Green Tea
Mostrando 1-12 de 89 artigos, teses e dissertações.
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1. Carbon Dots from Pilosocereus gounellei for Fluorimetric Determination of Tannin in Tea Using a Flow-Batch System
In this study, xiquexique (Pilosocereus gounellei) native endemic cactus from the Brazilian semiarid was used for the first time as a natural carbon source (“green precursor”) for the synthesis of highly fluorescent carbon dots (CDs). These CDs were successfully used to develop a fast, low-cost, eco-friendly fluorescence method for the determination of t
Journal of the Brazilian Chemical Society. Publicado em: 2023
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2. CLOROFILA EXTRAÍDA DE RESÍDUO INDUSTRIAL DA ERVA-MATE (Ilex paraguaiensis) UMA POSSIBILIDADE DE ECONOMIA CIRCULAR
Chlorophyll is the most abundant green pigment on the planet, it is unstable and decomposes naturally. Mate-herb is a traditional native plant in the southern region of South America, and its tea is part of the local culture and extractive agriculture. The mate-herb industry generates as a by-product a resinous material rich in chlorophyll whose use is propo
Química Nova. Publicado em: 2022
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3. DOES GREEN TEA ENHANCE THE EFFECTS OF PHYSICAL TRAINING ON HEART RATE VARIABILITY?
RESUMO Introdução: O chá verde está associado a uma série de benefícios à saúde, assim como o treinamento físico. Porém, a associação de ambos apresenta efeitos cronotrópicos e autonômicos cardíacos pouco conhecidos. Objetivo: Avaliar o efeito da associação da administração crônica de chá verde e do treinamento físico sobre a frequên
Revista Brasileira de Medicina do Esporte. Publicado em: 2022
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4. Determination of physical and chemical properties of kombucha teas prepared with different herbal teas
Abstract In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared tea samples were subjected to fermentation for 14 days. In tea samples, pH, electrical conductivity, water-soluble solid and p
Food Sci. Technol. Publicado em: 2021-06
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5. Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey
Abstract Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sugar and tea leaves. Kombucha samples contained black carrot juice in two concentrations (10 and 20%) a
Food Sci. Technol. Publicado em: 2021-03
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6. Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni
Abstract Antioxidant capacity (AC) was determined by the ABTS method and DPPH, and total phenol content (TPC) in dehydrated plant material, in infusions and in residues (plant material after preparing the infusion) of white, black, red, green, spearmint, stevia, lemon grass and chamomile teas to which stevia leaves were added or not added; addition of proces
Food Sci. Technol. Publicado em: 2020-03
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7. Editorial Comment: Best practices in near-infrared fluorescence imaging with indocyanine green (NIRF/ICG)-guided robotic urologic surgery: a systematic review-based expert consensus
RESUMO: Uma forma viável de sistematização e personalização da intervenção delineada em Análise do Comportamento Aplicada (ABA), com estudantes com Transtorno do Espectro Autista (TEA), pode ser por meio de recursos computacionais. Assim sendo, este estudo teve como objetivo elaborar um ambiente digital denominado como mTEA para aplicação de progra
Int. braz j urol.. Publicado em: 2020-03
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8. Moringa water extract promising additive to prolong the activity of baculovirus under field-sunlight conditions in Egypt
Resumo Os baculovírus são considerados como biopesticidas eficazes, exceto por não estarem ativos sob condições de luz solar. O objetivo deste estudo é avaliar a capacidade do extrato de moringa para prolongar a atividade do vírus sob condições de campo egípcias, tendo em vista que Moringa provou ser um material protetor forte sob investigação an
Braz. J. Biol.. Publicado em: 02/12/2019
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9. Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni
Abstract Antioxidant capacity (AC) was determined by the ABTS method and DPPH, and total phenol content (TPC) in dehydrated plant material, in infusions and in residues (plant material after preparing the infusion) of white, black, red, green, spearmint, stevia, lemon grass and chamomile teas to which stevia leaves were added or not added; addition of proces
Food Sci. Technol. Publicado em: 04/11/2019
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10. Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
RESUMO: O objetivo do estudo foi verificar a atividade sensorial e fitoquímica (polifenóis, flavonóides e cafeína) de infusões de chá preto e verde empregando o ultrassom. As infusões produzidas com a aplicação de sonicação por 2 e 1 minutos foram as mais preferidas pela equipe de avaliação sensorial. A avaliação das infusões em termos de de
Cienc. Rural. Publicado em: 07/10/2019
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11. Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas
The influence of common tea preparation procedures (temperature, infusion time, consumption time interval and tea bag/loose-leaf) and the type of water used, on the total phenolic content (TPC), the radical scavenging activity and the α-glucosidase inhibitory activity were assessed. Higher TPC and antioxidant activity were obtained when using lower minerali
Braz. J. Pharm. Sci.. Publicado em: 23/09/2019
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12. Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees
Resumo Novas fontes de nutracêuticos, compósitos derivados de extrato de chá verde, borras de vinhos tintos e extratos de cascas de limão foram produzidas. O primeiro compósito foi produzido a partir de extrato de chá verde e borras de vinhos tintos. O segundo compósito foi produzido de extrato de chá verde, borras de vinhos tintos e cascas de limão
Braz. J. Food Technol.. Publicado em: 29/07/2019