Determination of the Effects of Adding Milk and Sugar on the Antioxidant Capacity of Oolong Tea by Chemical and Cell Culture-Based Antioxidant Assays

• المؤلفون الرئيسيون: Angkana Wipatanawin, Sudarat Phongsawanit, Thadthanan Maneeratprasert, Sittiwat Lertsiri, Pawinee Deetae
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2019
• الموضوعات: tea; milk; sugar; sweetener; cellular antioxidant activity; FIC; ABTS; CAA
• الوصول للمادة أونلاين: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=5955; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66145

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...