The effect of brewing time herbal tea from mother-in-law’s tongue leaves (Sansevieria trifasciata Prain) on total phenol, total flavonoid, and antioxidant activity

MAYA PRATIWI HUTABARAT (Department of Food Science, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia)
ZULKIFLI LUBIS (Department of Food Science, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia)
JANSEN SILALAHI (Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesia)

Jurnal Natural
Volume 23 Number 1, February 2023

Indonesia is a tropical country known for its biodiversity, one of which is the mother-in-law’s tongue (Sansevieria trifasciata Prain). Mother-in-law’s tongue leaves extract contains bioactive compounds, such as triterpenoids, steroids, and flavonoids and tradionally used especially as antidiabetics. The phenolic and flavonoid compounds in mother-in-law’s tongue are potential antioxidants, and usually processed into herbal tea. This research aimed to determine the effect of duration brewing time herbal tea from mother-in-law’s tongue leaves (Sansevieria trifasciata Prain) on total phenol, total flavonoid, and antioxidant activity. This study using Completely Randomized Designed (CRD) with 5 treatments (different brewing time that were 1, 3, 6, 9, 12 minutes) and 3 replications. The result showed that brewing time had a significant effect on total phenol, total flavonoid, and antioxidant activity.  The optimum of brewing time herbal tea from mother-in-law’s tongue leaves is 6 minutes.