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Bibliographic record number: 673711


Authors: Komes, Draženka; Belščak-Cvitanović, Ana; Vojvodić, Aleksandra; Bušić, Arijana
Title: Sensory acceptability and contribution of differently prepared teas, cocoa drinks, coffee and coffee substitute brews to the polyphenolic antioxidants intake of Croatian student population
Source: Book of abstracts of the Second International Congress on Cocoa, Coffee and Tea / Fogliano, Vincenzo ; Arlorio, Marco (ed). - Napulj :
Meeting: CocoTea2013 - Second International Congress on Cocoa, Coffee and Tea
Location and date: Napulj, Italija, 09-11.10.2013
Keywords: Antioxidant capacity; Cocoa; Coffee; Polyphenols; Sensory properties; Tea
Coffee and tea represent the most frequently worldwide consumed beverages, however due to controversial results on potential health effects exerted by the presence of caffeine, the consumption of coffee substitutes is increasing. Similarly, cocoa is nowadays one of the most appreciated food commodities, available in a wide variety of products and used in numerous applications. The consumption of these beverages, along with cocoa, is appreciated by almost all ages, and is accompanied by continuously increasing popularity, owing to the fact that their consumption is not limited to any particular part of the day. Moreover, these brews are characterized with a rich and diverse bioactive composition, comprising polysaccharides, fibers, vitamins, minerals and especially polyphenolic antioxidants, thus contributing to the concept of functional foods. The studies of antioxidant intake in different population groups has already been conducted in some countries, such as in Spain, Norway and Japan. The objective of this study was to perform a sensory evaluation and comparative analysis of polyphenolic antioxidants present in teas, differently prepared coffee brews, coffee substitute brews and cocoa drinks. Therefore, consumer analysis of the prepared beverages was conducted by 120 students of the Faculty of Food Technology and Biotechnology in Zagreb, Croatia. Total phenol content and antioxidant capacity were determined by spectrophotometric assays. The obtained results indicated the preference of black tea over green, white and herbal teas, as well as the higher acceptability of espresso coffee over Turkish/boiled, instant and filter coffee brews. Coffee substitutes were rated higher than instant and filter coffee brews, while cocoa drinks prepared with high intensity sweetener aspartame/acesulfame K were preferred over sucrose or stevia containing cocoa drinks. Instant coffee brew exhibited the highest total phenol content (~15 g GAE/L), among all analysed beverages and among differently prepared coffee brews, followed by white tea (3.41 g GAE/L) and coffee substitute brew composed of roasted chicory root and barley (2.19 g GAE/L), while cocoa drinks exhibited the lowest total phenol content (< 0.5 g GAE/L). Taking into account the serving size, antioxidant capacity of these beverages determined with the TEAC assay, generally exhibited the same ranking as the total phenol content and amounted to 11.97 mmol Trolox/30 mL (espresso coffee), 9.87 mmol Trolox/200 mL (instant coffee), 6.41 mmol Trolox/200 mL(white tea), 1.64 mmol Trolox/200 mL (coffee substitute) and 0.38 mmol Trolox/200 mL (cocoa drink). Based on the dietary habits and consumption pattern of students the consumption of coffee brews and teas in the student population significantly contributes to the total dietary intake of antioxidants.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Ana Belščak (, 7. Sij. 2014. u 10:27 sati

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