Determination of antioxidant activity in sugared and milked tea by using ferric reducing antioxidant power (frap) assay / Sharifah Nor Hafizai Syed Jaya

The research presents the antioxidant activity contained in the black tea (B), black tea with milk (BM) and black tea with milk and sugar (BMS). The functional groups of antioxidant also have been characterized. Flavonoids and different polyphenols contained in tea powder have antioxidative properties owing to the presence of various numbers of hydroxyl groups in several arrangements. The investigation was done by using Attenuated Total Reflectance- Fourier Transform Infrared (ATR-FTIR) to identify the antioxidants structure contained in tea and Ultraviolet Visible (UVVIS) Spectroscopy was used to determine the highest samples containing antioxidant activity. The estimation of antioxidant activity was done by using Ferric Reducing Antioxidant Power (FRAP) Assay and the UV-VIS spectra show that BMS contained the highest antioxidant activity which is 0.467 μg/L compared with two other samples. It is proved that the addition of milk and sugar do not alter the antioxidant activity in tea samples.