The role of polyphenol oxidase crude enzyme from malang apples (Malus sylvestris Mill.) in formation of theaflavin and antioxidant activity of green tea = Peran enzim kasar polifenol oksidase (PPO) dari apel Malang (Malus sylvestris Mill.) dalam pembentukan theaflavin dan aktivitas antioksidan teh hijau

Liandy, Monica (2012) The role of polyphenol oxidase crude enzyme from malang apples (Malus sylvestris Mill.) in formation of theaflavin and antioxidant activity of green tea = Peran enzim kasar polifenol oksidase (PPO) dari apel Malang (Malus sylvestris Mill.) dalam pembentukan theaflavin dan aktivitas antioksidan teh hijau. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Green tea is one kind of the foodstuffs that have antioxidant activity. Just like green tea, apples have a source of polyphenol oxidase enzyme, nevertheless using one variety of apple fruits such as malang's apples are still rare. This research is designed to study the effect while adding the polyphenol oxidase enzyme of apples from Malang (Malus sylvestris Mill) towards antioxidant activity of green tea which influenced by some factors such as pH and strring time. Green tea axtract is added to the crude extract of polyphenol oxidase enzyme of apples from Malang and it is given pH treatment (2,5, 3,5, 4,5, 5,5, and 6,5) and stirring time (3, 5, and 7 hours), then are analyzed amount of antioxidant activity, total flavonoid, and quantity of theaflavin compounds. The best extract is also detected using the LC-MS instrument. The lowest antioxidant activity appear in extract that is treated with pH 6,5 and 7 hours of stirring time, that was 172,94 mg/g extract. The highest total flavonoids in the extract that had been given a treatment with pH 4,5 and 7 hours of stirring time was 30,89 mg QE/g extract. Extract that had been treated with pH 6,5 and 3 hours of stirring time has the highest of theaflavin compound, that was 120 mg/g extract. At last, it can be concluded that the treatment of pH and stirring time can decrease the antioxidant activity, total amount offlavonoids, and the theaflavins compound.

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