Abstract
This paper evaluated the total antioxidant activity (TAA) and the correlation with parameters such as total phenols (FT), total acidity, pH, redox potential (ORP) and conductivity (EC), of commercial teas of Camellia sinensis, single or blended with other plants. The extracts tested were: Camellia sinensis fermented and unfermented, Camellia sinensis with Citrus limonium, Camellia sinensis with Mentha piperita, Camellia sinensis with Prunus persica, Camellia sinensis with Citrus sinensis. All extracts showed high percentages of TAA and were not significantly different by Tukey's test. The correlation matrices indicated that except for the extract of Camellia sinensis with Prunus persica, all the other extracts had statistically significant correlations. Strong correlations were found between TAA and FT, and between pH and FT. The extract of Camellia sinensis with Mentha piperita presented the highest correlation between TAA and FT. The same compounds that influence the pH and ORP may also influence the EC, for almost all teas. For the fermented and unfermented extracts of Camellia sinensis all parameters had been strongly correlated (r 0.7).
Highlights
Numerous therapeutic effects of infusions of leaves of Camellia sinensis are currently well recognized
Mello and Quadros with lemon (Camellia sinensis with Citrus limonium), green tea blended with mint (Camellia sinensis with Mentha piperita), green tea blended with peach (Camellia sinensis with Prunus persica) and green tea blended with orange (Camellia sinensis with Citrus sinensis)
The fermented extract of Camellia sinensis was only different from the extract of Camellia sinensis with Citrus sinensis
Summary
Numerous therapeutic effects of infusions of leaves of Camellia sinensis are currently well recognized. Teas prepared from leaves of Camellis sinensis L.O. Kuntze are classified into three categories according to the degree of inactivation of leaf enzymes during the processing: the green tea is prepared from fresh leaves, which undergoes the bleaching process to inactivate the polyphenol oxidase, through steaming and drying. Kuntze are classified into three categories according to the degree of inactivation of leaf enzymes during the processing: the green tea is prepared from fresh leaves, which undergoes the bleaching process to inactivate the polyphenol oxidase, through steaming and drying This process allows the composition of polyphenols of the product to be very close to the fresh leaf, obtaining a tea more rich in catechins.
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