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Quantitative analysis of antioxidants in tea with spice additives
(2021)
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.
Disciplines
Publication Date
April 10, 2021
Citation Information
Erin Yuan and Manori Perera. "Quantitative analysis of antioxidants in tea with spice additives" (2021) Available at: http://works.bepress.com/manori_perera/21/