EXPLORING THE PHYSICO-CHEMICAL, PHYTOCHEMICAL AND SENSORIAL CHARACTERISTICS OF SOME ROMANIAN RED FRUITS TEA INFUSIONS
Red fruits represent an important source of natural antioxidants possessing health-promoting properties. Infusions of red fruit teas are gaining interest and popularity among consumers. The physico-chemical characteristics and phytochemical screening of some red fruits tea infusions were analyzed in...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2025-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202502&vol=2&aid=5741 |
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| author | LUMINIȚA GROSU OANA-IRINA PATRICIU IRINA-CLAUDIA ALEXA |
| author_facet | LUMINIȚA GROSU OANA-IRINA PATRICIU IRINA-CLAUDIA ALEXA |
| author_sort | LUMINIȚA GROSU |
| collection | DOAJ |
| description | Red fruits represent an important source of natural antioxidants possessing health-promoting properties. Infusions of red fruit teas are gaining interest and popularity among consumers. The physico-chemical characteristics and phytochemical screening of some red fruits tea infusions were analyzed in the present study using fast and accessible electrochemical and UV-Vis spectroscopic methods. As well, sensorial analysis was carried out through the 7-points hedonic scale method. Our research revealed that the quality of the infusions and the overall acceptance, respectively, are influenced by the brewing time and the proportion of red fruit tea and water used in their preparation. Following the results for the overall degree of satisfaction, the most preferred infusions by consumers were those obtained from Forest fruit tea and Carpathian tea using two bags, and 10 minutes of brewing time. The color intensity, the proportion of red, as well, the content of vitamin C and phytochemical profile of analyzed infusions are correlated with the degree of global satisfaction. The results obtained in the present work delivered valuable information about red fruits tea infusions based on their physico-chemical, phytochemical and sensorial characteristics. |
| format | Article |
| id | doaj-art-d89f201b3f9c4dd99aaa1f242612fa53 |
| institution | DOAJ |
| issn | 1582-540X |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-d89f201b3f9c4dd99aaa1f242612fa532025-08-20T02:44:20ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2025-06-01262203218https://doi.org/10.29081/ChIBA.2025.640EXPLORING THE PHYSICO-CHEMICAL, PHYTOCHEMICAL AND SENSORIAL CHARACTERISTICS OF SOME ROMANIAN RED FRUITS TEA INFUSIONSLUMINIȚA GROSU0 OANA-IRINA PATRICIU1IRINA-CLAUDIA ALEXA2“Vasile Alecsandri” University of Bacău, Faculty of Engineering, Department of Chemical and Food Engineering, 157, Calea Mărășești, 600115 Bacău, Romania“Vasile Alecsandri” University of Bacău, Faculty of Engineering, Department of Chemical and Food Engineering, 157, Calea Mărășești, 600115 Bacău, Romania“Vasile Alecsandri” University of Bacău, Faculty of Engineering, Department of Chemical and Food Engineering, 157, Calea Mărășești, 600115 Bacău, RomaniaRed fruits represent an important source of natural antioxidants possessing health-promoting properties. Infusions of red fruit teas are gaining interest and popularity among consumers. The physico-chemical characteristics and phytochemical screening of some red fruits tea infusions were analyzed in the present study using fast and accessible electrochemical and UV-Vis spectroscopic methods. As well, sensorial analysis was carried out through the 7-points hedonic scale method. Our research revealed that the quality of the infusions and the overall acceptance, respectively, are influenced by the brewing time and the proportion of red fruit tea and water used in their preparation. Following the results for the overall degree of satisfaction, the most preferred infusions by consumers were those obtained from Forest fruit tea and Carpathian tea using two bags, and 10 minutes of brewing time. The color intensity, the proportion of red, as well, the content of vitamin C and phytochemical profile of analyzed infusions are correlated with the degree of global satisfaction. The results obtained in the present work delivered valuable information about red fruits tea infusions based on their physico-chemical, phytochemical and sensorial characteristics.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202502&vol=2&aid=5741anthocyaninsbrewing timeinfusionphysico-chemical analysisphytochemical screeningred fruits teasensorial analysis |
| spellingShingle | LUMINIȚA GROSU OANA-IRINA PATRICIU IRINA-CLAUDIA ALEXA EXPLORING THE PHYSICO-CHEMICAL, PHYTOCHEMICAL AND SENSORIAL CHARACTERISTICS OF SOME ROMANIAN RED FRUITS TEA INFUSIONS Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry anthocyanins brewing time infusion physico-chemical analysis phytochemical screening red fruits tea sensorial analysis |
| title | EXPLORING THE PHYSICO-CHEMICAL, PHYTOCHEMICAL AND SENSORIAL CHARACTERISTICS OF SOME ROMANIAN RED FRUITS TEA INFUSIONS |
| title_full | EXPLORING THE PHYSICO-CHEMICAL, PHYTOCHEMICAL AND SENSORIAL CHARACTERISTICS OF SOME ROMANIAN RED FRUITS TEA INFUSIONS |
| title_fullStr | EXPLORING THE PHYSICO-CHEMICAL, PHYTOCHEMICAL AND SENSORIAL CHARACTERISTICS OF SOME ROMANIAN RED FRUITS TEA INFUSIONS |
| title_full_unstemmed | EXPLORING THE PHYSICO-CHEMICAL, PHYTOCHEMICAL AND SENSORIAL CHARACTERISTICS OF SOME ROMANIAN RED FRUITS TEA INFUSIONS |
| title_short | EXPLORING THE PHYSICO-CHEMICAL, PHYTOCHEMICAL AND SENSORIAL CHARACTERISTICS OF SOME ROMANIAN RED FRUITS TEA INFUSIONS |
| title_sort | exploring the physico chemical phytochemical and sensorial characteristics of some romanian red fruits tea infusions |
| topic | anthocyanins brewing time infusion physico-chemical analysis phytochemical screening red fruits tea sensorial analysis |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202502&vol=2&aid=5741 |
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