Antioxidant Activity of Arabian Leaves (Ziziphus spina-christi L) and Cinnamon (Cinnamomum burmannii (Nees & T. Nees) Blume) Herbal Tea

Herbal tea is a drink made from the roots, stems, flowers, leaves, seeds and fruit skin of plants which have medicinal plant benefits, easily dissolved in hot water. Herbal teas have health benefits related to the antioxidant and free radical inhibitor activity of tea which is rich in phenolic and flavonoid compounds. This study aims to determine the physical quality and antioxidant activity of herbal tea from Arabic bidara leaves and cinnamon. The method and type of research carried out is quantitative research using a descriptive design. Test parameters include physical quality tests, qualitative flavonoid tests, quantitative flavonoid tests and antioxidant activity tests using a UV-Vis Spectrophotometer. The research results from the physical quality test of chopped herbal tea have a brownish yellow color, a typical tea smell, and a typical tea bitter taste. Qualitative flavonoid tests showed that herbal tea contained flavonoid compounds in the flavonol group due to the orange color that was formed, then continued with a test to determine total flavonoid levels with results of 14.382%. The antioxidant test results on herbal tea showed an IC 50 value of 38.294 mg/L, which is included in the very strong antioxidant category.