Determinação do teor de compostos fenólicos totais no chá verde preparado em diferentes temperaturas e tempos

Abstract

Green tea is the variety of tea from the Camellia sinensis plant that best preserves its natural properties and compounds. Among these, phenolic compounds are substances with a high percentage in its composition and significant importance to the quality of the tea. This study aimed to analyze the effect of different temperatures (95 ºC, 75 ºC, 65 ºC, and room temperature) and times (5, 10, and 15 minutes) on the final phenolic compound content of the tea through infusion and decoction. The samples were prepared using 1,1 g of bulk green tea and 100 mL of distilled water. The quantification of total phenolic compounds was performed by UV-Vis spectrophotometry, using the Folin-Ciocalteu method. The results demonstrate that lower temperatures with prolonged infusion can be as effective as higher temperatures with short infusion in obtaining phenolic content in the tea. Samples prepared at room temperature also had significant phenolic compound levels, though relatively lower compared to those prepared at higher temperatures. Additional studies are needed to better understand the influence of temperature on the quabelality of the extracted phenolic compounds.