The Influence of Ascorbic Acid and Honey Addition on the Anti-Oxidant Properties of Fruit Tea Infusions: Antioxidants in Fruit Tea Infusions

Belščak, Ana; Bukovac, Nikolina; Piljac-Žegarac, Jasenka

doi:10.1111/j.1745-4514.2010.00375.x

Cited by 20 publications

(15 citation statements)

References 39 publications

(38 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In comparison with the TP content reported by other authors in mixture fruit infusions (from 323.4 to 1549 mg/L GAE) [20], or juices (642.1 mg/L in raspberry fresh juice [19], the average TP content of our studied infusions was much lower (29.59 mg/100 mL GAE). The differences may be related to the cultivars, environmental conditions, fruit maturity and drying procedures, which can lead to the degradation of phenolic compounds.…”

Section: Total Polyphenols and Phenolic Compositionscontrasting

confidence: 47%

Correlation of antioxidant activity of dried berry infusions with the polyphenols and selected microelements contents

Bratu¹,

Birghilă²,

Popescu³

et al. 2018

Bull. Chem. Soc. Eth.

View full text Add to dashboard Cite

ABSTRACT. Antioxidant activity was measured by ferric reducing ability of plasma (FRAP) assay in seven types of infusions prepared from commercial dried berry fruit products: Rosa canina, Vaccinium vitis-idaea, Hiphophae rhamnoides, Hibiscus sabdariffa and three fruit mixtures. Total polyphenols (TP), total anthocyanins and the polyphenolic compounds were determined by HPLC equipped with diode array detector. To estimate the amount of elements released from fruits into the water extracts, levels of Fe, Mn, Zn and Cu in dried samples and in infusions were determined by flame atomic absorption spectrometry. The correlation between polyphenols content and the antioxidant activities and the microelements in the infusions and the antioxidant activities were estimated using the Pearson's correlation test. The results showed a high, positive and significant correlation (r = 0.9465) between the FRAP values and TP content, meaning that the concentration of phenolic compounds may be a good indicator of the reducing capacity in the infusions. Correlations varied (positive, negative and weak) between antioxidant and mineral extractability of berry infusions. Among the polyphenolic compounds, gallic acid contributed particularly to the antioxidant capacity of the studied samples (r = 0.563). The correlation of antioxidants, total polyphenols with mineral extractability showed the influence of antioxidant compound on mineral bioavailability.

show abstract

Section: Total Polyphenols and Phenolic Compositionscontrasting

confidence: 47%

Correlation of antioxidant activity of dried berry infusions with the polyphenols and selected microelements contents

Bratu¹,

Birghilă²,

Popescu³

et al. 2018

Bull. Chem. Soc. Eth.

View full text Add to dashboard Cite

show abstract

“…The determined TPC values from 12.53 to 29.33 mg GAE/g fruit tea (126.07 to 295.02 mg GAE/L infusion) are in agreement with 323.4-1549.1 mg GAE/L infusion reported for two times more concentrated infusions (2 g tea/100 mL water) prepared from similar fruit teas. 5 As expected, these values are much lower as the TPC of the fruit juices -blueberry 179.5; strawberry 1302; blackcurrant 1919 mg GAE/L, 20 due to the fact that fruit tea manufacturing involves processing procedures (such as drying, grinding) that may determine the degradation of the phenolic compounds.…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 68%

“…Fruit tea infusions support the human diet with antioxidants like phenolic compounds, vitamins (C and E), carotenoids. 5 These infusions are usually obtained from fruits and berries from various genera such as Vaccinum, Rubus, Fragraria and Ribes. The phenolic profile varies among fruits, with certain similarities within families and genera.…”

Section: Introductionmentioning

confidence: 99%

Total phenolics, anthocyanins, antioxidant and pro-oxidant activity of some red fruits teas

Moldovan¹,

Hosu²,

David³

et al. 2016

ACSi

View full text Add to dashboard Cite

Fruits represent one of the main dietary sources of bioactive compounds. Due to their remarkable health benefits, many functional foods of fruit origin, including fruit teas, are present on the market and there is an increased interest regarding the investigation of their nutritional parameters and quality. The aims of our study were: 1) to determine the total phenolic content (TPC), total anthocyanins content (TAC), antioxidant activity (AA), the scavenging capacity (IC50), the pro-oxidant activity (Pro-ox) and Pro-Antidex of 12 commercially available red fruit teas, 2) to classify the analysed teas and 3) to evaluate the similarities between samples. The TPC was between 12.5 and 29.3 mg gallic acid equivalents (GAE)/g tea, the TAC varied between 2.6 and 5.6mg cyanidin-3-glucoside (Cy-3-glu)/g tea and AA was in the range of 10.9-19.1 mg ascorbic acid equivalents (AAE)/g tea. The Pro-ox activity varied between 3.9 and 10.0 mg/mL tea extract and Pro-Antidex was between 3.3 and 7.3.

show abstract

“…42 Tea is usually consumed with honey, sugar, milk or lemon because people believe that these will enhance the benefit and taste of the beverage. 51,52 A study of ten fruit tea infusions showed an increase in synergistic effects of total phenolic content and antioxidant capacity with the addition of 22.5 mg of ascorbic acid. 52 However, the addition of honey to the infusions already containing ascorbic acid antagonistically decreased the total phenolic compounds and antioxidant capacity.…”

Section: Antioxidant Content In Herbal Teas and Their Synergistic Effectmentioning

confidence: 99%

“…52 However, the addition of honey to the infusions already containing ascorbic acid antagonistically decreased the total phenolic compounds and antioxidant capacity. 52 Careful consideration is necessary in finding a mixture with an enhanced beneficial effect.…”

Section: Antioxidant Content In Herbal Teas and Their Synergistic Effectmentioning

confidence: 99%

The synergistic potential of various teas, herbs and therapeutic drugs in health improvement: a review

2017

View full text Add to dashboard Cite

Tea is one of the most widely consumed non-alcoholic beverages in the world next to water. It is classified as Camellia sinensis and non-Camellia sinensis (herbal teas). The common bioactive compounds found mainly in green teas are flavan-3-ols (catechins) (also called flavanols), proanthocyanidins (tannins) and flavonols. Black tea contains theaflavins and thearubigins and white tea contains l-theanine and gamma-aminobutyric acid (GABA), while herbal teas contain diverse polyphenols. Phytochemicals in tea exhibit antimicrobial, anti-diabetic and anti-cancer activities that are perceived to be helpful in managing chronic diseases linked to lifestyle. Many of these phytochemicals are reported to be biologically active when combined. Knowledge of the synergistic interactions of tea with other teas or herbs in terms of biological activities will be of benefit for therapeutic enhancement. There is evidence that various types of teas act synergistically in exhibiting health benefits to humans, improving consumer acceptance and economic value. Similar observations have been made when teas and herbs or medicinal drugs were combined. The aim of this review is to highlight potential beneficial synergies between combinations of different types of teas, tea and herbs, and tea and medicinal drugs. © 2017 Society of Chemical Industry.

show abstract

The Influence of Ascorbic Acid and Honey Addition on the Anti-Oxidant Properties of Fruit Tea Infusions: Antioxidants in Fruit Tea Infusions

Cited by 20 publications

References 39 publications

Correlation of antioxidant activity of dried berry infusions with the polyphenols and selected microelements contents

Correlation of antioxidant activity of dried berry infusions with the polyphenols and selected microelements contents

Total phenolics, anthocyanins, antioxidant and pro-oxidant activity of some red fruits teas

The synergistic potential of various teas, herbs and therapeutic drugs in health improvement: a review

Contact Info

Product

Resources

About