Antioxidant activity of panJe tea combination of pandan (Pandanus amaryllifolius) and jahe (Zingiber officinale)

Authors

  • Wahyu Widowati Medical Research Center, Faculty of Medicine, Maranatha Christian University Jl. Prof. Drg. Surya Sumantri 65, Bandung, West Java, Indonesia
  • Teresa Liliana Wargasetia Medical Research Center, Faculty of Medicine, Maranatha Christian University Jl. Prof. Drg. Surya Sumantri 65, Bandung, West Java, Indonesia
  • Teddy Marcus Zakaria Faculty of Information Technology, Maranatha Christian University
  • Michael Sebastian Gunadi Faculty of Information Technology Maranatha Christian University
  • Sherly Santiadi Faculty of Information Technology Maranatha Christian University
  • Meganita Marthania Aretha Medika Utama, Biomolecular and Biomedical Research Center
  • Abdullah Rasyad Ziyad Department of Biology, Faculty of Mathematics and Natural Science Education, Universitas Pendidikan Indonesia

DOI:

https://doi.org/10.12928/pharmaciana.v13i1.22655

Keywords:

antioxidant, herbal tea, total flavonoid, total phenolic

Abstract

Herbal tea are popular because of their potential herbal medicine, a blend of herbal ingredients, promised to provide a specific purpose. The main purpose is to determine antioxidant activity in herbal teas (pandan mixed ginger) and in their infusions, as well as to obtain more complex information about the tea products. In this study, DPPH radical scavenging, H2O2 scavenging, ABTS reduction, and FRAP reduction assay were carried out. These assays are proved that the IC50 values of ginger are higher than PanJe and pandan. For DPPH scavenging, H2O2 scavenging, FRAP scavenging, ABTS reduction activities, PanJe resulted IC50 14.69 ¼g/mL, 27.70 ¼g/mL, 7.09 ¼g/mL, and 411.28 µg/mL, while ginger yielded IC50 7.76 ¼g/mL, 13.23 μg/mL, 4.94 ¼g/mL ,and 125.95 respectively. Otherwise, the highest total phenolic and flavonoid of panje were shown at 1.60 ± 0.26 µg QE / 100% extract and 8.67 ± 0.80 µg QE/100% extract respectively. Based on these results, PanJe, pandan and ginger are concluded as an active natural product because it exhibited antioxidant activities from two mixed compounds.

References

Aoshima, H., Hirata, S., & Ayabe, S. (2007). Antioxidative and anti-hydrogen peroxide activities of various herbal teas. Food Chemistry, 103(2), 617–622. https://doi.org/10.1016/j.foodchem.2006.08.032

Elmastas, M., Celik, S. M., Genc, N., Aksit, H., Erenler, R., & Gulcin, İ. (2018). Antioxidant activity of an anatolian herbal tea—origanum minutiflorum: Isolation and characterization of its secondary metabolites. International Journal of Food Properties, 21(1), 374–384. https://doi.org/10.1080/10942912.2017.1416399

Evacuasiany, E., Ratnawati, H., Liana, L., Widowati, W., Maesaroh, M., Mozef, T., & Risdian, C. (2014). Cytotoxic and antioxidant activities of catechins in inhibiting the malignancy of breast cancer. Oxidants and Antioxidants in Medical Science, 3(2), 141. https://doi.org/10.5455/oams.240614.or.066

Ghasemzadeh, A., & Jaafar, H. Z. E. (2013). Profiling of phenolic compounds and their antioxidant and anticancer activities in pandan (Pandanus amaryllifolius Roxb.) extracts from different locations of Malaysia. BMC Complementary and Alternative Medicine, 13. https://doi.org/10.1186/1472-6882-13-341

Ghosh, A. K., Banerjee, S., Mullick, H. I., & Banerjee, J. (2011). Zingiber officinale: A natural gold. International Journal of Pharma and Bio Sciences, 2(1), 283–294.

Jiang, J. (1999). Volatile Composition of Pandan Leaves (Pandanus Amaryllifolius). Flavor Chemistry of Ethnic Foods, 300 ml, 105–109. https://doi.org/10.1007/978-1-4615-4783-9_10

Lister, I. N. E., Ginting, C. N., Girsang, E., Armansyah, A., Marpaung, H. H., Sinaga, A. P. F., Handayani, R. A. S., & Rizal, R. (2019). Antioxidant properties of red betel (Piper crocatum) leaf extract and its compounds. Journal of Natural Remedies, 19(4), 198–205. https://doi.org/10.18311/jnr/2019/23633

Mancini, A., Imperlini, E., Nigro, E., Montagnese, C., Daniele, A., Orrù, S., & Buono, P. (2015). Biological and nutritional properties of palm oil and palmitic acid: Effects on health. Molecules, 20(9), 17339–17361. https://doi.org/10.3390/molecules200917339

Naithani, V., Nair, S., & Kakkar, P. (2006). Decline in antioxidant capacity of Indian herbal teas during storage and its relation to phenolic content. Food Research International, 39(2), 176–181. https://doi.org/10.1016/j.foodres.2005.07.004

Omar, M. H., Mullen, W., & Crozier, A. (2011). Identification of proanthocyanidin dimers and trimers, flavone C-glycosides, and antioxidants in ficus deltoidea, a malaysian herbal tea. Journal of Agricultural and Food Chemistry, 59(4), 1363–1369. https://doi.org/10.1021/jf1032729

Prahastuti, S., Hidayat, M., Hasiana, S. T., Widowati, W., Amalia, A., Qodariah, R. L., Rizal, R., Wibowo, S. H. B., & Kusuma, H. S. W. (2019). Ethanol Extract of Detam 1 Soybean Seed (Glycine Max L. Merr) for Chronic Kidney Disease Therapy by In Vitro Study. Majalah Obat Tradisional, 24(3), 160. https://doi.org/10.22146/mot.45053

Prahastuti, S., Hidayat, M., Hasiana, S. T., Widowati, W., Widodo, W. S., Handayani, R. A. S., Rizal, R., & Kusuma, H. S. W. (2020). The ethanol extract of the bastard cedar (Guazuma ulmifolia L.) as antioxidants. Pharmaciana, 10(1), 77. https://doi.org/10.12928/pharmaciana.v10i1.13636

Sciences, H., & Selangor, S. (2010). Comparison of total phenolic contents and antioxidant activities of turmeric leaf , pandan leaf and torch ginger flower. International Food Research Journal, 17, 417–423.

Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P., & Gargova, S. (2007). Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry, 102(3), 764–770. https://doi.org/10.1016/j.foodchem.2006.06.023

Widowati, W., Herlina, T., Ratnawati, H., Constantia, G., Gde, I. D., & Deva, S. (2015). Antioxidant Potential of Black , Greenand Oolong Tea Methanol Extracts. 4(2), 35–39. https://doi.org/10.14421/biomedich.2015.42.35-39

Widowati, W., Rani, A. P., Hamzah, R. A., Arumwardana, S., & Afifah, E. (2017). Antioxidant and Antiaging Assays of Hibiscus sabdariffa Extract and Its Compounds. 23(3), 192–200.

Zhao, J., Deng, J. W., Chen, Y. W., & Li, S. P. (2013). Advanced phytochemical analysis of herbal tea in China. Journal of Chromatography A, 1313, 2–23. https://doi.org/10.1016/j.chroma.2013.07.039

Downloads

Published

2023-04-03

Issue

Vol. 13 No. 1 (2023): Pharmaciana

Section

Pharmacology

License

Authors who publish with Pharmaciana agree to the following terms:

  1. Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal. 
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.