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

作者：Wipatanawin Angkana^*; Phongsawanit Sudarat; Maneeratprasert Thadthanan; Lertsiri Sittiwat; Deetae Pawinee

来源：Chiang Mai Journal of Science, 2015, 42(3): 699-711.

• tea
• milk
• sugar
• sweetener
• cellular antioxidant activity
• FIC
• ABTS
• CAA

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.

• 出版日期2015-7