Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction
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DOI: 10.1007/s11130-017-0613-6
Abstract: The beverage obtained from the yerba mate tea, besides being the most consumed in Brazil, has high concentrations of chlorogenic acids. In this study, a central composite design was employed to establish the best infusion… read more here.
Keywords: mate tea; chlorogenic acids; yerba mate; tea beverage ... See more keywords
Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology
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DOI: 10.1007/s13197-017-2794-2
Abstract: The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric… read more here.
Keywords: methodology; antioxidant properties; rosehip tea; brewing conditions ... See more keywords
The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage
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DOI: 10.1007/s13197-019-04217-3
Abstract: The aim of the present study was to determine the chemical composition (organic acids—acetic, tartaric, citric; sugars—sucrose, glucose, fructose; total acidity, alcohol content, pH—with FTIR instrument; content of selected mineral compounds—AAS instrument), antioxidant activity, antimicrobial… read more here.
Keywords: sensory; kombucha tea; beverage; tea beverage ... See more keywords