COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA

ABSTRACT Background: Tea (Camellia sinensis) is the most highly consumed beverage in the world in addition to water. The most common way of preparation is by immersing the tea bag in hot or cold water. In Colombia, it is a recent trend and the market is growing continuously. Objectives: The objec...

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Autores principales:	Luz Stella RAMÍREZ-ARISTIZABAL, Aristófeles ORTÍZ, María Fernanda RESTREPO-ARISTIZABAL, Juan Felipe SALINAS-VILLADA
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia
Materias:	Actividad antioxidante té verde temperatura caliente temperatura fría Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/c3a39705dd464aca921498d6ec3264eb
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spelling	oai:doaj.org-article:c3a39705dd464aca921498d6ec3264eb2021-12-02T07:32:27ZCOMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA0121-400410.17533/udea.vitae.v24n2a06https://doaj.org/article/c3a39705dd464aca921498d6ec3264ebhttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042017000200132&lng=en&tlng=enhttps://doaj.org/toc/0121-4004ABSTRACT Background: Tea (Camellia sinensis) is the most highly consumed beverage in the world in addition to water. The most common way of preparation is by immersing the tea bag in hot or cold water. In Colombia, it is a recent trend and the market is growing continuously. Objectives: The objective of this study is to compare the antioxidant characteristics of four brands of green tea sold in Colombia at room and hot-temperature in relation to the preparation conditions. Methods: Four commercial brands of green tea (Oriental®, Lipton®, Hindú®, Jaibel®) were used in an aqueous extraction at two temperatures: Cold tea extract (25°C) and hot tea extract (80°C). Total polyphenol concentration (TPC) was determined by Folin-Ciocalteu method; Total flavonoid content (TFC) was determined by spectrophotometric method and the antioxidant capacity was determined by two methods: DPPH radical capture assay, and the oxygen radical absorbance capacity (ORAC) assay. Finally, a method to quantify the catechins of the tea extracts, high performance liquid chromatography (HPLC) was applied. Results: The TPC vary between: 2.53-14.63 mg GAE/ g sample for cold tea extract and 29.34-55.06mg GAE/g sample for hot tea extract. The TFC vary between: 2.67-7.08mg CE/g per sample for the cold tea extract and 5.43-8.41 mg CE/ g sample for hot tea extract. A similar profile assays: for cold tea extract: 22.36 - 41.29 mg TE /g sample for DPPH and 22.95-46.25mg TE/g sample for ORAC. Similarly, for hot tea extract the following ranges were: 38.50 - 110.01 mg TE/g sample for DPPH and 23.40- 113.60 mg TE/g sample for ORAC. In general, the values obtained in each assay for each brand were as follows: Oriental®> Lipton®> Hindú®> Jaibel®. The chromatographic profiles showed the presence of ten compounds. Conclusions: These results confirm that the aqueous extraction of green tea at 80°C leads to the formation of infusions made up of compounds with higher antioxidant capacity in comparison with extractions at room temperature.Luz Stella RAMÍREZ-ARISTIZABALAristófeles ORTÍZMaría Fernanda RESTREPO-ARISTIZABALJuan Felipe SALINAS-VILLADAUniversidad de AntioquiaarticleActividad antioxidanteté verdetemperatura calientetemperatura fríaFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 2, Pp 132-145
institution	DOAJ
collection	DOAJ
language	EN
topic	Actividad antioxidante té verde temperatura caliente temperatura fría Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Actividad antioxidante té verde temperatura caliente temperatura fría Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Luz Stella RAMÍREZ-ARISTIZABAL Aristófeles ORTÍZ María Fernanda RESTREPO-ARISTIZABAL Juan Felipe SALINAS-VILLADA COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA
description	ABSTRACT Background: Tea (Camellia sinensis) is the most highly consumed beverage in the world in addition to water. The most common way of preparation is by immersing the tea bag in hot or cold water. In Colombia, it is a recent trend and the market is growing continuously. Objectives: The objective of this study is to compare the antioxidant characteristics of four brands of green tea sold in Colombia at room and hot-temperature in relation to the preparation conditions. Methods: Four commercial brands of green tea (Oriental®, Lipton®, Hindú®, Jaibel®) were used in an aqueous extraction at two temperatures: Cold tea extract (25°C) and hot tea extract (80°C). Total polyphenol concentration (TPC) was determined by Folin-Ciocalteu method; Total flavonoid content (TFC) was determined by spectrophotometric method and the antioxidant capacity was determined by two methods: DPPH radical capture assay, and the oxygen radical absorbance capacity (ORAC) assay. Finally, a method to quantify the catechins of the tea extracts, high performance liquid chromatography (HPLC) was applied. Results: The TPC vary between: 2.53-14.63 mg GAE/ g sample for cold tea extract and 29.34-55.06mg GAE/g sample for hot tea extract. The TFC vary between: 2.67-7.08mg CE/g per sample for the cold tea extract and 5.43-8.41 mg CE/ g sample for hot tea extract. A similar profile assays: for cold tea extract: 22.36 - 41.29 mg TE /g sample for DPPH and 22.95-46.25mg TE/g sample for ORAC. Similarly, for hot tea extract the following ranges were: 38.50 - 110.01 mg TE/g sample for DPPH and 23.40- 113.60 mg TE/g sample for ORAC. In general, the values obtained in each assay for each brand were as follows: Oriental®> Lipton®> Hindú®> Jaibel®. The chromatographic profiles showed the presence of ten compounds. Conclusions: These results confirm that the aqueous extraction of green tea at 80°C leads to the formation of infusions made up of compounds with higher antioxidant capacity in comparison with extractions at room temperature.
format	article
author	Luz Stella RAMÍREZ-ARISTIZABAL Aristófeles ORTÍZ María Fernanda RESTREPO-ARISTIZABAL Juan Felipe SALINAS-VILLADA
author_facet	Luz Stella RAMÍREZ-ARISTIZABAL Aristófeles ORTÍZ María Fernanda RESTREPO-ARISTIZABAL Juan Felipe SALINAS-VILLADA
author_sort	Luz Stella RAMÍREZ-ARISTIZABAL
title	COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA
title_short	COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA
title_full	COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA
title_fullStr	COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA
title_full_unstemmed	COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA
title_sort	comparative study of the antioxidant capacity in green tea by extraction at different temperatures of four brands sold in colombia
publisher	Universidad de Antioquia
url	https://doaj.org/article/c3a39705dd464aca921498d6ec3264eb
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COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA

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