Abstract
Tea is considered as a healthy beverage due to the presence of bioactive compounds. Nevertheless, the presence of caffeine adversely affects human health. Therefore, caffeine-free herbal beverages are gaining popularity as widely consumed healthy beverages; however, only few studies have thoroughly investigated the characteristics of herbal infusions. Therefore, the study was focused to develop Kyoho grape skin herbal infusions to study their proximate, functional as well as sensory attributes. Moreover, similarities in formulations were assessed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that the Kyoho grape skin formulations (40%, 50%, 60%, and 70%) had insignificant amounts of proximate composition. The amount of total phenolics (0.08–0.14 mg GAE/mL) and flavonoids (0.08–0.10 mg QE/mL) was associated with their antioxidant activities (DPPH• of 19.98%–65.20%). Formulations with 40% and 50% Kyoho grape skin received acceptable sensory scores (>6) that showed a high homogeneity between two formulations using PCA (PCs 1: 50.74% and 2: 14.26%) and HCA sub-clusters. Thus, formulations prepared with 40% and 50% of Kyoho grape skin could be considered as a suitable herbal beverage to be produced on an industrial scale.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call