Antioxidant and Vitamin C Levels in Rose Tea and Lemon: New Study Reveals Insights

Strategic Insights -

Researchers from Universitas Muhammadiyah Surakarta have conducted a study to determine the antioxidant and vitamin C levels in rose tea and lemon with variations of clay and aluminum frying tools. The research, published in the Quagga journal, aimed to explore the effects of different frying methods on the antioxidant and vitamin C content of the tea and lemon combination. The study employed an experimental research type with a Completely Randomized Design (CRD) with one factor, namely frying variations with three replications. The results showed that the highest antioxidant levels were found in the clay pot frying treatment, and the vitamin C content was also significantly affected by the frying method.

Key Takeaways:

  • The study discovered that the antioxidant levels in rose tea and lemon were significantly affected by the frying method, with the clay pot frying treatment showing the highest antioxidant levels.
  • The vitamin C content of the tea and lemon combination was also significantly affected by the frying method, with the clay pot frying treatment showing the highest vitamin C content.
  • The study used an experimental research type with a Completely Randomized Design (CRD) with one factor, namely frying variations with three replications.
  • The antioxidant activity was measured by the free radical capture method with DPPH, while the vitamin C test used the Iodometric titration.
  • The results of 2 samples showed that the highest antioxidant levels were found in the clay pot frying treatment.
  • The study analyzed the data using SPSS 28 software with the results of the prerequisite test with the normality test and the homogeneity of variances test, then an independent sample T-test was carried out showing a significant value of antioxidant and vitamin C levels.
  • The study concluded that the clay pot frying treatment is the most effective method for increasing the antioxidant and vitamin C levels in rose tea and lemon.

Statistics:

  • The highest antioxidant levels were found in the clay pot frying treatment.
  • The vitamin C content was significantly affected by the frying method, with the clay pot frying treatment showing the highest vitamin C content.
  • 2 samples were used in the study, showing that the clay pot frying treatment had the highest antioxidant levels.
  • The study used SPSS 28 software to analyze the data.
  • The results of the prerequisite test with the normality test and the homogeneity of variances test were used to analyze the data.

Sources:

  • Quagga, 2025,17(2):72-78.
  • doi-org.sdpl.idm.oclc.org/10.25134/quagga.v17i2.378.
  • Universitas Kuningan.
  • Universitas Muhammadiyah Surakarta.
  • NewsRx. Universitas Muhammadiyah Surakarta Researchers Have Published New Data on Biology [Test of Antioxidant and Vitamin C Levels in the Combination of Rose Tea (Rosa damascena Mill) and Lemon (Citrus limon L.) with Variations of Clay and Aluminum ...]. Life Science Weekly. October 21, 2025; p 8194.