Chá verde brasileiro (Camellia sinensis var assamica): efeitos do tempo de infusão, acondicionamento da erva e forma de preparo sobre a eficiência de extração dos bioativos e sobre a estabilidade da bebida

Nishiyama, Márcia Fernandes; Costa, Moacyr Lobo da; Costa, Andréa Miura da; Souza, Cristina Giatti Marques de; Bôer, Cinthia Gandolfi; Bracht, Cissa Kelmer; Peralta, Rosane Marina

doi:10.1590/s0101-20612010000500029

Cited by 42 publications

(40 citation statements)

References 17 publications

(29 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Graham (1992) reports that the season, climate and leaf age also influence the composition of the teas. Pereira et al (2009) andNishyama et al (2010) suggest that to obtain the total antioxidant capacity of Camellia sinensis tea, the infusion time must be at least 5 minutes under mild agitation. However, in general, tea infusions are prepared in much less than 5 min.…”

Section: Resultsmentioning

confidence: 99%

Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae

Pereira¹,

Knor²,

Vellosa

et al. 2014

Rev. bras. plantas med.

View full text Add to dashboard Cite

Green, black and white teas are all produced from leaves and shoots of Camellia sinensis, the only difference is how they are processed. The aim of this study was to compare the total phenols and flavonoid contents and antioxidant capacity of green, black and white tea bags of different brands. The morphodiagnosis of leaves was used to identification of plant material. HPLC-DAD fingerprinting coupled with Principal Component Analysis (PCA) was applied to analyze similarities of the tea samples. The results showed considerable variability between tea brands in both total phenols (30.55 to 60.85 mg of pyrogallol/g) and flavonoids (6.35 to 8.92 mg of quercetin/g). Green and white teas demonstrated the highest ABTS and DPPH radical scavenging activities.Keywords: infusions, total phenols, flavonoids, free radical and chemometry. RESUMO: Determinação de compostos fenólicos e atividade antioxidante dos chás, verde, preto, e branco, de Camellia sinensis (L.) Kuntze, Theaceae. Os chás verde, preto e branco são produzidos de folhas e brotos de Camellia sinensis, diferenciando-se pelo processamento. O objetivo deste estudo foi comparar o conteúdo de fenóis totais, flavonoides e capacidade antioxidante dos chás verde, preto e branco de diferentes marcas na forma de sachês. A análise morfo-anatômica das folhas foi realizada para a identificação do material vegetal. Os perfis químicos (fingerprints) obtidos por Cromatografia Líquida de Alta Eficiência (CLAE -DAD) foram analisados por ferramentas quimiométricas de análise exploratória (PCA) para análise comparativa entre as amostras. Os resultados evidenciaram considerável variação entre as marcas de chás, tanto para fenóis totais (30,55 a 60,85 mg de pirogalol/g), quanto para flavonoides (6,35 a 8,92 mg de quercetina/g). As amostras de chá verde e de chá branco apresentaram maior atividade antioxidante contra os radicais ABTS e DPPH.Palavras-chave: infusões, fenóis totais, flavonoides, radical livre e quimiometria.

show abstract

Section: Resultsmentioning

confidence: 99%

Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae

Pereira¹,

Knor²,

Vellosa

et al. 2014

Rev. bras. plantas med.

View full text Add to dashboard Cite

show abstract

“…For this reason, several studies have been performed to evaluate these parameters and their functional properties (e.g., anti-inflammatory or anticarcinogenic activity) (Yao et al, 2006;Chan et al, 2007;Anesini et al, 2008;Nishiyama et al, 2010;Senger et al, 2010). In our study, green tea was used as another reference (in addition to the pure substances, quercetin, and gallic acid) due to its abundance of flavonoids, including catechins and their derivatives, which may constitute up to 30% of its dry weight (Lorenzo et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant activity and phenolic content of leaf infusions of Myrtaceae species from Cerrado (Brazilian Savanna)

2015

View full text Add to dashboard Cite

There is considerable interest in identifying new antioxidants from plant materials. Several studies have emphasized the antioxidant activity of species belonging to the Myrtaceae family. However, there are few reports on these species from the Cerrado (Brazilian savanna). In this study, the antioxidant activity and phenolic content of 12 native Myrtaceae species from the Cerrado were evaluated (Blepharocalyx salicifolius, Eugenia bimarginata, Eugenia dysenterica, Eugenia klotzschiana, Hexachlamys edulis, Myrcia bella, Myrcia lingua, Myrcia splendens, Myrcia tomentosa, Psidium australe, Psidium cinereum, and Psidium laruotteanum). Antioxidant potential was assessed using the antioxidant activity index (AAI) by the DPPH method and total phenolic content (TPC) by the Folin-Ciocalteu assay. There was a high correlation between TPC and AAI values. Psidium laruotteanum showed the highest TPC (576.56 mg GAE/g extract) and was the most potent antioxidant (AAI = 7.97, IC 50 = 3.86 µg·mL −1 ), with activity close to that of pure quercetin (IC 50 = 2.99 µg·mL −1 ). The extracts of nine species showed IC 50 of 6.24-8.75 µg·mL −1 . Most species showed TPC and AAI values similar to or higher than those for Camellia sinensis, a commonly consumed tea with strong antioxidant properties. The results reveal that the analyzed Myrtaceae species from the Cerrado possess high phenolic contents and antioxidant activities. Thus, they are a potential source of new natural antioxidants. Keywords

show abstract

“…Segundo Nishiyama et al (2010) os estudos do chá verde brasileiro (Camellia sinensis) ainda são escassos quando comparados aos realizados com chás verdes produzidos e comercializados em outros países. Além disso, de acordo com Lima et al (2009) na ultima década o chá verde produzido no Brasil, para exportação, apresentava baixa qualidade e era vendido para formação de blend (mistura), mas nos últimos anos através do plantio de genótipos melhorados e de processamento mais adequados, tem sido possível obter um produto de qualidade superior.…”

unclassified

Polifenóis totais e flavonoides em amostras de chá verde (Camellia sinensis L.) de diferentes marcas comercializadas na cidade de Salvador-BA

Firmino

Miranda

2015

Rev. bras. plantas med.

View full text Add to dashboard Cite

RESUMO:Camellia sinensis é amplamente conhecida por seus efeitos benéficos à saúde humana. Dentre as diversas formas de processamento desta erva, o chá verde e chá preto são os mais populares. Neste trabalho objetivou-se avaliar os teores de fenólicos totais e flavonoides em amostras de 25 diferentes marcas disponíveis à venda em farmácias e supermercados de Salvador-Ba. Os resultados obtidos apresentaram diferenças significativas na concentração dos compostos fenólicos entre as marcas de chá verde estudadas. No estudo também ficou comprovado que, no preparo do chá verde, as amostras obtidas por infusão aquosa com agitação mecânica apresentaram maiores teores de polifenóis e flavonoides em relação àquelas que não foram submetidas à agitação. Palavras-chave:Camellia sinensis, bioativos, antioxidante, chá verde, infusão.ABSTRACT: Contents of phenolics and flavonoids in green tea (Camellia sinensis) from samples of different brands available for sale in Salvador-Ba. Camellia sinensis is widely known for its beneficial effects to human health. Among the various forms of processing this herb, the green and the black tea are the most popular ones. The objective of this work was to evaluate the contents of total polyphenol and flavonoids in samples of 25 different brands available for sale in pharmacies and supermarkets of Salvador-Ba. The results showed great variation in the concentration of phenolic compounds among the brands of green tea which were tested. In the study it was also proven that in the green tea preparation the samples obtained by mechanical agitation with aqueous infusion showed higher levels of phenolics and flavonoids contents than those which were not subjected to stirring.

show abstract

Chá verde brasileiro (Camellia sinensis var assamica): efeitos do tempo de infusão, acondicionamento da erva e forma de preparo sobre a eficiência de extração dos bioativos e sobre a estabilidade da bebida

Cited by 42 publications

References 17 publications

Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae

Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae

Antioxidant activity and phenolic content of leaf infusions of Myrtaceae species from Cerrado (Brazilian Savanna)

Polifenóis totais e flavonoides em amostras de chá verde (Camellia sinensis L.) de diferentes marcas comercializadas na cidade de Salvador-BA

Contact Info

Product

Resources

About