Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production
Autor(a) principal: | |
---|---|
Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Biology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842016000200428 |
Resumo: | Abstract The antioxidant and anticandidal activities of leaves obtained from Camellia sinensis by non-fermentation (green and white teas), semi-fermentation (red tea) and fermentation method (black tea) were investigated. It was evaluated the total phenolic content by Folin-Ciocalteau assay; antioxidant capacities were evaluated in vitro using DPPH and ABTS radicals, hypochlorous acid and superoxide anion scavenger assays, induced hemolysis, lipid peroxidation by conjugated diene formation and myeloperoxidase activity. Anticandidal activity was performed on three strains of Candida spp. The results showed that non-fermented teas have a higher concentration of phenolic compounds, and then presented the best inhibitory activity of AAPH-induced hemolysis, the best inhibition of conjugated diene formation and more pronounced antioxidant activity in all tests. The highest anticandidal activity was obtained from fermented tea, followed by non-fermented tea. These results indicate that the antioxidant activity demonstrated has no direct relation with the anticandidal activity. |
id |
IIE-1_84de76dbdf8879f2d50819d7b98b7608 |
---|---|
oai_identifier_str |
oai:scielo:S1519-69842016000200428 |
network_acronym_str |
IIE-1 |
network_name_str |
Brazilian Journal of Biology |
repository_id_str |
|
spelling |
Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of productionteasfermentation methodCandida spp.phenolic compoundsreactive oxygen speciesAbstract The antioxidant and anticandidal activities of leaves obtained from Camellia sinensis by non-fermentation (green and white teas), semi-fermentation (red tea) and fermentation method (black tea) were investigated. It was evaluated the total phenolic content by Folin-Ciocalteau assay; antioxidant capacities were evaluated in vitro using DPPH and ABTS radicals, hypochlorous acid and superoxide anion scavenger assays, induced hemolysis, lipid peroxidation by conjugated diene formation and myeloperoxidase activity. Anticandidal activity was performed on three strains of Candida spp. The results showed that non-fermented teas have a higher concentration of phenolic compounds, and then presented the best inhibitory activity of AAPH-induced hemolysis, the best inhibition of conjugated diene formation and more pronounced antioxidant activity in all tests. The highest anticandidal activity was obtained from fermented tea, followed by non-fermented tea. These results indicate that the antioxidant activity demonstrated has no direct relation with the anticandidal activity.Instituto Internacional de Ecologia2016-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842016000200428Brazilian Journal of Biology v.76 n.2 2016reponame:Brazilian Journal of Biologyinstname:Instituto Internacional de Ecologia (IIE)instacron:IIE10.1590/1519-6984.18814info:eu-repo/semantics/openAccessCamargo,L. E. A.Pedroso,L. S.Vendrame,S. C.Mainardes,R. M.Khalil,N. M.eng2016-06-16T00:00:00Zoai:scielo:S1519-69842016000200428Revistahttps://www.scielo.br/j/bjb/https://old.scielo.br/oai/scielo-oai.phpbjb@bjb.com.br||bjb@bjb.com.br1678-43751519-6984opendoar:2016-06-16T00:00Brazilian Journal of Biology - Instituto Internacional de Ecologia (IIE)false |
dc.title.none.fl_str_mv |
Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production |
title |
Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production |
spellingShingle |
Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production Camargo,L. E. A. teas fermentation method Candida spp. phenolic compounds reactive oxygen species |
title_short |
Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production |
title_full |
Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production |
title_fullStr |
Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production |
title_full_unstemmed |
Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production |
title_sort |
Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production |
author |
Camargo,L. E. A. |
author_facet |
Camargo,L. E. A. Pedroso,L. S. Vendrame,S. C. Mainardes,R. M. Khalil,N. M. |
author_role |
author |
author2 |
Pedroso,L. S. Vendrame,S. C. Mainardes,R. M. Khalil,N. M. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Camargo,L. E. A. Pedroso,L. S. Vendrame,S. C. Mainardes,R. M. Khalil,N. M. |
dc.subject.por.fl_str_mv |
teas fermentation method Candida spp. phenolic compounds reactive oxygen species |
topic |
teas fermentation method Candida spp. phenolic compounds reactive oxygen species |
description |
Abstract The antioxidant and anticandidal activities of leaves obtained from Camellia sinensis by non-fermentation (green and white teas), semi-fermentation (red tea) and fermentation method (black tea) were investigated. It was evaluated the total phenolic content by Folin-Ciocalteau assay; antioxidant capacities were evaluated in vitro using DPPH and ABTS radicals, hypochlorous acid and superoxide anion scavenger assays, induced hemolysis, lipid peroxidation by conjugated diene formation and myeloperoxidase activity. Anticandidal activity was performed on three strains of Candida spp. The results showed that non-fermented teas have a higher concentration of phenolic compounds, and then presented the best inhibitory activity of AAPH-induced hemolysis, the best inhibition of conjugated diene formation and more pronounced antioxidant activity in all tests. The highest anticandidal activity was obtained from fermented tea, followed by non-fermented tea. These results indicate that the antioxidant activity demonstrated has no direct relation with the anticandidal activity. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-01 |
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=S1519-69842016000200428 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842016000200428 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1519-6984.18814 |
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 Internacional de Ecologia |
publisher.none.fl_str_mv |
Instituto Internacional de Ecologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Biology v.76 n.2 2016 reponame:Brazilian Journal of Biology instname:Instituto Internacional de Ecologia (IIE) instacron:IIE |
instname_str |
Instituto Internacional de Ecologia (IIE) |
instacron_str |
IIE |
institution |
IIE |
reponame_str |
Brazilian Journal of Biology |
collection |
Brazilian Journal of Biology |
repository.name.fl_str_mv |
Brazilian Journal of Biology - Instituto Internacional de Ecologia (IIE) |
repository.mail.fl_str_mv |
bjb@bjb.com.br||bjb@bjb.com.br |
_version_ |
1752129882930806784 |