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

Food Science and Technology (Campinas)

Débora Harumi Kodama¹  Any Elisa De Souza Schmidt Gonçalves¹  Franco Maria Lajolo¹  Maria Inés Genovese¹ 

[1] ,Universidade de São Paulo Faculdade de Ciências Farmacêuticas Departamento de Alimentos e Nutrição ExperimentalSão Paulo SP ,Brasil

关键词: antioxidant capacity;    catechins;    total phenolics;    green tea;    capacidade antioxidante;    catequinas;    fenólicos totais;    chá verde;   

DOI  :  10.1590/S0101-20612010000400037

来源: SciELO

【 摘 要 】

The potential health benefits attributed to green tea and its catechins such as antioxidant effects, cancer chemoprevention, and weight loss have led to a huge increase of green tea products in the food market. The objectives of this work were to analyze and compare these products in terms of phenolic contents and in vitro antioxidant capacity including tea bags, dehydrated leaves, and ready-to-drink preparations after standardization of the infusion preparation procedure. Total phenolics content in 1 cup of the different teas varied from 90 to 341 mg of catechin equivalents, and the highest and the lowest values were both those of the ready-to-drink products. Infusions prepared from tea bags had contents varying from 96 to 201 mg.200 mL-1, and there were no significant differences among batches. The DPPH radical scavenging and the Oxygen Radical Absorbing Capacities (ORAC) varied largely among the different tea preparations, from 23 to 131 mmoles of Trolox Equivalents (TE).200 mL-1 (DPPH), and from 1.2 to 5.1 mmoles of TE.200 mL-1 (ORAC), but again there were no differences among infusions or ready-to-drink commercial preparations. However, the antioxidant capacity of ready-to-drink products was partially due to the presence of other non-phenolic compounds such as ascorbic acid

【 授权许可】

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