Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bragantia |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000100141 |
Resumo: | ABSTRACT The objective of this research was to evaluate the changes of phenolics and antioxidant capacity of a ready-to-drinkgreen tea beverage during short storage at commercial conditions. The total phenols (Folin-Ciocalteu), total catechins (4-dimethylaminocinnamaldehyde) and total non-catechins (difference between total phenols and total catechins) were evaluated as part of phenolic analysis, while antioxidant capacity was evaluated by using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical. At the beginning of the experiment, the levels of total phenols, total catechins and total non-catechins were 1220.69 ± 29.73, 636.94 ± 14.60and 584.75 ± 15.12 milligrams of catechin per liter of sample, respectively; these values decreased to 674.38 ± 26.52, 424.54 ± 11.29and 251.83 ± 37.81 milligrams of catechin per liter of sample, respectively, after nine days of storage. The losses of phenolics at the final day of the experiment were 44.67% in total phenols, 33.40% in total catechins and 56.93% in total non-catechins. The initial values of the DPPH antioxidant capacity were 3116.43 ± 90.91 micromoles oftrolox equivalents per liter of sample and 66.09 ± 1.82 percentage of radical scavenging. These values decreased to 1288.86 ± 70.71 micromoles of trolox equivalents per liter of sample and 31.90 ± 2.44percentage of radical scavenging after nine days of storage, which means a loss of 58.62% and 53.24%, respectively. The data obtained in this work give information to the ready-to-drink green tea consumers, manufacturers and food researchers about loss of compounds with beneficial health effects during short storage of greentea at commercial conditions. |
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Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditionsCamellia sinensistotal phenolicstotal catechinstotal non-catechinsDPPH antioxidant capacityshort storageABSTRACT The objective of this research was to evaluate the changes of phenolics and antioxidant capacity of a ready-to-drinkgreen tea beverage during short storage at commercial conditions. The total phenols (Folin-Ciocalteu), total catechins (4-dimethylaminocinnamaldehyde) and total non-catechins (difference between total phenols and total catechins) were evaluated as part of phenolic analysis, while antioxidant capacity was evaluated by using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical. At the beginning of the experiment, the levels of total phenols, total catechins and total non-catechins were 1220.69 ± 29.73, 636.94 ± 14.60and 584.75 ± 15.12 milligrams of catechin per liter of sample, respectively; these values decreased to 674.38 ± 26.52, 424.54 ± 11.29and 251.83 ± 37.81 milligrams of catechin per liter of sample, respectively, after nine days of storage. The losses of phenolics at the final day of the experiment were 44.67% in total phenols, 33.40% in total catechins and 56.93% in total non-catechins. The initial values of the DPPH antioxidant capacity were 3116.43 ± 90.91 micromoles oftrolox equivalents per liter of sample and 66.09 ± 1.82 percentage of radical scavenging. These values decreased to 1288.86 ± 70.71 micromoles of trolox equivalents per liter of sample and 31.90 ± 2.44percentage of radical scavenging after nine days of storage, which means a loss of 58.62% and 53.24%, respectively. The data obtained in this work give information to the ready-to-drink green tea consumers, manufacturers and food researchers about loss of compounds with beneficial health effects during short storage of greentea at commercial conditions.Instituto Agronômico de Campinas2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000100141Bragantia v.78 n.1 2019reponame:Bragantiainstname:Instituto Agronômico de Campinas (IAC)instacron:IAC10.1590/1678-4499.2018027info:eu-repo/semantics/openAccessUrías-Orona,VaniaNiño-Medina,Guillermoeng2019-02-26T00:00:00Zoai:scielo:S0006-87052019000100141Revistahttps://www.scielo.br/j/brag/https://old.scielo.br/oai/scielo-oai.phpbragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br1678-44990006-8705opendoar:2019-02-26T00:00Bragantia - Instituto Agronômico de Campinas (IAC)false |
dc.title.none.fl_str_mv |
Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions |
title |
Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions |
spellingShingle |
Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions Urías-Orona,Vania Camellia sinensis total phenolics total catechins total non-catechins DPPH antioxidant capacity short storage |
title_short |
Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions |
title_full |
Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions |
title_fullStr |
Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions |
title_full_unstemmed |
Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions |
title_sort |
Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions |
author |
Urías-Orona,Vania |
author_facet |
Urías-Orona,Vania Niño-Medina,Guillermo |
author_role |
author |
author2 |
Niño-Medina,Guillermo |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Urías-Orona,Vania Niño-Medina,Guillermo |
dc.subject.por.fl_str_mv |
Camellia sinensis total phenolics total catechins total non-catechins DPPH antioxidant capacity short storage |
topic |
Camellia sinensis total phenolics total catechins total non-catechins DPPH antioxidant capacity short storage |
description |
ABSTRACT The objective of this research was to evaluate the changes of phenolics and antioxidant capacity of a ready-to-drinkgreen tea beverage during short storage at commercial conditions. The total phenols (Folin-Ciocalteu), total catechins (4-dimethylaminocinnamaldehyde) and total non-catechins (difference between total phenols and total catechins) were evaluated as part of phenolic analysis, while antioxidant capacity was evaluated by using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical. At the beginning of the experiment, the levels of total phenols, total catechins and total non-catechins were 1220.69 ± 29.73, 636.94 ± 14.60and 584.75 ± 15.12 milligrams of catechin per liter of sample, respectively; these values decreased to 674.38 ± 26.52, 424.54 ± 11.29and 251.83 ± 37.81 milligrams of catechin per liter of sample, respectively, after nine days of storage. The losses of phenolics at the final day of the experiment were 44.67% in total phenols, 33.40% in total catechins and 56.93% in total non-catechins. The initial values of the DPPH antioxidant capacity were 3116.43 ± 90.91 micromoles oftrolox equivalents per liter of sample and 66.09 ± 1.82 percentage of radical scavenging. These values decreased to 1288.86 ± 70.71 micromoles of trolox equivalents per liter of sample and 31.90 ± 2.44percentage of radical scavenging after nine days of storage, which means a loss of 58.62% and 53.24%, respectively. The data obtained in this work give information to the ready-to-drink green tea consumers, manufacturers and food researchers about loss of compounds with beneficial health effects during short storage of greentea at commercial conditions. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000100141 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000100141 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-4499.2018027 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto Agronômico de Campinas |
publisher.none.fl_str_mv |
Instituto Agronômico de Campinas |
dc.source.none.fl_str_mv |
Bragantia v.78 n.1 2019 reponame:Bragantia instname:Instituto Agronômico de Campinas (IAC) instacron:IAC |
instname_str |
Instituto Agronômico de Campinas (IAC) |
instacron_str |
IAC |
institution |
IAC |
reponame_str |
Bragantia |
collection |
Bragantia |
repository.name.fl_str_mv |
Bragantia - Instituto Agronômico de Campinas (IAC) |
repository.mail.fl_str_mv |
bragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br |
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1754193306810580992 |