A new antioxidant beverage produced with green tea and apple |
| |
| Authors: | Jose M. Rubio-Perez Maria L. Vidal-Guevara Pilar Zafrilla Juana M. Morillas-Ruiz |
| |
| Affiliation: | 1. Departamento de Tecnología de la Alimentación y Nutrición, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, s/n, Guadalupe 30107MurciaEspa?ajmrubio@ucam.edu;3. Departamento de Investigación y Desarrollo, Hero Espa?a, S.A. Avenida de Murcia, 1, Alcantarilla 30820MurciaEspa?a;4. Departamento de Tecnología de la Alimentación y Nutrición, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, s/n, Guadalupe 30107MurciaEspa?a |
| |
| Abstract: | Green tea and apple are natural products with health benefits. These healthy properties are linked closely to the antioxidant compounds, mainly phenolic compounds. These antioxidant compounds have a potential for preventing and treating cancer, cardiovascular, inflammatory and neurodegenerative diseases in humans. The aim of the present work was to design a new beverage with high antioxidant power combining extracts of green tea and apple, studying the antioxidant composition and activity, organoleptic properties (colour) and stability status during storage at different temperatures. The majority compounds identified in the beverage were flavan-3-ols, being the (?)-epigallocatechin-3-gallate which had the highest concentration. After storage, floridzine was the compound with lower decrease of concentration. The new designed beverage had a good colour, and high antioxidant activity and stability at room temperature, so that the beverage needs no refrigeration, showing potential for the development of new healthy functional beverages. |
| |
| Keywords: | Antioxidant apple beverage flavonoids green tea storage |
|
|
