![](/images/graphics-bg.png)
Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas
Joint Authors
Flores-Martínez, Daniel
Urías-Orona, Vania
Hernández-García, Luis
Rubio-Carrasco, Werner
Silva-Gutiérrez, Korev
Guevara-Zambrano, Michelle
Prieto-Cadena, Julio
Serna-Méndez, Teresa
Muy-Rangel, Dolores
Niño-Medina, Guillermo
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-08-02
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
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 (0.281 mg·L−1), zinc (0.069 mg·L−1), magnesium (2.92 mg·L−1), potassium (62.65 mg·L−1), and sodium (271.74 mg·L−1), while lemon-, peach-, and blueberry-flavored teas obtained the highest levels of copper (0.035 mg·L−1), iron (0.246 mg·L−1), and calcium (18.21 mg·L−1), respectively.
Citrus, lemon-, sangria-, and rose petal-flavored teas obtained the highest content in total phenols (211.56 mg·L−1), total flavonoids (65.46 mg·L−1), total catechins (640.79 mg·L−1), and total anthocyanins (640.79 mg·L−1), respectively.
Lemon- and rose petal-flavored teas showed the highest and lowest antioxidant capacity levels in DPPH (1096.00 to 118.77 μmolTE·L−1), ABTS (1048.84 to 232.00 μmolTE·L−1), and FRAP (1269.20 to 147.70 μmolTE·L−1) assays.
The levels of sodium reported in labels of all samples were lower than data obtained in our analysis.
Also the levels observed for total phenols in blueberry-, citrus-, and rose petal-flavored teas were lower than our analysis, but total phenols of lemon-, peach-, and sangria-flavored teas were higher than the content reported in their labels.
The results obtained in the present work give information to consumers for choosing flavored-colored ready-to-drink tea based on the physicochemical, nutritional, and nutraceutical properties.
American Psychological Association (APA)
Flores-Martínez, Daniel& Urías-Orona, Vania& Hernández-García, Luis& Rubio-Carrasco, Werner& Silva-Gutiérrez, Korev& Guevara-Zambrano, Michelle…[et al.]. 2018. Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas. Journal of Chemistry،Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1182222
Modern Language Association (MLA)
Flores-Martínez, Daniel…[et al.]. Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas. Journal of Chemistry No. 2018 (2018), pp.1-7.
https://search.emarefa.net/detail/BIM-1182222
American Medical Association (AMA)
Flores-Martínez, Daniel& Urías-Orona, Vania& Hernández-García, Luis& Rubio-Carrasco, Werner& Silva-Gutiérrez, Korev& Guevara-Zambrano, Michelle…[et al.]. Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas. Journal of Chemistry. 2018. Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1182222
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1182222