Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya …[et al.]

Dangerous effects of free radicals and oxidative stress can be reduced by consistently taking food that
produce antioxidant such as flavonoid and other polyphenol compounds. Hence this research was conducted
in order to determine the antioxidant activity in tea drink served with sugar or milk as it was a routine drink
for some people and cultures. The characterization was done using Attenuated Total Reflectance - Fourier
Transform Infrared (ATR-FTIR) spectrometer to identify the antioxidant's presence in tea and antioxidant
activity determination were carried out using Ferric Reducing Antioxidant Power (FRAP) assay. ATR-FTIR
Spectrum shown the presence of varied numbers of hydroxyl group in several arrangements due to different
polyphenols contained in tea powder has distinctive antioxidative properties. The estimation of antioxidant
activity was done by using Ultraviolet Visible (UV- VIS) Spectrometer shown that black tea with addition of
milk and sugar (BMS) contained the highest antioxidant activity which is 0.467 ug/L compared with black
tea (B) and black tea with milk (BM) samples. It is proved that the addition of milk and sugar do not alter the
antioxidant activity in tea samples.