Variation in antioxidant capacities in common variant teas and spiced teas

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Traditionally, spices are added to black tea for flavoring but possess health benefits as well which derived from antioxidant polyphenols. Assessments on the polyphenol content and antioxidant activities were conducted to evaluate the variation of spiced tea from the common variants. Principal component analysis (PCA) was employed to identify the variation pattern and significant variables for monitoring purposes. A total of 23 selected commercial tea from different variant that comprised of spiced black tea (SBT, n=6), black tea (BT, n=6), green tea (GT, n=6) and Jasmine green tea (JGT, n=5) were analyzed for their polyphenol content (phenolic, flavonoid, and tannin), the DPPH scavenging capacities, ferric reducing antioxidant power (FRAP) capacities and oxygen radical absorbance capacity (ORAC) and the data obtained were analyzed by PCA. SBTs were found to be relatively comparable to regular BTs, GTs, but lower than JGTs in their antioxidant activities and polyphenol content. Tannins significantly contributed to the antioxidant activities of scavenging and reducing capacities (r2 > 0.8, p < 0.05). This suggests that tannin content accompanied with DPPH scavenging and FRAP reducing capacities assessments of tea samples are gratified for further quality monitoring. From this evaluation, the addition of spices to tea did not give a significant increase in their antioxidant capacity. Further in vivo studies may benefit the knowledge on both bioactive components in their synergistic effect.

Original languageEnglish
Title of host publication2018 UKM FST Postgraduate Colloquium
Subtitle of host publicationProceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium
EditorsNoor Hayati Ahmad Rasol, Kamarulzaman Ibrahim, Siti Aishah Hasbullah, Mohammad Hafizuddin Hj. Jumali, Nazlina Ibrahim, Marlia Mohd Hanafiah, Mohd Talib Latif
PublisherAmerican Institute of Physics Inc.
ISBN (Electronic)9780735418431
DOIs
Publication statusPublished - 27 Jun 2019
Event2018 UKM FST Postgraduate Colloquium - Selangor, Malaysia
Duration: 4 Apr 20186 Apr 2018

Publication series

NameAIP Conference Proceedings
Volume2111
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Conference

Conference2018 UKM FST Postgraduate Colloquium
CountryMalaysia
CitySelangor
Period4/4/186/4/18

Fingerprint

tea (beverage)
tea
antioxidants
antioxidant
black tea
polyphenols
tannins
antioxidant activity
green tea
spices
scavenging
principal component analysis
tannin
oxygen radical absorbance capacity
principal components analysis
spice
monitoring
flavorings
in vivo studies
flavonoids

ASJC Scopus subject areas

  • Ecology, Evolution, Behavior and Systematics
  • Ecology
  • Plant Science
  • Physics and Astronomy(all)
  • Nature and Landscape Conservation

Cite this

Zayapor, M. N., Abdullah, A., & Wan Mustapha, W. A. (2019). Variation in antioxidant capacities in common variant teas and spiced teas. In N. H. A. Rasol, K. Ibrahim, S. A. Hasbullah, M. H. H. Jumali, N. Ibrahim, M. M. Hanafiah, & M. T. Latif (Eds.), 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium [050008] (AIP Conference Proceedings; Vol. 2111). American Institute of Physics Inc.. https://doi.org/10.1063/1.5111256

Variation in antioxidant capacities in common variant teas and spiced teas. / Zayapor, Mohd Nazri; Abdullah, Aminah; Wan Mustapha, Wan Aida.

2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium. ed. / Noor Hayati Ahmad Rasol; Kamarulzaman Ibrahim; Siti Aishah Hasbullah; Mohammad Hafizuddin Hj. Jumali; Nazlina Ibrahim; Marlia Mohd Hanafiah; Mohd Talib Latif. American Institute of Physics Inc., 2019. 050008 (AIP Conference Proceedings; Vol. 2111).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Zayapor, MN, Abdullah, A & Wan Mustapha, WA 2019, Variation in antioxidant capacities in common variant teas and spiced teas. in NHA Rasol, K Ibrahim, SA Hasbullah, MHH Jumali, N Ibrahim, MM Hanafiah & MT Latif (eds), 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium., 050008, AIP Conference Proceedings, vol. 2111, American Institute of Physics Inc., 2018 UKM FST Postgraduate Colloquium, Selangor, Malaysia, 4/4/18. https://doi.org/10.1063/1.5111256
Zayapor MN, Abdullah A, Wan Mustapha WA. Variation in antioxidant capacities in common variant teas and spiced teas. In Rasol NHA, Ibrahim K, Hasbullah SA, Jumali MHH, Ibrahim N, Hanafiah MM, Latif MT, editors, 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium. American Institute of Physics Inc. 2019. 050008. (AIP Conference Proceedings). https://doi.org/10.1063/1.5111256
Zayapor, Mohd Nazri ; Abdullah, Aminah ; Wan Mustapha, Wan Aida. / Variation in antioxidant capacities in common variant teas and spiced teas. 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium. editor / Noor Hayati Ahmad Rasol ; Kamarulzaman Ibrahim ; Siti Aishah Hasbullah ; Mohammad Hafizuddin Hj. Jumali ; Nazlina Ibrahim ; Marlia Mohd Hanafiah ; Mohd Talib Latif. American Institute of Physics Inc., 2019. (AIP Conference Proceedings).
@inproceedings{51156321338e4845b85f8dbaccc80b5f,
title = "Variation in antioxidant capacities in common variant teas and spiced teas",
abstract = "Traditionally, spices are added to black tea for flavoring but possess health benefits as well which derived from antioxidant polyphenols. Assessments on the polyphenol content and antioxidant activities were conducted to evaluate the variation of spiced tea from the common variants. Principal component analysis (PCA) was employed to identify the variation pattern and significant variables for monitoring purposes. A total of 23 selected commercial tea from different variant that comprised of spiced black tea (SBT, n=6), black tea (BT, n=6), green tea (GT, n=6) and Jasmine green tea (JGT, n=5) were analyzed for their polyphenol content (phenolic, flavonoid, and tannin), the DPPH scavenging capacities, ferric reducing antioxidant power (FRAP) capacities and oxygen radical absorbance capacity (ORAC) and the data obtained were analyzed by PCA. SBTs were found to be relatively comparable to regular BTs, GTs, but lower than JGTs in their antioxidant activities and polyphenol content. Tannins significantly contributed to the antioxidant activities of scavenging and reducing capacities (r2 > 0.8, p < 0.05). This suggests that tannin content accompanied with DPPH scavenging and FRAP reducing capacities assessments of tea samples are gratified for further quality monitoring. From this evaluation, the addition of spices to tea did not give a significant increase in their antioxidant capacity. Further in vivo studies may benefit the knowledge on both bioactive components in their synergistic effect.",
author = "Zayapor, {Mohd Nazri} and Aminah Abdullah and {Wan Mustapha}, {Wan Aida}",
year = "2019",
month = "6",
day = "27",
doi = "10.1063/1.5111256",
language = "English",
series = "AIP Conference Proceedings",
publisher = "American Institute of Physics Inc.",
editor = "Rasol, {Noor Hayati Ahmad} and Kamarulzaman Ibrahim and Hasbullah, {Siti Aishah} and Jumali, {Mohammad Hafizuddin Hj.} and Nazlina Ibrahim and Hanafiah, {Marlia Mohd} and Latif, {Mohd Talib}",
booktitle = "2018 UKM FST Postgraduate Colloquium",

}

TY - GEN

T1 - Variation in antioxidant capacities in common variant teas and spiced teas

AU - Zayapor, Mohd Nazri

AU - Abdullah, Aminah

AU - Wan Mustapha, Wan Aida

PY - 2019/6/27

Y1 - 2019/6/27

N2 - Traditionally, spices are added to black tea for flavoring but possess health benefits as well which derived from antioxidant polyphenols. Assessments on the polyphenol content and antioxidant activities were conducted to evaluate the variation of spiced tea from the common variants. Principal component analysis (PCA) was employed to identify the variation pattern and significant variables for monitoring purposes. A total of 23 selected commercial tea from different variant that comprised of spiced black tea (SBT, n=6), black tea (BT, n=6), green tea (GT, n=6) and Jasmine green tea (JGT, n=5) were analyzed for their polyphenol content (phenolic, flavonoid, and tannin), the DPPH scavenging capacities, ferric reducing antioxidant power (FRAP) capacities and oxygen radical absorbance capacity (ORAC) and the data obtained were analyzed by PCA. SBTs were found to be relatively comparable to regular BTs, GTs, but lower than JGTs in their antioxidant activities and polyphenol content. Tannins significantly contributed to the antioxidant activities of scavenging and reducing capacities (r2 > 0.8, p < 0.05). This suggests that tannin content accompanied with DPPH scavenging and FRAP reducing capacities assessments of tea samples are gratified for further quality monitoring. From this evaluation, the addition of spices to tea did not give a significant increase in their antioxidant capacity. Further in vivo studies may benefit the knowledge on both bioactive components in their synergistic effect.

AB - Traditionally, spices are added to black tea for flavoring but possess health benefits as well which derived from antioxidant polyphenols. Assessments on the polyphenol content and antioxidant activities were conducted to evaluate the variation of spiced tea from the common variants. Principal component analysis (PCA) was employed to identify the variation pattern and significant variables for monitoring purposes. A total of 23 selected commercial tea from different variant that comprised of spiced black tea (SBT, n=6), black tea (BT, n=6), green tea (GT, n=6) and Jasmine green tea (JGT, n=5) were analyzed for their polyphenol content (phenolic, flavonoid, and tannin), the DPPH scavenging capacities, ferric reducing antioxidant power (FRAP) capacities and oxygen radical absorbance capacity (ORAC) and the data obtained were analyzed by PCA. SBTs were found to be relatively comparable to regular BTs, GTs, but lower than JGTs in their antioxidant activities and polyphenol content. Tannins significantly contributed to the antioxidant activities of scavenging and reducing capacities (r2 > 0.8, p < 0.05). This suggests that tannin content accompanied with DPPH scavenging and FRAP reducing capacities assessments of tea samples are gratified for further quality monitoring. From this evaluation, the addition of spices to tea did not give a significant increase in their antioxidant capacity. Further in vivo studies may benefit the knowledge on both bioactive components in their synergistic effect.

UR - http://www.scopus.com/inward/record.url?scp=85068477415&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85068477415&partnerID=8YFLogxK

U2 - 10.1063/1.5111256

DO - 10.1063/1.5111256

M3 - Conference contribution

T3 - AIP Conference Proceedings

BT - 2018 UKM FST Postgraduate Colloquium

A2 - Rasol, Noor Hayati Ahmad

A2 - Ibrahim, Kamarulzaman

A2 - Hasbullah, Siti Aishah

A2 - Jumali, Mohammad Hafizuddin Hj.

A2 - Ibrahim, Nazlina

A2 - Hanafiah, Marlia Mohd

A2 - Latif, Mohd Talib

PB - American Institute of Physics Inc.

ER -