ArticleJournal of food science and technology2016
Pomegranate and mint syrup addition to green tea beverage stabilized its polyphenolic content and biofunctional potentials during refrigerated storage.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed, 8 citations in OpenAlex.
- A Micromethod for Polyphenol High-Throughput Screening Saves 90 Percent Reagents and Sample Volume.Antioxidants (Basel, Switzerland) · 2019Article
- Voltammetric determination of polyphenolic content as rosmarinic acid equivalent in tea samples using pencil graphite electrodes.Journal of food science and technology · 2016Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The chemical stability of the green tea (GT) preparation during refrigerated storage was investigated following the addition of mint (MS) or pomegranate (PS) syrups, a common habit in the Mediterranean countries that improves the savor of this popular beverage. The supernatants recovered by centrifuging GT supplemented or not with mint (GTMS) or pomegranate (GTPS) syrup were examined for their polyphenolic profiles using the high performance liquid chromatography with diode array detection and electrospray ionization-mass spectrometry. Following storage at 4 °C for 15 days, not-supplemented GT showed a significant decrease (≈92 %) of its phenolic content. However, the decrease was relatively lesser in GTPS (≈36 %) and in GTMS (≈40 %). The observed slight increase of the extractable polyphenolics in PS and MS during the storage might explain in part the relatively limited decrease of GTPS and GTMS total phenolic content. However, chromatographic examination proved that some tea compounds, particularly caffeine, were preserved following PS and MS supplementation. Likewise, syrups'addition to GT significantly (P < 0.5) limited the reduction of its antioxidant capacity as revealed by the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis-(3-ethylbenz-thialzoline-6-sulfonic acid)) assays. As expected, the antimicrobial trials showed that Gram (+) Staphylococcus aureus and Staphylococcus epidermidis were the most sensitive strains to tea polyphenols. The syrups supplementation noticeably preserved the tea bacteriostatic and bactericide activities during storage. The obtained analytical results demonstrate that MS or PS addition to green tea beverage stabilized its polyphenolic content and biofunctional properties during refrigerated storage, thus, scientifically supporting this popular practice in the Mediterranean countries.
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