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An Evaluation of the Functional Potential of Beverages Made from Regional Plant Matrices

Year: 2025

Type: conference-paper

Abstract: The Argentine Patagonian region provides abundant plant-based materials for functional foods. This study evaluated the functional potential of tisanes made with black tea (BT) or rooibos (R) and Patagonian matrices (blueberry, rosehip, yacón), analyzing total phenols (TPs), flavonoids (Fvs), antioxidant activity (AA), sodium (Na), and potassium (K) content. Tisanes were prepared using 3 g/200 mL of water at 90 °C, with BT or R accounting for 40% of the dry mass and the remaining ingredients contributing 20% each. TPs (67 mg GAE/100 mL) and Fvs (35–42 mg/cup) contributed significantly to dietary intake. Sugar addition reduced bioactive compounds and AA, while sweeteners showed no significant impact. BT-based tisanes were low in sodium, while R-based tisanes had higher levels.

DOI: 10.3390/blsf2024040039

Authors: Carolina Antonella Paulino, Facundo Carlos Namor

Institution: Universidad Nacional del Comahue

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

OpenAlex ID: W4407919928

FWCI:

Cites: 12

Cited by:

Related to: 10