Data/hora: 03/06/2024 06:37:47

Provedor de dados: | 60
País: | Brazil
Título: | Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas
Autores: | Almeida,Tânia Santos de; Araújo,Maria Eduarda Machado; Rodríguez,Lucía González; Júlio,Ana; Mendes,Beatriz Garcia; Santos,Rui Miguel Borges dos; Simões,José Artur Martinho.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Black tea; Green tea; Antioxidant activity; Α-Glucosidase activity; Water mineralization.
Resumo: | The influence of common tea preparation procedures (temperature, infusion time, consumption time interval and tea bag/loose-leaf) and the type of water used, on the total phenolic content (TPC), the radical scavenging activity and the α-glucosidase inhibitory activity were assessed. Higher TPC and antioxidant activity were obtained when using lower mineralized waters. Tea bags also evidenced higher antioxidant activity than loose-leaf samples. Under the same conditions (90 ºC and five minutes of infusion time) green tea contains almost twice the quantity of polyphenols and the free radical scavenging ability of black tea. In the α-glucosidase assay all infusions were active (97-100 %). Furthermore, HPLC allowed to identify some of the polyphenols present in both teas and to monitor their composition change with time. After twenty-four hours, the antioxidant activity was maintained without significant changes, but a small decrease in enzyme inhibition was observed, although this activity was still very high.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502019000100529
Editor: | Universidade de São Paulo, Faculdade de Ciências Farmacêuticas
Relação: | 10.1590/s2175-97902019000117695
Formato: | text/html
Fonte: | Brazilian Journal of Pharmaceutical Sciences  v.55 2019
Fonte: | info:eu-repo/semantics/openAccess