Food and Fermentation Industries >

2020 , Vol. 46 >Issue 17: 180 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024018

Polyphenolic profiles, antioxidant capacity and daily polyphenolic intake evaluation of ready-to-drink teas

  • WANG Haopeng ,
  • CHENG Junxia ,
  • GUO Juntong ,
  • ZHANG Qiqi ,
  • YANG Na ,
  • WANG Kaijie ,
  • SHAO Hongjun
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  • 1(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China)
    2(Shaanxi Environmental Monitoring Centre, Xi’an 710043, China)

Received date: 2020-03-21

  Revised date: 2020-04-29

  Online published: 2020-10-14

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Abstract

This study evaluated the physicochemical properties of the most common ready-to-drink (RTD) tea beverages in China, and analyzed their polyphenolic profiles and antioxidant capacities. Also,it assessed the daily intake of dietary polyphenols. Results showed that due to the low total soluble solid content, pH and characteristic color parameters, all samples were slightly acidic and showed a slight yellow color. Although different tea beverages contained different concentrations of total sugar, they contained relatively high vitamin C and total phenolics content. Therefore, these beverages showed good antioxidant capacity. HPLC analysis results indicated that these beverages contained five catechins and caffeine, namely, epigallocatechin, gallocatechin, gallocatechin gallate, epicatechin, and epicatechin gallate. In addition, according to the monitoring data from the nutrition and health of Chinese residents during 2010—2012, the average daily polyphenolic intake from RTD teas was estimated to be 33.07 mg/person for Chinese adults.

Key words： ready-to-drink tea; polyphenol; antioxidant capacity; catechin; daily intake

Cite this article

WANG Haopeng , CHENG Junxia , GUO Juntong , ZHANG Qiqi , YANG Na , WANG Kaijie , SHAO Hongjun . Polyphenolic profiles, antioxidant capacity and daily polyphenolic intake evaluation of ready-to-drink teas[J]. Food and Fermentation Industries, 2020 , 46(17) : 180 -188 . DOI: 10.13995/j.cnki.11-1802/ts.024018

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