Tea is a beverage which has high concentrations of antioxidants. These compounds are responsible for reacting with free radicals, which can cause oxidative harm to proteins and DNA if not stopped. It has been reported that oxidative stress can cause many diseases, illnesses, and disorders. The focus of this study is to measure the difference in antioxidant activity between tea samples. The study will focus on ten different tea samples (5 black and 5 green) which are brewed in two different manners, hot brewed and cold brewed.   <br/>The activity of the antioxidants in each of the differently brewed teas is determined through the Ferric Reducing Ability of Plasma (FRAP) Method. This method tests how well Iron (III) can be reduced to Iron (II). In this method a colored compound of Iron (II) TPTZ is created where the color intensity is directly proportional to the concentration and can be measured using a visible spectrophotometer. This poster will discuss the method development used for the measurement of antioxidant activity in the differently brewed samples and difference in antioxidant activity in differently brewed tea samples will be report.   <br/>

Total antioxidant capacity of differently brewed teas (FRAP method)

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.