Antioxidant activity and phenolic composition of herbal infusions consumed in Brazil
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2008
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| _version_ | 1876466885147492352 |
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| author | R. A. Moraes de Souza |
| author_facet | R. A. Moraes de Souza |
| contents | Antioxidant activity and phenolic composition of herbal infusions consumed in Brazil R. A. Moraes de Souza T. L. C. Oldoni M. A. B. Regitano d´Arce S. M. Alencar Química tea DPPH β phenolics flavonoids Processed tea and herbal infusions were studied for their phenol content, antioxidant activity and main flavonoids. Total phenolics were determined by FolinCiocalteu method and ranged from N.D. to 46.46 ± 0.44 mg/g GAE. Flavonoids were investigated by HPLC, and myricetin, quercetin, kaempferol were identified in black, green, and chamomile tea. Antioxidantactivity was evaluated using two methods: DPPH and β-carotene bleaching test (BCB). Using the BCB, the highest activities were found for infusions of black tea, mate, lemongrass, chamomile, and fennel; whereas fresh herbal infusions presented the lowest activities. Using the DPPH method, fresh herbal infusions presented the highest activities. Processed leaves with the lowest IC50 values were green and black tea (147.63 and 288.60 µg/mL, respectively). The results of this research show that the infusions studied are good source of compounds presenting antioxidant activity in vitro. 2008 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72460106 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol.6 |
| format | Artículo científico |
| id | redalyc_72460106 |
| institution | Redalyc |
| language | en |
| publishDate | 2008 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Antioxidant activity and phenolic composition of herbal infusions consumed in Brazil R. A. Moraes de Souza Química tea DPPH β phenolics flavonoids Antioxidant activity and phenolic composition of herbal infusions consumed in Brazil R. A. Moraes de Souza T. L. C. Oldoni M. A. B. Regitano d´Arce S. M. Alencar Química tea DPPH β phenolics flavonoids Processed tea and herbal infusions were studied for their phenol content, antioxidant activity and main flavonoids. Total phenolics were determined by FolinCiocalteu method and ranged from N.D. to 46.46 ± 0.44 mg/g GAE. Flavonoids were investigated by HPLC, and myricetin, quercetin, kaempferol were identified in black, green, and chamomile tea. Antioxidantactivity was evaluated using two methods: DPPH and β-carotene bleaching test (BCB). Using the BCB, the highest activities were found for infusions of black tea, mate, lemongrass, chamomile, and fennel; whereas fresh herbal infusions presented the lowest activities. Using the DPPH method, fresh herbal infusions presented the highest activities. Processed leaves with the lowest IC50 values were green and black tea (147.63 and 288.60 µg/mL, respectively). The results of this research show that the infusions studied are good source of compounds presenting antioxidant activity in vitro. 2008 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72460106 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol.6 |
| title | Antioxidant activity and phenolic composition of herbal infusions consumed in Brazil |
| topic | Química tea DPPH β phenolics flavonoids |
| url | https://www.redalyc.org/articulo.oa?id=72460106 |