Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages
| Autor: | Juliana Da Silva Quintiliano Rodrigues, Lauro Melo, Ana Maria Costa, Herbert Cavalcante de Lima, Lívia de Lacerda de Oliveira Pineli, Marileusa D. Chiarello |
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| Rok vydání: | 2014 |
| Předmět: |
Antioxidant
DPPH medicine.medical_treatment Color Sensory profile Sensory analysis Antioxidants Beverages Passiflora chemistry.chemical_compound Phenols Functional Food medicine Humans Food science Flavonoids Nutrition and Dietetics biology Plant Extracts Chemistry Consumer Behavior biology.organism_classification Green tea Diet Plant Leaves Proanthocyanidin Taste Odorants Tannins Agronomy and Crop Science Brazil Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 95:1500-1506 |
| ISSN: | 0022-5142 |
| Popis: | BACKGROUND The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as functional beverages. Infusions and hydroalcoholic extracts of four species of wild passifloras, three varieties of Passiflora edulis and a commercial passiflora tea were evaluated for total phenolics (TPs), total flavonoids (TFs), condensed tannins (CTs), and antioxidant activity (DPPH and FRAP). Free-choice Profile and acceptance, compared with green tea, were performed for sensory characterization. RESULTS In general, infusions had higher levels of TPs and CTs than hydroalcoholic extracts, which in turn had higher levels of TFs. Infusion of P. nitida showed higher amounts of TPs and antioxidant activity. Acceptance of passiflora infusions was similar or higher than that of green tea, except for P. alata. P. setacea presented a sensory profile similar to other commercial teas and higher acceptance by a group of consumers. CONCLUSION Passiflora infusions showed different degrees of suitability as acceptable functional beverage. Identification of phenolics and other bitter compounds is needed to understand the intense bitterness of P. alata, as it did not present the highest contents of TPs, CTs and TFs. © 2014 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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