Author(s)

Simon Mwangi Kingori^1*, Sylvester Cheruiyot¹, Aron Cheruiyot Kirui², Rugema Grace Uwamahoro³, Agnes Wangui Mwangi⁴

¹Kenya Agricultural and Livestock Research Organization-Tea Research Institute, Kericho, Kenya.
²Department of Chemistry, Egerton University, Egerton, Kenya.
³Department of Food Science, Dedan Kimathi University of Technology, Nyeri, Kenya.
⁴Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary.

In this study, the simple DPPH UV-spectrophotometric analytical procedures were optimized and validated for the estimation of antioxidant properties in aerated, semi-aerated and non-aerated tea products as per the AOAC guidelines. The method was found to be simple, rapid, accurate and economical in estimating antioxidant properties in the different tea products. A (0.0100 ± 0.0001) g well ground tea sample was extracted directly in 80% v/v methanol in distilled water. The precision of the method had an RSD% of 1.695 with a linear relation equation of Y = 200.7X + 5.25 (r² = 0.997). The method proved to be a reliable and effective tool in analysis of anti-oxidant properties in varied tea cultivars and their processed products.

UV-Spectrophotometric, Optimized, Validated, Antioxidant

Kingori, S. , Cheruiyot, S. , Kirui, A. , Uwamahoro, R. and Mwangi, A. (2024) Optimization and Validation of a Simple Spectrophotometric Based DPPH Method for Analysis of Antioxidant Activity in Aerated, Semi-Aerated and Non-Aerated Tea Products. Open Journal of Applied Sciences, 14, 2207-2222. doi: 10.4236/ojapps.2024.148148.