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 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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URL o página oficial: http://doi.org/10.1155/2018/2861541

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
Materias: Q Ciencia > QD Química
T Tecnología > TP Tecnología Química
Divisiones: Agronomía
Usuario depositante: Lic. Josimar Pulido
Creadores:
CreadorEmailORCID
Flores Martínez, DanielNO ESPECIFICADONO ESPECIFICADO
Urías Orona, VaniaNO ESPECIFICADONO ESPECIFICADO
Hernández García, LuisNO ESPECIFICADONO ESPECIFICADO
Rubio Carrasco, WernerNO ESPECIFICADONO ESPECIFICADO
Silva Gutiérrez, KorevNO ESPECIFICADONO ESPECIFICADO
Guevara Zambrano, MichelleNO ESPECIFICADONO ESPECIFICADO
Prieto Cadena, JulioNO ESPECIFICADONO ESPECIFICADO
Serna Méndez, TeresaNO ESPECIFICADONO ESPECIFICADO
Muy Rangel, DoloresNO ESPECIFICADONO ESPECIFICADO
Niño Medina, GuillermoNO ESPECIFICADONO ESPECIFICADO
Fecha del depósito: 28 Ago 2019 21:37
Última modificación: 28 Ago 2019 21:37
URI: http://eprints.uanl.mx/id/eprint/16610

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