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Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas.
J Agric Food Chem. 2013 Aug 07; 61(31):7529-36.JA

Abstract

Two types of instant teas produced from low- and high-quality black teas were examined for their proximate composition, dietary fiber, minerals, water-soluble vitamins, total phenolic content, various antioxidant assays, phenolics (flavanols, condensed phenolics, and phenolic acids), alkaloids, and carotenoids as well as taste-active compounds (sugars, organic acids, and free amino acids). Some variations, albeit to different extents, were observed (p < 0.05) among these parameters between instant teas produced from low- and high-quality black teas. With respect to proximate composition, carbohydrate was the predominant component (56.68-59.84 g/100 g), followed by protein (19.31-19.86 g/100 g). Ash, moisture, and, to a lesser extent, dietary fiber and fat were also present in both instant teas. Thirteen minerals, four water-soluble vitamins, six flavanols, two alkaloids, three condensed phenolics, one phenolic acid, and one carotenoid were identified. Total phenolic content varied between 17.35 and 17.82 g of gallic acid equivalents (GAE)/100 g instant tea. With regard to antioxidant activities, three different assays such as oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), and cupric ion reducing antioxidant capacity (CUPRAC) were measured. No significant differences (p > 0.05) in total phenolic, ORAC, TEAC, and CUPRAC contents between low- and high-quality instant teas were observed. With regard to taste-active compounds, 3 sugars, 5 organic acids, and 18 free amino acids were positively identified, of which fructose, tannic acid, and theanine predominated, respectively. The present work suggests that despite some differences, instant teas produced from low- and high-quality black teas should not be distinguished on the basis of their compositional, nutritional, and functional characteristics as well as taste-active compounds.

Authors+Show Affiliations

TÜBİTAK Marmara Research Center, Food Institute , Gebze-Kocaeli, Turkey.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23837397

Citation

Alasalvar, Cesarettin, et al. "Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced From Low- and High-quality Black Teas." Journal of Agricultural and Food Chemistry, vol. 61, no. 31, 2013, pp. 7529-36.
Alasalvar C, Pelvan E, Ozdemir KS, et al. Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas. J Agric Food Chem. 2013;61(31):7529-36.
Alasalvar, C., Pelvan, E., Ozdemir, K. S., Kocadağlı, T., Mogol, B. A., Paslı, A. A., Ozcan, N., Ozçelik, B., & Gökmen, V. (2013). Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas. Journal of Agricultural and Food Chemistry, 61(31), 7529-36. https://doi.org/10.1021/jf4015137
Alasalvar C, et al. Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced From Low- and High-quality Black Teas. J Agric Food Chem. 2013 Aug 7;61(31):7529-36. PubMed PMID: 23837397.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas. AU - Alasalvar,Cesarettin, AU - Pelvan,Ebru, AU - Ozdemir,Kübra Sultan, AU - Kocadağlı,Tolgahan, AU - Mogol,Burçe Ataç, AU - Paslı,Ayça Ayfer, AU - Ozcan,Nihat, AU - Ozçelik,Beraat, AU - Gökmen,Vural, Y1 - 2013/07/23/ PY - 2013/7/11/entrez PY - 2013/7/11/pubmed PY - 2014/2/22/medline SP - 7529 EP - 36 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 61 IS - 31 N2 - Two types of instant teas produced from low- and high-quality black teas were examined for their proximate composition, dietary fiber, minerals, water-soluble vitamins, total phenolic content, various antioxidant assays, phenolics (flavanols, condensed phenolics, and phenolic acids), alkaloids, and carotenoids as well as taste-active compounds (sugars, organic acids, and free amino acids). Some variations, albeit to different extents, were observed (p < 0.05) among these parameters between instant teas produced from low- and high-quality black teas. With respect to proximate composition, carbohydrate was the predominant component (56.68-59.84 g/100 g), followed by protein (19.31-19.86 g/100 g). Ash, moisture, and, to a lesser extent, dietary fiber and fat were also present in both instant teas. Thirteen minerals, four water-soluble vitamins, six flavanols, two alkaloids, three condensed phenolics, one phenolic acid, and one carotenoid were identified. Total phenolic content varied between 17.35 and 17.82 g of gallic acid equivalents (GAE)/100 g instant tea. With regard to antioxidant activities, three different assays such as oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), and cupric ion reducing antioxidant capacity (CUPRAC) were measured. No significant differences (p > 0.05) in total phenolic, ORAC, TEAC, and CUPRAC contents between low- and high-quality instant teas were observed. With regard to taste-active compounds, 3 sugars, 5 organic acids, and 18 free amino acids were positively identified, of which fructose, tannic acid, and theanine predominated, respectively. The present work suggests that despite some differences, instant teas produced from low- and high-quality black teas should not be distinguished on the basis of their compositional, nutritional, and functional characteristics as well as taste-active compounds. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23837397/Compositional_nutritional_and_functional_characteristics_of_instant_teas_produced_from_low__and_high_quality_black_teas_ L2 - https://dx.doi.org/10.1021/jf4015137 DB - PRIME DP - Unbound Medicine ER -