Comparación de la actividad antioxidante de 4 tés comerciales (Camellia sinensis)
DOI:
https://doi.org/10.59741/agri.v2i2.12Palabras clave:
Camellia sinensis, Pu-erh, ABTS•+, regresión polinómica, IC50Resumen
El consumo de té a nivel mundial es una parte de la cultura de muchos países que se ha transmitido de generación en generación y en muchos casos sigue siendo parte esencial de la medicina tradicional. Camellia sinensis es una planta de origen chino que actualmente se cultiva en todo el mundo de la cual se puede obtener 4 tés que son ampliamente conocidos (blanco, verde, rojo y negro). Sin embargo, ha existido mucha discusión de cuál de todos es mejor para su consumo. En cuanto a sabor y olor siempre existirá mucha discusión, pero en cuanto a contenido de polifenoles es fácil conocerlo. En el presente estudio se evaluaron los 4 tés, se prepararon de acuerdo con las indicaciones del empaque, se purificaron los compuestos fenólicos y se evaluó la actividad antioxidante usando el radical ABTS·+. El té que presentó un mayor potencial antioxidante fue el té blanco ya que se necesitan 158.39 mg/mL para inhibir en un 50 % el radical ABTS·+. Por lo anterior, la mejor opción en cuanto a viabilidad de los compuestos fenólicos es el té blanco, sin embargo, los demás tés evaluados presentaron una muy excelente actividad antioxidante que van desde los 212.80, 267.71 y 366.44 mg/mL para té verde, negro y rojo, respectivamente.
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