Abstract
ABSTRACT: The interest in the use of green tea (Camellia sinensis) (L.) Kuntze (Theaceae) products have increased in the last few years due to its medicinal properties. In the present study, we proposed that headspace solid phase microextraction, in combination with gas chromatography coupled to mass spectrometric could be an efficient method to assess the volatile compounds and to ensure the quality control of C. sinensis. We have also compared the anatomical leaf of different commercial green tea samples, analyzed the information in their labels and determined the presence of foreign materials, moisture content, total ashes and microorganisms. Among the 30 analyzed samples, six were identified as C. sinensis according to the anatomical study; 83.4% were not in accordance with the specified limits for foreign matter and 6.6% for moisture content. All samples presented total ashes in accordance with the current legislation. The analysis indicated the presence of several different volatile organic compounds, being terpenes, hydrocarbons and alcohols the major ones. Microbiological analysis showed that 13.3% and 16.6% of the samples exceeded the limits for counts of molds and yeasts, and for mesophilic bacteria, respectively. 73.3% presented E. coli above the established sanitary limits.
Highlights
Green tea (Camellia sinensis) (L.) Kuntze (Theaceae) is a non-fermented tea, widely consumed in the world and especially popular in almost all Asian countries (LIN et al 2012)
Studies indicated that consumption of C. sinensis is associated with low risk of various types of cancer, increased insulin activity, antimicrobial capacity, anti-inflammatory properties, as well as it may confer protection against cardiovascular and cerebral diseases (SILVA et al, 2013; THITIMUTA et al, 2017), Camellia sinensis is a small shrub-like plant, simple-entire leaves with serrated margin and leather-like texture
Our data showed that greater attention is needed both in production and in strict monitoring to ensure the quality of commercial medicinal plants of Camellia sinensis in Brazil
Summary
Green tea (Camellia sinensis) (L.) Kuntze (Theaceae) is a non-fermented tea, widely consumed in the world and especially popular in almost all Asian countries (LIN et al 2012). Unicellar tectonic trichomes and calcium oxalate druses and sclereids allow the anatomical identification of C. sinensis leaf of teas (DUARTE & MENARIM, 2006). V.49, n.3, C. sinensis tea can be classified into six different types based on different processing methods employed, such as white tea, green tea, oolong tea, black tea, yellow tea, and dark tea (ZHAO et al, 2011). Various green teas are available to consumers that represent different processing methods, storage conditions, harvest times, season, climatic conditions of cultivation, plant varieties and growing regions, all of which may contribute to different aroma characteristics in each tea. Various green teas are available to consumers that represent different processing methods, storage conditions, harvest times, season, climatic conditions of cultivation, plant varieties and growing regions, all of which may contribute to different aroma characteristics in each tea. (GUPTA & KUMAR, 2017; LEE et al, 2013; LI et al, 2017)
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