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Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya …[et al.]

Dangerous effects of free radicals and oxidative stress can be reduced by consistently taking food that produce antioxidant such as flavonoid and other polyphenol compounds. Hence this research was conducted in order to determine the antioxidant activity in tea drink served with sugar or milk as i...

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Main Authors: Syed Jaya, Sharifah Nor Hafizai, Mohd Jan, Sarah Laila, Mohd Khazaai, Siti Norhafiza, Zakaria, Siti Raihan, Mat Hussin, Zurhana
Format: Conference or Workshop Item
Language:English
Published: 2013
Subjects:
Free radicals (Chemistry)
Extraction (Chemistry)
Analytical chemistry
Online Access:http://ir.uitm.edu.my/id/eprint/39915/1/39915.PDF
http://ir.uitm.edu.my/id/eprint/39915/
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spelling my.uitm.ir.399152021-03-29T02:57:01Z http://ir.uitm.edu.my/id/eprint/39915/ Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya …[et al.] Syed Jaya, Sharifah Nor Hafizai Mohd Jan, Sarah Laila Mohd Khazaai, Siti Norhafiza Zakaria, Siti Raihan Mat Hussin, Zurhana Free radicals (Chemistry) Extraction (Chemistry) Analytical chemistry Dangerous effects of free radicals and oxidative stress can be reduced by consistently taking food that produce antioxidant such as flavonoid and other polyphenol compounds. Hence this research was conducted in order to determine the antioxidant activity in tea drink served with sugar or milk as it was a routine drink for some people and cultures. The characterization was done using Attenuated Total Reflectance - Fourier Transform Infrared (ATR-FTIR) spectrometer to identify the antioxidant's presence in tea and antioxidant activity determination were carried out using Ferric Reducing Antioxidant Power (FRAP) assay. ATR-FTIR Spectrum shown the presence of varied numbers of hydroxyl group in several arrangements due to different polyphenols contained in tea powder has distinctive antioxidative properties. The estimation of antioxidant activity was done by using Ultraviolet Visible (UV- VIS) Spectrometer shown that black tea with addition of milk and sugar (BMS) contained the highest antioxidant activity which is 0.467 ug/L compared with black tea (B) and black tea with milk (BM) samples. It is proved that the addition of milk and sugar do not alter the antioxidant activity in tea samples. 2013 Conference or Workshop Item PeerReviewed text en http://ir.uitm.edu.my/id/eprint/39915/1/39915.PDF Syed Jaya, Sharifah Nor Hafizai and Mohd Jan, Sarah Laila and Mohd Khazaai, Siti Norhafiza and Zakaria, Siti Raihan and Mat Hussin, Zurhana (2013) Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya …[et al.]. In: Prosiding KONAKA Konferensi Akademik 2013, 28-29 Oktober 2013, Bukit Gambang Resort City, Gambang, Pahang, Malaysia.
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 Free radicals (Chemistry)
Extraction (Chemistry)
Analytical chemistry
spellingShingle Free radicals (Chemistry)
Extraction (Chemistry)
Analytical chemistry
Syed Jaya, Sharifah Nor Hafizai
Mohd Jan, Sarah Laila
Mohd Khazaai, Siti Norhafiza
Zakaria, Siti Raihan
Mat Hussin, Zurhana
Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya …[et al.]
description Dangerous effects of free radicals and oxidative stress can be reduced by consistently taking food that produce antioxidant such as flavonoid and other polyphenol compounds. Hence this research was conducted in order to determine the antioxidant activity in tea drink served with sugar or milk as it was a routine drink for some people and cultures. The characterization was done using Attenuated Total Reflectance - Fourier Transform Infrared (ATR-FTIR) spectrometer to identify the antioxidant's presence in tea and antioxidant activity determination were carried out using Ferric Reducing Antioxidant Power (FRAP) assay. ATR-FTIR Spectrum shown the presence of varied numbers of hydroxyl group in several arrangements due to different polyphenols contained in tea powder has distinctive antioxidative properties. The estimation of antioxidant activity was done by using Ultraviolet Visible (UV- VIS) Spectrometer shown that black tea with addition of milk and sugar (BMS) contained the highest antioxidant activity which is 0.467 ug/L compared with black tea (B) and black tea with milk (BM) samples. It is proved that the addition of milk and sugar do not alter the antioxidant activity in tea samples.
format Conference or Workshop Item
author Syed Jaya, Sharifah Nor Hafizai
Mohd Jan, Sarah Laila
Mohd Khazaai, Siti Norhafiza
Zakaria, Siti Raihan
Mat Hussin, Zurhana
author_facet Syed Jaya, Sharifah Nor Hafizai
Mohd Jan, Sarah Laila
Mohd Khazaai, Siti Norhafiza
Zakaria, Siti Raihan
Mat Hussin, Zurhana
author_sort Syed Jaya, Sharifah Nor Hafizai
title Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya …[et al.]
title_short Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya …[et al.]
title_full Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya …[et al.]
title_fullStr Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya …[et al.]
title_full_unstemmed Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya …[et al.]
title_sort comparison of antioxidant activity in tea drinks using frap assay / sharifah nor hafizai syed jaya …[et al.]
publishDate 2013
url http://ir.uitm.edu.my/id/eprint/39915/1/39915.PDF
http://ir.uitm.edu.my/id/eprint/39915/
_version_ 1696979064493965312
score 13.222552

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