Bragantia, 58(2):387-391, 1999.

MOHSINA, F. P. et al. In vitro inhibitory effect on alpha amylase enzyme by polyherbal dip tea in diabetes. Indo Global Journal of Pharmaceutical Sciences, 12:156-165, 2022.

MONDOLOT, L. et al. Evolution in caffeoylquinic acid content and histolocalization during Coffea canephora leaf development. Annals of Botany, 98(1):33-40, 2006.

NOVITA, R. et al. Kahwa daun: traditional knowledge of a coffee leaf herbal tea from west Sumatera, Indonesia. Journal of Ethnic Foods, 5:286-291, 2018.

NOVIDIYANTO; SUTYAWAN. Karakteristik kimia dan aktivitas antioksidan teh hijau tayu dari Provinsi Bangka Belitung dan teh hijau komersil. Jurnal Gizi dan Kesehatan, 2(1):74-81, 2022.

NUSA, M. I. Karakteristik the hijau daun gaharu hasil pengeringan vakum. Jurnal teknologi pangan dan hasil pertanian. Agrintech, 3(2):73-79, 2020.

OLABODE, C. T. et al. Effects of drying temperature on the nutrients of Moringa (Moringa oleifera) leaves and sensory attributes of dried leaves infusions. Direct Research Journal of Agriculture and Food Science, 3(5):177-122, 2015.

PANGESTU, R. F. et al. Aktivitas antioksidan, pH, Viskositas, viabilitas bakteri asam laktat (BAL), pada yogurt powder daun kopi dengan jumlah karagenan yang berbeda. Jurnal Aplikasi Teknologi Pangan, 6(2):78-81, 2017.

PRATAMA, F. Sensory evaluation. Palembang: Unsri Press, 2018.

PUSPANINGRUM, D. H. D.; SARI, N. K. Y. Pengaruh pengeringan dan rasio penyeduhan terhadap sifat fisik dan kimia teh cascara kopi arabika (Coffea arabika L.). 2020. Jurnal Ilmu dan Teknologi Pangan, 6(2):710-718, 2020.

PUTRI,Y. D. et al. Formulasi dan evaluasi losion tabir surya ekstrak daun stevia (Stevia rebaudiana Bertoni M). Jurnal Sains Farmasi dan Klinis, 6(1):32-36, 2019.

SIAGIAN, I. D. N. et al. Karakteristik fisik, kimia dan organoleptik teh celup daun tin dengan penambahan daun stevia (Stevia rebaudiana Bertoni) sebagai Pemanis. Jurnal Teknologi Pangan, 4(1):23-29, 2020.

SIAGIAN, I. D. N. et al. Karakteristik fisik, kimia dan organoleptik teh celup daun tin dengan penambahan daun stevia (Stevia rebaudiana Bertoni) sebagai Pemanis. Jurnal Teknologi Pangan, 4(1):23-29, 2020.

STEGAR, M. C. et al. Coffee leaf tea from el salvador: On-site production considering influences of processing on chemical composition. Foods, 11(17):2553, 2022.

SULAIMAN, M. A.; HASHEM, A. H.; NASSAR, G. A. Utilization of stevia leaves powder or stevia leaves aqueous extract as a substitute of sugar for producing low calorie cake. Al-Azhar Journal of Agricultural Research, 47(1):8-18, 2022.

UMAMI, C.; DAN AFIFAH, D. N. Pengaruh penambahan ekstrak kayu secang dan ekstrak daun stevia terhadap aktivitas antioksidan dan kadar gula total pada yoghurt sebagai alternatif minuman bagi penderita diabetes melitus tipe 2. Journal of Nutrition College, 4(2):645-651, 2015.

WANG, S. et al. Effect of brewing conditions on polyphenols in the dark tea (Camellia sinensis L.) infusions: Content, composition and antioxidant activities. Food Science and Technology, 42:e36322, 2022.

WICKRAMASINGHE, Y. W. H.; WICKRAMASINGHE, I.; WIJESEKARA, I. Effect of steam blanching, dehydration temperature and time, on the sensory and nutritional properties of a herbal tea developed from moringa oleifera leaves. International of Food Science, Article ID 5376280, 1-11, 2020.

WIJAYA, D. P.; HERLINA; ASTRYANI, R. Formulation and antioxidant activity of kopi robusta leaf extract (Coffea canephora) in gels. Jurnal Ilmiah Farmako Bahari, 12(2):141-149, 2021.

YADAV, K. C. et al. Phytochemicals and quality of green and black teas from different clones of tea plant. Journal of Food Quality, Article ID 8874271:1-13, 2020.

ZJAHRA, V. N.; RACHMAN, T. M.; FADLAN. Ekstraksi senyawa fenolat dari dalam daun teh hijau (Camellia sinensis). Akta Kimindo, 7(1):69-76, 2022.

ZHANG, W. M. et al. Antioxidant activities of extracts from areca (Areca catectu L.) flower, husk and seed. African Journal of Biotechnology, 8(16):3887-3892, 2009.

ZUBAIDAH, E.; FIBRIANTO, K.; KARTIKAPUTRI, S. D. Potensi kombucha daun teh (Camellia sinensis) dan daun kopi robusta (Coffea robusta) sebagai minuman probiotik. Jurnal Bioteknologi &Amp; Biosains Indonesia (JBBI), 8(2):185-195, 2021.

Downloads

Published

2023-12-21

How to Cite

PARWIYANTI, P.; NURFITRIANA, A.; RAHMAWATI, L.; DIN PANGAWIKAN, A.; SANTOSO, B. Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. Coffee Science - ISSN 1984-3909, [S. l.], v. 18, p. e182160, 2023. DOI: 10.25186/.v18i.2160. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2160. Acesso em: 21 apr. 2024.