Ayu Larasati (2020) Kapasitas Antioksidan Produk Teh Hijau Original Dan Teh Hijau Varian Menggunakan Metode Spektrofotometri UV-VIS Dengan Pereaksi DPPH Literature Review. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

This study aims to compare the antioxidant capacity of original green tea with lemon and jasmine variants using the DPPH. This literature review was a narrative review. The range of publication years was from 2005 to 2019. The data sources of this study were the pubmed, science direct, google scholar, and scopus database. Keywords used in the search for literature sources were antioxidants of jasmine, antioxidants of jasminum sambac, Jasminum sambac essential oil, antioxidants of lemon, essential oil of lemon, jasmine green tea, jasmine tea, antioxidants of green tea, antioxidants of jasmine green tea. , antioxidant of Jasmine tea, Antioxidant capacity of tea, DPPH; lemon green tea, antioxidants of lemon green tea, and antioxidants of tea commercially. Based on the review, it can be concluded that the antioxidant capacity of jasmine tea is lower than the original green tea. Meanwhile, the antioxidant capacity of lemon green tea was higher than the original green tea. Efforts to improve the results of this review, it is suggested that there should be research on the antioxidant capacity of original green tea and variant green tea after 48 hours of brewing using the DPPH reagent. In addition, the total polyphenols for each the were also determined using the folin-ciocalteu method

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