Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teas

Detalhes bibliográficos
Autor(a) principal: Piza, Wellington Alves
Data de Publicação: 2021
Outros Autores: Silva, Camila Maria de Souza, Bruzadelli, Rafaela Franco Dias, Santini, Amanda Tristão, Ribeiro , Ingridy Simone
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/16295
Resumo: The demand for natural foods with biological activities has been growing more and more in the world. In this context, teas are considered the most consumed beverages worldwide because of their phytochemical compositions and biological activities. The present work aimed to evaluate and compare the phenolic composition and antioxidant and antibacterial activities of industrialized and artisanal teas of Camellia sinensis, Peumus boldus and Ilex paraguariensis. The infusions were prepared by adding 100 mL of distilled water at 100 ºC over 1 g of the herb at room temperature for 10 minutes. The analysis of total phenolic compounds was performed using the Folin-Ciocalteau method. For the analysis of antioxidant activity, the DPPH free radical scavenging method was used, and the results were expressed as a percentage of scavenging. For the analysis of antibacterial activity, the agar diffusion method against Staphylococcus aureus and Escherichia coli was used. The sample with the highest phenolic content was the industrialized version of green tea, followed by the industrialized version of boldo tea and artisanal green tea, which did not differ statistically. Artisanal green tea presented the greatest antioxidant activity, followed by its industrialized version. As for antibacterial activity, there was no inhibition halo. Due to its higher phenolic content, industrialized teas are a promising option for consumers, however, more research is needed to highlight the compounds of these products, in addition to analyzing other biological activities.
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spelling Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teasEstudio comparativo de la composición fenólica y actividades antioxidantes e antibacterianas de tés industrializados y artesanalesEstudo comparativo da composição fenólica e atividades antioxidante e antibacteriana de chás industrializados e artesanaisChemical compositionBiological activitiesInfusionsDPPHFolin-Ciocalteau.Composição químicaAtividades biológicasInfusõesDPPHFolin-Ciocalteau.Compuestos químicaActividad biológicasInfusionesDPPHFolin-Ciocalteau.The demand for natural foods with biological activities has been growing more and more in the world. In this context, teas are considered the most consumed beverages worldwide because of their phytochemical compositions and biological activities. The present work aimed to evaluate and compare the phenolic composition and antioxidant and antibacterial activities of industrialized and artisanal teas of Camellia sinensis, Peumus boldus and Ilex paraguariensis. The infusions were prepared by adding 100 mL of distilled water at 100 ºC over 1 g of the herb at room temperature for 10 minutes. The analysis of total phenolic compounds was performed using the Folin-Ciocalteau method. For the analysis of antioxidant activity, the DPPH free radical scavenging method was used, and the results were expressed as a percentage of scavenging. For the analysis of antibacterial activity, the agar diffusion method against Staphylococcus aureus and Escherichia coli was used. The sample with the highest phenolic content was the industrialized version of green tea, followed by the industrialized version of boldo tea and artisanal green tea, which did not differ statistically. Artisanal green tea presented the greatest antioxidant activity, followed by its industrialized version. As for antibacterial activity, there was no inhibition halo. Due to its higher phenolic content, industrialized teas are a promising option for consumers, however, more research is needed to highlight the compounds of these products, in addition to analyzing other biological activities.La demanda de alimentos naturales con actividades orgánicas ha ido creciendo cada vez más en el mundo. En este contexto, los tés se consideran las bebidas más consumidas a nivel mundial por sus composiciones fitoquímicas y actividades biológicas. El presente trabajo tuvo como objetivo evaluar y comparar una composición fenólica y actividades antioxidantes y antibacterianas de tés industrializados y artesanales de Camellia sinensis, Peumus boldus e Ilex paraguariensis. Las infusiones se prepararon agregando 100 mL de agua destilada a 100ºC en 1 g de la hierba a temperatura ambiente durante 10 minutos. El análisis de los compuestos fenólicos totales se realizó mediante el método de Folin-Ciocalteau. Para un análisis de la actividad antioxidante, se utilizó el método de captación de radicales libres DPPH, expresándose los resultados como porcentaje de captación. Para el análisis de la actividad antibacteriana se utiliza el método de difusión en agar contra las bacterias Staphylococcus aureus y Escherichia coli. La muestra con mayor contenido fenólico fue la versión industrializada del té verde, seguida de la versión industrializada del té boldo y el té verde artesanal, que no difirió estadísticamente. El té verde artesanal presentó la mayor actividad antioxidante, seguido de su versión industrializada. En cuanto a la actividad antibacteriana, no hubo halo de inhibición. Debido a su mayor contenido fenólico, los tés industrializados son una opción prometedora para los consumidores, sin embargo, se necesita más investigación para resaltar los compuestos de estos productos, además de analizar otras actividades biológicas.A demanda por alimentos naturais com atividades biológicas vem crescendo cada vez mais no mundo. Nesse contexto, os chás são considerados as bebidas mais consumidas no mundo todo por conta de suas composições fitoquímicas e atividades biológicas. O presente trabalho visou avaliar e comparar a composição fenólica e atividades antioxidante e antibacteriana de chás industrializados e artesanais de Camellia sinensis, Peumus boldus e Ilex paraguariensis. As infusões foram preparadas adicionando-se 100 mL de água destilada a 100 ºC em 1 g da erva em temperatura ambiente por 10 minutos. A análise de compostos fenólicos totais foi realizada utilizando-se o método do Folin-Ciocalteau. Para a análise de atividade antioxidante, o método do sequestro de radical livre DPPH foi utilizado, sendo os resultados expressos como porcentagem de sequestro. Para a análise de atividade antibacteriana utilizou-se o método de difusão em ágar contra as bactérias Staphylococcus aureus e Escherichia coli. A amostra que apresentou o maior teor fenólico foi a versão industrializada do chá verde, seguida da versão industrializada do chá de boldo e da artesanal do chá verde, que não diferiram estatisticamente. O chá verde artesanal apresentou a maior atividade antioxidante, seguido da sua versão industrializada. Quanto à atividade antibacteriana, não houve a formação de halo de inibição. Por possuir maior teor fenólico, os chás industrializados apresentam-se como uma promissora opção para os consumidores, porém, mais pesquisas são necessárias para evidenciar os compostos destes produtos, além de analisar outras atividades biológicas.Research, Society and Development2021-06-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1629510.33448/rsd-v10i7.16295Research, Society and Development; Vol. 10 No. 7; e8810716295Research, Society and Development; Vol. 10 Núm. 7; e8810716295Research, Society and Development; v. 10 n. 7; e88107162952525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/16295/14567Copyright (c) 2021 Wellington Alves Piza; Camila Maria de Souza Silva; Rafaela Franco Dias Bruzadelli; Amanda Tristão Santini; Ingridy Simone Ribeiro https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPiza, Wellington Alves Silva, Camila Maria de Souza Bruzadelli, Rafaela Franco Dias Santini, Amanda Tristão Ribeiro , Ingridy Simone 2021-07-18T21:07:03Zoai:ojs.pkp.sfu.ca:article/16295Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:53.145600Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teas
Estudio comparativo de la composición fenólica y actividades antioxidantes e antibacterianas de tés industrializados y artesanales
Estudo comparativo da composição fenólica e atividades antioxidante e antibacteriana de chás industrializados e artesanais
title Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teas
spellingShingle Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teas
Piza, Wellington Alves
Chemical composition
Biological activities
Infusions
DPPH
Folin-Ciocalteau.
Composição química
Atividades biológicas
Infusões
DPPH
Folin-Ciocalteau.
Compuestos química
Actividad biológicas
Infusiones
DPPH
Folin-Ciocalteau.
title_short Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teas
title_full Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teas
title_fullStr Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teas
title_full_unstemmed Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teas
title_sort Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teas
author Piza, Wellington Alves
author_facet Piza, Wellington Alves
Silva, Camila Maria de Souza
Bruzadelli, Rafaela Franco Dias
Santini, Amanda Tristão
Ribeiro , Ingridy Simone
author_role author
author2 Silva, Camila Maria de Souza
Bruzadelli, Rafaela Franco Dias
Santini, Amanda Tristão
Ribeiro , Ingridy Simone
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Piza, Wellington Alves
Silva, Camila Maria de Souza
Bruzadelli, Rafaela Franco Dias
Santini, Amanda Tristão
Ribeiro , Ingridy Simone
dc.subject.por.fl_str_mv Chemical composition
Biological activities
Infusions
DPPH
Folin-Ciocalteau.
Composição química
Atividades biológicas
Infusões
DPPH
Folin-Ciocalteau.
Compuestos química
Actividad biológicas
Infusiones
DPPH
Folin-Ciocalteau.
topic Chemical composition
Biological activities
Infusions
DPPH
Folin-Ciocalteau.
Composição química
Atividades biológicas
Infusões
DPPH
Folin-Ciocalteau.
Compuestos química
Actividad biológicas
Infusiones
DPPH
Folin-Ciocalteau.
description The demand for natural foods with biological activities has been growing more and more in the world. In this context, teas are considered the most consumed beverages worldwide because of their phytochemical compositions and biological activities. The present work aimed to evaluate and compare the phenolic composition and antioxidant and antibacterial activities of industrialized and artisanal teas of Camellia sinensis, Peumus boldus and Ilex paraguariensis. The infusions were prepared by adding 100 mL of distilled water at 100 ºC over 1 g of the herb at room temperature for 10 minutes. The analysis of total phenolic compounds was performed using the Folin-Ciocalteau method. For the analysis of antioxidant activity, the DPPH free radical scavenging method was used, and the results were expressed as a percentage of scavenging. For the analysis of antibacterial activity, the agar diffusion method against Staphylococcus aureus and Escherichia coli was used. The sample with the highest phenolic content was the industrialized version of green tea, followed by the industrialized version of boldo tea and artisanal green tea, which did not differ statistically. Artisanal green tea presented the greatest antioxidant activity, followed by its industrialized version. As for antibacterial activity, there was no inhibition halo. Due to its higher phenolic content, industrialized teas are a promising option for consumers, however, more research is needed to highlight the compounds of these products, in addition to analyzing other biological activities.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-14
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16295
10.33448/rsd-v10i7.16295
url https://rsdjournal.org/index.php/rsd/article/view/16295
identifier_str_mv 10.33448/rsd-v10i7.16295
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16295/14567
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 7; e8810716295
Research, Society and Development; Vol. 10 Núm. 7; e8810716295
Research, Society and Development; v. 10 n. 7; e8810716295
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1831934883722690560

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