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Enzymatic method with MBTH reagent in spectrophotometric determination of polyphenol in green tea / Sharifah Abd Rashid

Tea is the second most popular beverages after water in the world. Since there is a growing interest in substances that has antioxidant properties, a new method that can provide innovative applications to the tea-beverage industry must be developed. A simple, faster and environmental friendly method...

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Main Author: Abd Rashid, Sharifah
Format: Student Project
Language:English
Published: 2014
Subjects:
Temperature
Extraction (Chemistry)
Chemicals
Tea, coffee, cocoa, etc.
Online Access:https://ir.uitm.edu.my/id/eprint/56052/1/56052.pdf
https://ir.uitm.edu.my/id/eprint/56052/
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spelling my.uitm.ir.560522022-12-01T08:23:36Z https://ir.uitm.edu.my/id/eprint/56052/ Enzymatic method with MBTH reagent in spectrophotometric determination of polyphenol in green tea / Sharifah Abd Rashid Abd Rashid, Sharifah Temperature Extraction (Chemistry) Chemicals Tea, coffee, cocoa, etc. Tea is the second most popular beverages after water in the world. Since there is a growing interest in substances that has antioxidant properties, a new method that can provide innovative applications to the tea-beverage industry must be developed. A simple, faster and environmental friendly method for determination of polyphenol in green tea has been developed which are enzymatic method and analysed by using UV-Vis spectrometry. Tannic acid is used as a standard to determine phenolic compound. The optimum condition of enzyme tyrosinase was determined. The obtained optimum condition of tyrosinase enzyme for response time was 30 minutes and pH of 7. The optimum wavelength was 200 to 400 nm. 2 mL of tyrosinase enzyme and 1.5 x 10-5 M tannic acid were also chosen as the optimum condition for tyrosinase enzyme activity. The concentration of polyphenol in green tea was well correlated with the concentration of tannic acid. The percentage relative error between these two methods was 0.11%. The t-test from polyphenol analysis of this method showed that there was no significant difference between the two methods at 95% confidence level. 2014 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/56052/1/56052.pdf Enzymatic method with MBTH reagent in spectrophotometric determination of polyphenol in green tea / Sharifah Abd Rashid. (2014) [Student Project] <http://terminalib.uitm.edu.my/56052.pdf> (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 Temperature
Extraction (Chemistry)
Chemicals
Tea, coffee, cocoa, etc.
spellingShingle Temperature
Extraction (Chemistry)
Chemicals
Tea, coffee, cocoa, etc.
Abd Rashid, Sharifah
Enzymatic method with MBTH reagent in spectrophotometric determination of polyphenol in green tea / Sharifah Abd Rashid
description Tea is the second most popular beverages after water in the world. Since there is a growing interest in substances that has antioxidant properties, a new method that can provide innovative applications to the tea-beverage industry must be developed. A simple, faster and environmental friendly method for determination of polyphenol in green tea has been developed which are enzymatic method and analysed by using UV-Vis spectrometry. Tannic acid is used as a standard to determine phenolic compound. The optimum condition of enzyme tyrosinase was determined. The obtained optimum condition of tyrosinase enzyme for response time was 30 minutes and pH of 7. The optimum wavelength was 200 to 400 nm. 2 mL of tyrosinase enzyme and 1.5 x 10-5 M tannic acid were also chosen as the optimum condition for tyrosinase enzyme activity. The concentration of polyphenol in green tea was well correlated with the concentration of tannic acid. The percentage relative error between these two methods was 0.11%. The t-test from polyphenol analysis of this method showed that there was no significant difference between the two methods at 95% confidence level.
format Student Project
author Abd Rashid, Sharifah
author_facet Abd Rashid, Sharifah
author_sort Abd Rashid, Sharifah
title Enzymatic method with MBTH reagent in spectrophotometric determination of polyphenol in green tea / Sharifah Abd Rashid
title_short Enzymatic method with MBTH reagent in spectrophotometric determination of polyphenol in green tea / Sharifah Abd Rashid
title_full Enzymatic method with MBTH reagent in spectrophotometric determination of polyphenol in green tea / Sharifah Abd Rashid
title_fullStr Enzymatic method with MBTH reagent in spectrophotometric determination of polyphenol in green tea / Sharifah Abd Rashid
title_full_unstemmed Enzymatic method with MBTH reagent in spectrophotometric determination of polyphenol in green tea / Sharifah Abd Rashid
title_sort enzymatic method with mbth reagent in spectrophotometric determination of polyphenol in green tea / sharifah abd rashid
publishDate 2014
url https://ir.uitm.edu.my/id/eprint/56052/1/56052.pdf
https://ir.uitm.edu.my/id/eprint/56052/
_version_ 1751539850554638336
score 13.211869

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