TY - JOUR
T1 - Statistical approaches to assess the association between phenolic compounds and the in vitro antioxidant activity of Camellia sinensis and ilex paraguariensis teas
AU - De Oliveira, Camila Cardoso
AU - De Araújo Calado, Verônica Maria
AU - Ares, Gastoń
AU - Granato, Daniel
N1 - Publisher Copyright:
© Taylor and Francis Group, LLC.
PY - 2015/8/24
Y1 - 2015/8/24
N2 - Tea presents a diverse phenolic composition which is responsible for its alleged biological activities, including the in vivo and in vitro antioxidant capacity. It is very usual to find researches applying univariate/bivariate statistical methods, such as analysis of variances (ANOVA) and linear Pearson correlation coefficients to analyze the strength of correlation between phenolic composition and the in vitro antioxidant activity of teas from Camellia sinensis (green, black, white, oolong, red, and yellow teas) and Ilex paraguariensis (Yerba-mate), which are the most produced and consumed types of teas. However, evidence has shown that these approaches are not as suitable as multivariate statistical methods once they do not depict nor show association among all results and variables simultaneously, making it difficult to understand clearly the data structure and patterns. Then, the objective of this work is to review and explain some univariate/bivariate and multivariate statistical techniques used to assess the association between phenolic compounds and the in vitro antioxidant activity of green, white, black, red, yellow, oolong and Yerba-mate teas. Moreover, this paper provides an overview on some assays used to estimate the in vitro antioxidant capacity of teas.
AB - Tea presents a diverse phenolic composition which is responsible for its alleged biological activities, including the in vivo and in vitro antioxidant capacity. It is very usual to find researches applying univariate/bivariate statistical methods, such as analysis of variances (ANOVA) and linear Pearson correlation coefficients to analyze the strength of correlation between phenolic composition and the in vitro antioxidant activity of teas from Camellia sinensis (green, black, white, oolong, red, and yellow teas) and Ilex paraguariensis (Yerba-mate), which are the most produced and consumed types of teas. However, evidence has shown that these approaches are not as suitable as multivariate statistical methods once they do not depict nor show association among all results and variables simultaneously, making it difficult to understand clearly the data structure and patterns. Then, the objective of this work is to review and explain some univariate/bivariate and multivariate statistical techniques used to assess the association between phenolic compounds and the in vitro antioxidant activity of green, white, black, red, yellow, oolong and Yerba-mate teas. Moreover, this paper provides an overview on some assays used to estimate the in vitro antioxidant capacity of teas.
KW - Chemometrics
KW - Cluster analysis
KW - Correlation analysis
KW - Flavonoids
KW - PCA
KW - Yerba-mate
UR - http://www.scopus.com/inward/record.url?scp=84983681812&partnerID=8YFLogxK
U2 - 10.1080/10408398.2012.750233
DO - 10.1080/10408398.2012.750233
M3 - Article
C2 - 24918265
AN - SCOPUS:84983681812
SN - 1040-8398
VL - 55
SP - 1456
EP - 1473
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 10
ER -