<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042017000200132</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v24n2a06</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA]]></article-title>
<article-title xml:lang="es"><![CDATA[ESTUDIO COMPARATIVO DE LA CAPACIDAD ANTIOXIDANTE EN TÉ VERDE POR EXTRACCIÓN A DIFERENTES TEMPERATURAS DE CUATRO MARCAS VENDIDAS EN COLOMBIA]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[RAMÍREZ-ARISTIZABAL]]></surname>
<given-names><![CDATA[Luz Stella]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ORTÍZ]]></surname>
<given-names><![CDATA[Aristófeles]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[RESTREPO-ARISTIZABAL]]></surname>
<given-names><![CDATA[María Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[SALINAS-VILLADA]]></surname>
<given-names><![CDATA[Juan Felipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Tecnológica de Pereira Facultad de Tecnología Escuela de Química]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica de Pereira  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Tecnológica de Pereira Facultad de Tecnología Escuela de Química]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Tecnológica de Pereira Facultad de Tecnología Escuela de Química]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Tecnológica de Pereira Facultad de Tecnología Escuela de Química]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2017</year>
</pub-date>
<volume>24</volume>
<numero>2</numero>
<fpage>132</fpage>
<lpage>145</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042017000200132&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042017000200132&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042017000200132&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background: Tea (Camellia sinensis) is the most highly consumed beverage in the world in addition to water. The most common way of preparation is by immersing the tea bag in hot or cold water. In Colombia, it is a recent trend and the market is growing continuously.  Objectives:  The objective of this study is to compare the antioxidant characteristics of four brands of green tea sold in Colombia at room and hot-temperature in relation to the preparation conditions.  Methods:  Four commercial brands of green tea (Oriental®, Lipton®, Hindú®, Jaibel®) were used in an aqueous extraction at two temperatures: Cold tea extract (25°C) and hot tea extract (80°C). Total polyphenol concentration (TPC) was determined by Folin-Ciocalteu method; Total flavonoid content (TFC) was determined by spectrophotometric method and the antioxidant capacity was determined by two methods: DPPH radical capture assay, and the oxygen radical absorbance capacity (ORAC) assay. Finally, a method to quantify the catechins of the tea extracts, high performance liquid chromatography (HPLC) was applied.  Results:  The TPC vary between: 2.53-14.63 mg GAE/ g sample for cold tea extract and 29.34-55.06mg GAE/g sample for hot tea extract. The TFC vary between: 2.67-7.08mg CE/g per sample for the cold tea extract and 5.43-8.41 mg CE/ g sample for hot tea extract. A similar profile assays: for cold tea extract: 22.36 - 41.29 mg TE /g sample for DPPH and 22.95-46.25mg TE/g sample for ORAC. Similarly, for hot tea extract the following ranges were: 38.50 - 110.01 mg TE/g sample for DPPH and 23.40- 113.60 mg TE/g sample for ORAC. In general, the values obtained in each assay for each brand were as follows: Oriental®&gt; Lipton®&gt; Hindú®&gt; Jaibel®. The chromatographic profiles showed the presence of ten compounds.  Conclusions:  These results confirm that the aqueous extraction of green tea at 80°C leads to the formation of infusions made up of compounds with higher antioxidant capacity in comparison with extractions at room temperature.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes: El té (Camellia sinensis) es la bebida más consumida en el mundo, además del agua. La forma más común de preparación es sumergiendo la bolsa de té en agua caliente o fría. En Colombia, es una tendencia reciente y el mercado está creciendo.  Objetivos:  El objetivo de este estudio es comparar las características antioxidantes de cuatro marcas de té verde vendidas en Colombia en relación con las condiciones de preparación.  Métodos:  Se utilizaron cuatro marcas comerciales de té verde (Oriental®, Lipton®, Hindú®, Jaibel®) mediante extracción acuosa a dos temperaturas: extracto de té frío (25°C) y extracto de té caliente (80°C). La concentración total de polifenoles (TPC) se determinó mediante el método de Folin-Ciocalteu; el contenido total de flavonoides (TFC) se determinó mediante método espectrofotométrico y la capacidad antioxidante se determinó mediante dos métodos: ensayo de captura del radical DPPH y ensayo de capacidad de absorción de radicales de oxígeno (ORAC). Finalmente, para cuantificar las catequínas de los extractos de té se aplicó cromatografía líquida de alta resolución (HPLC).  Resultados: Los valores para TPC varían entre 2,53 -14,63 mg GAE/g extracto de té frío y entre 29,34 - 55,06 mg GAE/g extracto de té caliente. Los valores para TFC varían entre 2,67 - 7,08 mg de CE/g extracto de té frío y entre 5,43 - 8,41 mg de CE/g extracto de té caliente. Se observó un perfil similar en la capacidad antioxidante mediante ambos ensayos, extracto de té frío: 22,36 - 41,29 mg TE/g por DPPH y 22,95 - 46,25 mg TE/g por ORAC, extracto de té caliente: 38,50 - 110,01 mg TE/g por DPPH y 23,40-113,60 mg TE/g por ORAC. En general, los valores obtenidos en cada ensayo respecto a cada marca se comportaron así: Oriental®&gt; Lipton®&gt; Hindú®&gt; Jaibel®. Los perfiles cromatográficos mostraron la presencia de 10 compuestos.  Conclusiones:  Estos resultados confirman que la extracción acuosa de té verde a 80°C conduce a la formación de infusiones ricas en compuestos con capacidad antioxidante en comparación con extracciones a temperatura ambiente.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[green tea]]></kwd>
<kwd lng="en"><![CDATA[hot temperature]]></kwd>
<kwd lng="en"><![CDATA[cold temperature]]></kwd>
<kwd lng="es"><![CDATA[Actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[té verde]]></kwd>
<kwd lng="es"><![CDATA[temperatura caliente]]></kwd>
<kwd lng="es"><![CDATA[temperatura fría]]></kwd>
</kwd-group>
</article-meta>
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