Preparo e caracterização de tinturas das folhas de chá verde [Camellia sinensis (L.) O. Kuntze] Theaceae
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Data
2014
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Resumo
In this work, we prepared and characterized Camellia sinensis
leaf tinctures aiming to obtain a polyphenol-enriched extract. The tinctures were prepared
through the static maceration process of the powdered drug, at different mixtures 60, 70, 80 and
94.5% of ethanol in water. The tinctures were filtered, and after 8 days of extraction, submitted
to organoleptic analysis, determination of pH, density analysis, dry residue analysis, thin layer
chromatographic profile and polyphenol percentage analysis. The results showed that the 60
or 70% alcohol-water mixture has the best extraction of the constituents of green tea and it
was more selective to extract, specifically, the polyphenols of the plant. These data suggest
the use of 60 or 70% ethanol to carry out polyphenol-enriched tinctures from green tea leaves
(C. sinensis).
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Planta medicinal, Controle de qualidade, Green tea, Polifenóis, Extratos vegetais, Medicinal plant, Green tea, Quality control, Medicinal plant, Vegetable extracts, Green tea, Polyphenols
Citação
SANTOS, C. B. et al. Preparo e caracterização de tinturas das folhas de chá verde [Camellia sinensis (L.) O. Kuntze] Theaceae. Revista Brasileira de Plantas Medicinais, Campinas, v. 16, n. 4, p. 826-831, 2014.