The changes in the antioxidant activities, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks

Abstract

This study is aimed to determine changes in antioxidant activity, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks as functional drinks. This study used two treatments which were the first brewing and the second brewing. The basic material used was spiced drink consisted of ginger, turmeric, white turmeric, ginger sand, temulawak, temu mangga, lime, secang, rock sugar, brown sugar and water. The method was done by making spiced drinks with spices in a beaker glass which was brewed for 30 minutes with 1000 ml of boiled aquabidestilate water (100˚C), then filtered to get the first brewing spiced drink (S1). Furthermore, the brewing process was done with the same spices to get the second brewing spice drink (S2), then testing the parameter of the spiced drink. The parameter tested included antioxidant activity with the DPPH method, total phenol using the Folin-Ciocalteu method and the level of curcumin with High Performance Liquid Chromatography (HPLC). Hedonic quality tested included taste, aroma, color and overall preference. The results of this study show that the first brewing spiced drinks has antioxidant activity 78.642%, total phenol 33.156 ppm and curcumin 46.916 ppm, while the second brewing spiced drinks has antioxidant activity 61.905%, total phenol 17, 378 ppm and curcumin 16.184 ppm. Based on these data, it appears that antioxidant activity decreases by 16.737%, total phenol decreases by 15.77 ppm and curcumin decreases by 30.732 ppm. The color, aroma and overall preference of the first brewing spiced drink are more preferably by panelists whereas the taste of the second brewing spiced drink is more preferably by panelists compared to the taste of the first brewing spiced drink.