Comparison of Total Phenolic Content in Green Tea Kombucha (Camellia sinensis) and Lavender Flower Kombucha (Lavandula angustifolia) Using UV-VIS Spectrophotometry

  • Windi Indra Alfiyanti Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Tafdila Faza Rusyda Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Dea Ma’rifatul Zahro Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Funsu Andiarna Faculty of Psychology and Health, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Risa Purnamasari Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
DOI: https://doi.org/10.29080/ichafohn.v2i1.2029
Keywords: Green Tea, Kombucha, Lavender Flower, Phenolic, UV-Vis Spectrophotometry

Abstract

Kombucha is a fermented beverage produced through the fermentation of tea and sugar by a Symbiotic Culture of Bacteria and Yeast (SCOBY). The substrates used in kombucha production can include ingredients high in phenolic compounds, such as green tea leaves and lavender flowers. This study aims to compare the total phenolic content between green tea kombucha and lavender flower kombucha. The analysis method utilized UV-Visible spectrophotometry with the Folin-Ciocalteu method and gallic acid standard with results expressed in mg gallic acid equivalents (GAE) per gram of simplicia. The analysis results indicated that kombucha made from green tea leaves had a total phenolic content of 162.35 mg GAE/g, whereas kombucha made from lavender flowers had a total phenolic content of 136.43 mg GAE/g. These findings show that the total phenolic content in green tea kombucha is higher compared to lavender flower kombucha, with a ratio of 5:4.

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Published
2024-08-23
Issue
Vol. 2 No. 1 (2024): August 2024
Section
Articles