Title of Presentation

Quantitative analysis of antioxidants in tea with spice additives

Type of Submission

Synchronous Research Talk

Research Field

Biochemistry, Chemistry

Faculty Advisor

Dr. Manori Perera

Graduation Year

2021

Start Date

10-4-2021 10:40 AM

End Date

10-4-2021 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.

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Apr 10th, 10:40 AM Apr 10th, 11:00 AM

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.