DETERMINACIÓN DE COMPUESTOS FENÓLICOS TOTALES Y EVALUACIÓN DE LA ACTIVIDAD ANTIOXIDANTE DE TÉ VERDE COMERCIAL Y ARTESANAL COMERCIALIZADOS EN MARACAY, VENEZUELA

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 infusions. 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 infusions, the highest concentration of total phenolics, flavonoids and antioxidant capacity was observed in the infusion of artisanal green tea from China, with a statistically significant difference (p≤0.05). Its accessibility makes tea a good alternative for the consumption of substances with functional properties.