Cover Image

Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman

Tea known as Camellia sinensis L. from the family of Theaceae is one of the most consuming aromatic beverages after water for centuries. Green tea contains phenolic compounds that contribute to its antioxidant properties. The present study analyzed the concentration of antioxidant in different brand...

Full description

Saved in:
Bibliographic Details
Main Author: Mohd Badiazaman, Ainur Awanis
Format: Student Project
Language:English
Published: Faculty Of Applied Sciences 2017
Subjects:
Biotechnology
Food processing and manufacture
Online Access:https://ir.uitm.edu.my/id/eprint/25485/1/PPb_AINUR%20AWANIS%20MOHD%20BADIAZAMAN%20AS%20C%2017_5.PDF
https://ir.uitm.edu.my/id/eprint/25485/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.uitm.ir.25485
record_format eprints
spelling my.uitm.ir.254852023-01-11T07:05:10Z https://ir.uitm.edu.my/id/eprint/25485/ Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman Mohd Badiazaman, Ainur Awanis Biotechnology Food processing and manufacture Tea known as Camellia sinensis L. from the family of Theaceae is one of the most consuming aromatic beverages after water for centuries. Green tea contains phenolic compounds that contribute to its antioxidant properties. The present study analyzed the concentration of antioxidant in different brands of green tea that was available at the Malaysia market using ferric reducing antioxidant power (FRAP) assay. Green tea samples were analyzed by using Uv-Vis spectrophotometer at wavelength 593 nm. Brand MGT showed the highest antioxidant activity followed by ALT and TB. The study also was conducted to determine the effect of temperature on antioxidant activity in different brands. It was found that temperature l00°C was the optimum temperature to prepare the green tea since all the brands showed the highest antioxidant activity at that temperature compared to other temperature. For all the temperature, brand MGT showed the highest antioxidant activity compared to other brands. Faculty Of Applied Sciences 2017 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/25485/1/PPb_AINUR%20AWANIS%20MOHD%20BADIAZAMAN%20AS%20C%2017_5.PDF Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman. (2017) [Student Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Biotechnology
Food processing and manufacture
spellingShingle Biotechnology
Food processing and manufacture
Mohd Badiazaman, Ainur Awanis
Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman
description Tea known as Camellia sinensis L. from the family of Theaceae is one of the most consuming aromatic beverages after water for centuries. Green tea contains phenolic compounds that contribute to its antioxidant properties. The present study analyzed the concentration of antioxidant in different brands of green tea that was available at the Malaysia market using ferric reducing antioxidant power (FRAP) assay. Green tea samples were analyzed by using Uv-Vis spectrophotometer at wavelength 593 nm. Brand MGT showed the highest antioxidant activity followed by ALT and TB. The study also was conducted to determine the effect of temperature on antioxidant activity in different brands. It was found that temperature l00°C was the optimum temperature to prepare the green tea since all the brands showed the highest antioxidant activity at that temperature compared to other temperature. For all the temperature, brand MGT showed the highest antioxidant activity compared to other brands.
format Student Project
author Mohd Badiazaman, Ainur Awanis
author_facet Mohd Badiazaman, Ainur Awanis
author_sort Mohd Badiazaman, Ainur Awanis
title Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman
title_short Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman
title_full Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman
title_fullStr Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman
title_full_unstemmed Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman
title_sort analysis of antioxidant in green tea (camellia sinensis) using ferric reducing antioxidant power (frap) assay / ainur awanis mohd badiazaman
publisher Faculty Of Applied Sciences
publishDate 2017
url https://ir.uitm.edu.my/id/eprint/25485/1/PPb_AINUR%20AWANIS%20MOHD%20BADIAZAMAN%20AS%20C%2017_5.PDF
https://ir.uitm.edu.my/id/eprint/25485/
_version_ 1755875970872508416
score 13.211869

Similar Items