effect of ph on antioxidant capacity
DESCRIPTION
Effect of ph on antioxidant capacity. Group Members: Ng Aik Yang (2A1) Siah Zhi Xuan (2A1) Darryl Hwang (2A2) Timothy Loe (2A3). Hypothesis. Hypothesis : The higher the pH, the faster the reaction between antioxidants and free radicals. Null Hypothesis: - PowerPoint PPT PresentationTRANSCRIPT
![Page 1: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/1.jpg)
EFFECT OF PH ON ANTIOXIDANT CAPACITYGroup Members: Ng Aik Yang (2A1) Siah Zhi Xuan (2A1) Darryl Hwang (2A2) Timothy Loe (2A3)
![Page 2: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/2.jpg)
HYPOTHESIS
Hypothesis : The higher the pH, the faster the reaction between antioxidants and free radicals.Null Hypothesis:pH does not affect antioxidant capacity.
![Page 3: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/3.jpg)
RATIONALE
To investigate if Alkaline water really helps antioxidants function better to counter the free radicals in our body
![Page 4: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/4.jpg)
METHODOLOGY
Chemicals used:•Different kinds of antioxidants (aqueous). E.g. red tea, ginger tea, vitamin C solution•2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS)•Hydrochloric acid (HCl)•Sodium Hydroxide (NaOH)•Salt Solution (NaCl)
![Page 5: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/5.jpg)
METHODOLOGY
Chemicals needed:• ABTSMolecular Formula: C18H18N4O6S4 . NH3
• Frequently used by the food industry and agricultural researchers to measure the antioxidant capacities of foods• Blue solution, but converted to a colorless solution
after reactions with antioxidants
![Page 6: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/6.jpg)
METHODOLOGY
Put 3ml of ABTS into a cuvette
Test for light absorbance level by putting the cuvette into the UV-Vis Spectrometer, and record the results
Add 25µl of antioxidants of varying pH level into the cuvette of ABTS
1 minRecord the light
absorbance level
![Page 7: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/7.jpg)
WHAT HAPPENS
• Antioxidants from the solution will react with the free radicals in the ABTS
• The ABTS would turn from blue to colorless gradually as the antioxidants react with the ABTS.
• The higher the colour intensity of the solution, the more light will be absorbed.
• Thus, by measuring the light absorbance, we can see how much of the ABTS has reacted.
![Page 8: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/8.jpg)
VARIABLES
Constant Independent DependentVolume of ABTS(3ml)
pH value of antioxidant
Amount of light absorbed(Amount of ABTS that reacted in 1min)
Volume of antioxidant(25µl)Duration of reaction (1min)
![Page 9: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/9.jpg)
EXPERIMENT PROCEDURES
• 4 beakers of the various antioxidants with varying pH values (adjusted with the chemicals, NaOH and HCl)
• pH meter used to measure pH• 3 beakers with NaCl solution (control)• One unchanged solution• Add in 3 ml of ABTS into cuvettes and test the
absorbance • Put the 25µl of antioxidant in, and start timing • And after shaking, put it in the UV-Vis Spectrometer
and wait for 1min • Observe and recorded results obtained
*Light absorbance = (light absorbance of ABTS with chemicals - original light absorbance of ABTS) divided by original light absorbance of ABTS × 100%
![Page 10: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/10.jpg)
Drag picture to placeholder or click icon to add
GINGER
2 3 4 5 6 7 8 9 101.50%
2.00%
2.50%
3.00%
3.50%
4.00%
4.50%
5.00%
5.50%
6.00%
6.50%
7.00%
7.50%
8.00%
Ginger
Mean
pH
Ligh
t Ab
sorb
ance
![Page 11: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/11.jpg)
• Has a trend that a high pH leads to a higher light absorbance, showing that it has a higher antioxidant capacity
• Light absorbance relatively low
GINGER
![Page 12: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/12.jpg)
Drag picture to placeholder or click icon to add
RED TEA
2 3 4 5 6 7 8 9 10 1165.00%
67.50%
70.00%
72.50%
75.00%
77.50%
80.00%
82.50%
85.00%
87.50%
Red Tea
Mean
pH
Ligh
t Ab
sorb
ance
![Page 13: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/13.jpg)
• Shows a similar trend with Ginger• Error bars can show that range of results defy trend• Subjective conclusion
RED TEA
![Page 14: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/14.jpg)
Drag picture to placeholder or click icon to add
CHRYSANTHEMUM TEA
4 4.5 5 5.5 6 6.5 7 7.5 880.00%81.00%82.00%83.00%84.00%85.00%86.00%87.00%88.00%89.00%90.00%91.00%92.00%93.00%94.00%95.00%96.00%97.00%98.00%
Chrysanthemum Tea
Mean
pH
Ligh
t Ab
sorb
ance
![Page 15: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/15.jpg)
Drag picture to placeholder or click icon to add
TIE GUAN YIN
2 3 4 5 6 7 8 9 1093%
94%
95%
96%
97%
98%
99%
100%
Tie Guan Yin
Mean
pH
Ligh
t Ab
sorb
ance
![Page 16: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/16.jpg)
• Both showed two similar dips in terms of graphs.• Error bars show that results between the 5 tests we
took were rather consistent• In this case, pH does not affect antioxidant capacity
TIE GUAN YIN
CHRYSANTHEMUM TEA
![Page 17: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/17.jpg)
Drag picture to placeholder or click icon to add
GINGER (EXTENDED)
2 3 4 5 6 7 8 9 10 11 12
-10.00%
0.00%
10.00%
20.00%
30.00%
40.00%
50.00%
60.00%
Ginger Tea
Mean
![Page 18: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/18.jpg)
• General trend shows that antioxidant capacity decrease then increases slowly throughout, with a drastic increase between pH 9.7 – pH 10.5
GINGER (EXTENDED)
![Page 19: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/19.jpg)
CONCLUSION
• pH does not affect antioxidant capacity for antioxidant bodies like tea
• Different antioxidant bodies might react differently to the ABTS
• Alkaline water does not really help antioxidants function better to counter free radicals in our body
• Acid-base homeostasis, part of human homeostasis concerning the proper balance of pH, already adjusts the body for anti-oxidant capacity to work at its peak.
• Our results fulfill the null hypothesis which would be that pH does not affect antioxidant capacity.
![Page 20: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/20.jpg)
CHALLENGES WE FACED
• Adjustments of the pH for antioxidant bodies such as fruits
• Varying the pH by the number of drops instead
![Page 21: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/21.jpg)
Problems faced Actions taken Effectiveness and Improvements
New to the concepts and barely understood anything when we embarked on the project
We had to do a lot of research to understand facts as well as learn how to use lab apparatus such as the UV-Spectrometer
We picked up new skills during the course of the project
Bumps along the project, such as the adjustments of pH for certain antioxidant bodies
Improve the quality of other experiments in order to make up for the losses of “quantity”
Allowed us to have concrete explanations for the conclusions, training our critical thinking and analytical skills.
GENERAL REFLECTIONS
![Page 22: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/22.jpg)
WORKS CITED
• ABTS. In Wikipedia. Retrieved from http://en.wikipedia.org/wiki/ABTS
• Wikipedia. [Image ABTS molecule structure]. Retrieved from http://en.wikipedia.org/wiki/File:ABTS.png
• Fairy-water watertec Co. Ltd. [Image alkaline water machine]. Retrieved from http://www.ro-filter.com/images/products/ALKALINE_WATER_IONIZER_MANUFACTURER.jpg
![Page 23: Effect of ph on antioxidant capacity](https://reader035.vdocument.in/reader035/viewer/2022062310/56816520550346895dd79f6b/html5/thumbnails/23.jpg)
THANK YOU FOR YOUR KIND ATTENTION!