AGFD Alyson Mitchell  Sunday, August 22, 2010 

17 - Content of nutritional substances in commercial tea beverages

Shiming Li PhD, Prof Chih-Yu Lo PhD, Nancy E Rawson PhD, Ptricia Lucas-Schnarre, Prof Chi-Tang Ho PhD Natural Product, WellGen Inc., North Brunswick, NJ, United States; Department of Food Science, National Chiayi University, Chiayi, Taiwan, Taiwan Republic of China; Department of Food Science, Rutgers University, New Brunswick, NJ, United States

The health benefits attributed to black and green tea have been linked to active constituents with anti-oxidant, anti-tumor, anti-inflammatory, and anti-diabetic properties. Both in vitro and in vivo research indicate that the bioactive nutraceutical components are phenolic compounds such as polyphenols, particularly catechins like EGCG from green tea and theaflavins from black tea. In the US alone, ready-to-drink tea beverages account for over $1 billion in sales and sales have grown rapidly during the past several years in parallel with the increased recognition of these healthful associations. Accordingly, there are numerous tea products on the market which occupy a growing portion of the beverage market both in volume and sales. However, the contents of the health promoting substances remain unknown, particularly to consumers, as reporting of these nutrients on a product label is not required by FDA. Accordingly, we used high performance liquid chromatography to determine the content of specific polyphenols in a sample of tea beverages with different market positioning for comparison with freshly brewed tea. This information may assist consumers in making informed choices regarding beverage consumption.


Sunday, August 22, 2010 10:10 AM
General Papers (08:30 AM - 10:55 AM)
Location: Boston Convention & Exhibition Center
Room: Room 160C

 

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