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Influence of milk and sugar on antioxidant potential of black tea

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Relation http://ir.cftri.com/1723/
FRI-01-08
 
Title Influence of milk and sugar on antioxidant potential of black tea
 
Creator Vasundhara, Sharma
Vijay Kumar, H.
Jagan Mohan Rao, L.
 
Subject 08 Tea
32 Antioxidants
 
Description Black tea is often consumed with milk and sugar. It is still unknown with certainty whether addition of milk and (or) sugar affects its
antioxidant activity. The present study is aimed to investigate the effect on antioxidant and radical scavenging activities of black tea on addition
of milk and sugar. Four types of black tea brew samples are prepared, viz., plain black tea (B), black tea with sugar (BS), black tea with milk
(BM) and black tea with milk and sugar (BMS). The freeze-dried solids of all the brew samples are evaluated for their biological activities. The
radical scavenging and antioxidant activities are estimated using the 1,1 -diphenyl-2-picrylhydrazyl (DPPH) and P-carotene-linoIeic acid model
systems, respectively. It is observed that radical scavenging activity of B was highest followed by BS and BMS. BM shows lowest activity. The
antioxidant activity of black tea enhances and stabilizes with milk or sugar. The total polyphenol content is also determined and found to be
higher in black tea sample compared to other samples. Both activities are compared with that of butylated hydroxy anisole (BHA) as a standard
antioxidant and found to be less in all cases.
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1723/1/Food_Res_Int_41%282008%29_124-129.pdf
Vasundhara, Sharma and Vijay Kumar, H. and Jagan Mohan Rao, L. (2008) Influence of milk and sugar on antioxidant potential of black tea. Food Research International, 41 (2). pp. 124-129.