Determination of the effects of adding milk and sugar on the antioxidant capacity of oolong tea by chemical and cell culture-based antioxidant assays
© 2015 Chiang Mai University. All rights reserved. The effect of sugars and/or milk on the antioxidant capacity of Oolong tea was evaluated using 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS), ferrous ion-chelating (FIC) and cellular antioxidant activity (CAA) assays....
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| Main Authors: | , , , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84934765787&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44692 |
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| Institution: | Chiang Mai University |
| Summary: | © 2015 Chiang Mai University. All rights reserved. The effect of sugars and/or milk on the antioxidant capacity of Oolong tea was evaluated using 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS), ferrous ion-chelating (FIC) and cellular antioxidant activity (CAA) assays. The addition of sugar did not alter the antioxidant capacity of tea (p < 0.05), however with the addition of sweetener an 18% and 14% increase was observed using ABTS and FIC assays respectively. In contrast, using the CAA method, the sweetener decreased the tea antioxidant capacity by 8%. Milks and milks and sugars decreased the antioxidant capacity of tea by 30% and 45% respectively determined by ABTS and CAA assays, with an opposite result using the FIC method. The chemical and cellular based methods showed poorly correlated values. |
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