Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea

Savescu, Petre

Petre Savescu

Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea

Abstract:

Both green and black tea are known by the consumers for their chemical composition rich in polyphenols - substances with an important antioxidant effect, proofing the capacity to fight against free radicals and to strengthen the immunity system. In order to improve the sensorial characteristics of green and black tea, the main food additives used are natural and synthetic sweeteners. Knowing how to choose the best sweetener for organic green and black tea is a duty of any specialist in this field, in order to improve the capacity to make nutritional recommendations - taking into consideration the different health level of the consumers (especially the ones with diabetes or cardiovascular symptoms or diseases, digestive or hormonal problems or allergies). The present paper shows a personal method for finding of the best synthetic or natural sweeteners that can be used for sweetening the organic green or black tea coming from areas without any contamination. This method allows the selection of optimal sweetener by monitoring the oxidative status of internal and external environment for green and black tea.

Keywords:
green tea; black tea; sweeteners; coenzymes (NAD; FMN)

Issue: 2017, Volume 68, Issue 6

Pages: 1406-1412

Publication date: 2017/7/15

https://doi.org/10.37358/RC.17.6.5683

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
SAVESCU, P., Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea, Rev. Chim., 68(6), 2017, 1406-1412.

Vancouver
Savescu P. Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea. Rev. Chim.[internet]. 2017 Jun;68(6):1406-1412. Available from: https://doi.org/10.37358/RC.17.6.5683

APA 6th edition
Savescu, P., (2017). Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea. Revista de Chimie, 68(6), 1406-1412. https://doi.org/10.37358/RC.17.6.5683

Harvard
Savescu, P., (2017). 'Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea', Revista de Chimie, 68(6), pp. 1406-1412. https://doi.org/10.37358/RC.17.6.5683

IEEE
P. Savescu, "Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea". Revista de Chimie, vol. 68, no. 6, pp. 1406-1412, 2017. [online]. https://doi.org/10.37358/RC.17.6.5683

Text
Petre Savescu,
Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea,
Revista de Chimie,
Volume 68, Issue 6,
2017,
Pages 1406-1412,
ISSN 2668-8212,
https://doi.org/10.37358/RC.17.6.5683.
(https://revistadechimie.ro/Articles.asp?ID=5683)
Keywords: green tea; black tea; sweeteners; coenzymes (NAD; FMN)

RIS
TY - JOUR
T1 - Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea
A1 - Savescu, Petre
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2017
VL - 68
IS - 6
SP - 1406
EP - 1412
UR - https://doi.org/10.37358/RC.17.6.5683
KW - green tea
KW - black tea
KW - sweeteners
KW - coenzymes (NAD
KW - FMN)
ER -

BibTex
@article{RevCh2017P1406,
author = {Savescu Petre},
title = {Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea},
journal = {Revista de Chimie},
volume = {68},
number = {6},
pages = {1406-1412},
year = {2017},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.17.6.5683},
url = {https://revistadechimie.ro/Articles.asp?ID=5683}
}

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