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Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas
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.
  • Almeida, Tânia Santos de; Universidade Lusófona's. Research Center for Biosciences and Health Technologies. Lisboa. PT
  • Araújo, Maria Eduarda Machado; Universidade de Lisboa. Centro de Química e Bioquímica. Faculdade de Ciências. Lisboa. PT
  • Rodríguez, Lucía González; Universidade de Lisboa. Centro de Química e Bioquímica. Faculdade de Ciências. Lisboa. PT
  • Júlio, Ana; Universidade Lusófona's. Research Center for Biosciences and Health Technologies. Lisboa. PT
  • Mendes, Beatriz Garcia; Universidade Federal de Santa Catarina. Centro de Ciências da Saúde. Departamento de Análises Clínicas. Florianópolis. BR
  • Santos, Rui Miguel Borges dos; Universidade de Lisboa. Centro de Química e Bioquímica. Faculdade de Ciências. Lisboa. PT
  • Simões, José Artur Martinho; Universidade de Lisboa. Centro de Química e Bioquímica. Faculdade de Ciências. Lisboa. PT
Braz. J. Pharm. Sci. (Online) ; 55: e17695, 2019. tab, graf
Article in English | LILACS | ID: biblio-1039080
ABSTRACT
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
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Full text: Available Index: LILACS (Americas) Main subject: Tea / Alpha-Glucosidases / Antioxidants Language: English Journal: Braz. J. Pharm. Sci. (Online) Journal subject: Farmacologia / Terapˆutica / Toxicologia Year: 2019 Type: Article Affiliation country: Brazil / Portugal Institution/Affiliation country: Universidade Federal de Santa Catarina/BR / Universidade Lusófona's/PT / Universidade de Lisboa/PT

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Full text: Available Index: LILACS (Americas) Main subject: Tea / Alpha-Glucosidases / Antioxidants Language: English Journal: Braz. J. Pharm. Sci. (Online) Journal subject: Farmacologia / Terapˆutica / Toxicologia Year: 2019 Type: Article Affiliation country: Brazil / Portugal Institution/Affiliation country: Universidade Federal de Santa Catarina/BR / Universidade Lusófona's/PT / Universidade de Lisboa/PT