Artículos de revistas
Myciretin, Quercetin And Kaempterol Contents In Teas Commercialized In Brazil [conteúdo De Miricetina, Quercetina E Kaempferol Em Chás Comercializados No Brasil]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 26, n. 2, p. 380 - 385, 2006.
1012061
2-s2.0-33746801976
Autor
Matsubara S.
Rodriguez-Amaya D.B.
Institución
Resumen
The myricetin, quercetin and kaempferol contents of a brand of "ban-chá", two brands of green tea and four brands of black tea were determined. Three lots of each brand were analysed in duplicate by high performance liquid chromatography. Quercetin (2.5-3.4 mg/g of dry leaf) predominated in all samples, followed by kaempferol (1.0-2.0 mg/g of dry leaf), with the exception of one sample, in which kaempferol and myricetin had the same levels. There was variation between different types of tea and even between brands of the same type of tea. Myricetin (trace-1.9 mg/g of dry leaf) was the flavonol, that varied the most and was present at lower levels in black tea. Other teas widely consumed in Brazil were also investigated. Myricetin was not found in teas of fruits (apple and strawberry) and herbs (anise, camomile, lemon grass, peppermint, boldo, maté, green maté), but quercetin was found in four teas (camomile, boldo, strawberry, green maté) and kaempferol, in two teas (boldo, green maté) at concentrations of 0.4 to 2.5 mg/g and 0.4 to 2.6 mg/g of dry leaf, respectively. It is concluded that these teas are sources of flavonols in the Brazilian diet, although at levels lower than those of green and black tea. 26 2 380 385 Aherne, S.A., O'Brien, N.M., Dietary flavonols: Chemistry, food content and metabolism (2002) Nutr., 18 (1), pp. 75-81 Cook, N.C., Samman, S., Flavonoids - Chemistry, metabolism, cardioprotective effects, and dietary sources (1996) Nutr. Biochem., 7, pp. 66-76 Dufresne, C., Farnworth, E., Tea, kombucha, and health: A review (2000) Food Res. Int., 33 (6), pp. 409-421 Geleijse, J.M., Launer, L.J., Hofman, A., Pols, H.A.P., Witteman, J.C.M., The flavonoids may protect against atherosclerosis (1999) Arch. Inter. Med., 159, pp. 2.170-2.174 Hertog, M.G.L., Epidemiological evidence on potential health properties of flavonoids (1996) Proc. Nutr. Soc., 55, pp. 385-397 Hertog, M.G.L., Hollman, P.C.H., Van De Putte, B., Content of potentially anticarcinogenic flavonoids of tea infusions, wines and fruit juices (1993) J. Agric. Food Chem., 41 (8), pp. 1.242-1.246 Hollman, P.C.H., Evidence for health benefits of plant phenols: Local or systemic effects? (2001) J. Sci. Food Agric., 81 (9), pp. 842-852 Hollman, P.C.H., Arts, I.C.W., Flavonols, flavones and flavanols - Nature, occurrence and dietary burden (2000) J. Sci. Food Agric., 80 (7), pp. 1.081-1.093 Hollman, P.C.H., Katan, M.B., Absorption, metabolism and health effects of dietary flavonoids in man (1997) Biomed. Pharmacother., 51 (8), pp. 305-310 Hollman, P.C.H., Katan, M.B., Dietary flavonoids: Intake, health effects and bioavailability (1999) Food Chem. Toxicol., 37 (9-10), pp. 937-942 Pesquisa de Orçamentos Familiares - POF 2003-2003 - Análise Da Disponibilidade Domiciliar de Alimentos e Do Estado Nutricional No Brasil, , http://www.ibge.gov.br Karakaya, S., El, S.N., Quercetin, luteolin, apigenin and kaempferol contents of some foods (1999) Food Chem., 66 (3), pp. 289-292 Kuroda, Y., Hara, Y., Antimutagenic and anticarcinogenic activity of tea polyphenols (1999) Mutation Res., 436, pp. 69-97 Mattila, P., Astola, J., Kumpulainen, J., Determination of flavonoids in plant material by HPLC with diode-array and electro-array detections (2000) J. Agric. Food Chem., 48 (11), pp. 5.634-5.841 Schramm, D.D., German, J.B., Potential effects of flavonoids on the etiology of vascular disease (1998) J. Nutr. Biochem., 9 (10), pp. 560-566 Tijburg, L.B.M., Mattern, T., Folts, J.D., Weisgerber, U.M., Katan, M.B., Tea flavonoids and cardiovascular diseases: A review (1997) Crit. Rev. Food Sci. Nutr., 37 (8), pp. 771-785 Toyoda, M., Tanaka, K., Hoshino, K., Akiyama, H., Tanimura, A., Saito, Y., Profiles of potencially antiallergic flavonoids in 27 kinds of health tea and green tea infusions (1997) J. Agric. Food Chem., 45 (7), pp. 2.561-2.564 Visioli, F., Borsani, L., Galli, C., Diet and prevention of coronary heart disease: The potential role of phytochemicals (2000) Cardiovas. Res., 47 (3), pp. 419-425 Wang, H., Helliwell, K., Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography (2001) Food Res. Int., 34 (2-3), pp. 223-227 Wang, H., Provan, G.J., Helliwell, K., Tea flavonoids: Their functions, utilization and analysis (2000) Trends Food Sci. Technol., 11 (4-5), pp. 152-160 Yang, C.S., Landau, J.M., Huang, M.-T., Newmark, H.L., Inhibition of carcinogenesis by dietary polyphenolic compounds (2001) Annu. Rev. Nutr., 21, pp. 381-406