The Effect of Manalagi Apple Juice (Malus Sylvestris Mill) on Stability and Antioxidant Activity of Black Tea

Abstract

Black tea (Camellia sinensis O.K var assamica) is one of the most widely consumed beverages by the public. Manalagi Apple (Malus sylvestris Mill) juice and black tea contain antioxidant compounds that can counteract free radicals. The purpose of this study was to prove that the addition of Manalagi apple juice would increase the antioxidant activity and stability of black tea. The DPPH (2,2-diphenyl-1-picrylhydrazyl) method was used in this study to determine their antioxidant activities. Black tea antioxidant activity was measured at 0, 6 and 24 hours after the addition of Manalagi apple juice. Antioxidant stability of black tea compared to black tea added with Manalagi apple juice. The results obtained showed that the antioxidant activity of a mixture of black tea and Manalagi apple juice was higher than the antioxidant activity of black tea alone. It was shown that the IC50 of a mixture of black tea and Manalagi apple juice was lower than black tea. The addition of Manalagi apple juice can also increase the stability of the antioxidants in the black tea solution and the slope of the linear equation % inhibition of the mixture is lower by about one third than black tea. Because of this reason, adding Manalagi apple juice will slow down the degradation rate of the antioxidant activity of black tea.