Flavonoid Content And Antioxidant Activity Of Red Rice Tea (Oryza Nivara) On Variation Of Temperature And Brewing Time

Abstract

Red rice (Oryza nivara) is one type of rice that is used in the manufacture of tea drinks and red rice has long been known to be beneficial for health. Red rice has its own characteristics, namely having functional properties as an antioxidant because there is a fairly high anthocyanin content, where antioxidants can ward off free radicals. This study aims to determine the influence of temperature and duration of brewing as well as the interaction between the two treatments on flavonoid content and antioxidant activity of red rice tea and determine the temperature and duration of the best brewing for red rice tea brewing. This study used a factorial Randomized Group Design (RGD) with 2 factors. The first factor is the brewing temperature with 3 levels, namely: 80, 90, 100˚C. The second factor is the brewing time which consists of 3 levels, namely: 5, 10, 15 minutes. The variables analyzed included the yield of red rice tea extract, total flavonoids and antioxidant activity of IC50. The results showed that the initial temperature of brewing, the length of brewing and the interaction between the two had a very significant effect on yield, total flavonoids, and antioxidant activity of red rice tea extract. The initial brewing temperature of 100˚C with a brewing duration of 15 minutes resulted in the best extract characteristics with an extract yield of 29.25 ± 0.35%, total flavonoids of 80.24± 0.43 mg QE/g, and an antioxidant activity of IC50 of 71.16 (ppm).