Brazilian green tea (Camellia sinensis var assamica): Effect of infusion time, mode of packaging and preparation on the extraction efficiency of bioactive compounds and on the stability of the beverage;Chá verde brasileiro (Camellia sinensis var assamica): Efeitos do tempo de infusão, acondicionamento da erva e forma de preparo sobre a eficiência de extração dos bioativos e sobre a estabilidade da bebida

Ciencia e Tecnologia de Alimentos

Volumn 30, Issue SUPPL. 1, 2010, Pages

  Nishiyama, Márcia Fernandes ^a   Costa, Maria Aparecida Ferreira ^a   da Costa, Andréa Miura ^a   de Souza, Cristina Giatti Marques ^a   Bôer, Cinthia Gandolfi ^a   Bracht, Cissa Kelmer ^a   Peralta, Rosane Marina ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Antioxidant activity; Brazilian tea; Green tea; Phenolic compounds; Stability

Indexed keywords

CAMELLIA SINENSIS;

EID: 77955548248     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

1. ASTILL, C. et al. Factors affecting the caffeine and polyphenol contents of black and green tea infusions. Journal of Agricultural and Food Chemistry, v. 49, n. 11, p. 5340-5347, 2001.
2. BARTON, G. M.; EVANS, R. S.; GARDNER, J. A. F. Paper chromatography of phenolics substances. Nature, v. 170, p. 249-250, 1952.
3. CHAN, E. W. C.; LIM, Y. Y.; CHEW, Y. L. Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia. Food Chemistry, v. 102, n. 4, p. 1214-1222, 2007.
4. CHEN, Z. et al. Degradation of green tea catechins in tea drinks. Journal of Agricultural and Food Chemistry, v. 49, n. 1, p. 477-482, 2001.
5. CHENG, T. O. All teas are not created equal: the chinese green tea and cardiovascular health. International Journal of Cardiology, v. 108, n. 3, p. 301-308, 2006.
6. FERNANDEZ, P. L. et al. Study of catechin and xanthine tea profile as geographical tracers. Journal of Agricultural and Food Chemistry, v. 50, n. 7, p. 1833-1839, 2002.
7. IKEDA, I. et al. Heat-epimerized tea catechins rich in gallocatechin gallate and catechin gallate are more effective to inhibit cholesterol absorption than tea catechins rich in epigallocatechin gallate and epicatechin gallate. Journal of Agricultural and Food Chemistry, v. 51, n. 24, p. 7303-7307, 2003.
8. KUMUDAVALLY, K. V. et al. Green tea - a potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C). Food Chemistry, v. 107, n. 1, p. 426-433, 2008.
9. LIN, Y. et al. Factors affecting the levels of tea polyphenols and caffeine in tea leaves. Journal of Agricultural and Food Chemistry, v. 51, n. 7, p. 1864-1873, 2003.
10. MATSUBARA, S.; RODRIGUEZ-AMAYA, D. B. Teores de catequinas e teaflavinas em chás comercializados no Brasil. Ciência e Tecnologia de Alimentos, v. 26, n. 2, p. 401-407, 2006.
11. NAGLE, D. G.; FERREIRA, D.; ZHOU, Y. Epigallocatechin-3-gallate (EGCG): chemical and biomedical perspectives. Phytochemistry, v. 67, n. 17, p. 1849-1855, 2006.
12. NANJO, F. et al. Scavenging effects of tea catechins and their derivatives on 1,1 diphenyl 2 picrylhydrazyl radical. Free Radical Biology and Medicine, v. 21, n. 6, p. 895-902, 1996.
13. PERVA-UZUNALIC, A. et al. Extraction of active ingredients from green tea (Camellia sinensis): extraction efficiency of major catechins and caffeine. Food Chemistry, v. 96, n. 4, p. 597-605, 2006.
14. SAITO, S. T. et al. Full validation of a simple method for determination of catechins and caffeine in Brazilian green tea (Camelia sinensis var. assamica) using HPLC. Chromatographia, v. 65, n. 9-10, p. 607-610, 2007a.
15. SAITO, S. T. et al. Characterization of the constituents and antioxidant activity of Brazilian green tea (Camellia sinensis var. assamica IAC-259 cultivar) extracts. Journal of Agricultural and Food Chemistry, v. 55, n. 23, p. 9409-9414, 2007b.
16. SAITO, S. T. et al. A method for fast determination of epigallocatechin gallate (EGCC), epicatechin (EC), catechin (C) and caffeine (CAF) in green tea using HPLC. Ciência e tecnologia de Alimentos, v. 26, n. 2, p. 394-400, 2006.
17. SAITO, T.; MIYATA G. The nutraceutical benefit. Part I: green tea. Nutrition, v. 16, n. 5, p. 315-317, 2000.
18. SINGLETON, V. L.; ROSSI, J. A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, v. 16, n. 3, p. 144-158, 1965.
19. SOARES, S. E. Ácidos fenólicos como antioxidantes. Revista de Nutrição, v. 15, n. 1, p. 71-81, 2002.
20. WANG, H.; PROVAN, G. J.; HELLIWELL, K. Tea flavonoids: their functions, utilization and analysis. Trends in Food Science and Technolology, v. 11, n. 4-5, p. 152-160, 2000.
21. WANG, H.; HELLIWELL, K. Epimerisation of catechins in green tea infusions. Food Chemistry, v. 70, n. 3, p. 337-344, 2000.
22. YAO, L. et al. Seasonal variation of phenolic compounds in Australia-grown tea (Camellia sinensis). Journal of Agricultural and Food Chemistry, v. 53, n. 16, p. 6477-6483, 2005.
23. ZAPOROZHETS, A. O. et al. A new test method for evaluation of total antioxidant activity of herbal products. Journal of Agricultural and Food Chemistry, v. 52, n. 1, p. 21-25, 2004.
24. ZHU, Q. Y. et al. Stability of green tea catechins. Journal of Agricultural and Food Chemistry, v. 45, n. 11, p. 4624-4628, 1997.