Traditionally, spices are added to black tea for flavoring but possess health benefits as well which derived from antioxidant polyphenols. Assessments on the polyphenol content and antioxidant activities were conducted to evaluate the variation of spiced tea from the common variants. Principal component analysis (PCA) was employed to identify the variation pattern and significant variables for monitoring purposes. A total of 23 selected commercial tea from different variant that comprised of spiced black tea (SBT, n=6), black tea (BT, n=6), green tea (GT, n=6) and Jasmine green tea (JGT, n=5) were analyzed for their polyphenol content (phenolic, flavonoid, and tannin), the DPPH scavenging capacities, ferric reducing antioxidant power (FRAP) capacities and oxygen radical absorbance capacity (ORAC) and the data obtained were analyzed by PCA. SBTs were found to be relatively comparable to regular BTs, GTs, but lower than JGTs in their antioxidant activities and polyphenol content. Tannins significantly contributed to the antioxidant activities of scavenging and reducing capacities (r2 > 0.8, p < 0.05). This suggests that tannin content accompanied with DPPH scavenging and FRAP reducing capacities assessments of tea samples are gratified for further quality monitoring. From this evaluation, the addition of spices to tea did not give a significant increase in their antioxidant capacity. Further in vivo studies may benefit the knowledge on both bioactive components in their synergistic effect.
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27 June 2019
THE 2018 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium
4–6 April 2018
Selangor, Malaysia
Research Article|
June 27 2019
Variation in antioxidant capacities in common variant teas and spiced teas Available to Purchase
Mohd Nazri Zayapor;
Mohd Nazri Zayapor
1
Center of Promotion and Business Development, MARDI Johor Baharu, Lot 6313, Jalan Taruka off Jalan Datin Halimah
, 81200 Johor Baharu, Johor, Malaysia
3
Food Science Program, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
, 43600 Bangi, Selangor, Malaysia
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Aminah Abdullah;
Aminah Abdullah
2
Natural Medicine Research Centre, Level 7, Blok I, Bangunan MKN Embassy Techzone
, Jalan Teknokrat 2, 63000 Cyberjaya, Selangor, Malaysia
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Wan Aida Wan Mustapha
Wan Aida Wan Mustapha
a)
3
Food Science Program, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
, 43600 Bangi, Selangor, Malaysia
a)Corresponding author: [email protected]
Search for other works by this author on:
Mohd Nazri Zayapor
1,3
Aminah Abdullah
2
Wan Aida Wan Mustapha
3,a)
1
Center of Promotion and Business Development, MARDI Johor Baharu, Lot 6313, Jalan Taruka off Jalan Datin Halimah
, 81200 Johor Baharu, Johor, Malaysia
3
Food Science Program, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
, 43600 Bangi, Selangor, Malaysia
2
Natural Medicine Research Centre, Level 7, Blok I, Bangunan MKN Embassy Techzone
, Jalan Teknokrat 2, 63000 Cyberjaya, Selangor, Malaysia
a)Corresponding author: [email protected]
AIP Conf. Proc. 2111, 050008 (2019)
Citation
Mohd Nazri Zayapor, Aminah Abdullah, Wan Aida Wan Mustapha; Variation in antioxidant capacities in common variant teas and spiced teas. AIP Conf. Proc. 27 June 2019; 2111 (1): 050008. https://doi.org/10.1063/1.5111256
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