Comparative study of the antioxidant capacity in green tea by extraction at different temperatures of four brands sold in Colombia

Background: Tea (Camellia sinensis) is the most highly consumed beverage in the world in addition to water. The most common way of preparation is steeping it in hot or cold water.(1) In Colombia, this is a recent trend and the market is growing continuously. Objectives: The goal of this study is to...

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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 2017
Materias:	Antioxidant activity green tea hot temperature cold temperature Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/e36b3d4c1af24a0ab3d3ff3fba38a772
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spelling	oai:doaj.org-article:e36b3d4c1af24a0ab3d3ff3fba38a7722021-11-19T04:09:03ZComparative study of the antioxidant capacity in green tea by extraction at different temperatures of four brands sold in Colombia0121-40042145-2660https://doaj.org/article/e36b3d4c1af24a0ab3d3ff3fba38a7722017-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/327415https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: Tea (Camellia sinensis) is the most highly consumed beverage in the world in addition to water. The most common way of preparation is steeping it in hot or cold water.(1) In Colombia, this is a recent trend and the market is growing continuously. Objectives: The goal of this study is to compare the antioxidant characteristics of green tea of four brands sold in Colombia at room and hot-temperature in relation to brewing conditions. Methods: A set of four commercial brands of green tea (Oriental®, Lipton®, Hindú®, Jaibel®) was 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 using a spectrophotometric method and the antioxidant capacity was determined by means of both the scavenging of (DPPH) free radical assay, and the oxygen radical absorbance capacity (ORAC) assay. Finally, a method for quantifying the catechins present in tea extracts were developed applying high performance liquid chromatography (HPLC). Results: The TPC obtained was: 2.53 – 14.63 mg EAG / g sample for cold tea extract and 29.34 - 55.06 mg EAG/g sample for hot tea extract. The TFC was found to vary: 2.67 – 7.08 mg EC/ g sample for the cold tea extract and 5.43– 8.41 mg EC/ g sample for hot tea extract. A similar profile was observed for the antioxidant capacity determined by both methods: for cold tea extract: 22.36 – 41.29 mg TE /g sample for DPPH and 22.95 – 46.25 mg 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 behavior of the two extraction concerning the assay, starting from the best followed this order: Oriental®> Lipton®> Hindú®> Jaibel®. The chromatographic profiles showed the presence of ten compounds. Conclusions: compounds with higher antioxidant capacity in comparison to extractions at room temperature. This results confirm the fact that extraction of green tea carried out with water at hot temperature leads to the formation of infusions rich in compounds with higher antioxidant capacity in comparison to extractions at room temperature.. Luz Stella RAMÍREZ ARISTIZABALAristófeles ORTÍZMaría Fernanda RESTREPO-ARISTIZABALJuan Felipe SALINAS-VILLADAUniversidad de AntioquiaarticleAntioxidant activitygreen teahot temperaturecold temperatureFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 2 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Antioxidant activity green tea hot temperature cold temperature Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Antioxidant activity green tea hot temperature cold temperature 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	Background: Tea (Camellia sinensis) is the most highly consumed beverage in the world in addition to water. The most common way of preparation is steeping it in hot or cold water.(1) In Colombia, this is a recent trend and the market is growing continuously. Objectives: The goal of this study is to compare the antioxidant characteristics of green tea of four brands sold in Colombia at room and hot-temperature in relation to brewing conditions. Methods: A set of four commercial brands of green tea (Oriental®, Lipton®, Hindú®, Jaibel®) was 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 using a spectrophotometric method and the antioxidant capacity was determined by means of both the scavenging of (DPPH) free radical assay, and the oxygen radical absorbance capacity (ORAC) assay. Finally, a method for quantifying the catechins present in tea extracts were developed applying high performance liquid chromatography (HPLC). Results: The TPC obtained was: 2.53 – 14.63 mg EAG / g sample for cold tea extract and 29.34 - 55.06 mg EAG/g sample for hot tea extract. The TFC was found to vary: 2.67 – 7.08 mg EC/ g sample for the cold tea extract and 5.43– 8.41 mg EC/ g sample for hot tea extract. A similar profile was observed for the antioxidant capacity determined by both methods: for cold tea extract: 22.36 – 41.29 mg TE /g sample for DPPH and 22.95 – 46.25 mg 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 behavior of the two extraction concerning the assay, starting from the best followed this order: Oriental®> Lipton®> Hindú®> Jaibel®. The chromatographic profiles showed the presence of ten compounds. Conclusions: compounds with higher antioxidant capacity in comparison to extractions at room temperature. This results confirm the fact that extraction of green tea carried out with water at hot temperature leads to the formation of infusions rich in compounds with higher antioxidant capacity in comparison to 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
publishDate	2017
url	https://doaj.org/article/e36b3d4c1af24a0ab3d3ff3fba38a772
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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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