Paper Type |
Contributed Paper |
Title |
Determination of the Effects of Adding Milk and Sugar on the Antioxidant Capacity of Oolong Tea by Chemical and Cell Culture-Based Antioxidant Assays |
Author |
Angkana Wipatanawin, Sudarat Phongsawanit, Thadthanan Maneeratprasert, Sittiwat Lertsiri |
Email |
angkana.s@cmu.ac.th ; s.angkana@gmail.com |
Abstract: 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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Start & End Page |
699 - 711 |
Received Date |
2014-07-22 |
Revised Date |
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Accepted Date |
2014-10-27 |
Full Text |
Download |
Keyword |
tea, milk, sugar, sweetener, cellular antioxidant activity, FIC, ABTS, CAA |
Volume |
Vol.42 No.3 (JULY 2015) |
DOI |
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Citation |
Wipatanawin A., Phongsawanit S., Maneeratprasert T. and Lertsiri S., Determination of the Effects of Adding Milk and Sugar on the Antioxidant Capacity of Oolong Tea by Chemical and Cell Culture-Based Antioxidant Assays, Chiang Mai J. Sci., 2015; 42(3): 699-711. |
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