Avaliação das atividades antioxidante e antifúngica da Camellia sinensis (L.) Kuntze obtida por diferentes formas de produção

Abstract

Tea is a widely used beverage in the East and spread worldwide, it is the second most consumed beverage after water. The extract product of Camellia sinensis like teas, have been consumed in the form of infusion, and their habitual consumption has widely been associated with health benefits. The several teas of C. sinensis (green, white, red and black teas) are obtained by different methods, the fermentation and non- fermentation methods, which are able to change the phenolics compounds structure. There is an increasing interest in studying of the antioxidant and antifungal activities in the several forms of C. sinensis, mainly the polyphenols compounds. The aim of this work was the evaluate the teas of C. sinensis antioxidant and antifungal activity, which dry extract was obtained by several processes. It was observed that the non-fermentated teas, green and white, show a higher amount of total phenols expressed in ?g.mL?¹ (76,00 ± 0,162 and 85,36 ± 0,057) than the semi or fermentation ones (45,47 ± 0,102 and 43,34 ± 0,034)respectively. Also, they have the most antioxidant activity, observed in the IC50, which are expressed by green, white, red and black tea expressed in ?g.mL?¹ respectively: i) DPPH radical (0,073 ± 0,001; 0,056 ± 0,001; 0,156 ± 0,075 and 0,216 ± 0,007); ii) ABTS + (0,018 ± 0; 0,019 ± 0,001; 0,050 ± 0,001 and 0,053 ± 0); iii) O2 - (0,031 ± 0; 0,031 ± 0,001; 0,491 ± 0,054 and 0,796 ± 0,002) and iv) HOCl (0,002±0; 0,002 ± 0,001; 0,005 ± 0 and 0,010 ± 0). The hemolytic activity induced by AAPH radical, a higher protection in the non-fermented teas as seem the IC50 value expressed in ?g.mL?¹ (0,022 ± 0,001; 0,050 ± 0,002; 0,588 ± 0,009 and 0,275 ± 0,0408) was also observed. It was observes the lipoperoxidation reducing over human serum induced by CuCl2, especially by green and white teas followed by red tea; the black tea didn`t present effect in this system. Regarding the effects under myeloperoxidase activity we observe a higher inhititory by green and white teas. The antifungal activity against Candida spp was observed in descending order by black, green and white tea, this activity was not observed by red tea. We concluded that, the C. sinensis teas obtained from the non-fermented method, showed the most pronuciated antioxidant activity and as the semi or fermentative teas. However the latter reached the most pronounced effect in the activity antifungal evaluation .