Entity

Time filter

Source Type


Manchon N.,National Institute for Agricultural Research and Experimentation INIA | Mateo-Vivaracho L.,National Institute for Agricultural Research and Experimentation INIA | Darrigo M.,National Institute for Agricultural Research and Experimentation INIA | GARCiA-LAFUENTE A.,National Institute for Agricultural Research and Experimentation INIA | And 3 more authors.
Czech Journal of Food Sciences | Year: 2013

A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data on the concentrations of 20 main phytochemicals (phenolic acids, flavan-3-ols, flavonols, flavones, and alkaloids) it was possible to identify most of the sample types. Chlorogenic and caffeic acids and caffeine are the main target compounds in instant coffee; in soft and energy drinks, only caffeine was found. Tea has a more complex phytochemical composition. Unfermented tea is mainly composed of flavan-3-ols and alkaloids, with a high caffeine concentration. Black tea is composed of alkaloids and low levels of flavan-3-ols, which are affected by oxidative reactions during the fermentation. Flavonols are present in lower concentrations in all kinds of teas. The identified phytochemical distribution patterns were used to correctly differentiate instant coffee, soft drinks, energy drinks, unfermented tea and fermented tea (within fermented tea, black tea from red tea can also be differentiated). Source

Discover hidden collaborations