Abstract
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 (0.281 mg·L−1), zinc (0.069 mg·L−1), magnesium (2.92 mg·L−1), potassium (62.65 mg·L−1), and sodium (271.74 mg·L−1), while lemon-, peach-, and blueberry-flavored teas obtained the highest levels of copper (0.035 mg·L−1), iron (0.246 mg·L−1), and calcium (18.21 mg·L−1), respectively. Citrus, lemon-, sangria-, and rose petal-flavored teas obtained the highest content in total phenols (211.56 mg·L−1), total flavonoids (65.46 mg·L−1), total catechins (640.79 mg·L−1), and total anthocyanins (640.79 mg·L−1), respectively. Lemon- and rose petal-flavored teas showed the highest and lowest antioxidant capacity levels in DPPH (1096.00 to 118.77 μmolTE·L−1), ABTS (1048.84 to 232.00 μmolTE·L−1), and FRAP (1269.20 to 147.70 μmolTE·L−1) assays. The 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. The 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.
Highlights
Lemon, sangria, and rose petal-flavored teas obtained the highest content in total phenols (211.56 mg·L−1), total flavonoids (65.46 mg·L−1), total catechins (640.79 mg·L−1), and total anthocyanins (640.79 mg·L−1), respectively
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
In the production of red tea (Pu-erh tea), the dried green tea leaves are artificially postfermented with microorganisms for several months to one year to produce ripened Pu-erh tea [5]. e regular consumption of tea contributes significantly to the required daily total water intake, and if sugar is not added, the intake of calories is insignificant. e contribution of minerals and phenolics from tea is more relevant than other nonalcoholic beverages widely consumed, and their concentration in brewed products varies with solvent used for extraction [6, 7]. e consumption of tea is divided between the hot and the ready-to-drink products in most of the Western countries, but this balance shifts drastically to an increase in the consumption of ready-todrink tea during the spring and summer [8]
Summary
Kuntze) belongs to the genus Camellia, family eacea and is native of Southeast Asia. It is the oldest nonalcoholic beverage and the most consumed plant-based beverage in the world. Green tea is produced from mature leaves with minimal processing; the tea leaves are usually heated with rolling immediately after harvest to inactivate the enzyme polyphenol oxidize. Oolong tea is produced from partially fermented mature leaves and is allotted limited time of oxidation and is less fermented than black tea [2,3,4]. In the production of red tea (Pu-erh tea), the dried green tea leaves are artificially postfermented with microorganisms for several months to one year to produce ripened Pu-erh tea [5]. Asia has the 72% of the ready-to-drink global market, followed by North America with 15%, Europe with 9%, and Middle East, Africa, and Latin America together accounted for the 4% [9]
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