<![CDATA[Background: Bila Tea is a Usada-based herbal preparation formulated from amla (Phyllanthus emblica L.) fruit powder and avocado (Persea americana Mill.) seed powder in a 1:1 ratio, each 2 g tea bag containing 1 g of each component; both materials are used empirically in Bali, amla as loloh or decoction for fever, cough, and intestinal complaints and avocado seed as an astringent for digestive complaints.Objective: This study aimed to characterize its compound profile and evaluate its in vitro antioxidant activity.Methods: Volatile constituents were identified by gas chromatography–mass spectrometry (GC-MS), antioxidant activity was measured using the DPPH radical scavenging assay, and total phenolic, flavonoid, and tannin contents were determined spectrophotometrically, each reported as mean ± SD of three replicates.Results: GC-MS detected twelve compound peaks in the Bila Tea extract; the largest relative peak areas corresponded to gamma-gurjunene (23.875%), 1H-cycloprop(e)azulene (14.440%), and delta-guaiene (11.988%). IC50 values were 5.74 ppm for amla, 51.93 ppm for avocado seed, and 17.24 ppm for Bila Tea, corresponding to antioxidant activity indices (AAI) of 6.9653, 0.7702, and 2.3196, respectively. Bila Tea contained 2860.08 ± 0.27 mg GAE/100 g total phenolics, 354.47 ± 0.10 mg QE/100 g total flavonoids, and 18312.06 ± 6.50 mg TAE/100 g total tannins. These results indicate that Bila Tea exhibits very strong DPPH radical scavenging activity under the tested conditions. However, its activity was lower than that of amla alone and lower than the value predicted by dose additivity (combination index 1.67), providing no evidence of synergy between the two components.Conclusion: The findings establish a preliminary chemical and antioxidant profile of Bila Tea; standardization, stability, safety, and in vivo evaluation remain necessary.]]>
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