{rfName}
Di

Indexed in

License and use

Icono OpenAccess

Citations

18

Altmetrics

Grant support

NOELLIA MANCHON had a predoctoral scholarship FPI-INIA. The authors also would like to thank the invaluable work of RoSARTO VICENTE in the experimental part of this work.

Analysis of institutional authors

Mateo-Vivaracho, LauraAuthor

Share

September 24, 2024
Publications
>
Article
Sí

Distribution Patterns of Polyphenols and Alkaloids in Instant Coffee, Soft and Energy Drinks, and Tea

Publicated to:Czech Journal Of Food Sciences. 31 (5): 483-500 - 2013-01-01 31(5), DOI: 10.17221/443/2012-cjfs

Authors: Manchon, Noelia; Mateo-Vivaracho, Laura; D'Arrigo, Matilde; Garcia-Lafuente, Ana; Villares, Ana; Ariel Rostagno, Mauricio

Affiliations

Food Qual Ctr, Natl Inst Agr Res & Expt INIA, Soria, Spain - Author

Abstract

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).

Keywords

AlkaloidAlkaloidsAntioxidantsBeveragesBlack teaCaffeine contentsCaffeine phenolic acidsCamellia-sinensisCatechinCatechinsDiode-array detectionFlavan-3-olsFlavonesFlavonolsGallic acidGreen teaPerformance liquid-chromatographyPhenolic compoundsPhenolic-compoundsPhytochemical profilePurine alkaloids

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Czech Journal Of Food Sciences due to its progression and the good impact it has achieved in recent years, according to the agency Scopus (SJR), it has become a reference in its field. In the year of publication of the work, 2013, it was in position , thus managing to position itself as a Q2 (Segundo Cuartil), in the category Food Science. Notably, the journal is positioned en el Cuartil Q3 for the agency WoS (JCR) in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-07-16:

  • WoS: 9
  • Scopus: 9

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-16:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 41 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.