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|Type:||Artigo de periódico|
|Title:||The phenolic compounds and the antioxidant potential of infusion of herbs from the Brazilian Amazonian region|
|Abstract:||The consumption of tea increased significantly in the past few years as a result of its health benefits as potent antioxidants in the diet However, studies on the antioxidant compounds from Brazilian tea are scarce. Thus, the aim of this work was to evaluate the total phenolic compounds (TPC) and total flavonoids (TF) contents and the antioxidant capacity (DPPH and beta-carotene/linoleic acid system) of nine herb infusions from the Amazonian region, namely agiru (Chrysobalanus icaco), acoita-cavalo (Luehea speciosa), capim-santo (Cymbopogon citratus), erva-cidreira (Lippia alba), graviola (Annona muricata L), juca (Libidibia ferrea), pata-de-vaca (Bauhinia ungulata), pariri (Fridericia chica) and sacaca comum (Croton spp.). These herbs were chosen based on popular knowledge and consumption. C. ferrea (68.13 mg GAE/g), L speciosa (47.54 mg GAE/g) and C icaco (51.30 mg GAE/g) presented the highest TPC contents, while L. speciosa (12.85 mg CE/g) and L alba (15.42 mg CE/g) showed the highest TF contents. The highest antioxidant capacity, using both assays, was shown by L ferrea. The three herbs with the highest TPC contents were selected to be analyzed by high performance liquid chromatography (HPLC) coupled to a diode array detector (DAD). A commercial green tea (Camellia sinensis) was also analyzed as a reference. The main compounds tentatively identified were gallic add (0.45 mg/g), myricetin (0.78 mg/g) and quercetin (0.14 mg/g) in C icaco; (+)-catechin (1.20 mg/g) and quercetin (0.14 mg/g) in L speciosa; gallic acid (0.59 mg/g) and quercetin (0.13 mg/g) in C. ferrea; and gallic acid (0.24 mg/g), (-)-epicatechin (2.44 mg/g), (+)-catechin (0.68 mg/g) and quercetin (0.66 mg/g) in green tea. Among the nine studied herbs, the importance of L ferrea should be pointed out since it presented the highest TPC content and antioxidant capacity and its gallic acid content was much higher than that of green tea. (C) 2013 Elsevier Ltd. All rights reserved.|
|Editor:||Elsevier Science Bv|
|Citation:||Food Research International. Elsevier Science Bv, v. 53, n. 2, n. 875, n. 881, 2013.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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