Articles
POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF FRUIT TEA SAMPLES MADE OF BERRIES
Article number
939_46
Pages
353 – 358
Language
English
Abstract
Recently, polyphenols have gained much attention, owing to their antioxidant capacity and their possible beneficial implications in human health.
Berries are rich in polyphenols and there are many studies about their quantity and quality.
Fruit teas are becoming more and more popular products and are often made of berries.
Generally speaking, there are not enough data on the amount of the bioactive components found in tea infusion made of berries.
The aim of our work was to examine the polyphenol content and the antioxidant activity of fruit tea samples made from berries.
We measured tea samples made from rosehip, blackberry, and cranberry.
We measured both of blended tea in bags, without bags and products made of pure fruit flesh.
Tea infusions were prepared with pouring hot water (100°C) and soaking in 20°C water.
Tea samples were bought in herb shops and food stores.
There were significant differences between the tea samples made of pure rose-hip teas and the samples made from blended fruit tea.
There were significant differences between the samples prepared by pouring hot water and the samples prepared by soaking.
The polyphenol content was higher in samples prepared by soaking.
The total polyphenol and anthocyanin content depends on the kind of the fruit used and on the quantity ratio of other fruits in the mixed fruit tea.
Berries are rich in polyphenols and there are many studies about their quantity and quality.
Fruit teas are becoming more and more popular products and are often made of berries.
Generally speaking, there are not enough data on the amount of the bioactive components found in tea infusion made of berries.
The aim of our work was to examine the polyphenol content and the antioxidant activity of fruit tea samples made from berries.
We measured tea samples made from rosehip, blackberry, and cranberry.
We measured both of blended tea in bags, without bags and products made of pure fruit flesh.
Tea infusions were prepared with pouring hot water (100°C) and soaking in 20°C water.
Tea samples were bought in herb shops and food stores.
There were significant differences between the tea samples made of pure rose-hip teas and the samples made from blended fruit tea.
There were significant differences between the samples prepared by pouring hot water and the samples prepared by soaking.
The polyphenol content was higher in samples prepared by soaking.
The total polyphenol and anthocyanin content depends on the kind of the fruit used and on the quantity ratio of other fruits in the mixed fruit tea.
Authors
Z. Varga, E. Pintér
Keywords
berries, antioxidant activity, total polyphenol content, anthocyanin
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