Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas

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 v...

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Bibliographic Details
Main 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 Cecilia, Muy Rangel, Dolores, Niño Medina, Guillermo
Format: Article
Language:English
Published: 2018
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Online Access:http://eprints.uanl.mx/16610/1/218.pdf
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Summary: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.