Evaluation of the pH and titratable acidity of teas commercially available in Brazilian market

Lunkes, Letícia Bello Flores; Hashizume, Lina Naomi

doi:10.1590/1981-8637201400010000092623

Cited by 16 publications

(12 citation statements)

References 29 publications

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“…ere were statistical differences (p < 0.05) between tea samples in physicochemical parameters ( e results of the present study show higher pH values than data reported by Lunkes and Hashizume [19], whom analyzed 11 commercial ready-to-drink flavored teas available in Brazil market and found pH values ranging from 2.89 to 3.41. In addition, the titratable acidity reported by these authors was higher than our observations, since they found values ranging from 0.193 to 0.325%.…”

Section: Physicochemical Parameterscontrasting

confidence: 68%

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

Flores-Martínez

Urías-Orona

Hernández-García³

et al. 2018

Journal of Chemistry

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e physicochemical parameters, mineral composition, and nutraceutical properties of ready-to-drink flavored-colored commercial teas were analyzed in the present study. e 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 assays. e 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. e 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.

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Section: Physicochemical Parameterscontrasting

confidence: 68%

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

Flores-Martínez

Urías-Orona

Hernández-García³

et al. 2018

Journal of Chemistry

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“…The pH of the samples was measured using pH-meter according to the method used by [14], with some few modifications. Five grams (5 g) of previously weighed sample was dissolved in 25 mL distilled water and homogenized until particles were evenly suspended with mixture free of lumps.…”

Section: Phmentioning

confidence: 99%

Development and Examination of Sweet Potato Flour Fortified with Indigenous Underutilized Seasonal Vegetables

2018

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Developing nutrient-rich vegetable flour using locally under-utilized food crops in Africa would improve rural house-hold nutrition. This study seeks to develop nutrient-dense vegetable flour from different proportions of Sweet potato (Sp) 40-100%, Avocado pear (Avo) 10-40%, and Turkey berry (Tor) 10-40%, using completely randomized design (CRD) with 14 treatment combinations and three replications. The proximate composition, mineral composition, and functional properties were investigated on the composite flour. The results showed significant differences in all the parameters analyzed for the various composite flours. As the amount of Avo and Tor was added to the Sp, the proximate composition was enhanced except for the percentage carbohydrate, which decreased from 83.92 to 54.59 g/100 g. The mineral composition was also improved by the incorporation of Avo and Tor. Favourable functional properties were also obtained. The optimal composite flour was made up of 40% Sp, 35% Avo, and 25% Tor. The functional properties of the composite flours were better than the control (Sweet potato flour). Fortifying Sp flour with Avo and Tor is feasible and could be an easy and affordable means to improve rural nutrition, as it requires simple logistics for the ordinary rural household to produce the composite of the desired choice.

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“…O alto consumo de bebidas e alimentos ácidos representam fatores extrínsecos relevantes para o desenvolvimento desta patologia dentária (LUSSI et al, 2012;LUNKES;HASHIZUME, 2014). A modificação no estilo de vida tem contribuído para o aumento da quantidade e da frequência de consumo de produtos ácidos (LUSSI et al, 2012).…”

Section: Discussionunclassified

Alteração Da Microdureza Superficial Do Esmalte Dentário Expostos a Chás Industrializados

Fernandes

Meira

Lavôr

et al. 2017

Iniciac cient Cesumar

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RESUMO:O presente estudo avaliou o potencial erosivo de chás industrializados no esmalte dentário, de acordo com o percentual de perda de dureza superficial (%PMD), pH, titulação ácida e capacidade tampão. Foram analisados seis tipos de chás industrializados, de diferentes marcas e sabores. A água mineral-Crystal ® e a Coca-Cola ® foram os controles negativo e positivo, respectivamente. As medições de pH e titulação ácida foram feitas em triplicata, em 50 mL da bebida. A capacidade tampão foi calculada baseada nos valores de pH e titulação ácida para o pH 7,0. A microdureza da superfície o esmalte foi medida antes e após o teste erosivo. Os testes Anova e a correlação de Pearson, com p<0,05, foram usados para analisar os dados. Os dados apresentaram uma distribuição normal. Foi verificada diferença significativa entre os chás e os controles utilizados, em todas as variáveis analisadas (ANOVA, p<0,05). O pH dos chás variou de 2,25 (chá preto com limão) a 3,39 (chá mate com limão). Os maiores valores de titulação ácida (2,05) e capacidade tampão (8,30) foram apresentados pelo chá preto com limão. O maior %PMD foi encontrado no chá de pêssego e o menor no chá natural do mate. Foram verificadas diferenças estatisticamente significante no %PMD de todos os chás com o controle negativo. O %PMD de todos os chás foi superior ao controle positivo. Correlações significativas (p<0,05) foram observadas entre pH inicial com titulação ácida e capacidade tampão, e %PMD com pH inicial, titulação ácida e capacidade tampão. Assim, todos os chás analisados apresentaram caráter erosivo no esmalte dentário, variando a sua intensidade conforme o sabor e/ou composição dos mesmos. PALAVRAS-CHAVE: Erosão dentária; Bebidas; Esmalte dentário. ALTERATIONS IN SURFACE MICRO-HARDNESS OF DENTAL ENAMEL EXPOSED TO INDUSTRIALIZED TEASABSTRACT: The erosion capacity of industrialized teas on the dental enamel is evaluated according to the percentage of dental surface hardness loss (%DHL), pH, acid titration and buffer capacity. Six types of industrialized teas, featuring different brands and tastes, were analyzed. Mineral water-Crystal ® and Coca-Cola ® were respectively the negative and positive controls. Measurements of pH and titration were prepared in triplicate, in a 50ml beverage. Buffer capacity was calculated on pH rates and acid titration for pH 7.0. Micro-hardness of enamel surface was evaluated prior to and after the erosive test. ANOVA and Pearson´s correlation tests at p<0.05 were employed to analyze data which, in turn, provided normal distribution. There was significant difference between the teas and controls in all variables (ANOVA, p<0.05). The pH of teas ranged between 2.25 (Black tea with lemon) and 3.39 (Matte with lemon). Highest rates for acid titration (2.05) and buffer capacity (8.30) occurred in Black tea with lemon. Highest %DHL rate occurred in Peach tea, whilst the lowest in Natural Matte tea. There was a statistically significant difference in %DHL for all teas when compared to negative control and %PMD of all types of ...

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Evaluation of the pH and titratable acidity of teas commercially available in Brazilian market

Cited by 16 publications

References 29 publications

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

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

Development and Examination of Sweet Potato Flour Fortified with Indigenous Underutilized Seasonal Vegetables

Alteração Da Microdureza Superficial Do Esmalte Dentário Expostos a Chás Industrializados

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