Event Title

An Exploration of the Antioxidative Effect of Common Spices in Black Tea

Faculty Advisor

Manori Perera

Faculty Advisor

Nathan Hocker

Graduation Year

2019

Location

Center for Natural Sciences, Illinois Wesleyan University

Start Date

13-4-2019 2:00 PM

End Date

13-4-2019 3:00 PM

Description

With thousands of years of history, tea has become the most consumed flavored beverage all over the world. Tea is separated into three large groups -- green, black and oolong tea -- based on the fermentation of tea leaves and taste. Large number of studies have indicated that the well-known health benefits is contributed by the polyphenol compounds, a group of antioxidants, in tea. To enhance the taste of tea typically various additives can be incorporated. Historically, in western countries milk and sugar and in eastern countries spices such as cinnamon, clove and ginger were added to tea. Studies have shown that additives such as milk and sugar may reduce the total antioxidants capacity of tea. Spices, on the other hand, are famous for their antioxidative characteristic independent of tea. However, not many studies focus on the antioxidant properties of these spices similar to antioxidant studies of tea. The aim of this study is to qualitatively identify the polyphenols of interest in spiced black tea by using techniques such as high-performance liquid chromatography (HPLC) and liquid chromatography mass spectrometry (LC-MS).

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Apr 13th, 2:00 PM Apr 13th, 3:00 PM

An Exploration of the Antioxidative Effect of Common Spices in Black Tea

Center for Natural Sciences, Illinois Wesleyan University

With thousands of years of history, tea has become the most consumed flavored beverage all over the world. Tea is separated into three large groups -- green, black and oolong tea -- based on the fermentation of tea leaves and taste. Large number of studies have indicated that the well-known health benefits is contributed by the polyphenol compounds, a group of antioxidants, in tea. To enhance the taste of tea typically various additives can be incorporated. Historically, in western countries milk and sugar and in eastern countries spices such as cinnamon, clove and ginger were added to tea. Studies have shown that additives such as milk and sugar may reduce the total antioxidants capacity of tea. Spices, on the other hand, are famous for their antioxidative characteristic independent of tea. However, not many studies focus on the antioxidant properties of these spices similar to antioxidant studies of tea. The aim of this study is to qualitatively identify the polyphenols of interest in spiced black tea by using techniques such as high-performance liquid chromatography (HPLC) and liquid chromatography mass spectrometry (LC-MS).