Abstract

PACHECO-COELLO, Franklin et al. Determination of total phenolic compounds and evaluation of the antioxidant activity of commercial and artisanal green tea traded in Maracay, Venezuela. Rev. Bol. Quim [online]. 2020, vol.37, n.1, pp.28-33. ISSN 0250-5460.

Abstract Tea is considered one of the most consumed beverages in the world, due to its pleasant sensory properties, extensive health benefits and unique socio-cultural characteristics. The present study aimed to determine and compare the concentration of total phenolics, flavonoids and antioxidant capacity of green tea Ínfusions. Two commercial brands of green tea and an artisanal or non-commercial green tea from China were used. Colorimetric methods were used for the determination of total and flavonoid and phenolics and the DPPH and FRAP methods for antioxidant activity. Of the three Ínfusions, the highest concentration of total phenolics, flavonoids and antioxidant capacity was observed in the infusión of artisanal green tea from China, with a statistically significant difference (p≤0.05). Its accessibility makes tea a good altemative for the consumption of substances with functional properties.

Keywords : Polyphenols; Flavonoids; ínfusions; FRAP; DPPH.

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