Resumen de Estudio de la calidad antioxidante de diferentes tés de asia y áfrica
INTRODUCCIÓN El té es la segunda bebida más consumida en el mundo después del agua. Multitud de estudios se están llevando a cabo sobre sus efectos beneficiosos en la salud humana y muchos de ellos son atribuidos a las catequinas, los polifenoles más abundantes que contiene el té. Todos los diferentes tipos de tés se obtienen de la infusión de la hoja de la misma planta Camelia sinensis, pero el contenido en polifenoles de las infusiones es variable. En nuestro estudio hemos querido analizar el contenido de dichas catequinas en diferentes tés de Asia y África. Así mismo hemos desarrollado y validado un nuevo método analítico basado en tricloruro de hierro que permite analizar de forma precisa y barata el contenido en polifenoles de las infusiones de té.
CONTENIDO DE LA INVESTIGACIÓN Mediante los métodos espectrofotométricos de Folin-Ciocalteau, radical DPPH y CUPRAC analizamos respectivamente el contenido en polifenoles, la capacidad antirradicalaria y la capacidad antioxidante de 40 tés distintos de Asia y Äfrica. Los extractos se hicieron con 1g de té en 50 ml de agua caliente siguiendo las indicaciones de temperatura y tiempo dadas por el fabricante de cada té. El nuevo método de tricloruro de hierro se puso a punto analizando las condiciones óptimas de pH, concentración y longitud de onda y se procedió a su validación como método para el análisis de los polifenoles del té. Una vez validado se utilizó para analizar el contenido en polifenoles de los 40 tés estudiados. Se analizó la correlación entre los mencionados métodos y los resultados se compararon con los obtenidos en el análisis por HPLC de algunos de estos tés. Obteniéndose una alta correlación entre todos ellos.
CONCLUSIÓN Los resultados obtenidos indican una alta correlación entre todos los métodos utilizados y ponen de manifiesto las grandes diferencias que existen entre los diferentes tipos de tés en cuanto al contenido en polifenoles. Los tés que presentan mayor contenido en polifenoles son los tés verdes japoneses de la variedad Matcha, Sencha y Gyokuro. Los tés negros, oolong y puerh tienen valores sustancialmente más bajos. Nuestros resultados indican que los valores obtenidos dependen de la transformación de las diferentes muestras de té y de las distintas partes del té, polvo, tallos y hojas; utilizadas en las muestras estudiadas. El método del Tricloruro de hierro es económico, muy reproducible y fiable. Con este método los polifenoles totales pueden determinarse mediante la formación de complejos con Fe (III) cuantificable con espectrofotometría.
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