Potency of Industrial Tea Waste: Comparison Between Green And Black Tea Industrial Wastes as UV Filter for Sunscreen

Martono, Yohanes

doi:10.14499/indonesianjcanchemoprev1iss1pp54-59

Cited by 5 publications

(4 citation statements)

References 4 publications

(7 reference statements)

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“…홍차박에도 여전히 생리활성 성분이 다 량 잔존하고 있으나 아직까지 홍차박의 활용은 미미한 실정이 다. 홍차박의 활용에 대해서는 마이크로파를 이용하여 홍차박의 추출 수율을 높이는 방법 [12]이 보고되었고, 홍차박을 80% 메 탄올 및 10% 에탄올로 추출하여 폴리페놀 함량과 유리라디칼 소거활성을 확인 [11,13] (Fig. 1A).…”

Section: 서 론unclassified

In vitroantioxidant activity of black tea (Camellia sinensisL.) residue extract

Kim

2019

JABC

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A black tea (Camellia sinensis L.) residue extract (BTRE) was prepared by 30% ethanol extraction to evaluate its in vitro antioxidant activity. The yield and polyphenol content of BTRE were 22.4±1.18% and 23.2±1.02 µg gallic acid equivalents/ mg-extract, respectively. Antioxidant activity of BTRE proportionally increased as BTRE concentration increased. IC 50 values of BTRE for cation radical, free radical and nitrite scavenging were 141.8, 108.1, and 397.2 µg/mL, respectively. Also IC 50 value of BTRE for ferric reducing anti-oxidant power was 97.8 µg/mL. BTRE effectively inhibited linoleic acid peroxidation. These results imply that BTRE possessed potent antioxidant activity, thus being utilized as a physiologically active material.

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Section: 서 론unclassified

In vitroantioxidant activity of black tea (Camellia sinensisL.) residue extract

Kim

2019

JABC

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“…Studies indicated that tea waste, similar to that of tea itself, exhibits antioxidant activity. For instance, the antioxidant activity of green tea and black tea wastes was measured and the half‐maximum inhibitory concentrations (IC 50 ) of samples were reported as 57.5 and 88.9 μg/mL, respectively (Martono, 2010 ). As reported in the study, although green tea waste (13.18 gallic acid equivalent [GAE] mg/g sample) had lower total phenolic content than black tea waste (35.77 GAE mg/g sample), green tea waste exhibited high antioxidant capacity.…”

Section: Composition and Bioactive Properties Of Tea Wastementioning

confidence: 99%

Valorization of tea waste: Composition, bioactivity, extraction methods, and utilization

Çakmak,

Saricaoglu,

Ozkan

et al. 2024

Food Science & Nutrition

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Tea is the most consumed beverage worldwide and has many health effects. Although there are many different types of tea, black tea and green tea comprise 98% of total tea production in the world. Tea waste production consists of withering, crushing, fermentation, drying and finally packaging processes. All of the waste generated during this production line is called tea waste. Tea production results in a significant amount of waste that cannot be effectively used for value creation. This waste contains many different components including protein, fiber, caffeine, and polyphenols. Due to its rich composition, it can be revalorized for different purposes. In this study, the general composition and bioactive compounds of tea waste were reviewed. Despite the fact that there have been few studies on the bioactivity of tea waste, those studies have also been discussed. The extraction techniques that are used to separate the compounds in the waste are also covered. It has been indicated that these valuable compounds, which can be separated from tea wastes by extraction methods, have the potential to be used for different purposes, such as biogas production, functional foods, food additives, silages, soluble packaging materials, and adsorbents. Although there are some studies on the revalorization of tea waste, new studies on the extraction of bioactive compounds are necessary to improve its utilization potential.

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“…Pabrik pengolah teh hijau di Tasikmalaya menghasilkan ampas teh yang berpotensi limbah karena belum dimanfaatkan dengan baik. Ampas teh hijau dilaporkan mengandung senyawa antioksidan kuat (57.5 μg/mL) dan total fenol yang tinggi (13.18 mg GAE/g) (Martono, 2010) sehingga dapat meningkatkan kesehatan tubuh (Samynathan et al, 2016).…”

Section: Pendahuluanunclassified

Suplementasi Ampas Teh Hijau Fermentasi pada Pakan terhadap Performa dan Income Over Feed Cost Itik Cihateup

Kusmayadi¹,

Sundari²,

Bachtiar³

2020

jitro

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ABSTRAKAmpas teh hijau merupakan salah limbah yang berasal dari rumah tangga maupun industri pengolah teh yang ketersediaannya cukup melimpah seiring tingginya konsumsi teh masyarakat Indonesia. Ampas teh hijau dilaporkan mengandung senyawa polifenol dengan kandungan antioksidan yang tinggi namun memiliki senyawa antinutrisi yaitu tanin yang dapat menghambat proses kecernaan nutrien. Tanin dapat diminimalisir dan dihilangkan kandungannya pada ampas teh melalui proses fermentasi sehingga kecernaan dapat ditingkatkan. Penelitian bertujuan untuk mengetahui pengaruh penambahan ampas teh hijau fermentasi (ATHF) terhadap performa (pertambahan bobot badan, konversi pakan, persentase karkas) dan income over feed cost itik Cihateup. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap. Sebanyak 60 ekor itik Cihateup berumur sehari dikelompokkan secara acak pada 4 kelompok perlakuan pakan yang disuplementasi dengan ATHF yaitu K0 (0% ATHF), K1 (1% ATHF), K2 (2% ATHF), dan K3 (3% ATHF). Data dianalisis menggunakan ANOVA dan apabila berbeda nyata diuji lanjut dengan metode Duncan’s Multiple Range Test (DMRT). Penambahan ATHF pada pakan itik Cihateup menunjukkan perbedaan yang nyata pada parameter pertumbuhan bobot badan dan konversi pakan serta berbeda sangat nyata pada IOFC. Penambahan ampas teh hijau fermentasi pada level 1% memberikan dampak positif terhadap perbaikan pertambahan bobot badan, konversi pakan, dan IOFC.Kata kunci: ampas teh, income over feed cost, imbuhan pakan,. teh fermentasiABSTRACTGreen tea waste is one of the waste originating from households and the tea processing industry, whose availability is quite abundant in line with the high consumption of Indonesian tea. Green tea pulp is reported to contain polyphenol compounds with high antioxidant content but has an anti-nutrient compound namely tannins which can inhibit the process of nutrient digestion. Tannins can be minimized and their presence eliminated in tea waste through the fermentation process so that digestibility can be improved. The study aims to determine the effect of the addition of fermented green tea waste (ATHF) to growth performance (body weight gain, feed conversion, carcass percentage) and income over feed cost of Cihateup ducks. The research was conducted experimentally using a completely randomized design. Sixty-day-old Cihateup ducks were randomly grouped into 4 treatment groups supplemented with ATHF, namely K0 (0% ATHF), K1 (1% ATHF), K2 (2% ATHF), and K3 (3% ATHF). The data were analyzed using ANOVA and if they were significantly different, it was further tested using the Duncan's Multiple Range Test (DMRT) method. . The addition of ATHF in Cihateup duck feed showed significant differences in body weight gain parameters and feed conversion and was very significantly different in IOFC. The addition of fermented green tea waste at the level of 1% had a positive impact on improving body weight gain, feed conversion, and IOFC.Keywords: feed additive, fermented tea, tea waste, income over feed cost

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Potency of Industrial Tea Waste: Comparison Between Green And Black Tea Industrial Wastes as UV Filter for Sunscreen

Cited by 5 publications

References 4 publications

In vitroantioxidant activity of black tea (Camellia sinensisL.) residue extract

In vitroantioxidant activity of black tea (Camellia sinensisL.) residue extract

Valorization of tea waste: Composition, bioactivity, extraction methods, and utilization

Suplementasi Ampas Teh Hijau Fermentasi pada Pakan terhadap Performa dan Income Over Feed Cost Itik Cihateup

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