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Characterization of the constituents and antioxidant activity of Brazilian green tea (Camellia sinensis var. assamica IAC-259 cultivar) extracts.
J Agric Food Chem. 2007 Nov 14; 55(23):9409-14.JA

Abstract

Freeze-dried extracts from Camellia sinensis var. assamica IAC-259 cultivar named Brazilian green tea were prepared by hot water and ultrasound-assisted extractions using leaves harvested in spring and summer. Their caffeine and catechin contents were measured by high performance liquid chromatography-diode array detector. The antioxidant activity of the major green tea compounds and Brazilian green tea extracts was evaluated using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The levels of caffeine were higher in the summer samples (p < 0.05); otherwise, there were no significant variations related to the catechin contents between spring and summer samples. The sonication method using water/acetone as solvent had a high efficiency to extract not only epigallocatechin gallate but also epicatechin gallate (p < 0.05). Antioxidant activities of the Brazilian green tea extracts were not significantly different among seasons and extraction systems. The antioxidant data (IC50) of the Brazilian green tea extracts showed a significant correlation with their epigallocatechin gallate and epicatechin gallate contents (p < 0.05).

Authors+Show Affiliations

Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul, Av. Ipiranga 2752, Porto Alegre, RS, 90610-000, Brazil.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17937477

Citation

Saito, Samuel T., et al. "Characterization of the Constituents and Antioxidant Activity of Brazilian Green Tea (Camellia Sinensis Var. Assamica IAC-259 Cultivar) Extracts." Journal of Agricultural and Food Chemistry, vol. 55, no. 23, 2007, pp. 9409-14.
Saito ST, Gosmann G, Saffi J, et al. Characterization of the constituents and antioxidant activity of Brazilian green tea (Camellia sinensis var. assamica IAC-259 cultivar) extracts. J Agric Food Chem. 2007;55(23):9409-14.
Saito, S. T., Gosmann, G., Saffi, J., Presser, M., Richter, M. F., & Bergold, A. M. (2007). Characterization of the constituents and antioxidant activity of Brazilian green tea (Camellia sinensis var. assamica IAC-259 cultivar) extracts. Journal of Agricultural and Food Chemistry, 55(23), 9409-14.
Saito ST, et al. Characterization of the Constituents and Antioxidant Activity of Brazilian Green Tea (Camellia Sinensis Var. Assamica IAC-259 Cultivar) Extracts. J Agric Food Chem. 2007 Nov 14;55(23):9409-14. PubMed PMID: 17937477.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the constituents and antioxidant activity of Brazilian green tea (Camellia sinensis var. assamica IAC-259 cultivar) extracts. AU - Saito,Samuel T, AU - Gosmann,Grace, AU - Saffi,Jenifer, AU - Presser,Márcio, AU - Richter,Marc F, AU - Bergold,Ana M, Y1 - 2007/10/16/ PY - 2007/10/17/pubmed PY - 2008/1/16/medline PY - 2007/10/17/entrez SP - 9409 EP - 14 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 55 IS - 23 N2 - Freeze-dried extracts from Camellia sinensis var. assamica IAC-259 cultivar named Brazilian green tea were prepared by hot water and ultrasound-assisted extractions using leaves harvested in spring and summer. Their caffeine and catechin contents were measured by high performance liquid chromatography-diode array detector. The antioxidant activity of the major green tea compounds and Brazilian green tea extracts was evaluated using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The levels of caffeine were higher in the summer samples (p < 0.05); otherwise, there were no significant variations related to the catechin contents between spring and summer samples. The sonication method using water/acetone as solvent had a high efficiency to extract not only epigallocatechin gallate but also epicatechin gallate (p < 0.05). Antioxidant activities of the Brazilian green tea extracts were not significantly different among seasons and extraction systems. The antioxidant data (IC50) of the Brazilian green tea extracts showed a significant correlation with their epigallocatechin gallate and epicatechin gallate contents (p < 0.05). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17937477/Characterization_of_the_constituents_and_antioxidant_activity_of_Brazilian_green_tea__Camellia_sinensis_var__assamica_IAC_259_cultivar__extracts_ L2 - https://dx.doi.org/10.1021/jf071796p DB - PRIME DP - Unbound Medicine ER -