mL Of Beverage Research Articles

Assessing the Effect of Temperature on Nutrient Retention in Canistel Fruit (Pouteria campechiana) and Coconut Milk Formulation

Objective: This study aimed to develop innovative fruit-based beverages from underutilized but widely available Canistel fruit around tropical regions and determine its nutrient stability at different temperature treatments. Background: Canistel Fruit (Pouteria campechiana) is an underutilized nutritious tropical fruit containing Vitamin A and complex carbohydrates with high potentiality. Hence, the present study focused on a novel Canistel fruit (Pouteria campechiana)-based beverage. Methods: The higher starchiness of fruit pulp was remedied through α-amylase enzyme treatment. The base formula was prepared with fruit pulp and coconut milk (at ratios of 1:2, 2:3, 1:1), followed by incorporating sugar and stabilizers. The two-way preservation techniques of pasteurization (85oC, 15 min) and sterilizing techniques (121oC, 15 min) were used. Sensory acceptance by a trained panel from each formula of beverages, i.e., fruit pulp: coconut milk at ratios of 2:3 from each technique, was analyzed for physical and nutritional properties, fatty acid composition, and antioxidants. Results: A significant difference (p<0.05) was found among two-way processing techniques for the pH, oBrix, viscosity, and titratable acidity, as well as total sugars, crude protein, and crude fibre. The predominant fatty acid in both beverages was lauric acid. Vitamin A contents (mg/kg) were 0.3±0. and 0.2±0.01, respectively. Conclusion: This study showed Canistel fruit as a viable source for upgrading nutritional status when paired with coconut milk and other ingredients, and both processing techniques retained vitamin A, which fulfilled 8 – 10 % of the daily requirement by 200 ml of beverage.

Elemental composition of green tea infusions depending on the method of their brewing

Green tea infusions are a source of many bioactive compounds as well as elements, both nutrients and toxic ones. In this study, we assessed the content of elements in green tea infusions depending on the brewing time and their pH values. In instrumental analysis we used atomic absorption spectrometry. Elements such as Ca (calcium), Cu (copper), K (potassium), Mg (magnesium), Na (sodium), Fe (iron), Mn (manganese), Zn (zinc), and toxic Al (aluminium) were quantified in green tea infusions with pH = 6 and pH = 2, and after infusion times of 5, 10, and 20 min. The mean value of the elements in 250 mL of beverage was the following: (mg) K—114.68 ± 33.27, Ca—18.48 ± 334.24, Na—4.00 ± 0.92, Mg—2.71 ± 0.65, and (µg) Al 1266.53 ± 0.56, Mn—488.19 ± 320.46, Zn—46.65 ± 5.18, Fe—34.30 ± 10.96, Cu—5.00 ± 0.01. From 1 g of raw material, the following amounts of elements were leaching, µg/g: Al—ND-1479.89, Ca—190.42–7650.09, Fe—9.52–42.30, K—42108.07–108337.90, Mg—661.14–1760.73, Mn—58.82–931.19, Na—ND-1959.09, Zn—2.50–16.83. Cu content was at the LOD of the method. Based on the statistical analyses, significant differences between the sample series were found. Al and Mn significantly positively correlated with most of the elements studied. Both pH and brewing times affected the amount of extracted elements, especially in the case of Al, Ca, and Mn. The amount of K did not change much during the preparation of the brews. The acidic environment allows a large amount of leaching of Al and Mn into the infusion.

POTENTIAL OF QUINOA FOR PRODUCTION OF NEW NON-DAIRY BEVERAGES WITH REDUCED GLYCEMIC INDEX

Recently, there has been a growing effort to include underutilised crops to food products. The potential of pseudocereal quinoa for the production of non-dairy plant-based beverages was investigated. Developed products were analyzed for nutritional composition, sugars, glycemic index, technological parameters, and sensory acceptance in comparison with a commercial quinoa beverage. Quinoa beverages contained 0.60-0.63 g per 100 mL proteins, had a medium glycemic index and their energy values ranged from 113.14 to 120.79 kJ per 100 mL of beverage. For improvement sensory acceptance of beverages, these were sweetened with natural sweeteners with a low glycemic index (inulin or agave syrup). It was found that the final products had similar consistency as commercial quinoa drink, but showed a lower overall acceptance. Moreover, it was determined that the acceptance of beverages sweetened with agave syrup was higher than those sweetened with inulin. Due to the absence of gluten in quinoa and medium glycemic index of final products, the developed beverages can represent a new alternative for consumers with special nutritional needs. The addition of suitable ingredients may be recommended to improve their acceptance.

Development of fruit beverages with coconut water: Physicochemical characterization, antioxidant potential, and sensory properties

AbstractFruit beverages blends have been consumed for the balance between nutrients and flavor. The coconut water to replace water is a more natural solution and an option for blending in the fruit beverages. The present study aimed to develop fruit beverages using coconut water as a base, guava, watermelon, and was added apple juice as natural sweetener. Experimental design was used for the development of beverages, considering a factorial design 22, followed by the physicochemical and sensory analysis. The guava fruit was highlighted on antioxidant capacity results compared with the watermelon fruit, in the 2,2‐diphenyl‐1‐picrylhydrazyl (86.0 ± 2.5 and 11.7 ± 4.5% of reduction, respectively) and in the 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (31.7 ± 0.0 μmol trolox/g 12.8 ± 1.6 μmol trolox/g, respectively). The physicochemical results of the blends revealed that the beverages with guava (0.5 ± 0.0%) are more acidic than those with watermelon (0.2 ± 0.0%), indicating the impact of the intrinsic characteristics of each fruit in the final composition. According to the results of the sensory analysis and response surface methodology, verified the potential optimized formulas contain in their composition 40 g of fruit, 30 g of coconut water, and 30 g of apple juice per 100 mL of beverage, this composition affected the sensory acceptance of the beverages. Our findings indicated the fruit beverages with coconut water have functional attributes, sensory acceptance and can be used as one more option for beverages category.

Effect of quercetin glycosides on cognitive functions and cerebral blood flow: a randomized, double-blind, and placebo-controlled study.

This study aimed to examine the effects of quercetin glycoside-containing beverages on cognitive function and cerebral blood flow (CBF) in adult men and women aged between 60 and 75 years. Eighty healthy men and women with no cognitive impairment and aware of ageing-related forgetfulness underwent a placebo-controlled, randomized, double-blind, and parallel-group trial. They regularly consumed 500 mL of beverage containing 110 mg of quercetin glycoside as isoquercitrin for 40 weeks. Cognitive function assessment by Cognitrax was the endpoint of the study. The participants were assessed for CBF, health-related quality of life, as well as physical, biological, and hematological parameters, and lateral index. Cognitrax demonstrated that the reaction time significantly improved in the quercetin glycoside intake group. The CBF measurement suggested that quercetin glycoside intake could likely suppress the decrease in cerebral blood volume, CBF, and cerebral activity owing to stress alleviation and inhibition of the accumulation of amyloid β (Aβ), a waste product in the brain, although there were no significant differences between the groups. Quercetin glycoside intake as a beverage could improve reaction time and may potentially inhibit the decrease in CBF and suppress Aβ accumulation.

Formulation and Evaluation of Nutritional and Bioactive Compounds in a Probiotic Beverage Containing <i>Ulva Lactuca</i>

Edible seaweeds are marine algae and are an active part of various cuisines all over the world. These under-exploited food sources are known as a reserve of micronutrients and bioactive compounds of biological importance. Regarding food production, there is an increasing interest in developing novel functional foods which cater to multi-faceted health benefits and are easily accessible to people. The aim of this study was to formulate and standardise the probiotic beverages with Ulva lactuca and assess the nutritional and bioactive compounds present in the probiotic beverage containing seaweed Ulva lactuca. Whey extracted from cow’s milk was the natural source of lactic acid bacteria. Nutritional composition, mineral content, total phenolics, flavonoids and DPPH inhibition activity were estimated, along with sensory evaluation using 9-point hedonic scale rating. The novel probiotic beverage exhibited significant iron content (12.8±0.07 mg/100 ml), which is approximately one-third of RDA suggested by ICMR (2020). Hence, it is considered as a potential supplement for mild to moderate Iron Deficiency Anaemia (IDA) for women of reproductive age (18-27 years). Substantial amount of phytocehmicals like phenols, flavonoids and antioxidants were reported per 10 ml of beverage, affirming it to be a good source of nutritional components.

Yellow Mombin Nectar Enriched with Encapsulated Green Tea (Camellia Sinensis Var Assamica): Physical-chemical, Rheological and Sensory Aspects

ABSTRACT This research aimed to evaluate the feasibility of applying green tea extract encapsulated in yellow mombin (Spondias mombin L.) nectar. Two formulations were developed: with microencapsulated green tea extract (NM) and control (NC). NM was the variant concentration of green tea microencapsulated (4.6 g of green tea microcapsules for each 240 mL of beverage). The samples were subjected to physical-chemical and bioactive compounds analysis, such as the study of rheological behavior and sensory analysis. The addition of microcapsules resulted in changes in all of the parameters evaluated, highlighting the contribution in antioxidant activity and total phenolic compounds. The inclusion of microcapsules did not influence the rheological behavior. For the sensory analysis, it was found that NC presented better sensory acceptance. The inclusion of microcapsules of green tea extract in yellow mombin nectar presents itself as a viable alternative for the development of a new product.

Functional blueberry beverages with the addition of Arabic Gum

Introduction: This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest from Northwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5; 10 and 15 g/100 mL, and to assess the sensory acceptability, physicochemical characteristics and antioxidant properties. Material and methods: Blueberries (BB) at 30 g/100 mL and steviol glycosides (0.03 g/100 mL) were used. Results: The beverage with 10 g/100 mL of AG had the best scores for sensory acceptability and was preferred by consumers. It has a pH of 3.88, soluble solid content of 14.97 °Brix, density of 1.05 g/cm3 and a colour which showed a tendency from red to blue. The Total Caloric Value (per 100 mL of beverage) was 53.4 Kcal, 13.53 g of carbohydrates, 8.80 g of total dietary fibre, and a sodium content of 12.26 mg. The total polyphenol content was 214.23 mg GAE /100 g. Conclusions: The serving size of functional beverage covers 70% of the daily dietary fibre recommendation.

The effects of polyphenols-rich tropical fruit juice on cognitive function and metabolomics profile – a randomized controlled trial in middle-aged women

ABSTRACT Objectives: Polyphenols, particularly anthocyanins, have received attention in improving health issues during old age, including decline in cognitive function and other health parameters. We aimed to determine the effects of polyphenols-rich tropical fruit TP 3-in-1™ juice towards improving cognitive function, oxidative stress and metabolomics profiles among middle-aged women. Methods: This clinical trial involved 31 subjects with signs of poor cognitive function, as assessed using the Rey Auditory Verbal Learning Test (RAVLT). They were randomized to receive either TP 3-in-1™ juice (n = 16) or placebo (n = 15). Study subjects consumed 500 ml of beverages for three times per day, three days per week, for a period of ten weeks. Juice supplementation provided 9135 mg GAE of total phenolic content and 194.1 mg cyanidin-3-glucoside of total anthocyanin monomer. Results: There was a significant interaction effects on RAVLT immediate recall (p < 0.05) and Comprehensive Trail Making Test (CTMT) Trail 4 (p < 0.05). Metabolomics analysis showed the presence of metabolites related to polyphenols intake and cognitive functions with the intervention group showed increased urinary excretion of thyroxine and 3-methyladenine. Thyroxine and 3-methyladenine give stability to human transthyretin (TTR) and activate autophagy, respectively, which are associated with the pathogenesis of Alzheimer’s disease. Conclusion: The result shows the potential of TP 3-in-1™ juice which is rich in anthocyanins in improving cognitive function, particularly learning, memory, processing speed, sequencing, mental flexibility and visual-motor skills domains, among middle-aged women.

In vitro gastrointestinal digestion of a peanut, soybean, guava and beet beverage supplemented with Lactobacillus rhamnosus GG

The resistance of Lactobacillus rhamnosus GG (LGG) to in vitro gastrointestinal digestion in mixed beverages (MB) prepared with legumes, peanut (MBPP) or soybean (MBSP), containing guava pulp and beet was evaluated, as well as the physical-chemical, microbiological and sensorial characteristics of these products. For this purpose, 4 beverages (MBPP and MBSP with probiotic and MBPC and MBSC as a control, without probiotic) were prepared. MBPP and MBSP was fermented and maintained together with their controls at 8 °C for 42 days. In the in vitro test of gastrointestinal resistance, for 100 mL of beverage ~8.34 and 7.50 Log CFU/mL of LGG were available after digestion in BMPP and BMSP, respectively, which makes these products potential probiotics. The viability of LGG was >7.3 Log CFU/mL throughout storage in the beverages, which were microbiologically safe for consumption. The beverages containing LGG showed higher acidity and lower pH after processing compared to those without fermentation. Soybean beverages showed higher protein content (p < 0.05) compared to peanut beverages, which did, however, have higher lipids. After processing, the products showed hedonic scores equivalent to “I liked it a little” and “I liked it a lot”, which suggested a willingness to consume the product, thus possibly being viable non-dairy beverages.

Physicochemical, Antioxidant and Sensory Characteristics of Black Cherry (Prunus Serotina Subsp. Capuli) Fermented Juice

ABSTRACT The effect of fermentation on the physicochemical (pH, titratable acidity, total soluble solids, color parameters, ethanol concentration), antioxidant (antioxidant activity (AA), total phenolic compounds (TFCs), total flavonoids (TFs), total monomeric anthocyanins (TMAs)), and sensory characteristics was evaluated in black cherry (Prunus serotina) juice and fermented beverages. The Fourier-Transform Infrared Spectroscopy (FTIR) spectra of black cherry juice and fermented beverages were also obtained. Three fermentation conditions were tested based on the total soluble solids (°Bx) content in fresh black cherry juice (FRJ): 10.9 °Bx in fresh juice (FEB1) and fresh juice adjusted to 17.5 (FEB2) and 25 (FEB3) °Bx. At the end of fermentation, the physicochemical and antioxidant characteristics of all beverages showed significant statistical differences (p ≤ 0.05). In the FTIR spectra, important changes were observed within juice and fermented beverages. A maximum concentration of 13.66% ethanol (v/v) was synthetized in FEB3. The AA, TPCs, TFs, and TMAs in FRJ and FEB3 beverage were 196.95 and 150.41 mg Trolox, 198.40 and 102.76 mg Gallic acid, 171.09 and 59.72 mg catechin and 1.64 and 0.72 mg cyanidin-3-O-glucoside/100 mL of beverage, respectively. Values for FEB1 and FEB2 are within values for FJR and FEB3. The averages of the sensory attributes were statistically different (p ≤ 0.05) for FRJ and FEBs. According to a 9-poins hedonic scale, fermented beverages “liked moderately” (7 in the scale). All beverages maintained their antioxidant characteristics in the range 34.90 ~ 76.40%.

Efecto del etiquetado de semáforo en el contenido nutricional y el consumo de bebidas gaseosas en Ecuador

RESUMENObjetivoEl objetivo de este estudio fue evaluar el efecto del etiquetado de semáforo nutricional en las compras de bebidas gaseosas y en su contenido nutricional en Ecuador.MétodosSe utilizaron dos bases de datos: la primera fue proporcionada por la Agencia Nacional de Regulación, Control y Vigilancia Sanitaria del Ecuador y la segunda se obtuvo de la empresa internacional de investigación de mercados Kantar World Panel. Se hizo un análisis antes-después de la introducción del etiquetado de semáforo con pruebas t de Student para evaluar cambios en las medias del contenido nutricional y de las compras de bebidas gaseosas y se usaron métodos de regresión lineal múltiple para evaluar cambios en las compras debido a la introducción del etiquetado de semáforo.ResultadosEl consumo promedio per capita de bebidas gaseosas se redujo después del etiquetado en 0,003 L/mes, que es un valor de pequeña magnitud en relación con el consumo promedio per capita (1,678 L/mes). Los resultados de las pruebas t de Student indicaron que esta diferencia no fue estadísticamente diferente de cero. Además, con los análisis de regresión tampoco se encontraron pruebas empíricas de que el etiquetado de semáforo haya afectado el consumo de bebidas gaseosas. Con relación al contenido de azúcar, se observó una reducción promedio de 0,93 gr/100 ml de bebida.ConclusionesNo se encontraron pruebas empíricas de que la implementación del etiquetado de semáforo haya cambiado los hábitos de compra de bebidas gaseosas en Ecuador, pero sí de que disminuyó el contenido de azúcar de las bebidas gaseosas en el país.

Preexercise Carbohydrate Ingestion and Transient Hypoglycemia: Fasting versus Feeding.

ABSTRACTPurposeCarbohydrate (CHO) ingestion 30 to 45 min before exercise results in transient hypoglycemia after starting the exercise in some, but not all, subjects. However, whether transient hypoglycemia is more likely to occur under fed or fasted condition remains unknown. This study aimed to directly compare the effects of fasting versus feeding on plasma glucose responses after preexercise CHO intake and to examine the relationship between insulin responses and onset of transient hypoglycemia.MethodsSixteen subjects performed 60-min cycle ergometer exercises at 75% maximal oxygen uptake (V˙O2max) under overnight fasted and fed (4 h after breakfast) conditions. In both conditions, they consumed 500 mL of beverage (150 g of glucose) 30 min before beginning exercise.ResultsThe mean plasma glucose concentrations 15 min after starting the exercise did not fall below 4.0 mmol·L−1 (criteria for hypoglycemia) in both states; however, individual differences in the occurrence of transient hypoglycemia were noted. In the fasted state, plasma glucose levels transiently dropped below 4.0 mmol·L−1 in five subjects, who had substantially higher serum insulin levels at the start of exercise, compared with those who did not develop hypoglycemia. Although seven subjects developed transient hypoglycemia in the fed state, no relationship was observed between insulin responses and hypoglycemia. Three subjects developed hypoglycemia in both fasted and fed states.ConclusionsThese results suggest that transient hypoglycemia after preexercise CHO ingestion occurs in some, but not all, subjects, under both conditions. Furthermore, subjects with enhanced insulin responses seem to be more prone to transient hypoglycemia in the fasted condition.

Assessment of the Acute Effects of Carbonated Beverage Consumption on Symptoms and Objective Markers of Gastric Reflux

Previous studies have suggested that carbonated beverages may cause gastro-oesophageal reflux. Pepsin (the major enzyme secreted by the stomach) has been suggested to be an objective, acute marker of a reflux event. This pilot study aimed to investigate whether intake of carbonated beverages could affect pepsin concentration in saliva or reflux symptoms. This was assessed by a randomised, crossover trial where participants consumed 330 mL of beverage (carbonated cola, degassed cola or water) at separate visits. Saliva samples and symptom questionnaires were collected at baseline and over the 30 min postprandial period. Pepsin was detected in all saliva samples. No difference was found in the salivary pepsin concentrations between treatments at all time points. There were significantly higher scores (p &gt; 0.05) for feelings of fullness, heartburn, urge to belch and frequency of belches after ingestion of carbonated cola than degassed cola and water. The ingestion of carbonated beverages did not appear to increase postprandial pepsin concentration in saliva compared to other beverages but did evoke higher levels of reflux-related symptoms such as fullness, heartburn and belching. This suggests carbonated beverages may cause symptoms associated with reflux but do not drive detectable levels of gastric juice to reach the oral cavity.

Daily Intake of Chlorogenic Acids from Consumption of Maté (Ilex paraguariensis A.St.-Hil.) Traditional Beverages

The main objective of this study was to investigate the daily intake of chlorogenic acids (CGAs) and methylxanthines by consumers of maté traditional beverages (MTBs), terere and chimarrão (Ilex paraguariensis A.St.-Hill). In the studied population (450 citizens from Toledo, PR, Brazil), 63% consume the chimarrão and 37% terere, with weighted mean daily intakes estimated at 648-2160 and 244-746 mL, respectively. For every 100 mL of beverage consumed, the average amount of total phenol compounds extracted was 673.6 mg for chimarrão and 1184.9 mg for terere. Regarding CGAs composition, caffeoylquinic acids (CQAs) constitute about 38.4% for chimarrão and 55.3% for terere, and dicaffeoylquinic acids (diCQAs) represent 61.6 and 44.7% of the extracted compounds, respectively. The daily intake of phenolic compounds by MTB consumers was estimated for chimarrão (512.5-1708.5 mg/day) and terere (583.0-1779.7 mg/day). These results allow us to conclude that MTBs are important dietary sources of CGAs, mainly CQAs and di-CQAs.

Determination of the Sugar Content in Commercial Plant Milks by Near Infrared Spectroscopy and Luff-Schoorl Total Glucose Titration

Thirty-nine samples of plant milks (rice, soy, oat, barley, spelt, quinoa, almond, and a variety of wheat called kamut) were analyzed for their reducing sugars content by NIR spectroscopy, using the Luff-Schoorl official method as reference to build the calibration models. The amount of reducing sugars, expressed as grams of glucose/100 mL of beverage, ranged from 0.5 g/100 mL (soy) to 7.6 g/100 mL (rice). Both partial least squares (PLS) and interval-partial least squares regression (iPLS) were used to build multivariate calibration models, testing different spectra preprocessing methods. The performance in prediction of the best calibration model was evaluated on an external test set of nine randomly selected samples (RMSEP = 0.98 g/100 mL, R2PRED = 0.84), and its statistical significance was assessed using a randomization t test based on Monte Carlo simulations. The results obtained suggest that NIR spectroscopy can be a valid alternative to the laborious reference titrimetric method for the determination of total glucose content in plant milks.

Acute effect of fructose intake from sugar-sweetened beverages on plasma uric acid: a randomised controlled trial.

Excessive fructose intake has been linked to hyperuricaemia. Our aim was to test whether 355 and 600 ml of commercial sugar-sweetened soft drinks would acutely raise plasma uric acid. Forty-one participants were randomised to a control group or an intervention group. The control group consumed 600 ml of fructose and 600 ml of glucose beverages. The soft drink group consumed 355 and 600 ml of beverages in random order. The control beverages were matched for fructose content with 600 ml of soft drink (26.7 g). Blood samples were collected at baseline, 30 and 60 min and analysed for plasma uric acid. Plasma uric acid concentrations were 13 (95% confidence interval: (CI): 3, 23) and 17 μmol/l (95% CI: 6, 28) higher 30 and 60 min after consumption of 600 ml of soft drink compared with the glucose control. The corresponding values for the fructose beverage were 22 (95% CI: 16, 29) and 23 μmol/l (95% CI: 14, 33). There was no significant difference in the increase in uric acid following the 600-ml soft drink compared with the fructose control at 30 min (6 μmol/l; 95% CI: -4, 15) or 60 min (5 μmol/l; 95% CI: -7, 17). There was no difference in the uric-acid-raising effect between the 355 and 600 ml volumes at 30 min (-1 μmol/l; 95% CI: -9, 6) or 60 min (-5 μmol/l; 95% CI: -10, 1). Small and transient increases in plasma uric acid are likely after consumption of sucrose-sweetened commercially available single-serve soft drinks in volumes as small as 355 ml.

Estimation of Sulphite Levels in Food Products Available in Delhi, India

Sulphites used as preservatives in foods might pose a risk for sensitive individuals, causing broncho-constriction, urticaria and dermatitis. The present work aimed at determining sulphite concentration using Optimized Monier- Williams method. A total of 357 food products were collected from different markets of Delhi and analysed for sulphites. The food products were classified into eight categories namely preserves, dried fruits, beverage concentrates, sugars, confectionery items, ready to serve beverages, bakery products and miscellaneous products. The mean recovery for 8 major food matrices was found to be 82.02% with relative standard deviation % RSDR of 3.22 and % RSDr of 1.72. The sulphite levels, expressed as sulphur dioxide, ranged from <10.0 mg/kg to 406 mg/kg. A total of 21% food products had sulphite concentration below the quantifiable limit of 10 mg/kg and in 30% of food products sulphites were not-detectable. Though most food samples presented sulphite levels below 50% of Maximum Permissible Level (MPL), a few local brands or un-branded samples of products like jam (n=1), sugar (n=3), fruit bars (n=3), digestives (n=1) and fruit beverages (n=1) had sulphite concentration 106% - 136% of the MPL. Beverages are likely to be major contributors to sulphite intake and brand loyal children are most likely to exceed their acceptable daily intake (ADI). Using the average concentration of sulphite obtained, 200 ml of beverage like squash will provide approximately 71% of the ADI for a child weighing 20 kg. Data generated can be utilized to estimate dietary exposure to sulphites and associated risk. Small scale manufacturers need to be sensitized about good manufacturing practices.

Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples

Tea and coffee are one of the most widely consumed beverages in the world due to their beneficial health effects which are largely associated with their phenolic compounds composition, including chlorogenic acid. The main aim of this study was to determine 5-caffeoylquinic acid (5-CQA), as one of the major classes of chlorogenic acid, in various commercial tea and coffee samples present at the Serbian market. A high-performance liquid chromatography (HPLC) method for determination of 5-CQA in plant extracts was applied to determine the content of this active compound in commercial tea and coffee samples. Mobile phase was aqueous 1.5% acetic acid-methanol (80:20, v/v) with the flow rate of 0.8 mL/min. Run time was 15 min and column temperature 25°C. The detection was performed at 240 nm. The HPLC method was modified and revalidated. The 5-CQA content varied depending on the type of tea (white, green, black tea and mate) and the processing technology. Green tea had the highest 5-CQA content (16 mg/100 mL) among the analyzed tea samples. The content of 5-CQA in coffee samples ranged 0-36.20 mg/g of coffee and 0-46.98 mg/100 mL of beverage, showing that the content varied depending on the type of coffee, coffee processing technology and the formulation. The modified and revalidated HPLC method showed a good accuracy, repeatability, selectivity and robustness. The highest amount of 5-CQA was determined in green tea in comparison to white, black and mate tea because the increased oxidation level decreases the amount of 5-CQA. The obtained results for commercial coffee samples indicated that the formulation was the most important factor determining the amount of 5-CQA. It can be concluded that plant material selection, processing conditions and formulation have great influence on the amount of chlorogenic acid (5-CQA) in the final tea and coffee products.

Color variation of acrylic resins immersed in pigment beverages according to the consume habits: a pilot study

AIM: evaluate the color changes in acrylic resins immersed in two pigmented beverages in different time periods, proportional to the frequency and volume of consume by the population with and without the use of artificial saliva. MATERIAL AND METHODS: Thirty thermo-polymerizable resin disks were confectioned with 3.0 +- 0.1 mm thickness, initially immersed in distilled water for 24 hours and randomly divided into 2 groups (n=15): GC – with artificial saliva and GS – without artificial saliva. They were, then, subdivided into 3 subgroups (n=5): G1 – distilled water (control); G2 – red wine; G3 – black tea. These groups were daily immersed inside beverages for 15 days, with daily immersion frequency equal to the beverage ingestion and the period of each immersion equal to 1 minute/10 ml of beverage per capita. Between each immersion the disks were stored inside distilled water. The color of resins was measured according to the CIE-Lab scale before and after the immersion periods, and the color variation was calculated (ΔE). The values ΔL*, Δa* e Δb* were also evaluated. RESULTS: Analysis of variance was performed, and have shown significant difference (p&lt;0.05) among G1 and the other solutions, without significant difference between G2 and G3 for ΔE, ΔL, Δa and the module Δb. There was no difference between GC and GS. CONCLUSION: It was concluded that the use of artificial saliva did not change pigmentation degree and that wine presents similar changes to the tea, considering the parameters used.