An Evaluation of the Functional Potential of Beverages Made from Regional Plant Matrices †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Dehydration
2.3. Preparation of Extracts
2.4. Addition of Sugar or Sweetener
2.5. Assessment of Total Phenols by Fast Blue (TPs)
2.6. Assessment of Flavonoid (Fv)
2.7. Assessment of Antioxidant Activity Index (AAI)
2.8. Assessment of Minerals
2.9. Assessment of Superficial Color
2.10. Statistical Analysis
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Extracts | RMD (g) | BD (g) | Y (g) | BT (g) | R (g) |
---|---|---|---|---|---|
Tisane BT | 0.6 | 0.6 | 0.6 | 1.2 | --- |
Tisane R | 0.6 | 0.6 | 0.6 | --- | 1.2 |
Extracts | TPs | Fvs | AAI | Na | K |
---|---|---|---|---|---|
Tisane BN | 67 ± 4 a | 17 ± 1 b | 4.32 ± 0.05 a | 4.4 ± 0.1 b | 153 ± 2 b |
Tisane R | 67 ± 3 a | 21 ± 0 a | 4.39 ± 0.10 a | 22.8 ± 0.1 a | 159 ± 1 a |
Sample | L* | a* | b* | Hue | Chroma |
---|---|---|---|---|---|
RMD | 53.16 ± 3.14 a | 16.20 ± 0.70 a | 26.60 ± 2.29 a | 58.52 ± 3.20 d | 31.19 ± 1.68 a |
BD | 31.59 ± 0.31 e | 11.60 ± 0.42 b | 2.59 ± 0.15 d | 12.61 ± 0.75 e | 11.89 ± 0.42 c |
Y | 46.93 ± 0.48 b | −1.76 ± 0.26 e | 9.90 ± 0.39 c | 100.11 ± 1.60 a | 10.06 ± 0.37 d |
BT | 41.87 ± 0.42 d | 4.12 ± 0.21 d | 10.83 ± 0.37 c | 69.16 ± 0.65 b | 11.59 ± 0.40 c |
R | 44.10 ± 1.24 c | 6.92 ± 0.37 c | 12.38 ± 0.92 b | 60.75 ± 1.63 c | 14.19 ± 0.90 b |
Sample | L* | a* | b* | Hue | Chroma |
---|---|---|---|---|---|
Infusion BT | 16.26 ± 4.02 A | 0.66 ± 0.14 b | 2.33 ± 0.08 B* | 74.19 ± 3.49 a* | 2.42 ± 0.05 b’ |
Infusion R | 18.05 ± 0.10 A | 1.32 ± 0.04 a | 2.82 ± 0.15 A* | 64.80 ± 1.58 b* | 3.11 ± 0.13 a’ |
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Paulino, C.A.; Namor, F.C. An Evaluation of the Functional Potential of Beverages Made from Regional Plant Matrices. Biol. Life Sci. Forum 2024, 40, 39. https://doi.org/10.3390/blsf2024040039
Paulino CA, Namor FC. An Evaluation of the Functional Potential of Beverages Made from Regional Plant Matrices. Biology and Life Sciences Forum. 2024; 40(1):39. https://doi.org/10.3390/blsf2024040039
Chicago/Turabian StylePaulino, Carolina Antonella, and Facundo Carlos Namor. 2024. "An Evaluation of the Functional Potential of Beverages Made from Regional Plant Matrices" Biology and Life Sciences Forum 40, no. 1: 39. https://doi.org/10.3390/blsf2024040039
APA StylePaulino, C. A., & Namor, F. C. (2024). An Evaluation of the Functional Potential of Beverages Made from Regional Plant Matrices. Biology and Life Sciences Forum, 40(1), 39. https://doi.org/10.3390/blsf2024040039