Quantitative analysis of antioxidants in tea with spice additives

Presenter and Advisor Information

Erin Yuan, Illinois Wesleyan UniversityFollow

Submission Type

Synchronous Research Talk

Area of Study or Work

Biochemistry, Chemistry

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.

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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.