Potencial antioxidante e teor de compostos fenólicos dos chás de hortelã (Mentha spicata), camomila (Matricaria chamomilla) e capim-cidreira (Cymbopogon citratus).

Abstract

The use of medicinal plants in the treatment of diseases is as old as the history of mankind. Nowadays, this tradition is still very present. Tea is an infusion of different parts of vegetables, which has gained importance in recent years due to the search for natural sources of antioxidants, which can bring benefits to human health by delaying the aging process as well as by preventing chronic diseases. Among the teas easily found in the country are mint (Mentha spicata), chamomile (Matricaria chamomilla) and lemongrass (Cymbopogon citratus). The objective of this study was to investigate the antioxidant activity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-azinobis- [3-ethyl-benzothiazolin-6-sulfonic acid] ) and to determine the content of phenolic compounds by the Folin-Ciocalteu reagent, with infusions with and without sachets, the highest activity by both methods was found in the mint teas, followed by chamomile and lemon grass. total of the six teas in descending order were: mint, lemon balm, camomile and, finally, lemon balm without saccharide. The results showed that mainly aqueous infusions of spearmint are good sources of antioxidant activity with a percentage close to 100% and 80 mg EAG / g of phenolic compounds. Although the mint tea presented the highest values, the unmasked chamomile and lemon balm with sachet in the highest concentration were highlighted in the mét of ABTS.