NI MADE RATIH SUANDARI, 051211133011 (2016) PENENTUAN KADAR (-)-EPIGALOKATEKIN GALAT (EGCG) DALAM PRODUK TEH HIJAU CELUP DAN PRODUK TEH HITAM CELUP PADA PENYEDUHAN BERULANG DENGAN METODE KCKT. Skripsi thesis, Universitas Airlangga.

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Abstract

DETERMINATION OF EGCG IN GREEN TEA AND BLACK TEA THAT REPEATEDLY BREWED USING HPLC Ni Made Ratih Suandari Many varieties of tea from the plant Camellia sinensis have been consumed for around 50 centuries and today are popular beverage worldwide. EGCG is the most abundant, potent polyphenol in tea. It has various medicinal potentialities as antioxidant, antimicrobial, anti-cardiovascular and anti-hypertensive activity. The purpose of this study was to determine the differences of EGCG concentration in green tea and black tea that were brewed repeatedly using HPLC with RP C-18 Mikrobondapack coloumn 10, 3.9x300 mm. Methanol : water : acetic acid 2 % v/v (20:75:5) as mobile phase, the flow rate was 1.0 ml/minute and detection at 274.0 nm. The method was validated for selectivity, accuracy, linearity, precision, limit of detection and limit of quatitation. From this study, we can conclude that there are difference concentration of EGCG in differents time brewing. The concentration of EGCG in green tea were 1.37 ± 0.04% that brewed for 20 minutes ; 0.99 ± 0.13% that brewed for 10 minutes. For repeated green tea brewing, the concentration of EGCG 0.65 ± 0.25% for first brew; 0.15 ± 0.04% for second brew, 0.06 ± 0.00% for third brew. On other hand, The concentration of EGCG in black tea were 0.79 ± 0.17 % that brewed for 20 minutes ; 0.65 ± 0.25% that brewed for 10 minutes. For repeated black tea brewing, the concentration of EGCG 0.52 ± 0.02% for first brew; 0.07 ± 0.02% for second brew, 0.06 ± 0.00% for third brew. Keyword : Black tea, Green tea, Epigallocatechin gallate (EGCG), HPLC

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