TY - JOUR
T1 - Purple tea (Camellia sinensis var. assamica) leaves as a potential functional ingredient
T2 - From extraction of phenolic compounds to cell-based antioxidant/biological activities
AU - de Moura, Cristiane
AU - Kabbas Junior, Tufy
AU - Pedreira, Fernanda Rafaelly de O.
AU - Azevedo, Luciana
AU - Furtado, Marianna M.
AU - Sant'Ana, Anderson S.
AU - Franchin, Marcelo
AU - Gonzaga, Vinicius Rafael
AU - Cui, Yuqing
AU - Wen, Mingchun
AU - Zhang, Liang
AU - Pereira, Romaiana P.
AU - Granato, Daniel
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2022/1
Y1 - 2022/1
N2 - A statistical optimization study was used to maximize the extraction of bioactive compounds and antioxidant activity from green tea derived from purple leaves of Camellia sinensis var. assamica. Simultaneous optimization was applied, and a combination of 60 °C, 15 min, and a mass-solvent ratio of 1 g of dehydrated purple leaves to 62.3 mL of an ethanol/citric acid solution, were determined as the ideal extraction conditions. The optimized extract of purple tea leaves (OEPL) contained showed stability in relation to variations in pH, and lyophilized OEPL exerted cytotoxic and antiproliferative effects against cancerous cells (A549 and HCT8), demonstrated antimicrobial activity towards Listeria monocytogenes (ATCC 7644), Staphylococcus aureus (ATCC 13565) and Staphylococcus epidermidis (ATCC 12288), inhibition of α-amylase and α-glycosidase enzymes and reduced the release of pro-inflammatory cytokines (TNF-α, CXCL2/MIP-2, and IL-6) in lipopolysaccharides-stimulated RAW 264.7 macrophages. Thus, our results provide a broad assessment of the bioactivity of “green” extracts obtained by a simple and low-cost process using non-toxic solvents, and they have the potential to be used for technological applications.
AB - A statistical optimization study was used to maximize the extraction of bioactive compounds and antioxidant activity from green tea derived from purple leaves of Camellia sinensis var. assamica. Simultaneous optimization was applied, and a combination of 60 °C, 15 min, and a mass-solvent ratio of 1 g of dehydrated purple leaves to 62.3 mL of an ethanol/citric acid solution, were determined as the ideal extraction conditions. The optimized extract of purple tea leaves (OEPL) contained showed stability in relation to variations in pH, and lyophilized OEPL exerted cytotoxic and antiproliferative effects against cancerous cells (A549 and HCT8), demonstrated antimicrobial activity towards Listeria monocytogenes (ATCC 7644), Staphylococcus aureus (ATCC 13565) and Staphylococcus epidermidis (ATCC 12288), inhibition of α-amylase and α-glycosidase enzymes and reduced the release of pro-inflammatory cytokines (TNF-α, CXCL2/MIP-2, and IL-6) in lipopolysaccharides-stimulated RAW 264.7 macrophages. Thus, our results provide a broad assessment of the bioactivity of “green” extracts obtained by a simple and low-cost process using non-toxic solvents, and they have the potential to be used for technological applications.
KW - Cell-based systems
KW - Food toxicology
KW - Functional foods
KW - Inflammatory markers
KW - Reactive oxygen species
KW - Statistical optimization
UR - http://www.scopus.com/inward/record.url?scp=85119183811&partnerID=8YFLogxK
U2 - 10.1016/j.fct.2021.112668
DO - 10.1016/j.fct.2021.112668
M3 - Article
C2 - 34774677
AN - SCOPUS:85119183811
SN - 0278-6915
VL - 159
SP - 112668
JO - Food and Chemical Toxicology
JF - Food and Chemical Toxicology
M1 - 112668
ER -