A study of the stability of antioxidant activity of green tea extract powder with vitamin C
DOI:
https://doi.org/10.46542/pe.2023.234.159163Keywords:
Antioxidant stability, DPPH, Green tea, Vitamin CAbstract
Background: Green tea contains Epigallocatechin gallate (EGCG), the highest antioxidant activity. EGCG is an unstable compound due to degradation. Vitamin C is thought to be able to regenerate EGCG radicals into normal forms and increase green tea's antioxidant activity.
Objective: The aim of this research was to determine the effect of adding vitamin C in maintaining the stability of the antioxidant activity of green tea.
Method: This research was carried out by using UV-Vis spectrophotometry to determine the rate of decreasing antioxidant activity at 0 hours, six hours, and 24 hours by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method.
Result: IC50 values of green tea before and after the addition of vitamin C were obtained at 147.53 ppm and 97.75 ppm, respectively. The degradation rate of green tea before and after the addition of vitamin C was 0.4228 %/hour and 0.3231 %/hour, respectively.
Conclusion: The antioxidant activity of green tea with vitamin C is greater than without vitamin C addition. The degradation rate of green tea with vitamin C is smaller than green tea only, so the authors suggest the addition of vitamin C to green tea extract powder products to increase the stability of its antioxidant activity.
References
Badan Pusat Statistik. (2019). Statistik teh Indonesia 2019. Subdirektorat Statistik Tanaman Perkebunan. Jakarta: Badan Pusat Statistik Indonesia. Available at: https://www.bps.go.id/publication/2020/11/30/03d297c46954412b6da4ad46/statistik-teh-indonesia-2019.html
Dai, F., Chen, W.F., & Zhou, B. (2008). Antioxidant synergism of green tea polyphenols with α-tocopherol and l-ascorbic acid in SDS micelles. Biochimie, 90(10), 1499–1505. https://doi.org/10.1016/j.biochi.2008.05.007
Dewaantari, V.D., Setyabudi, S., & Ismiyatin, K. (2021). Antioxidant potential of epigallocatechin-3-gallate, ascorbic acid, and sodium ascorbate in solution and gel forms by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Conservative Dentistry Journal, 11(1), 19. https://doi.org/10.20473/cdj.v11i1.2021.19-23
Furniturewalla, A., & Barve, K. (2022). Approaches to overcome bioavailability inconsistencies of epigallocatechin gallate, a powerful anti-oxidant in green tea. Food Chemistry Advances, 1, 100037. https://doi.org/10.1016/j.focha.2022.100037
Kedare, S.B., & Singh, R.P. (2011). Genesis and development of DPPH method of antioxidant assay. Journal of Food Science and Technology, 48(4), 412–22. https://doi.org/10.1007/s13197-011-0251-1
Khan, N., & Mukhtar, H. (2013). Tea and health: Studies in humans. Current Pharmaceutical Design, 19(34), 6141–47. https://doi.org/10.2174/1381612811319340008
Krupkova, O., Ferguson, S.J., & Wuertz-Kozak, K. (2016). Stability of (-)-epigallocatechin gallate and its activity in liquid formulations and delivery systems. Journal of Nutritional Biochemistry, 37, 1–12. https://doi.org/10.1016/j.jnutbio.2016.01.002
Rady, I., Mohamed, H., Rady, M., Siddiqui, I.A., & Mukhtar, H. (2018). Cancer preventive and therapeutic effects of EGCG, the major polyphenol in green tea. Egyptian Journal of Basic and Applied Sciences. 5(1), 1–23. https://doi.org/10.1016/j.ejbas.2017.12.001
Rahman, A.P., Purwanto, D.A., & Isnaeni. (2019). The Effect of Vitamin C Addition on Epigallocatechin Gallate (EGCG) Stability in Green Tea Solution. Jurnal Farmasi Dan Ilmu Kefarmasian Indonesia, 6(2), 62–68. https://doi.org/10.20473/jfiki.v6i22019.62-68
Sang, S., Lambert, J.D., Ho, C.T., & Yang, C.S. (2011). The Chemistry and biotransformation of tea constituents. Pharmacological Research, 64(2), 87–99. https://doi.org/10.1016/j.phrs.2011.02.007
Tsao, R. (2015). Synergistic interactions between antioxidants used in food preservation. Elsevier Ltd. https://doi.org/10.1016/B978-1-78242-089-7.00013-0
Yin, X., Chen, K., Cheng, H., Chen, X., Feng, S., & Song, Y. (2022). Chemical stability of ascorbic acid integrated into commercial products: A Review on bioactivity and delivery technology. Antioxidant, 1–20. https://doi.org/10.3390/antiox11010153
Yuwono, M., & Indrayanto, G. (2005). Validation of chromatographic methods of analysis. Profiles of Drug Substances, Excipients and Related Methodology, 32(5), 241–60. https://doi.org/10.1016/S0099-5428(05)32009-0
Zeng, L., Ma, M., Li, C., & Luo, L. (2017). Stability of tea polyphenols solution with different PH at different temperatures. International Journal of Food Properties, 20(1), 1–18. https://doi.org/10.1080/10942912.2014.983605
