Tea reportedly contains nearly 4000 bioactive compounds, one third of which are polyphenols. Polyphenols can be flavonoids or non-flavonoids, but most tea-containing polyphenols are flavonoids. Although there are many flavonoids, but they can be grouped into 6 groups, namely :
1. Catechin, eg EGCG, EG, ECG, and catechin.
2. Flavonols, for example Kaempferol and Quercetin
3. Anthocyanidins, eg Malvidin, Cyanidin, and Delphinidin
4. Flavones, eg Apigenin and Routine
5. Flavonones, such as Myricetin
6. Isoflavonoids, eg Genistein and Biochanine A.
The purpose of the study was to make a functional soft drinks formulation made from a mixture of tea extract and noni fruit, test the total content of polyphenols, antioxidant activity, and know the level of consumer acceptance. Functional soft drink production is done by extracting the tea and noni fruit, then formulated by adding cinnamon extract, sugar solution, Na-benzoate solution, and water.
The concentration of addition of tea extract and noni fruit equal to 15 and 20% with comparison of tea extract: Noni fruit = 100: 0; 90: 10; 80: 20; 70: 30; and 60:40. The mild tea-functional soft drinks were then analyzed for total polyphenol content, antioxidant activity, and organoleptic (hedonic) test. The result showed that total polyphenol content of functional soft drinks of black tea-noni fruit ranged between 72.48 – 123.15 mg / ml and green tea-noni fruit 91.48 – 144.50 mg / ml. An antioxidant activity expressed as a percentage of inhibition was obtained in the range of values between 23.84 – 45.35% for black tea-noni fruit 34.85 – 50.49% for non-green tea.
By Puspita Sari, Unus, Djumarti1, Lilik Handayani
University of Jember Indonesia
