Comparative study of the phenolic composition and antioxidant and antibacterial activities of industrialized and artisan teas
DOI:
https://doi.org/10.33448/rsd-v10i7.16295Keywords:
Chemical composition; Biological activities; Infusions; DPPH; Folin-Ciocalteau.Abstract
The demand for natural foods with biological activities has been growing more and more in the world. In this context, teas are considered the most consumed beverages worldwide because of their phytochemical compositions and biological activities. The present work aimed to evaluate and compare the phenolic composition and antioxidant and antibacterial activities of industrialized and artisanal teas of Camellia sinensis, Peumus boldus and Ilex paraguariensis. The infusions were prepared by adding 100 mL of distilled water at 100 ºC over 1 g of the herb at room temperature for 10 minutes. The analysis of total phenolic compounds was performed using the Folin-Ciocalteau method. For the analysis of antioxidant activity, the DPPH free radical scavenging method was used, and the results were expressed as a percentage of scavenging. For the analysis of antibacterial activity, the agar diffusion method against Staphylococcus aureus and Escherichia coli was used. The sample with the highest phenolic content was the industrialized version of green tea, followed by the industrialized version of boldo tea and artisanal green tea, which did not differ statistically. Artisanal green tea presented the greatest antioxidant activity, followed by its industrialized version. As for antibacterial activity, there was no inhibition halo. Due to its higher phenolic content, industrialized teas are a promising option for consumers, however, more research is needed to highlight the compounds of these products, in addition to analyzing other biological activities.
References
Abreu, L. Estudo do Poder Antioxidante em Infusões de Ervas Utilizadas como Chás. 2013. 70 f. Dissertação (Mestrado) - Curso de Programa de Pós Graduação em Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Santa Maria, 2013.
Azevedo, R. R. S., Almeida, V. G. A., Silva, E. M. F., Silva, A. L., Gomes, N. R. S., Matias, T. M. S., Souza, L. I. O., & Santos, A. F. (2011). Potencial antioxidante e antibacteriano do extrato etanólico de plantas usadas como chás. Revista Semente, São Paulo, 6, (6), 240-249.
Becker, L. C., Bergfeld, W. F., Belsito, D. V., Hill, R. A., Klaassen, C. D., Liebler, D. C., Marks, J. G., Shank, R. C., … & Heldreth, B. (2019). Safety Assessment of Camellia sinensis–Derived Ingredients As Used in Cosmetics. International Journal of Toxicology, 38(3_suppl), 48S-70S. Doi: https://doi.org/10.1177/1091581819889914
Bianchini, M. C., Gularte, C. O. A., Escoto, D. F. Pereira, G., Gayer, M. C., Roehrs, R., Soares, F. A. A., & Puntel, R. L. (2016). Peumus boldus (Boldo) Aqueous Extract Present Better Protective Effect than Boldine Against Manganese-Induced Toxicity in D. melanogaster . Neurochemical Research, 41, 2699–2707. Doi: https://doi.org/10.1007/s11064-016-1984-z
Bona, E. A. M., Pinto, F. G. S., Fruet, T. K., Jorge, T. C. M. & Moura, A. C. (2012). Comparison of methods for evaluation of antimicrobial activity and determination of minimum inhibitory concentration (mic) of aqueous and ethanol plant extracts. Arquivos do Instituto Biológico, 8, (3), 218-225. doi: 10.1590/1808-1657001192012
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lwt - Food Science and Technology, 28 (1), 25-30. doi: 10.1016/S0023-6438(95)80008-5.
Carvalho, A. A. T., Sampaio, M. C. C., Sampaio, F. C., Melo, A. F. M., Sena, K. X. F. R., Chiappeta, A. A., & Higino, J. S.(2002). Atividade antimicrobiana in vitro de extratos hidroalcoólicos de Psidium guajava L. sobre bactérias Gram-negativas. Acta Farmacêutica Bonaerense, Buenos Aires, 21, (4), 255-8.
Chacko, S. M., Thambi, P. T., Kuttan, R., & Nishigaki, I. (2010). Beneficial effects of green tea: a literature review, Chinese Medicine, 5, (13). Doi: 10.1186/1749-8546-5-13.
Chowdhury, P., & Barooah, A. K. (2020). Tea bioactive modulate innate immunity: in perception to COVID-19 pandemic. Frontiers in Immunology, 11: 590716. doi: 10.3389/fimmu.2020.590716.
Costa, D. E. M., Racanicci, A. M. C., & Santana, A. P. Atividade antimicrobiana da erva-mate (Ilex paraguariensis) contra microrganismos isolados da carne de frango. (2017). Ciência Animal Brasileira, 18.
EUROMONITOR INTERNATIONAL. (2021). Tea in Brazil report. Disponível em: https://www.euromonitor.com/tea-in-brazil/report. Acesso em 25 de jan. de 2021.
Ferrante, C., Chiavaroli, A., Angelini, P., Venanzoni, R., Flores, G. A., Brunetti, L., Petrucci, M., ... & Orlando, G. (2020). Phenolic content and antimicrobial and anti-inflammatory effects of Solidago virga-aurea, Phyllantus niruri, Epilobium angustifolium, Peumus boldus, and Ononis spinose extract. Antibiotics, 9, (11), 789. doi: https://doi.org/10.3390/antibiotics9110783
Ferreira, D. F. (2014). Sisvar: a Guide for its Bootstrap procedures in multiples comparisons. Ciência e Agrotecnologia, 38, (2). doi: 10.1590/S1413-70542014000200001
Gan, R. Y., Zhang, D., Wang, M., & Corke, H. (2018). Health benefits of bioactive compounds from the genus Ilex, a source of traditional caffeinated beverages. Nutrients, 10 (1682). doi: 10.3390/nu10111682
Godoy, R. C. B., Deliza, R., Gheno, L. B., Licodiedoff, S., Frizon, C. N. T., Ribani, R. H., & Santos, G. G. (2013). Consumer perceptions, atituds and acceptance of new and traditional mate tea products. Food Research International, 53. Doi: http://dx.doi.org/10.1016/j.foodres.2013.02.054.
Gorjanovic, S., Komes, D., Pastor, F. T., Belscak-Cvitanovic, A., Pezo, L., Hecimovic, I., & Suznjevic, D. (2012). Antioxidant capacity of teas and herbal infusions: polarographic assessment. Journal of Agricultural and Food Chemistry, 60, (38), 9573-9580. doi: https://doi.org/10.1021/jf302375t.
Irineu, L. E. S. da S., & Borges, K. C. A. de S. (2014). Efeito antibacteriano de Camellia sinensis sobre patógenos humanos. Cadernos Unifoa, Volta Redonda, 24, 65-69.
Khan, N., & Mukhtar, H. (2019) Tea polyphenols in promotion of human health. Nutrients, 11, (39). Doi: 10.3390/nu11010039.
Klimaczewski C. V., Saraiva R. A., Roos D. H., Boligon A. A., Athayde M. L., Kamdem J. P., Barbosa N. V., & Rocha J. B. T. (2014). Antioxidant activity of Peumus boldus extract and alkaloid boldine against damage induced by Fe(II)–citrate in rat liver mitochondria in vitro. Industrial Crops and Products, 54, 240–247. Doi: https://doi.org/10.1016/j.indcrop.2013.11.051
Malongane, F., McGaw, L. J., & Mudau, F. N. (2017). The synergistic potential of various teas, herbs and therapeutic drugs in health improvement: a review. Journal of the Science of Food and Agriculture, 97, (14). Doi: 10.1002/jsfa.8472.
Morais-De-Souza, R. A., Oldoni, T. L. C., Cabral, I. S. R., & Alencar, S. M. (2011). Compostos fenólicos totais e atividade antioxidante de chás comercializados no Brasil. Boletim do Centro de Pesquisa de Processamento de Alimentos, Curitiba, 29, (2), Universidade Federal do Paraná. Doi: http://dx.doi.org/10.5380/cep.v29i2.25488
Muhammad S., Muhammad N., Muhammad A., Mohib U. K., Robina M., Mohamed E. A. E. H., Mahmoud A., ... & Chao S. (2017). Green tea (Camellia sinensis) and l-theanine: Medicinal values and beneficial applications in humans—A comprehensive review. Biomedicine & Pharmacotherapy, 95, 1260-1275. Doi: https://doi.org/10.1016/j.biopha.2017.09.024.
Nishiyama, M. F., Costa, M. A. F., Costa, A. M., Souza, C. G. M., Bôer, C. G., Bracht, C. K., & Peralta, R. M. (2010). Chá verde brasileiro (Camellia sinensis var assamica): efeitos do tempo de infusão, acondicionamento da erva e forma de preparo sobre a eficiência de extração dos bioativos e sobre a estabilidade da bebida. Ciência Tecnologia Alimentos, Campinas, 30, (1), 191-196. Doi: https://doi.org/10.1590/S0101-20612010000500029
Oñatibia-Astibia, A., Franco, R., & Martínez-Pinilla, E. (2019). Health benefits of methylxanthines in neurodegenerative disease. Molecular Nutrition & Food Research, 61 (6). doi: 10.1002/mnfr.201600670
Oranuba, E., Deng, H., Peng, J., Dawsey, S. M., & Kamangar, F. (2019). Polycyclic aromatic hydrocarbons as a potential source of carcinogenicity of mate. Environmental Carcinogenesis & Ecotoxicology Reviews. 37 (1), 26-41. doi: 10.1080/10590501.2019.1555323
Pastoriza, S., Mesías, M., Cabrera, C., & Rufián-Henares, J. A. (2017). Healthy properties of green and white teas: an update. Food & Function, 00. doi: 10.1039/x0xx00000x
Poswal, F. S., Russel, G., Mackonochie, M., Maclennan, E., Adukwu, E. C., & Rolfe, V. (2019) Herbal Teas and their health benefits: a scoping review. Plant Foods for Human Nutrition, 3, (74). Doi: 10.1007/s11130-019-00750-w.
Rajaram, S., Jones, J., & Lee, G. J. (2019). Plant-based dietary patterns, plant foods, and age-related cognitive decline. Advances in Nutrition, 10. Doi: https://doi.org/10.1093/advances/nmz081.
Schelze, M. B., Martínez-González, M. A., Fung, T. T., Lichtenstein, A. H., & Forouhi, N. G. (2018). Food based dietary patterns and chronic disease prevention. BMJ, 361. Doi: https://doi.org/10.1136/bmj.k2396 .
Serafim, R. A. Quantificação de compostos fenólicos e avaliação da ação antioxidante de extratos aquosos de Erva-Mate (Ilex paraguariensis). 2013. 33 f. TCC - Curso de Curso Superior de Tecnologia em Alimentos, Universidade Tecnológica Federal do Paraná, Londrina, 2013.
Simirgiotis, M, J, & Schmeda-Hirschmann, G. (2010). Direct identification of phenolic constituents in Boldo folium (Peumus boldus Mol.) infusions by high-performance liquid chromatography with diode array detection and electrospray ionization tandem mass spectrometry. Journal of Chromatography A, 1217, (4), 443–449. Doi: doi: 10.1016/j.chroma.2009.11.014.
Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Oxidants and Antioxidants part A, 299, 152-178. Doi: 10.1016/S0076-6879(99)99017-1.
Talib, W. H., Al-Ataby, I. A., Mahmod, A. I., Jawarnech, S., Kury, L. T., & Al-Yasari, I. H. (2020). The impact of herbal infusion consumption on oxidative stress and cancer: the good, the bad, the misunderstood. Molecules, 25. Doi: https://doi.org/10.3390/molecules25184207.
WHO – World Health Organization. WHO traditional medicine strategy 2014-2023, World Health Oganization. Disponível em: WHO | WHO traditional medicine strategy: 2014-2023. Acesso em janeiro de 2021.
Zhao J., Deng J. W., Chen Y. W., & Li S. P. Advanced phytochemical analysis of herbal tea in China. (2013). Journal of Chromatography A, 13, (13), 2–23.
Zielinski, A. A. F. Avaliação dos compostos fenólicos e atividade antioxidante in vitro de chás: classificação, modelagem e otimização por técnicas quimiométricas. 2015. 128 f. Tese (Doutorado) - Curso de Programa de Pós-graduação em Engenharia de Alimentos, Universidade Federal do Paraná, Curitiba, 2015.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Wellington Alves Piza; Camila Maria de Souza Silva; Rafaela Franco Dias Bruzadelli; Amanda Tristão Santini; Ingridy Simone Ribeiro
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
