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

Abstract

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.

Synthesis and characterization of a (+)-catechin and L-(+)-ascorbic acid cocrystal as a new functional ingredient for tea drinks

“…Specifically, IT showed DPG almost one order of magnitude higher in comparison to the ready-to-use commercial beverages (PT and LT), highlighting that tea leaves represent an excellent source of antioxidant molecules (Das and Eun, 2018; Pérez-Burillo et al., 2018). This observation was confirmed by the study by Flores-Martinez et al., (2018) certifying that the flavonoid content decreases from infused tea to ready-use commercial beverages (hot infused tea > instantaneous preparations > iced tea > ready-to-use tea drinks). In addition, concerning ready-to-use teas, the major DPG amount was recorded in lemon-flavored tea, and this could be attributed to the antioxidant vitamins content of the concentrated lemon juice employed.…”

Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying

“…Similar results were also observed by Santos et al (2018), who reported no significant difference in the TPC and antioxidant activity of a beverage made from a mixture of rooibos, mate and white tea after pasteurization. In this study, TPCs of RTD iced teas were higher than those of commercial RTD iced teas in Mexico (Flores-Martínez et al, 2018) and Brazil (Kodama et al, 2010).…”

Surface-Enhanced Raman Spectroscopy for Monitoring Extravirgin Olive Oil Bioactive Components

“…Very sensitive techniques have been employed to determine EVOO chemical composition and evaluate its authenticity, to quantify vegetable adulterants or degradation compounds, such as nuclear magnetic resonance, gas chromatography, and liquid chromatography with mass spectrometry [1][2][3]. In recent years, optical methods have acquired popularity as powerful techniques for studying liquid samples with various biomolecules, demonstrating their ability in the detection of target molecules and the study of the molecules themselves [4][5][6][7][8]. In particular, Raman microspectroscopy (μ-RS) has also been used as a very sensitive method to characterize olive oils.…”