Quality and Chemical Profile Assessment of Different Teas in Serbia
Author
Maskovic, Pavle
Djukic, Dragutin
Mandic, Leka
Knezevic, Desimir
Cvijovic, Milica
Radojkovic, Marija
Djurovic, Sasa
Keywords
teas samplesquality saccharide content
caffeine content
vitamin C content
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Satureja montana, Ocimum basilicum, Camellia sinesis, Saliva officinalis, Althaea officinalis, Thymus camphoratus, Rosmarinus officinalis, Mentha piperita and Mountain tea were investigated for their quality (ash and moisture contents), as well as for chemical profile. HPLC analysis was applied to determine saccharide, vitamin C and caffeine contents in all teas samples. Obtained results demonstrated high quality of all tea samples (moisture of all samples was below 12%), while chemical analysis revealed presence of glucose, fructose, sucrose, vitamin C and caffeine in tested materials. Exception was Ocimum basilicum, where only glucose was detected and quantified.