Synthesis and isolation of theaflavin from fresh tea leaves as bioactive ingredient of antioxidant supplements

Shabri, Shabri; Maulana, Hilman

doi:10.22302/pptk.jur.jptk.v20i1.120

Cited by 3 publications

(3 citation statements)

References 5 publications

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“…With a longer processing duration, the thearubigin content will be much greater than theaflavin. Figure 4 shows a fluctuating pattern due to the thermolabile nature of the theaflavin bioactive compound (Shabri and Maulana, 2017).…”

Section: Identification and Characterization Of Theaflavinmentioning

confidence: 99%

“…This is because the increase in airflow in the fermentation process will increase the catechin reaction in the formation of new compounds in the form of theaflavins, resulting in the increase of theaflavin content. Shabri and Maulana (2017) explained that the airflow rate used in the enzymatic oxidation process of tea leaves greatly affects the formation of theaflavin compounds. In this study, with a flow rate of 15, 20, and 25 l/minute for 60 minutes, the theaflavin content was 0.88%, 0.97%, and 1.01%, respectively.…”

Section: Effect Of O 2 Flow Rate On Theaflavin Percentagementioning

confidence: 99%

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Characterization in silico of bioactive compound in tea plant as a potentials inhibitor of SARS-CoV-2 Mpro

Yulianto¹,

Yuniastuti²,

Rohdiana³

et al. 2022

j app pharm sci

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One of the screenings of the chemical structure that has the potential as an active major protease (Mpro) inhibitor in SARS-CoV-2 is bioactive compounds, such as oolonghomobisflavan-A, theaflavin-3-O-gallate, and theaflavin (TF). These bioactive compounds are main components of catechin oxidation, which contribute color, taste, and aroma to black tea. Enzymatic oxidation events in black tea processing have started at the beginning of the mill. In silico studies of active site Mpro as an inhibitor of SARS-CoV-2 were conducted using Protein Data Bank from a web platform. This analysis was carried out using the AutoDock Vina software integrated with PyRx 0.8. The molecular docking results were visualized in 3D and 2D with the BIOVIA Discovery Studio software with the result that amino acid residues and chemical bonds formed were visible, indicating the binding site of a target protein. The production of bioactive compounds through the tea fermentation process accelerated the oxidation rate of catechins into the contained bioactive compounds, which was analyzed using a spectrophotometer with a wavelength of 380 nm. Bioactive compound analysis used the response surface methodology. The results of docking the oolonghomobisflavan compound with Mpro indicated the highest binding affinity, namely −8.0 kcal/mol; however, the oolonghomobisflavan compound with Mpro did not show the same interaction as the control. On the contrary, for the docking of theaflavin-3'-Ogallate with Mpro, the binding affinity was −6.3 kcal/mol and showed the same interaction with the control, namely, LysA:137, where the compound formed hydrogen bonds, and analysis of the selected compound was carried out on the theaflavin-3'-O-gallate compound. The optimal operating conditions for the extraction process were at a flow rate of 17.65 l/minute with a fermentation time of 50 minutes, which produced a maximum theaflavin level of 0.938%.

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Section: Identification and Characterization Of Theaflavinmentioning

confidence: 99%

Section: Effect Of O 2 Flow Rate On Theaflavin Percentagementioning

confidence: 99%

Characterization in silico of bioactive compound in tea plant as a potentials inhibitor of SARS-CoV-2 Mpro

Yulianto¹,

Yuniastuti²,

Rohdiana³

et al. 2022

j app pharm sci

Self Cite

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show abstract

“…Seduhan teh yang dibuat dengan menggunakan metode sinar matahari cenderung memiliki pH yang rendah, bahkan paling rendah dibandingkan sangrai ataupun kabinet. Menurut Shabri & Maulana (2017) menyatakan proses oksidasi komponen polifenol akibat kadar air yang tinggi dapat menghasilkan senyawa turunan yang bersifat asam.…”

Section: Phunclassified

PENGARUH METODE PENGERINGAN DAN PERSENTASE TEH KERING TERHADAP KARAKTERISTIK SEDUHAN TEH DAUN BIDARA (Ziziphus mauritiana L.)

Adhamatika

Murtini

2021

JPA

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Bidara merupakan tanaman tradisonal yang daunnya mengandung tinggi polifenol sehingga berpotensi untuk dikembangkan menjadi produk teh herbal. Pengeringan daun bidara sangat berpengaruh terhadap kualitas rasa, warna, dan aroma teh. Penelitian ini bertujuan untuk mengkaji pengaruh – pengaruh yang dapat ditimbulkan dari metode pengeringan dan persentase teh kering terhadap karakteristik sampel seduhan teh bidara yang dibuat pada penelitian ini. Desain penelitian digunakan RAKF 2 faktor. Faktor pertama meliputi metode pengeringan yang sering digunakan dalam pengeringan teh yaitu pengeringan kabinet, sangrai, dan sinar matahari. Faktor 2 meliputi persentase penggunaan teh kering yaitu 1%, 3%, dan 5% dengan masing-masing 3 kali ulangan. Respon yang diuji meliputi warna, pH, fenol, flavonoid, aktivitas antioksidan, tanin, dan uji organoleptik yang dilakukan dengan uji hedonik. Penelitian ini menunjukkan bahwa teh daun bidara terbaik dihasilkan dari pengeringan sinar matahari dengan presentase penggunaan teh kering sebesar 5% dengan nilai fenol, flavonoid, tanin, antioksidan, dan skor hedonik paling optimal.

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Optimization of UV-photo fermentation conditions theaflavin from tea leaves (Camellia sinensis) using response surface methodology (RSM) as inhibitor in SARS-CoV-2

Yulianto

Yuniastuti

Rohdiana³

et al. 2022

Materials Today: Proceedings

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Synthesis and isolation of theaflavin from fresh tea leaves as bioactive ingredient of antioxidant supplements

Cited by 3 publications

References 5 publications

Characterization in silico of bioactive compound in tea plant as a potentials inhibitor of SARS-CoV-2 Mpro

Characterization in silico of bioactive compound in tea plant as a potentials inhibitor of SARS-CoV-2 Mpro

PENGARUH METODE PENGERINGAN DAN PERSENTASE TEH KERING TERHADAP KARAKTERISTIK SEDUHAN TEH DAUN BIDARA (Ziziphus mauritiana L.)

Optimization of UV-photo fermentation conditions theaflavin from tea leaves (Camellia sinensis) using response surface methodology (RSM) as inhibitor in SARS-CoV-2

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