Chemical Evaluation, Antioxidant Capacity, and Consumer Acceptance of Several Oak Infusions

• Published in: Journal of food science Vol. 77; no. 2; pp. C162 - C166
• Main Authors: Rocha-Guzmán, Nuria Elizabeth, Medina-Medrano, Jose Roberto, Gallegos-Infante, José Alberto, Gonzalez-Laredo, Rubén Francisco, Ramos-Gómez, Minerva, Reynoso-Camacho, Rosalía, Guzmán-Maldonado, Horacio, González-Herrera, Silvia Marina
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.02.2012; Wiley; Wiley Subscription Services, Inc
• Subjects: Absorbance; antioxidant capacity; Antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; beverages; Beverages - analysis; Biological and medical sciences; Catechin - analysis; Catechins; Consumer Behavior; consumer preference; Dietary Supplements - analysis; Food industries; Fundamental and applied biological sciences. Psychology; Gallic Acid - analysis; Green tea; herbal infusions; Infusion; Leaves; Oak; Oxygen; Plant Extracts - chemistry; Plant Extracts - pharmacology; Plant Leaves - chemistry; Polyphenols; Polyphenols - analysis; Preference analysis; Quercus; Quercus - chemistry; Reactive Oxygen Species - analysis; Tea; Tea - chemistry; Evaluation; polyphenols; beverages; Fagaceae; Antioxidant; Feeding preference; herbal infusions; Polyphenol; Consumer; Quercus; antioxidant capacity; Dicotyledones; Angiospermae; Spermatophyta; consumer preference; Beverage
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2011.02524.x

:  As part of an ongoing screening on natural products, 4 oak leaves were analyzed as potential nutraceutical beverages. The phenolic composition, antioxidant capacity, and sensory preferences of leaves infusions from Quercus resinosa, Q. sideroxyla, Q. eduadii, and Q. durifolia in comparison with 2 commercial green teas were investigated. Herbal infusions from oak leaves and Green teas (1%, 80 °C, 10 min) were evaluated for total polyphenol content (TPC), total flavonoid content (TFC), HPLC analysis, trolox equivalent antioxidant capacity (TEAC), oxygen radical absorbance capacity (ORAC), soluble solids, pH, color, and consumer preference analysis. Q. resinosa leaves infusions have shown the highest TPC, TEAC, and ORAC values but they have attained the lowest preference score. Quercus leaves infusions with higher content of gallic acid and catechins showed best antioxidant capacity but lower consumer preference.