Addition of milk enhanced the total phenolic content and antioxidant activity of Camellia sinensis (Green Tea) beverages
The study was aimed to determine the effects of adding milk, sugar and sweeteners to the total phenolic content and antioxidant activity of Camellia Sinensis (green tea) powder. Six green tea samples were brewed in cold water and whisked: Green tea powder (G), green tea powder with sugar (GS), gre...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2021
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| Online Access: | http://journalarticle.ukm.my/18886/ http://journalarticle.ukm.my/18886/1/095-104%2B%2B%2BSiti%2BRaihanah%2BShafie.pdf |
| _version_ | 1848814693381046272 |
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| author | Kee, Xiao Hui Siti Raihanah Shafie, |
| author_facet | Kee, Xiao Hui Siti Raihanah Shafie, |
| author_sort | Kee, Xiao Hui |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | The study was aimed to determine the effects of adding milk, sugar and sweeteners to the total phenolic content and
antioxidant activity of Camellia Sinensis (green tea) powder. Six green tea samples were brewed in cold water and whisked:
Green tea powder (G), green tea powder with sugar (GS), green tea powder with aspartame (GA), green tea powder with
milk (GM), green tea powder with milk and sugar (GMS) and green tea powder with milk and aspartame (GMA). The
total phenolic content of green tea powder samples was evaluated by using Folin-Ciocalteu assay while α,α-diphenyl-2-
picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays were used to measure the antioxidant activity.
Results showed that milk addition significantly enhanced by 59.84% of total phenolic content and also increased 26.3%
(DPPH) and 42.35% (FRAP) of antioxidant activity of green tea powder, as compared to green tea samples without milk
(p<0.05). Strong and positive correlations were found between the total phenolic content and antioxidant activity of green
tea powder by using DPPH (r=0.990) and FRAP assays (r=0.997). In conclusion, it might be beneficial when milk is
added to green tea as it could help to increase its antioxidant properties. |
| first_indexed | 2025-11-15T00:38:08Z |
| format | Article |
| id | oai:generic.eprints.org:18886 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:38:08Z |
| publishDate | 2021 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:188862022-07-05T07:46:22Z http://journalarticle.ukm.my/18886/ Addition of milk enhanced the total phenolic content and antioxidant activity of Camellia sinensis (Green Tea) beverages Kee, Xiao Hui Siti Raihanah Shafie, The study was aimed to determine the effects of adding milk, sugar and sweeteners to the total phenolic content and antioxidant activity of Camellia Sinensis (green tea) powder. Six green tea samples were brewed in cold water and whisked: Green tea powder (G), green tea powder with sugar (GS), green tea powder with aspartame (GA), green tea powder with milk (GM), green tea powder with milk and sugar (GMS) and green tea powder with milk and aspartame (GMA). The total phenolic content of green tea powder samples was evaluated by using Folin-Ciocalteu assay while α,α-diphenyl-2- picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays were used to measure the antioxidant activity. Results showed that milk addition significantly enhanced by 59.84% of total phenolic content and also increased 26.3% (DPPH) and 42.35% (FRAP) of antioxidant activity of green tea powder, as compared to green tea samples without milk (p<0.05). Strong and positive correlations were found between the total phenolic content and antioxidant activity of green tea powder by using DPPH (r=0.990) and FRAP assays (r=0.997). In conclusion, it might be beneficial when milk is added to green tea as it could help to increase its antioxidant properties. Penerbit Universiti Kebangsaan Malaysia 2021 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/18886/1/095-104%2B%2B%2BSiti%2BRaihanah%2BShafie.pdf Kee, Xiao Hui and Siti Raihanah Shafie, (2021) Addition of milk enhanced the total phenolic content and antioxidant activity of Camellia sinensis (Green Tea) beverages. Malaysian Applied Biology, 50 (3). pp. 95-104. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/43 |
| spellingShingle | Kee, Xiao Hui Siti Raihanah Shafie, Addition of milk enhanced the total phenolic content and antioxidant activity of Camellia sinensis (Green Tea) beverages |
| title | Addition of milk enhanced the total phenolic content and antioxidant activity of Camellia sinensis (Green Tea) beverages |
| title_full | Addition of milk enhanced the total phenolic content and antioxidant activity of Camellia sinensis (Green Tea) beverages |
| title_fullStr | Addition of milk enhanced the total phenolic content and antioxidant activity of Camellia sinensis (Green Tea) beverages |
| title_full_unstemmed | Addition of milk enhanced the total phenolic content and antioxidant activity of Camellia sinensis (Green Tea) beverages |
| title_short | Addition of milk enhanced the total phenolic content and antioxidant activity of Camellia sinensis (Green Tea) beverages |
| title_sort | addition of milk enhanced the total phenolic content and antioxidant activity of camellia sinensis (green tea) beverages |
| url | http://journalarticle.ukm.my/18886/ http://journalarticle.ukm.my/18886/ http://journalarticle.ukm.my/18886/1/095-104%2B%2B%2BSiti%2BRaihanah%2BShafie.pdf |