Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas
Flores Martínez, Daniel y Urías Orona, Vania y Hernández García, Luis y Rubio Carrasco, Werner y Silva Gutiérrez, Korev y Guevara Zambrano, Michelle y Prieto Cadena, Julio y Serna Méndez, Teresa Cecilia y Muy Rangel, Dolores y Niño Medina, Guillermo (2018) Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas. Journal of Chemistry, 2018. pp. 1-7. ISSN 2090-9063
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Resumen
The physicochemical parameters, mineral composition, and nutraceutical properties of ready-to-drink flavored-colored commercial teas were analyzed in the present study. The pH of samples was slightly acidic (3.72 to 4.11), titratable acidity was low (0.092 to 0.174%), and color parameters were wide variable (pink, yellow, brown, and red). Citrus-flavored tea obtained the highest content of manganese (0.281mg·L−1), zinc (0.069mg·L−1), magnesium (2.92mg·L−1), potassium (62.65mg·L−1), and sodium (271.74mg·L−1), while lemon-, peach-, and blueberry-flavored teas obtained the highest levels of copper (0.035mg·L−1), iron (0.246mg·L−1), and calcium (18.21mg·L−1), respectively. Citrus, lemon-, sangria-, and rose petal-flavored teas obtained the highest content in total phenols (211.56mg·L−1), total flavonoids (65.46mg·L−1), total catechins (640.79mg·L−1), and total anthocyanins (640.79mg·L−1), respectively. Lemon- and rose petal-flavored teas showed the highest and lowest antioxidant capacity levels in DPPH (1096.00 to 118.77μmolTE·L−1), ABTS (1048.84 to 232.00μmolTE·L−1), and FRAP (1269.20 to 147.70μmolTE·L−1) assays. The levels of sodium reported in labels of all samples were lower than data obtained in our analysis. Alsothelevelsobservedfortotalphenolsinblueberry-,citrus-,androsepetal-flavoredteaswerelowerthanouranalysis,buttotal phenolsoflemon-,peach-,andsangria-flavoredteaswerehigherthanthecontentreportedintheirlabels.Theresultsobtainedin thepresentworkgiveinformationtoconsumersforchoosingflavored-coloredready-to-drinkteabasedonthephysicochemical, nutritional, and nutraceutical properties.
Tipo de elemento: | Article | |||||||||||||||||||||||||||||||||
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Materias: | Q Ciencia > QD Química T Tecnología > TP Tecnología Química |
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Divisiones: | Agronomía | |||||||||||||||||||||||||||||||||
Usuario depositante: | Lic. Josimar Pulido | |||||||||||||||||||||||||||||||||
Creadores: |
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Fecha del depósito: | 28 Ago 2019 21:37 | |||||||||||||||||||||||||||||||||
Última modificación: | 16 Mayo 2023 20:29 | |||||||||||||||||||||||||||||||||
URI: | http://eprints.uanl.mx/id/eprint/16610 |
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