Indexado en

Licencia y uso

Citaciones

Cited 9 times in

Cited 9 times in

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.

Análisis de autorías institucional

Compartir

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

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

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

Afiliaciones

Resumen

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).

Palabras clave