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

Table 4

Nutraceutical properties of ready-to-drink flavored-colored commercial teas.

Tea flavor	Phenolics (mg·L^−1)				Antioxidant capacity (μmolTE·L^−1)
	Total phenols	Total flavonoids	Total catechins	Total anthocyanins	DPPH	ABTS	FRAP
Blueberry	110.87 ± 0.95^c	26.10 ± 0.70^d	224.35 ± 8.54^c	10.44 ± 1.23^d	1029.21 ± 13.67^b	1030.65 ± 7.79^a	1143.00 ± 72.5^a
Citrus	211.56 ± 3.01^a	40.55 ± 2.8^bc	280.68 ± 23.71^c	15.22 ± 0.61^c	995.81 ± 8.70^b	1044.43 ± 2.33^a	1170.60 ± 69.7^a
Lemon	128.12 ± 2.54^b	65.46 ± 2.81^a	168.02 ± 2.85^d	6.52 ± 0.61^d	1096.00 ± 3.73^a	1048.84 ± 0.78^a	1269.20 ± 18.1^a
Peach	75.02 ± 1.58^d	20.62 ± 1.41^e	165.33 ± 4.74^d	7.39 ± 0.61^d	754.14 ± 2.49^c	904.98 ± 7.79^b	766.40 ± 79.00^b
Rose petal	32.35 ± 1.11^f	37.06 ± 0.70^c	552.27 ± 13.28^b	182.19 ± 10.45^a	118.77 ± 3.53^e	232.00 ± 11.69^d	147.70 ± 9.70^d
Sangria	56.99 ± 0.16^e	46.02 ± 2.11^b	640.79 ± 5.69^a	136.97 ± 5.53^b	405.26 ± 2.83^d	544.52 ± 3.12^c	459.10 ± 33.40^c

Values with different letters within same evaluation are significantly different (, n = 3).