Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production

Detalhes bibliográficos
Autor(a) principal: Camargo,L. E. A.
Data de Publicação: 2016
Outros Autores: Pedroso,L. S., Vendrame,S. C., Mainardes,R. M., Khalil,N. M.
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.
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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
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