Work

Analysis of Phenolic Content in Green Tea Kombucha and Rosella (Hibiscus sabdariffa) Kombucha Using Spectrophotometer Uv-Vis

Year: 2024

Type: conference-paper

Abstract: Phenolic compounds are compounds that have hydroxyl groups and are most abundant in plants. Green tea and rosella flowers are types of plants that contain phenolic compounds and can be used as ingredients to make kombucha tea drinks. Kombucha is a fermented drink made from tea and sugar which is fermented by a colony of bacteria and yeast. The aim of this research was to determine the levels of phenolic compounds in green tea kombucha and rosella flowers through experimental tests using spectrophotometry uv-vis. The results showed that the phenolic content of green tea kombucha was 162.35 mg/L GAE, while rosella kombucha had a level of 101.30 mg/L GAE. Thus, the phenolic content of green tea kombucha is higher compared to rosella kombucha.

Source: Proceedings of International Conference on Halal Food and Health Nutrition

DOI: 10.29080/ichafohn.v2i1.2037

Authors: Raihana Frika Nafisah, Nafiatul Nuriyah, Fathma Cantika Putri, Funsu Andiarna, Irul Hidayati

Institution: UIN Sunan Ampel Surabaya

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

Open Access status: diamond

OpenAlex ID: W4401932759

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