Effect of different additives on antiooxidant capacity of black tea |
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| Authors: | Jafar Mohammadzadeh Milani Atefeh Amuzadeh Ali Moetamedzadegan |
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| Affiliation: | 1. Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iranjmilany@yahoo.com;3. Department of Food Science and Technology, Amol Islamic Azad University, Amol, Mazandaran, Iran;4. Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran |
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| Abstract: | ABSTRACTThe aim of this work was the study of effects of different additives on antioxidative potential of tea. Brewing additives including; clove, cinnamon, cardamom, saffron, and ginger, and nonbrewing additives such as milk, sugar, and honey were added to tea at 0.25:1, 0.5:1, and 1:1 ratio of additive to tea. Antioxidant activity (ferric iron reducing antioxidant power), total phenolic, and flavonoid content were determined. The highest antioxidant activity was seen for clove. The highest and lowest phenolic compounds were found with honey and clove, respectively. The tea containing saffron and control sample had the highest and the least flavonoids, respectively. Totally, the brewing additives had more effect on antioxidant activity of tea beverage in comparison with non-brewing additives. In relation to polyphenols content, nonbrewing additives had more influence on polyphenols in comparison with the brewing additives. No defined trend was seen in flavonoid content in the light of classification of additives. |
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| Keywords: | Black tea antioxidant activity polyphenols flavonoids |
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