Full Validation of a Simple Method for Determination of Catechins and Caffeine in Brazilian Green Tea (Camellia sinensis var. assamica) Using HPLC

Saito, Samuel Takashi; Fröehlich, Pedro Eduardo; Gosmann, Grace; Bergold, Ana María

doi:10.1365/s10337-007-0190-1

Cited by 15 publications

(15 citation statements)

References 13 publications

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“…Estudos têm demonstrado que o chá brasileiro apresenta maior quantidade de compostos fenólicos quando comparado com chás de outros países e tal fato é atribuído às características do clima e do solo (SAITO et al, 2007a, b). Embora algumas características do chá verde produzido no Brasil já tenham sido avaliadas, especialmente quanto aos teores das catequinas presentes (MATSUBARA; RODRIGUES-AMAYA, 2006, SAITO et al, 2007a, os estudos do chá verde brasileiro (var. assamica) ainda são escassos quando comparados aos realizados com chás verdes produzidos em outros países.…”

Section: Determinação Dos Sólidos Solúveisunclassified

“…As análises foram realizadas em aparelho da marca Shimadzu, modelo SPD-20A. A coluna utilizada foi Superspher 100-4 R C-18 (Macherey-Nagel, 125 × 2mm, 4 μm) e a fase móvel utilizada foi água:acetonitrila:metanol:acetato de etila:ácido acético glacial (89:6:1:3:1) (SAITO et al, 2006;SAITO et al, 2007a) com um fluxo de 0,7 mL/minuto por 20 minutos. A detecção foi realizada a 280 nm.…”

Section: Amostraunclassified

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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

Nishiyama¹,

Costa²,

Costa³

et al. 2010

Ciênc. Tecnol. Aliment.

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Section: Determinação Dos Sólidos Solúveisunclassified

Section: Amostraunclassified

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

Nishiyama¹,

Costa²,

Costa³

et al. 2010

Ciênc. Tecnol. Aliment.

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“…[5,6] A nutraceutical is a product isolated or purified from foods that is generally sold in medicinal forms not ed with food. [7,[8][9][10] CONCEPT OF NUTRACEUTICALS:…”

Section: Scientific (Ijtsrd)mentioning

confidence: 99%

Nutraceuticals: New Concept of Medicines

Parry¹,

Tantray²,

Kothari³

2018

IJTSRD

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A nutraceutical is a food or a part of a food stuff that provides medical or health benefits, including the avoidance and handling of diseases. The food products which are used as nutraceutical Prebiotic, Dietary fiber, Omega 3 fatty acid, and antioxidants. Nutraceuticals have received significant attention due to their speculative safety, potential nutritive and therapeutic effects. Nutraceuticals are alternative to modern medicines and also provide healthy living. To avoid side effects associated with medicines, live longer expectation and to increase the health value of our diet, nutraceuticals are being preferred. They possess abundant therapeutic benefits like anti-obesity, immune enhancement, natural antioxidant, cardiovascular effects, antiinflammatory effects, etc. The main constituents of nutraceuticals are nutrients, herbals and dietary supplements which assist to maintain health, function against various diseases and ensure better quality of life. The aim of this article is to provide the current knowledge about the useful information about nutraceuticals.

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“…However, the relative higher ratio of tea polyphenols to total free amino acids for summer green tea makes it much bitterer than spring green tea and an underutilised natural resource (Kondo et al. , 2007; Saito et al. , 2007a,b; Miyagishima et al.…”

Section: Introductionmentioning

confidence: 99%

Optimising the extraction of tea polyphenols, (−)‐epigallocatechin gallate and theanine from summer green tea by using response surface methodology

Zhang

Gao

et al. 2012

Int J of Food Sci Tech

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In this study, response surface methodology was applied to determine the optimal conditions for the extraction of tea polyphenols, EGCG and theanine from summer green tea. As results, the optimal extraction conditions were determined to be temperature 96°C, time 40 min and ratio of water to raw material 16 mL g )1 . Under these optimal conditions, the experimental values for tea polyphenols, EGCG, theanine and IC 50 for DPPH free radical scavenging activity were 133.41 ± 3.12 mg gallic acid g )1 , 30.23 ± 1.22, 3.99 ± 1.13 mg g )1 and 724.95 ± 15.12 lg mL )1 , respectively. There was no statistical difference at significant level of 0.05 between the experimental and predicted values. The results suggested that the regression models were accurate and adequate for the bioactives extraction from summer green tea.

show abstract

Full Validation of a Simple Method for Determination of Catechins and Caffeine in Brazilian Green Tea (Camellia sinensis var. assamica) Using HPLC

Cited by 15 publications

References 13 publications

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

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

Nutraceuticals: New Concept of Medicines

Optimising the extraction of tea polyphenols, (−)‐epigallocatechin gallate and theanine from summer green tea by using response surface methodology

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