Effect of Addition of Skim Milk in Tea To The Activity of Antioxidant Tea
Kristina Simanjuntak, A.Z. An'umillah, Lasma Nurhayati
Available Online December 2017.
- https://doi.org/10.2991/ichlas-17.2017.12How to use a DOI?
- white tea; black tea; skim milk; antioxidant activity
- Tea drinks are often used daily, and good for health because they contain antioxidants. This drink is often mixed with milk, and tastes so delicious, but the levels of tea antioxidants are reduced. The purpose of this study was to determine the effect of additional skim milk on tea antioxidant activity. This research was conducted in vitro laboratory experiments with black tea, green tea and white tea samples with 1 g/100 ml content. The sample was taken 200 l and mixed with skim milk with volume 1, 1.5 and 2 mL, then tea antioxidant activity was tested by 1,1-diphenyl-2-picrilhidrazil (DPPH) method and measured its activity using spectrophotometer with = 517 nm. One way Anovayield, there is influence of addition of milk between volume 1, 1.5 and 2 ml to antioxidant activity of white tea and black tea (p = 0.000), meaning decrease of antioxidant activity after added with milk. Antioxidant activity (% inhibition) of white tea is higher 84.39% than black tea is 73.54%. The addition of milk into tea can reduce the antioxidant activity, because proteins milk interact strongly with the antioxidants polyphenols from tea.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Kristina Simanjuntak AU - A.Z. An'umillah AU - Lasma Nurhayati PY - 2017/12 DA - 2017/12 TI - Effect of Addition of Skim Milk in Tea To The Activity of Antioxidant Tea BT - 1st International Integrative Conference on Health, Life and Social Sciences (ICHLaS 2017) PB - Atlantis Press SN - 2468-5739 UR - https://doi.org/10.2991/ichlas-17.2017.12 DO - https://doi.org/10.2991/ichlas-17.2017.12 ID - Simanjuntak2017/12 ER -