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RAMIREZ-ARISTIZABAL, Luz Stella; ORTIZ, Aristófeles; RESTREPO-ARISTIZABAL, María Fernanda and SALINAS-VILLADA, Juan Felipe. COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA. Vitae [online]. 2017, vol. 24, n. 2, pp. 132-145. ISSN 0121-4004. https://doi. org/10.17533/udea. vitae. v24n2a06.

Background:

Tea (Camellia sinensis) is the most highly consumed beverage in the world in addition to water. The most common way of preparation is by immersing the tea bag in hot or cold water. In Colombia, it is a recent trend and the market is growing continuously.

Objectives:

The objective of this study is to compare the antioxidant characteristics of four brands of green tea sold in Colombia at room and hot-temperature in relation to the preparation conditions.

Methods:

Four commercial brands of green tea (Oriental®, Lipton®, Hindú®, Jaibel®) were used in an aqueous extraction at two temperatures: Cold tea extract (25 C) and hot tea extract (80 C). Total polyphenol concentration (TPC) was determined by Folin-Ciocalteu method; Total flavonoid content (TFC) was determined by spectrophotometric method and the antioxidant capacity was determined by two methods: DPPH radical capture assay, and the oxygen radical absorbance capacity (ORAC) assay. Finally, a method to quantify the catechins of the tea extracts, high performance liquid chromatography (HPLC) was applied.

Results:

The TPC vary between: 2.53-14.63 mg GAE/g sample for cold tea extract and 29.34-55.06 mg GAE/g sample for hot tea extract. The TFC vary …