FAHMI DIMAS ABDUL AZIS, 051311133154 (2017) STABILITAS SENYAWA (-)- EPIGALOKATEKIN-3-GALAT (EGCG) DALAM MINUMAN TEH HIJAU INSTAN PADA LEMARI PENDINGIN SUHU 8oC DENGAN METODE KROMATOGRAFI CAIR KINERJA TINGGI (KCKT). Skripsi thesis, Universitas Airlangga.

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Abstract

(-)-Epigallocatechin gallate the higest phytochemical product contained from tea leaf (Camellia sinensis) that used as improving blood flow, preventing cardiovascular disease, eliminating various toxins and improving resistance to various diseases, and also anti-oxidant activity. Green tea catechins especially EGCG can undergo degradation and epimerization during storage condition. Many factors could contribute to the stability of green tea catechins basically EGCG , such as temperature, and duration of storage. The research focusing on the study of duration of storage in refrigerator low temperature (8oC) for 32 hours using HPLC. HPLC conditions was as follows RP C- 18 μbondapak 10μm, 3.9 x 300 mm used as column, the mobile phase was metanol : water : acetic acid (2%) = 35 : 60 : 5 (v/v/v), flow rate 1.0 ml/min, and detection monitored at 276.0 nm with spectrophotometry UV-Vis. The levels of EGCG during 32 hours storage using refrigerator (8oC) in green tea instant beverage product decreased by 20,11%. Using one-samples t-test, it was proven that there are significant differences between decrease the levels of EGCG in green tea instant beverage product in refrigerator (8oC).

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