Bioactive Compound Composition in Tea Varieties and Gambir for Biomedical Potential
DOI:
https://doi.org/10.56294/hl2025761Keywords:
Bioactive Compounds, Catechins, Gambir, Tea Varieties, TanninsAbstract
A comparative study of Tea Varieties (Green Tea, black tea) and Gambir sourced from Indonesia is crucial for understanding their potential as natural therapeutic agents. This research aimed to analyze and compare the moisture, ash, catechin, and tannin content of these three plant-based products. The study employed a quantitative descriptive method, with data analysis conducted using the One-Way Analysis of Variance (ANOVA) to assess significant differences between the samples. The primary sources of information were laboratory measurements. The results show significant variations in all tested parameters. Gambir had the highest catechin and tannin content, at 11.51 mg/g and 6.50 mg/g, respectively, surpassing both green tea and black tea. Green tea exhibited the highest moisture and ash content, while gambir had the lowest. The findings highlight the unique chemical profile of each plant, with gambir's high catechin concentration making it a valuable, yet underutilized, source for therapeutic applications. The distinct chemical and physical profiles of these plants underscore the importance of standardized quality control measures to ensure their consistency and efficacy. This research provides a crucial foundation for the development of standardized herbal products and supports future investigation into the biomedical potential of these indigenous Indonesian resources. This study, through a comprehensive comparative analysis of green tea, black tea, and gambir, confirms their distinct chemical compositions. These findings serve as a valuable resource for future research aimed at isolating specific Bioactive Compounds and exploring their mechanisms of action in various disease models.
References
1. Musiał C, Kuban‐Jankowska A, Górska‐Ponikowska M. Beneficial Properties of Green Tea Catechins. Int J Mol Sci 2020; 21: 1744.
2. Li N, Taylor LS, Mauer LJ. Degradation Kinetics of Catechins in Green Tea Powder: Effects of Temperature and Relative Humidity. J Agric Food Chem 2011; 59: 6082–6090.
3. Sabhapondit S, Bhattacharyya P, Bhuyan LP, et al. Optimisation of Withered Leaf Moisture During the Manufacture of Black Tea Based Upon Theaflavins Fractions. Int J Food Sci Technol 2013; 49: 205–209.
4. Zhao Z, Chen L, Chen G, et al. An Approach for in-Line Control of Moisture Content During Green Tea Processing. Ieee Access 2020; 8: 59701–59714.
5. Özdikicierler O, Dirim N, Pazır F. Modeling and Optimization of the Spray Drying Parameters for Soapwort (Gypsophila Sp.) Extract. Food Sci Biotechnol 2019; 28: 1409–1419.
6. Rosalina L, Sukma M, Nelva H, et al. Bibliometric analysis of Indonesian herbal plant gambir (Uncaria gambir Roxb.). Multidisciplinary Reviews; 8. Epub ahead of print 2025. DOI: 10.31893/multirev.2025215.
7. Duan D, Ma F, Zhao L, et al. Variation Law and Prediction Model to Determine the Moisture Content in Tea During Hot Air Drying. J Food Process Eng; 45. Epub ahead of print 2022. DOI: 10.1111/jfpe.13966.
8. Chen A, Chen H, Chen C. Use of Temperature and Humidity Sensors to Determine Moisture Content of Oolong Tea. Sensors 2014; 14: 15593–15609.
9. Saebi A, Minaei S, Mahdavian AR, et al. Precision Harvesting of Medicinal Plants: Elements and Ash Content of Hyssop (Hyssopus officinalis L.) as Affected by Harvest Height. Biol Trace Elem Res 2021; 199: 753–762.
10. He Q, Yao K, Jia D, et al. Determination of total catechins in tea extracts by HPLC and spectrophotometry. Nat Prod Res 2009; 23: 93–100.
11. Bannenberg G, Rice HB, Bernasconi A, et al. Ingredient label claim compliance and oxidative quality of EPA/DHA omega-3 retail products in the U.S. Journal of Food Composition and Analysis 2020; 88: 103435.
12. Higdon J V, Frei B. Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions. Crit Rev Food Sci Nutr 2003; 43: 89–143.
13. Serrano J, Puupponen-Pimiä R, Dauer A, et al. Tannins: Current knowledge of food sources, intake, bioavailability and biological effects. Mol Nutr Food Res 2009; 53: S310–S329.
14. Khokhar S, Magnusdottir SGM. Total Phenol, Catechin, and Caffeine Contents of Teas Commonly Consumed in the United Kingdom. J Agric Food Chem 2002; 50: 565–570.
15. Friedman M, Levin CE, Choi S, et al. HPLC Analysis of Catechins, Theaflavins, and Alkaloids in Commercial Teas and Green Tea Dietary Supplements: Comparison of Water and 80% Ethanol/Water Extracts. J Food Sci; 71. Epub ahead of print 2006. DOI: 10.1111/j.1750-3841.2006.00090.x.
16. Oh JW, Muthu M, Pushparaj SSC, et al. Anticancer Therapeutic Effects of Green Tea Catechins (GTCs) When Integrated with Antioxidant Natural Components. Molecules; 28. Epub ahead of print 1 March 2023. DOI: 10.3390/molecules28052151.
17. Aina OO, Okolo CA, Kareem KO, et al. Acute and Subacute Oral Toxicity Characterization and Safety Assessment of COVID Organics® (Madagascar’s Anti-Covid Herbal Tea) in Animal Models. Ann Afr Med 2023; 22: 481–488.
18. Assamoa KK, Yao ARRE, Yvette F. Phytochemical Characterization of Herbal Tea From Oranges Peels (Citrus Sinensis Var Blonde) Marketed in Abidjan. Eur J Nutr Food Saf 2020; 116–125.
19. Weinreb O, Mandel S, Amit T, et al. Neurological mechanisms of green tea polyphenols in Alzheimer’s and Parkinson’s diseases. J Nutr Biochem 2004; 15: 506–516.
20. Sahoo A. Evaluation of Medicinal Potential and Antibacterial Activity of Selected Plants Against Streptococcus Mutans. Acta Fytotechnica Et Zootechnica 2021; 24: 9–15.
21. Levites Y, Amit T, Mandel S, et al. Neuroprotection and neurorescue against Aβ toxicity and PKC-dependent release of non-amyloidogenic soluble precursor protein by green tea polyphenol (-)-epigallocatechin-3-gallate. The FASEB Journal 2003; 17: 1–23.
22. Rabee AE, Ghandour M, Sallam A, et al. Rumen Fermentation and Microbiota in Shami Goats Fed on Condensed Tannins or Herbal Mixture. BMC Vet Res; 20. Epub ahead of print 2024. DOI: 10.1186/s12917-024-03887-2.
23. Liu Y, Huang L, Fu Y, et al. A novel process for phosphatidylserine production using a Pichia pastoris whole-cell biocatalyst with overexpression of phospholipase D from Streptomyces halstedii in a purely aqueous system. Food Chem 2019; 274: 535–542.
24. Li J, Liang N, Jin X, et al. The role of ash content on bisphenol A sorption to biochars derived from different agricultural wastes. Chemosphere 2017; 171: 66–73.
25. Khan N, Mukhtar H. Tea and Health: Studies in Humans. 2013.
26. Adinda Putri Anggia, Linda Rosalina. Eksplorasi Potensi Ekstrak Gambir (Uncaria Gambir Rox.b) dan Daun Pepaya (Carica Papaya L.) sebagai Masker Wajah. Nian Tana Sikka : Jurnal ilmiah Mahasiswa 2024; 2: 18–28.
27. Ren G, Yin L, Wu R, et al. Rapid detection of ash content in black tea using a homemade miniature near-infrared spectroscopy. Spectrochim Acta A Mol Biomol Spectrosc 2024; 308: 123740.
28. Bérubé-Parent S, Pelletier C, Doré J, et al. Effects of Encapsulated Green Tea and Guarana Extracts Containing a Mixture of Epigallocatechin-3-Gallate and Caffeine on 24 H Energy Expenditure and Fat Oxidation in Men. British Journal of Nutrition 2005; 94: 432–436.
29. Anggraini T, Wahyuni Roza W, Sayuti K, et al. Potential Clitoria Ternatea as Colourant for Gambir Leaves Tea: the Antioxidant Activity, Polyphenols, Anthocyanins, Catechin, and Epigallocatechin gallate. 12.
30. Cabrera C, Artacho R, Giménez R. Beneficial Effects of Green Tea—A Review. J Am Coll Nutr 2006; 25: 79–99.
31. Creswell JW,, Creswell JD. Research design: Qualitative, quantitative, and mixed methods approaches. . Sage publications.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Linda Rosalina, Rika Amran, Yuliana, Tyas Asih Surya Mentari, Rahmi Oktarina, Rahmat Fadillah (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
The article is distributed under the Creative Commons Attribution 4.0 License. Unless otherwise stated, associated published material is distributed under the same licence.
