Quantitative analysis of antioxidants in tea with spice additives
Submission Type
Synchronous Research Talk
Area of Study or Work
Biochemistry, Chemistry
Zoom Meeting
Faculty Advisor
Dr. Manori Perera
Expected Graduation Date
2021
Start Date
4-10-2021 10:40 AM
End Date
4-10-2021 11:00 AM
Abstract
Antioxidants, also known as polyphenols, offer many health benefits and these could be found in many natural products such as tea and spices. This study explores whether addition of spices to tea has any significant increase in antioxidant properties in mix teas. There are studies showing additives like milk decrease antioxidant properties of tea. In our research, we have identified specific polyphenols present in black tea and each spice using high-performance liquid chromatography. We are measuring the reactivity of antioxidants in tea and spices with a known radical using UV-vis spectroscopy by indirect oxidation methods and compare these results with tea made with spices together. These radical scavenging properties of antioxidant are present here.
Quantitative analysis of antioxidants in tea with spice additives
Antioxidants, also known as polyphenols, offer many health benefits and these could be found in many natural products such as tea and spices. This study explores whether addition of spices to tea has any significant increase in antioxidant properties in mix teas. There are studies showing additives like milk decrease antioxidant properties of tea. In our research, we have identified specific polyphenols present in black tea and each spice using high-performance liquid chromatography. We are measuring the reactivity of antioxidants in tea and spices with a known radical using UV-vis spectroscopy by indirect oxidation methods and compare these results with tea made with spices together. These radical scavenging properties of antioxidant are present here.