Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages

BACKGROUND The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as functional beverages. Infusions and hydroalcoholi...

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Bibliographic Details
Published in:	Journal of the science of food and agriculture Vol. 95; no. 7; pp. 1500 - 1506
Main Authors:	Pineli, Lívia de L de O, Rodrigues, Juliana da S Q, Costa, Ana M, de Lima, Herbert C, Chiarello, Marileusa D, Melo, Lauro
Format:	Journal Article
Language:	English
Published:	Chichester, UK John Wiley & Sons, Ltd 01-05-2015 John Wiley and Sons, Limited
Subjects:	Acceptance Antioxidants Antioxidants - analysis Antioxidants - pharmacology Beverages Beverages - analysis Biodiversity Bitterness Brazil Color Consumer Behavior Diet Flavonoids - analysis Flavonoids - pharmacology Functional Food Green tea Humans Infusion infusions Nonnative species Odorants Passiflora Passiflora - chemistry Passiflora edulis phenolic compounds Phenols - analysis Phenols - pharmacology Plant Extracts - chemistry Plant Extracts - pharmacology Plant Leaves - chemistry Polyphenols sensory analysis Tannins - analysis Tannins - pharmacology Taste Tea passiflora phenolic compounds infusions antioxidants sensory analysis
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Summary:	BACKGROUND The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as functional beverages. Infusions and hydroalcoholic extracts of four species of wild passifloras, three varieties of Passiflora edulis and a commercial passiflora tea were evaluated for total phenolics (TPs), total flavonoids (TFs), condensed tannins (CTs), and antioxidant activity (DPPH and FRAP). Free‐choice Profile and acceptance, compared with green tea, were performed for sensory characterization. RESULTS In general, infusions had higher levels of TPs and CTs than hydroalcoholic extracts, which in turn had higher levels of TFs. Infusion of P. nitida showed higher amounts of TPs and antioxidant activity. Acceptance of passiflora infusions was similar or higher than that of green tea, except for P. alata. P. setacea presented a sensory profile similar to other commercial teas and higher acceptance by a group of consumers. CONCLUSION Passiflora infusions showed different degrees of suitability as acceptable functional beverage. Identification of phenolics and other bitter compounds is needed to understand the intense bitterness of P. alata, as it did not present the highest contents of TPs, CTs and TFs. © 2014 Society of Chemical Industry
Bibliography:	ark:/67375/WNG-NLV4C4JM-F ArticleID:JSFA6852 Figure S1. Fruit and leaves of P. edulis 'Gigante Amarelo'Figure S2. Fruits and leaves of P. edulis Ouro VermelhoFigure S3. Fruits and leaves of P. edulis 'Sol do Cerrado'Figure S4. P. nitidaFigure S5. P. setáceaFigure S6. P. alataFigure S7. P. tenuifila istex:E9389E8DE058CC7B5551D03BB415D992D818701C ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.6852