Analysis of antioxidant in green tea (camellia sinensis) using ferric reducing antioxidant power (frap) assay / Ainur Awanis Mohd Badiazaman
Tea known as Camellia sinensis L. from the family of Theaceae is one of the most consuming aromatic beverages after water for centuries. Green tea contains phenolic compounds that contribute to its antioxidant properties. The present study analyzed the concentration of antioxidant in different br...
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| Format: | Student Project |
| Language: | English |
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Faculty Of Applied Sciences
2017
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| Online Access: | http://ir.uitm.edu.my/id/eprint/25485/ http://ir.uitm.edu.my/id/eprint/25485/1/PPb_AINUR%20AWANIS%20MOHD%20BADIAZAMAN%20AS%20C%2017_5.PDF |
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uitm-25485 |
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eprints |
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uitm-254852019-09-11T04:30:16Z http://ir.uitm.edu.my/id/eprint/25485/ Analysis of antioxidant in green tea (camellia sinensis) using ferric reducing antioxidant power (frap) assay / Ainur Awanis Mohd Badiazaman Mohd Badiazaman, Ainur Awanis Biotechnology Food processing and manufacture Tea known as Camellia sinensis L. from the family of Theaceae is one of the most consuming aromatic beverages after water for centuries. Green tea contains phenolic compounds that contribute to its antioxidant properties. The present study analyzed the concentration of antioxidant in different brands of green tea that was available at the Malaysia market using ferric reducing antioxidant power (FRAP) assay. Green tea samples were analyzed by using Uv-Vis spectrophotometer at wavelength 593 nm. Brand MGT showed the highest antioxidant activity followed by ALT and TB. The study also was conducted to determine the effect of temperature on antioxidant activity in different brands. It was found that temperature l00°C was the optimum temperature to prepare the green tea since all the brands showed the highest antioxidant activity at that temperature compared to other temperature. For all the temperature, brand MGT showed the highest antioxidant activity compared to other brands. Faculty Of Applied Sciences 2017 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/25485/1/PPb_AINUR%20AWANIS%20MOHD%20BADIAZAMAN%20AS%20C%2017_5.PDF Mohd Badiazaman, Ainur Awanis (2017) Analysis of antioxidant in green tea (camellia sinensis) using ferric reducing antioxidant power (frap) assay / Ainur Awanis Mohd Badiazaman. [Student Project] (Unpublished) |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
Universiti Teknologi MARA |
| building |
UiTM Institutional Repository |
| collection |
Online Access |
| language |
English |
| topic |
Biotechnology Food processing and manufacture |
| spellingShingle |
Biotechnology Food processing and manufacture Mohd Badiazaman, Ainur Awanis Analysis of antioxidant in green tea (camellia sinensis) using ferric reducing antioxidant power (frap) assay / Ainur Awanis Mohd Badiazaman |
| description |
Tea known as Camellia sinensis L. from the family of Theaceae is one of the most
consuming aromatic beverages after water for centuries. Green tea contains phenolic
compounds that contribute to its antioxidant properties. The present study analyzed the
concentration of antioxidant in different brands of green tea that was available at the
Malaysia market using ferric reducing antioxidant power (FRAP) assay. Green tea
samples were analyzed by using Uv-Vis spectrophotometer at wavelength 593 nm.
Brand MGT showed the highest antioxidant activity followed by ALT and TB. The
study also was conducted to determine the effect of temperature on antioxidant activity
in different brands. It was found that temperature l00°C was the optimum temperature
to prepare the green tea since all the brands showed the highest antioxidant activity at
that temperature compared to other temperature. For all the temperature, brand MGT
showed the highest antioxidant activity compared to other brands. |
| format |
Student Project |
| author |
Mohd Badiazaman, Ainur Awanis |
| author_facet |
Mohd Badiazaman, Ainur Awanis |
| author_sort |
Mohd Badiazaman, Ainur Awanis |
| title |
Analysis of antioxidant in green tea (camellia
sinensis) using ferric reducing antioxidant power
(frap) assay / Ainur Awanis Mohd Badiazaman |
| title_short |
Analysis of antioxidant in green tea (camellia
sinensis) using ferric reducing antioxidant power
(frap) assay / Ainur Awanis Mohd Badiazaman |
| title_full |
Analysis of antioxidant in green tea (camellia
sinensis) using ferric reducing antioxidant power
(frap) assay / Ainur Awanis Mohd Badiazaman |
| title_fullStr |
Analysis of antioxidant in green tea (camellia
sinensis) using ferric reducing antioxidant power
(frap) assay / Ainur Awanis Mohd Badiazaman |
| title_full_unstemmed |
Analysis of antioxidant in green tea (camellia
sinensis) using ferric reducing antioxidant power
(frap) assay / Ainur Awanis Mohd Badiazaman |
| title_sort |
analysis of antioxidant in green tea (camellia
sinensis) using ferric reducing antioxidant power
(frap) assay / ainur awanis mohd badiazaman |
| publisher |
Faculty Of Applied Sciences |
| publishDate |
2017 |
| url |
http://ir.uitm.edu.my/id/eprint/25485/ http://ir.uitm.edu.my/id/eprint/25485/1/PPb_AINUR%20AWANIS%20MOHD%20BADIAZAMAN%20AS%20C%2017_5.PDF |
| first_indexed |
2023-09-18T23:14:49Z |
| last_indexed |
2023-09-18T23:14:49Z |
| _version_ |
1777419041858650112 |