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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleThe phenolic compounds and the antioxidant potential of infusion of herbs from the Brazilian Amazonian regionpt_BR
dc.contributor.authorPort's, PDpt_BR
dc.contributor.authorChiste, RCpt_BR
dc.contributor.authorGodoy, HTpt_BR
dc.contributor.authorPrado, MApt_BR
unicamp.author.emailpollyports@hotmail.compt_BR
unicamp.authorPort's, Pollyane da Silva Chiste, Renan Campos Godoy, Helena Teixeira Prado, Marcelo Alexandre Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP, Brazilpt_BR
dc.subjectInfusionpt_BR
dc.subjectPhenolic compoundspt_BR
dc.subjectFlavonoidspt_BR
dc.subjectAntioxidant capacitypt_BR
dc.subjectHPLCpt_BR
dc.subject.wosMedicinal-plantspt_BR
dc.subject.wosGreen Teapt_BR
dc.subject.wosCamellia-sinensispt_BR
dc.subject.wosExtractspt_BR
dc.subject.wosHealthpt_BR
dc.subject.wosPolyphenolspt_BR
dc.subject.wosFlavonoidspt_BR
dc.subject.wosVegetablespt_BR
dc.subject.wosCatechinspt_BR
dc.subject.wosFruitspt_BR
dc.description.abstractThe 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.pt
dc.relation.ispartofFood Research Internationalpt_BR
dc.relation.ispartofabbreviationFood Res. Int.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryHolandapt_BR
dc.publisherElsevier Science Bvpt_BR
dc.date.issued2013pt_BR
dc.date.monthofcirculationOCTpt_BR
dc.identifier.citationFood Research International. Elsevier Science Bv, v. 53, n. 2, n. 875, n. 881, 2013.pt_BR
dc.language.isoenpt_BR
dc.description.volume53pt_BR
dc.description.issuenumber2pt_BR
dc.description.issuespecialSIpt_BR
dc.description.firstpage875pt_BR
dc.description.lastpage881pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.wosidWOS:000324511400037pt_BR
dc.identifier.doi10.1016/j.foodres.2013.02.010pt_BR
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.date.available2014-07-30T19:00:00Z
dc.date.available2015-11-26T17:49:59Z-
dc.date.accessioned2014-07-30T19:00:00Z
dc.date.accessioned2015-11-26T17:49:59Z-
dc.description.provenanceMade available in DSpace on 2014-07-30T19:00:00Z (GMT). No. of bitstreams: 0 Previous issue date: 2013en
dc.description.provenanceMade available in DSpace on 2015-11-26T17:49:59Z (GMT). No. of bitstreams: 0 Previous issue date: 2013en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/72231
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/72231-
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