Analysis of Chemical Properties and Antioxidant Activity of Sambiloto (Andrographis paniculata Nees.) Leaf Tea Formula as a Functional Drink in Preventing Coronavirus Diseases and Degenerative Diseases

Siti Ika  Fitrasyah; Ariani  Ariani; Nurdin  Rahman; Nurulfuadi Nurulfuadi; Ummu  Aiman; Devi  Nadila; Fendi  Pradana; Aulia  Rakhman; Diah Ayu  Hartini

doi:10.3889/oamjms.2021.5872

Authors

Siti Ika Fitrasyah Department of Nutrition, Tadulako University, City of Palu, Indonesia https://orcid.org/0000-0001-9291-4325
Ariani Ariani Department of Nutrition, Tadulako University, City of Palu, Indonesia
Nurdin Rahman Department of Nutrition, Tadulako University, City of Palu, Indonesia
Nurulfuadi Nurulfuadi Department of Nutrition, Tadulako University, City of Palu, Indonesia https://orcid.org/0000-0002-5758-8023
Ummu Aiman Department of Nutrition, Tadulako University, City of Palu, Indonesia
Devi Nadila Department of Nutrition, Tadulako University, City of Palu, Indonesia
Fendi Pradana Department of Nutrition, Tadulako University, City of Palu, Indonesia https://orcid.org/0000-0003-2536-8613
Aulia Rakhman Department of Nutrition, Tadulako University, City of Palu, Indonesia
Diah Ayu Hartini Department of Nutrition, Poltekkes Kemenkes Palu, City of Palu, Indonesia

DOI:

https://doi.org/10.3889/oamjms.2021.5872

Keywords:

Andrographis Paniculata Nees, COVID-19, degenerative diseases, functional drinks, sambiloto leaf tea

Abstract

AIM: The purpose of this study was to develop a tea formula of sambiloto leaves, analyzed the chemical properties (polyphenols, tannins, water, extracts in water, total ash, water soluble ash, water-insoluble ash, insoluble acid ash, and water-soluble ash alkalinity) as well as the antioxidant capacity of the formula.

METHODS: This research was divided into two stages. The first stage was the formulation of sambiloto leaves tea and the second stage was the analysis of chemical properties (levels of polyphenols, tannins, water, extracts water, total ash, water soluble ash, water-insoluble ash, insoluble acid ash, and water soluble ash alkalinity) and antioxidant capacity analysis. The analysis was carried out on all of the sambiloto leaves tea formulas to determine the effect of the formulations on chemical properties and antioxidant capacity. This study used Microsoft Excel 2013 in data processing management.

RESULTS: The highest extract water was at F4, and the lowest was at F1. Based on the analysis, the formula of sambiloto leaves tea was in the range of 1.026–1.734%. Of all the formulas that have been prepared, sambiloto leaves tea formula F1 was obtained the best chemical and antioxidant properties among all formulas, which were composed of 100% sambiloto leaves, 5% honey, and 45% dates.

CONCLUSION: Sambiloto leaves have good antioxidant activity and can be used as a drink in the form of an infusion, such as tea. The result of brewing the sambiloto tea formula has faded green color. The polyphenol content of the sambiloto leaves tea formula still did not meet the Indonesia National Standard (≥5.2%), was 1.5–3.1%.

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