Publication: Determination of the effects of adding milk and sugar on the antioxidant capacity of oolong tea by chemical and cell culture-based antioxidant assays
Issued Date
2015-01-01
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ISSN
01252526
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2-s2.0-84934765787
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Mahidol University
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SCOPUS
Bibliographic Citation
Chiang Mai Journal of Science. Vol.42, No.3 (2015), 699-711
Suggested Citation
Angkana Wipatanawin, Sudarat Phongsawanit, Thadthanan Maneeratprasert, Sittiwat Lertsiri, Pawinee Deetae 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 Journal of Science. Vol.42, No.3 (2015), 699-711. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/35577
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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
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Abstract
© 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.