The Effect of Enriching Tea Infusion with Fruit Additives on Their Antioxidant Properties and the Profile of Bioactive Compounds
The aim of the study was to assess the effect of fruit additives on the health-promoting properties of tea infusions. Black and white tea infusions enriched with fruit additives (lemon, quince, strawberry, and sweet pepper) were investigated. To assess the effect of the additives on the properties o...
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2024-12-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/15/1/316 |
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| author | Barbara Chilczuk Małgorzata Materska Monika Staszowska-Karkut Marzena Pabich |
| author_facet | Barbara Chilczuk Małgorzata Materska Monika Staszowska-Karkut Marzena Pabich |
| author_sort | Barbara Chilczuk |
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| description | The aim of the study was to assess the effect of fruit additives on the health-promoting properties of tea infusions. Black and white tea infusions enriched with fruit additives (lemon, quince, strawberry, and sweet pepper) were investigated. To assess the effect of the additives on the properties of the infusions, the content of phenols, antiradical activity, and reducing properties were analysed. The LC-QTOF-MS method facilitated the identification of catechins and the determination of their content. The principal component analysis was used to define the relationship between catechins and the health-promoting properties of the beverages. The research proved that the strawberry and sweet pepper additives improved the quality of the black tea, where the highest antiradical and antioxidant activity was noted. In turn, the additives used for the enrichment of the white tea had a negative effect on its health-promoting properties. The statistical analyses revealed that epicatechin gallate and epicatechin had the greatest impact on the antioxidant properties of the black tea and the white tea, respectively. |
| format | Article |
| id | doaj-art-8e230355cb42412b8bb560978299ee9f |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-8e230355cb42412b8bb560978299ee9f2025-01-10T13:15:08ZengMDPI AGApplied Sciences2076-34172024-12-0115131610.3390/app15010316The Effect of Enriching Tea Infusion with Fruit Additives on Their Antioxidant Properties and the Profile of Bioactive CompoundsBarbara Chilczuk0Małgorzata Materska1Monika Staszowska-Karkut2Marzena Pabich3Group of Phytochemistry, Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, PolandGroup of Phytochemistry, Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, PolandGroup of Phytochemistry, Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, PolandGroup of Phytochemistry, Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, PolandThe aim of the study was to assess the effect of fruit additives on the health-promoting properties of tea infusions. Black and white tea infusions enriched with fruit additives (lemon, quince, strawberry, and sweet pepper) were investigated. To assess the effect of the additives on the properties of the infusions, the content of phenols, antiradical activity, and reducing properties were analysed. The LC-QTOF-MS method facilitated the identification of catechins and the determination of their content. The principal component analysis was used to define the relationship between catechins and the health-promoting properties of the beverages. The research proved that the strawberry and sweet pepper additives improved the quality of the black tea, where the highest antiradical and antioxidant activity was noted. In turn, the additives used for the enrichment of the white tea had a negative effect on its health-promoting properties. The statistical analyses revealed that epicatechin gallate and epicatechin had the greatest impact on the antioxidant properties of the black tea and the white tea, respectively.https://www.mdpi.com/2076-3417/15/1/316black teawhite teafortified teasphenolic compoundscatechinsantiradical activity |
| spellingShingle | Barbara Chilczuk Małgorzata Materska Monika Staszowska-Karkut Marzena Pabich The Effect of Enriching Tea Infusion with Fruit Additives on Their Antioxidant Properties and the Profile of Bioactive Compounds Applied Sciences black tea white tea fortified teas phenolic compounds catechins antiradical activity |
| title | The Effect of Enriching Tea Infusion with Fruit Additives on Their Antioxidant Properties and the Profile of Bioactive Compounds |
| title_full | The Effect of Enriching Tea Infusion with Fruit Additives on Their Antioxidant Properties and the Profile of Bioactive Compounds |
| title_fullStr | The Effect of Enriching Tea Infusion with Fruit Additives on Their Antioxidant Properties and the Profile of Bioactive Compounds |
| title_full_unstemmed | The Effect of Enriching Tea Infusion with Fruit Additives on Their Antioxidant Properties and the Profile of Bioactive Compounds |
| title_short | The Effect of Enriching Tea Infusion with Fruit Additives on Their Antioxidant Properties and the Profile of Bioactive Compounds |
| title_sort | effect of enriching tea infusion with fruit additives on their antioxidant properties and the profile of bioactive compounds |
| topic | black tea white tea fortified teas phenolic compounds catechins antiradical activity |
| url | https://www.mdpi.com/2076-3417/15/1/316 |
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