Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea

Noelia Manchón, Laura Mateo-Vivaracho, Matilde D'Arrigo, Ana García-Lafuente, Eva Guillamón, Ana Villares and Mauricio Ariel Rostagno
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Noelia Manchón: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain
Laura Mateo-Vivaracho: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain
Matilde D'Arrigo: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain
Ana García-Lafuente: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain
Eva Guillamón: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain
Ana Villares: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain
Mauricio Ariel Rostagno: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain

Czech Journal of Food Sciences, 2013, vol. 31, issue 5, 483-500

Abstract: A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data on the concentrations of 20 main phytochemicals (phenolic acids, flavan-3-ols, flavonols, flavones, and alkaloids) it was possible to identify most of the sample types. Chlorogenic and caffeic acids, and caffeine are the main target compounds in instant coffee; in soft and energy drinks, only caffeine was found. Tea has a more complex phytochemical composition. Unfermented tea is mainly composed of flavan-3-ols and alkaloids, with a high caffeine concentration. Black tea is composed of alkaloids and low levels of flavan-3-ols, which are affected by oxidative reactions during the fermentation. Flavonols are present in lower concentrations in all kinds of teas. The identified phytochemical distribution patterns were used to correctly differentiate instant coffee, soft drinks, energy drinks, unfermented tea and fermented tea (within fermented tea, black tea from red tea can also be differentiated).

Keywords: phytochemical profile; phenolic compounds; beverages; antioxidants; caffeine phenolic acids; flavan-3-ols; catechins; flavones; flavonols; alkaloids (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:443-2012-cjfs

DOI: 10.17221/443/2012-CJFS

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