Shahad Alhazmy

Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia

Publications

• Research   
  Harnessing Antioxidants: Investigating Plant and Animal Milk Variants in Matcha Tea's Health Benefits
  Author(s): Shahad Alhazmy, Ulfat M. Omar*, Hanna Alhoraibi and Nouf Owdah Alshareef
  
  Matcha, a finely ground green tea powder, is known for its exceptionally high antioxidant content, particularly catechins like epigallocatechin gallate. The addition of milk to tea is a common practice that may affect their antioxidant properties. This study investigated the effects of various milk types on matcha tea's antioxidant activity. Using total phenolic content, total flavonoid content, 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging, hydrogen peroxide scavenging, metal chelating activity, and ferric reducing power assays, we examined how cow's milk and plant-based alterna-tives (soy, almond, coconut, and oat milk) impact matcha's antioxidant capacity. Results showed that all milk types reduced matcha's antioxidant activity to varying degrees, with cow's milk having the most pronounced effect, followed by soy milk. Almond, oat, and coconut milk dem.. Read More»
  DOI: 10.5281/zenodo.200121

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