Potential Clitoria Ternatea as Colourant for Gambir Leaves Tea: the Antioxidant Activity, Polyphenols, Anthocyanins, Catechin, and Epigallocatechin gallate

Abstract

Clitoria ternatea and Gambir are potential sources of bioactive compounds, but the use of Gambir leaves has not been widely used as a beverage. This study investigated tea brewed properties from Gambir leaves, enriched with butterfly pea extract as a coloring agent and antioxidant enhancer to determine the optimal ratio of butterfly pea flower extract and Gambir tea. This study used a completely randomized design, consist of 5 treatments with three replications. The ratio of Gambir leaves tea extract (GLT) with butterfly pea flower extract (TF) used were 100%: 0% (as control); 90%: 10%; 80%: 20%; 70%: 30%; and 60%: 40%. The analysis was the color analysis of TF anthocyanin at various pH, measured antioxidant activity (IC50 value), total polyphenols, anthocyanins, catechin and epigallocatechin gallate, and organoleptic. The result showed that the best ratio was 70% brewed Gambir leaf tea: 30% of butterfly pea flower extract. It had an average antioxidant value of IC50 415.27 mg / L, polyphenol 322.67 mg GAE / L, anthocyanin 9.47 mg/g, color 4.16, aroma 3.24, taste 3.68, catechins 58.84 µg / mg and epigallocatechin gallate 63.74 µg / mg. This beverage can contribute to human health due to the active compounds present in Gambir leaves and butterfly pea flowers. Epigallocatechin gallate is the beverage as the strongest antioxidant, which enriches the functional compound in the beverage. In addition to having many functional components, this drink was also very popular with high organoleptic values.