PENURUNAN KADAR KATEKIN DAN KAFEIN TEH BOTOL SELAMA DALAM PROSES PRODUKSI

The Decreasing of Catechins and Caffeine Contents During The Bottling Tea Process of Bottled Tea

Abstract

Tea is the most popular  beverage  after drinking water throughout  the world.  In the recent  year, tea has attracted significant attention caused  by its reported health benefits,  particularly  the antioxidant, anticarcinogenic.   and antiarteriosclerotic  agent. It is generally  believed  that Flavonoids  are mainly responsible   for these actions.    Flavonoids   in tea are catechins  and  their  derivates,  such as epigallocatechin  gallate (EGCG), epigallocatechin  (EGC), epicatechine gallate (ECG)and epicatechin (EC). Catechins are colorless,  water-soluble  compounds, which will interact with caffeine, impart bitterness  and astringency  to tea confusion.  Tea consumption   has undergone a number  of changes in many  years.  Since  1970,  consumption  of bottled  tea has increased. A considerable  factor in this change  is the general trend toward convenience  foods and packaging.  The aim of this study was to evaluate  the changing  or caiechins  and their derivates content,  also caffeine,  during processing of' bottled  £ea production   with HPLC method.   The result of Excel analysis,  show that  tea leaves contain ECGC for the most compound (306.41 ppm),  followed   by ECG (41.67   ppm),  EGC+C (40.02 ppm) and  EC (21.99    pm) also  caffeine  ( 177.87  ppm).  Based on Analysis   of Variances (ANOVA).  mother liquid  tea has the most catechins  and caffeine  content. All compounds   have significant   decreased  at the process of mixing.  The decreased  of catechins  and caffeine content during  bottling  tea  process were caused by dilution,  oxidation   and epimerization.    After 3 days incubated,  bottled  tea relatively   has no significant   decreased,  in EGCG (45.28  ppm), EGC + C

( 16.67  ppm),  EGC   ( I 0.11    ppm), EC (9.93  ppm) and caffeine   ( 114.82   ppm).