Advanced mass spectrometry profiling of phenolic and minerals compounds in herbal beverages

Puig, Laura Pineda; Boqué, Meritxell Cabré; Ferrer, Ariadna Verdaguer; Fernández-Ruano, Laura; Blasco, Josep Lluis Lliberia; Cladera, Margalida Artigues

doi:10.1016/j.foodchem.2023.136767

Food Chemistry

2023

DOI: 10.1016/j.foodchem.2023.136767

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Advanced mass spectrometry profiling of phenolic and minerals compounds in herbal beverages

Laura Pineda Puig,

Meritxell Cabré Boqué,

Ariadna Verdaguer Ferrer

et al.

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2024

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Cited by 3 publications

References 49 publications

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Quantitative Assessment of Sourness Intensity in purpleback squid (Symlectoteuthis oualaniensis) from Indian Ocean based on PCA and MVDA models

Cheng,

Xu,

et al. 2024

Journal of Food Composition and Analysis

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Quantitative Assessment of Sourness Intensity in purpleback squid (Symlectoteuthis oualaniensis) from Indian Ocean based on PCA and MVDA models

Cheng,

Xu,

et al. 2024

Journal of Food Composition and Analysis

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Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

Patriarca,

Barlow,

Cross

et al. 2024

J. Anal. At. Spectrom.

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Total Polyphenol Contents and Mineral Profiles in Commercial Wellness Herbal Infusions: Evaluation of the Differences between Two Preparation Methods

Lo Turco,

Nava,

Potortì

et al. 2024

Foods

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The popularity of the consumption of wellness herbal teas is due to the many health-promoting properties they seem to possess. Modern preparation methods using coffee machines are also popular today. Therefore, the purpose of this research was to evaluate differences in infusions obtained by the traditional method using filters and by espresso coffee machines using pods. In this regard, different herbal materials were selected and purchased in two different types of herbal containers, and the corresponding infusions were analyzed for the contents of total polyphenols and mineral elements. Results showed that filter infusions had higher polyphenol and mineral contents than pod infusions, excluding Cd and Pb. For each of the plant materials used, differences due to the method of infusion preparation are highlighted. From a qualitative point of view, both methods of infusion preparation are valid, but the filter infusion method allows a higher transfer of minerals and polyphenols into the infusion, improving quality. The analyzed infusions can be safely consumed with respect to As, Cd, Pb, and Hg contents. Good amounts of polyphenols and Mn can be obtained by drinking a cup of any of the infusions analyzed, especially the mate infusion obtained by the filter technique, with amounts of 429 mg for polyphenols and 69.27% of the RDA for manganese.

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Advanced mass spectrometry profiling of phenolic and minerals compounds in herbal beverages

Cited by 3 publications

References 49 publications

Quantitative Assessment of Sourness Intensity in purpleback squid (Symlectoteuthis oualaniensis) from Indian Ocean based on PCA and MVDA models

Quantitative Assessment of Sourness Intensity in purpleback squid (Symlectoteuthis oualaniensis) from Indian Ocean based on PCA and MVDA models

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

Total Polyphenol Contents and Mineral Profiles in Commercial Wellness Herbal Infusions: Evaluation of the Differences between Two Preparation Methods

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