Avaliação da qualidade de diferentes marcas de chá verde (Camellia sinensis) comercializadas em Salvador-Bahia
type: CreativeWork
description: The teas are distinguished as the second more consumed drink in the world and are significant phenolic compound sources which present outstanding antioxidant activity. The antioxidant substances are compounds that act inhibiting and/or diminishing the effect unchained for the free radicals and oxidant compounds. In this work they had been evaluated the quality of infusions of green tea (Camellia sinensis), prepared from samples acquired in pharmacies and supermarkets (Salvador city –BA), how much to the text of phenolic composites, flavonoids and antioxidant activity. The phenolic composites had been determined by the method of Folin-Ciocalteu and the antioxidant activity, through the methods of the kidnapping of the radical 2,2' - difenil-1-picrilhidrazil (DPPH) and for the system model β-carotene/linoleic acid, with the job of the hidroxtolueno butylated (BHT) and catechin as standards. Also determination had been carried through of: humidity, activity of water, leached ashes, insoluble leached ashes in acid, microscopical evaluation of dirtiness and confirmation of the identity. The gotten results indicate that the samples in sachets had presented superior quality in bulk those presented how much to the antioxidant activity. Also he was proven in the study that the samples gotten for watery infusion with agitation mechanics had presented greaters texts of phenolics compounds and flavonoids in relation those that had not been submitted to the agitation. In relation to the dirtiness presence, 28% of the marks of teas green evaluated met above of the established maximum limit for insoluble leached ashes in acid, indicative of contamination for sand. Beyond the sand presence, in four marks of teas they had been disclosed, through microscopy the presence of other strange materials (fungos, spiderweb, etc). These results emphasizes the importance of the quality control and good the practical ones in the production of these products to contribute for the improvement of …
abstract: The teas are distinguished as the second more consumed drink in the world and are significant phenolic compound sources which present outstanding antioxidant activity. The antioxidant substances are compounds that act inhibiting and/or diminishing the effect unchained for the free radicals and oxidant compounds. In this work they had been evaluated the quality of infusions of green tea (Camellia sinensis), prepared from samples acquired in pharmacies and supermarkets (Salvador city –BA), how much to the text of phenolic composites, flavonoids and antioxidant activity. The phenolic composites had been determined by the method of Folin-Ciocalteu and the antioxidant activity, through the methods of the kidnapping of the radical 2,2' - difenil-1-picrilhidrazil (DPPH) and for the system model β-carotene/linoleic acid, with the job of the hidroxtolueno butylated (BHT) and catechin as standards. Also determination had been carried through of: humidity, activity of water, leached ashes, insoluble leached ashes in acid, microscopical evaluation of dirtiness and confirmation of the identity. The gotten results indicate that the samples in sachets had presented superior quality in bulk those presented how much to the antioxidant activity. Also he was proven in the study that the samples gotten for watery infusion with agitation mechanics had presented greaters texts of phenolics compounds and flavonoids in relation those that had not been submitted to the agitation. In relation to the dirtiness presence, 28% of the marks of teas green evaluated met above of the established maximum limit for insoluble leached ashes in acid, indicative of contamination for sand. Beyond the sand presence, in four marks of teas they had been disclosed, through microscopy the presence of other strange materials (fungos, spiderweb, etc). These results emphasizes the importance of the quality control and good the practical ones in the production of these products to contribute for the improvement of …
author: Firmino, Luziana de Azevedo
language: pt_BR
keywords: Chá Verde, Antioxidantes, Flavonóides
date published: 2013-03-05
date modified: 2026-07-27T22:08:03Z
provider: Brazil UFBA
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Brazil UFBA