Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman

• Main Author: Mohd Badiazaman, Ainur Awanis
• Format: Student Project
• Language: English
• Published: Faculty Of Applied Sciences 2017
• Subjects: Biotechnology; Food processing and manufacture
• Online Access: https://ir.uitm.edu.my/id/eprint/25485/1/PPb_AINUR%20AWANIS%20MOHD%20BADIAZAMAN%20AS%20C%2017_5.PDF; https://ir.uitm.edu.my/id/eprint/25485/

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 brand...