PHYTOCHEMICAL SCREENING AND ANTIOXIDANT ACTIVITY OF THE TEA COMBINATION OF BAY LEAVES (Eugenia Polyantha) AND BASIL LEAVES (Ocimum Basilicum)

Ni Made Putri Ardani, Nur Habibah, I Gusti Agung Ayu Dharmawati, Ni Nyoman Astika Dewi, Ni Nyoman Tri Ardiningrum, Surya Natallia Bryan

Abstract


Hypertension is a non-communicable disease that is a major cause of morbidity and mortality in Indonesia. Hypertension is a key risk factor for various non-communicable diseases, such as cardiovascular, coronary heart disease, stroke, and chronic renal failure. Until now, the use of antihypertensive medications is the main method of treating hypertension. Indonesian natural plants can be used as an alternative treatment for hypertension. One of the natural plants, namely bay and basil leaves, can be developed to improve antihypertensive treatment because of their antioxidant activity. This study aimed to determine the phytochemical profile, antioxidant activity, and organoleptic tests of the combination of bay and basil leaves tea in three formulations. This type of research is quasi-experimental. The phytochemical profile at a parameter of alkaloids, flavonoids, tannins, saponins, and steroids was determined by qualitative tests. Antioxidant activity was determined by the DPPH method, and organoleptic tests at a parameter of taste, color, and scent were determined by 30 panelists. Phytochemical screening tests showed that the sample contains alkaloids, flavonoids, tannins, and saponins. The inhibition ability of the samples against DPPH free radical was expressed with an IC50 value of formulations I, II, and III, which were 68.240, 64.125, and 71.030 ppm, respectively. Based on the IC50 value, it was proved that the three formulations have antioxidant activity index (AAI) in the strong category. Formulation I of the combination of bay and basil leaves tea was the most popular formula based on the organoleptic test from 30 panelists.


Keywords


Combination tea of bay and basil leaves; Phytochemical screening; Antioxidant activity; Organoleptic test

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DOI: https://doi.org/10.33992/icmahs.v1i1.3013

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