E3S Web Conf.
Volume 332, 2021International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|Number of page(s)||8|
|Section||Nutrition and Health|
|Published online||13 December 2021|
Biochemical analysis of ginger-infused water with a combination of lemon and mint leaves
Department of Physical Education, Faculty of Sport Science, Universitas Negeri Padang, Indonesia, Gedung F, Jl. Prof. Dr. Hamka, Padang 25131, West Sumatera, Indonesia
* Corresponding author: firstname.lastname@example.org
Infused water is a beverage made possible by the incorporation of fruit or herbs into the water. The purpose of this study is to determine the antioxidant activity, vitamin C content, and pH value of ginger-infused water with lemon and mint leaves. This study used three ginger varieties: red ginger, small (emprit) ginger, and elephant ginger, with immersion times of 6, 9, and 12 hours. The DPPH method was used to determine antioxidant activity, and UV-Vis spectrometry was used to determine vitamin C levels. A pH meter was used to determine the degree of acidity (pH). According to the study’s findings, red ginger had the highest antioxidant activity at 12 hours of immersion by 89 percent. At 72.44 ppm immersion for 12 hours, the highest levels of vitamin C were found in infused water with small (emprit) ginger and a combination of lemon and mint leaves. Red ginger with a combination of lemon and mint leaves had the lowest pH, with a value of 3.48 after 12 hours of immersion. Research shows the biochemical content of infused water that is often used in society, especially ginger infused water combined with lemon and mint leaves.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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