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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://eprints.uanl.mx/16610/1/218.pdf |
| _version_ | 1824414658547679232 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Flores Martínez, Daniel |
| collection | Repositorio Institucional |
| description | 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. |
| format | Article |
| id | eprints-16610 |
| institution | UANL |
| language | English |
| publishDate | 2018 |
| record_format | eprints |
| spelling | eprints-166102023-05-16T20:29:43Z http://eprints.uanl.mx/16610/ Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas 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 QD Química TP Tecnología Química 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. 2018-08-02 Article PeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/16610/1/218.pdf http://eprints.uanl.mx/16610/1.haspreviewThumbnailVersion/218.pdf 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 http://doi.org/10.1155/2018/2861541 doi:10.1155/2018/2861541 |
| spellingShingle | QD Química TP Tecnología Química 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 Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/online.png |
| title | Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas |
| title_full | Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas |
| title_fullStr | Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas |
| title_full_unstemmed | Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas |
| title_short | Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas |
| title_sort | physicochemical parameters mineral composition and nutraceutical properties of ready to drink flavored colored commercial teas |
| topic | QD Química TP Tecnología Química |
| url | http://eprints.uanl.mx/16610/1/218.pdf |
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