Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas

Table 2

Physicochemical parameters of ready-to-drink flavored-colored commercial teas.

Tea flavor	pH	TA (%)	Chromatic characteristics
							h	View
Blueberry	4.11 ± 0.007^a	0.105 ± 0.0014^d	49.8 ± 0.14^b	22.6 ± 0.07^b	11.5 ± 0.07^e	25.3 ± 0.07^c	27.0 ± 0.21^e
Citrus	4.09 ± 0.003^a	0.135 ± 0.0007^c	53.9 ± 0.99^a	4.7 ± 0.65^d	26.1 ± 0.64^c	26.6 ± 0.64^c	79.1 ± 0.28^a
Lemon	3.85 ± 0.009^c	0.174 ± 0.0014^a	39.3 ± 0.42^c	12.7 ± 0.14^c	32.0 ± 0.35^a	34.4 ± 0.28^a	68.3 ± 0.28^b
Peach	3.72 ± 0.007^d	0.151 ± 0.0014^b	38.0 ± 0.35^c	12.3 ± 0.07^c	28.2 ± 0.21^b	30.7 ± 0.14^b	66.5 ± 0.14^c
Rose petal	3.97 ± 0.018^b	0.092 ± 0.0007^e	26.7 ± 0.78^d	30.5 ± 1.20^a	20.3 ± 1.91^d	36.6 ± 1.84^a	33.6 ± 0.35^d
Sangria	3.82 ± 0.005^c	0.147 ± 0.0007^b	25.1 ± 0.14^d	28.0 ± 0.78^a	18.1 ± 0.78^d	33.3 ± 1.06^ab	32.9 ± 0.49^d

Values with different letters within same evaluation are significantly different (, ).