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Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas

2019Journal article Open Access
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dc.contributor.authorAlmeida, Tânia Santos de
dc.contributor.authorAraújo, Maria Eduarda Machado
dc.contributor.authorRodríguez, Lucía González
dc.contributor.authorJúlio, Ana
dc.contributor.authorMendes, Beatriz Garcia
dc.contributor.authorBorges dos Santos, R. M.
dc.contributor.authorSimões, José Artur Martinho
dc.date.accessioned2019-10-15T10:23:30Z
dc.date.available2019-10-15T10:23:30Z
dc.date.issued2019
dc.description.abstractThe influence of common tea preparation procedures (temperature, infusion time, consumption time interval and tea bag/loose-leaf) and the type of water used, on the total phenolic content (TPC), the radical scavenging activity and the alpha-glucosidase inhibitory activity were assessed. Higher TPC and antioxidant activity were obtained when using lower mineralized waters. Tea bags also evidenced higher antioxidant activity than loose-leaf samples. Under the same conditions (90 degrees C and five minutes of infusion time) green tea contains almost twice the quantity of polyphenols and the free radical scavenging ability of black tea. In the alpha-glucosidase assay all infusions were active (97-100 %). Furthermore, HPLC allowed to identify some of the polyphenols present in both teas and to monitor their composition change with time. After twenty-four hours, the antioxidant activity was maintained without significant changes, but a small decrease in enzyme inhibition was observed, although this activity was still very high.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1590/s2175-97902019000117695
dc.identifier.issn1984-8250
dc.identifier.urihttp://hdl.handle.net/10400.1/12823
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversidade de São Paulo, Faculdade de Ciências Farmacêuticaspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBlack teapt_PT
dc.subjectGreen teapt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectAlpha-Glucosidase activitypt_PT
dc.subjectWater mineralizationpt_PT
dc.titleInfluence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teaspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F00612%2F2013/PT
oaire.citation.startPageUNSP e17695pt_PT
oaire.citation.titleBrazilian Journal of Pharmaceutical Sciencespt_PT
oaire.citation.volume55pt_PT
oaire.fundingStream5876
person.familyNameBorges dos Santos
person.givenNameRui M.
person.identifier.ciencia-id1819-C76F-A567
person.identifier.orcid0000-0002-4837-244X
person.identifier.ridB-1816-2008
person.identifier.scopus-author-id6603430561
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication845246b4-197e-4bed-b3f3-3391e0f8b022
relation.isAuthorOfPublication.latestForDiscovery845246b4-197e-4bed-b3f3-3391e0f8b022
relation.isProjectOfPublicationeb2b096f-1272-4404-afed-801a53ce0157
relation.isProjectOfPublication.latestForDiscoveryeb2b096f-1272-4404-afed-801a53ce0157

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