Antioxidant Potential of Avocado Leaf Kombucha (Persea americana Mill.) at Different Fermentation Times Using the DPPH Method

Muhammad Andry; Rafifah Azzahra; Tiara Ramadaini; Cindy Marseli; Nurfitriyana; Nia Novranda Pertiwi; Muhammad Amin Nasution

doi:10.30872/jtpc.v9i1.293

Authors

Muhammad Andry Universitas Sriwijaya Author
Rafifah Azzahra Universitas Sriwijaya Author
Tiara Ramadaini Universitas Sriwijaya Author
Cindy Marseli Universitas Sriwijaya Author
Nurfitriyana Universitas Sriwijaya Author
Nia Novranda Pertiwi Universitas Mulawarman Author
Muhammad Amin Nasution Universitas Syiah Kuala Author

DOI:

https://doi.org/10.30872/jtpc.v9i1.293

Keywords:

Avocado leaf, Kombucha, Fermentation, Antioxidant activity, DPPH

Abstract

Avocado leaves contain various bioactive compounds, including flavonoids, terpenoids,
saponins, tannins, and polyphenols, which contribute to antioxidant activity. Antioxidants
are crucial in safeguarding cells from oxidative stress and mitigating the risk of chronic
illnesses. This study sought to assess the antioxidant capacity of avocado leaf kombucha
across various fermentation durations. The experimental design entailed the preparation of
kombucha tea, execution of antioxidant assays utilizing the DPPH method, and statistical
analysis by One-Way ANOVA followed by Tukey HSD to ascertain significant differences.
The IC₅₀ values recorded were 183.25 ppm (moderate) for unfermented tea, 67.99 ppm
(moderate) at day 9, 49.91 ppm (very strong) at day 12, and 40.18 ppm (very strong) at day
14, whereas vitamin C, serving as a positive control, exhibited 9.16 ppm (very strong). These
findings demonstrate that fermentation significantly enhances antioxidant activity, with the
highest effect observed at 14 days of fermentation. In conclusion, avocado leaves represent
a promising natural source for developing functional kombucha beverages with strong
antioxidant activity.

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