Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations

Kodama, Débora Harumi; Gonçalves, Adilson R.; Lajolo, Franco Maria; Genovese, Maria Inês

doi:10.1590/s0101-20612010000400037

Cited by 71 publications

(43 citation statements)

References 13 publications

(17 reference statements)

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“…The total phenolic compounds of yerba mate tea preparations varied from 349.92 to 428.31 mg GAE/L and the total flavonoid content ranged from 268.06 to 421.75 mg CTE/L of tea, corroborating the results obtained in previous studies for yerba mate and other types of teas (Seeram et al 2008, Kodama et al 2010, Reta et al 2012). The DPPH free radical scavenging activity was relatively high and values ranged from 52.38 to 80.65% of inhibition of the radical ( Table I).…”

Section: Resultssupporting

confidence: 88%

Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology

Bassani

Nunes

Granato

2014

An. Acad. Bras. Ciênc.

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This study focused on maximizing the extraction of total phenolics and flavonoids as well as the antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay from roasted yerba mate (Ilex paraguariensis) as a function of time (5, 7.5 and 10 min) and temperature of extraction (60, 75 and 90°C). The data were subjected to Response Surface Methodology and the results showed that polynomial equations were significant, did not present lack of fit, and presented adjusted determination coefficients above 98%, proving their suitability for prediction purposes. Using the desirability function, the optimum operating conditions to obtain a higher extraction of antioxidants was found to be 10 min of extraction at 90°C, and the tea prepared under these experimental conditions presented 427.74 mg of gallic acid equivalents per liter and 80.02% of inhibition of the DPPH radical. The flavonoid content was highly correlated (r = 0.9046, p < 0.001) to the antioxidant capacity.

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Section: Resultssupporting

confidence: 88%

Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology

Bassani

Nunes

Granato

2014

An. Acad. Bras. Ciênc.

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“…For instance, Kodama et al [29] analyzed the phenolic content and antioxidant capacity of four ready-to-drink commercial teas available in Brazil, and they reported values around 1050 to 1705 mgCatE·L −1 and 140,000 to 545,000 μmolTE·L −1 in total phenols and DPPH antioxidant capacity, respectively, being these results greatly higher than those of ours. In addition, Chen et al [30] studied the catechin content of 14 canned and bottled green tea drinks by HPLC, and they reported values from 0.9 to 341.7 mg·L −1 which are within the ranged content found in our samples.…”

Section: Nutraceutical Propertiescontrasting

confidence: 67%

Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas

Flores-Martínez

Urías-Orona

Hernández-García³

et al. 2018

Journal of Chemistry

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e physicochemical parameters, mineral composition, and nutraceutical properties of ready-to-drink flavored-colored commercial teas were analyzed in the present study. e pH of samples was slightly acidic (3.72 to 4.11), titratable acidity was low (0.092 to 0.174%), and color parameters were wide variable (pink, yellow, brown, and red assays. e levels of sodium reported in labels of all samples were lower than data obtained in our analysis. Also the levels observed for total phenols in blueberry-, citrus-, and rose petal-flavored teas were lower than our analysis, but total phenols of lemon-, peach-, and sangria-flavored teas were higher than the content reported in their labels. e results obtained in the present work give information to consumers for choosing flavored-colored ready-to-drink tea based on the physicochemical, nutritional, and nutraceutical properties.

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“…Originating from China, tea is a very popular drink that is widely consumed by many people around the world and currently, tea is receiving interest due to its beneficial health effects, which are being investigated for having antioxidant activity, mainly attributed to the high concentration of polyphenols (phenolic acids, flavonoids, and catechins) (Kodama, Gonçalves, Lajolo, & Genovese, 2010;Nishiyama et al, 2010;Oliveira, 2012). By definition, teas are products made from parts of plants (whole, fragmented, or ground) obtained by appropriate technological processes, each species is used exclusively in the preparation of food beverages by infusion or decoction in drinking water and may not have pharmacotherapeutic purposes (Brasil, 1998).…”

Section: Introductionmentioning

confidence: 99%

<b>Use of avocado peel (<i>Persea americana</i>) in tea formulation: a functional product containing phenolic compounds with antioxidant activity

et al. 2015

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ABSTRACT. The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 ± 162.34 mg GAE kg ) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product.Keywords: avocado, fruit peels, DPPH, FRAP, sensorial analysis, functional foods.Uso da casca do abacate (Persea Americana)na formulação de chá: um produto funcional contendo compostos fenólicos e atividade antioxidante RESUMO. Cascas de frutas são comumente descartadas, assim como cascas de abacate, por desconhecimento do seu potencial uso. A fim de reutilizar a casca de abacate, determinou-se a composição química e de minerais, conteúdo de fenólicos totais e de flavonoides, bem como atividades antioxidantes por ensaios de DPPH (1,1-difenil-2-picrilhidrazil) e FRAP (poder antioxidante por redução do ferro) nas cascas in natura e desidratada. Formulou-se um chá com a casca de abacate, avaliou-se sua atividade antioxidante, bem como conteúdo de fenólicos e flavonoides e comparou-se com chás comercializados. Os resultados mostram que na casca de abacate desidratada contém compostos fenólicos (10.848,27 ± 162, ) e flavonoides (1.360,34 ± 188, ). O chá da casca de abacate desidratada apresentou atividade antioxidante por DPPH (1954DPPH ( .24 ± 87.92 e 2518.59 mg ET L -1 ) superior ao chá de maçã, assim como maior conteúdo de fenólicos e flavonoides. O chá de casca de abacate apresentou boa atividade antioxidante e boa aceitação por análise sensorial, mostrando ser um produto promissor.Palavras-chave: abacate, casca de frutas, DPPH, FRAP, análise sensorial, alimento funcional.

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Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations

Cited by 71 publications

References 13 publications

Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology

Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology

Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas

<b>Use of avocado peel (<i>Persea americana</i>) in tea formulation: a functional product containing phenolic compounds with antioxidant activity

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