The purpose of this study was to investigate the antioxidant capacity of different tea plant: mint, linden, chamomile, St. John’s wort, green and black tea in relation to total phenolic content. The antioxidant capacity of the tea infusions at different brewing times was determined using DPPH assay while the total phenolic content (TPC) was assessed using the modified Folin-Ciocalteu method. The results showed that there were significant statistical differences in antioxidant capacity depending on infusion time, according to one-way ANOVA analysis. Leaves used as components of tea infusions were analyzed by FAAS for their content of iron and copper in the dry product and in the infusion. The correlation between TPC and DPPH capacity of tea plant infusions was evaluated by Pearson correlation matrix. Total phenolics compounds content was positively and significantly correlated with DPPH capacity for all infusions time. Significant correlation was observed between TPC and the copper concentration (p < 0.05). Consequently, the correlations between the physicochemical parameters, TPC, DPPH capacity, Fe and Cu content suggested that the TPC may be a good indicator of the DPPH capacity in the tea infusions and also, suggested the influence of antioxidant compounds on mineral bioavailability.

The purpose of this paper was to evaluate the quality of bee honey from different sources: beekeeper, local market and organic honey. Sensory analysis was performed and the water content, pH, acidity, protein content and total metal content (Cu, Cr, Mn, Co, Ni, Pb, Cd, Fe) were determined. The sensory analysis was carried out by a group of untrained panelists for quality assessment of honey. The metal content was determined by graphite atomic absorption spectrometry (GTAAS). Mineralization was carried out in a microwave digestion system, in a high-pressure polytetrafluoroethylene (PTFE) vessel, using a standard acid-digestion protocol. The results regarding the physico-chemical parameters showed that the honey samples were in accordance with the quality regulations for honey as a commercial product. The concentration of metals in the investigated honey samples varied in the order Cu > Cr > Pb > Fe > Ni > Mn > Co > Cd, the values being within the limits established by the EU Commission (No. 1881/2006). The variations observed in the evaluated parameters can be caused by the difference in plant species from which the honey comes, the harvesting period and the level of environmental pollutants. The Pearson correlations between the physico-chemical parameters and the metals indicate that water content (w_c) is strongly negatively correlated with Cd and Ni, while pH is strongly positively correlated with Mn and Fe. Moreover, EC is strongly negatively correlated with Ni and Fe, and the Brix degrees are strongly positively correlated with Cd and Ni. Statistically significant positive correlation was found between Brix–Cd, Ni–Cd and Cu–Cr and a statistically significant negative correlation was detected between w_c and Cd.

Beer is one of the oldest known alcoholic beverages produced by a yeast fermentation of a cereal extract that was germinated in water beforehand. The bitter taste of beer comes from the group of substances introduced during wort boiling, which are the extracted components of hops. The aim of this study was to determine some characteristics of beer (original extract, alcohol content, colour, pH, total acidity, carbon dioxide and bitterness values) during the three stages of the beer production process in a typical Romanian brewery. Measurements were carried out on 60 samples of beers, 10 measurements for each step of the process examining wort, unfiltered fermented beer and bottled beer (final product) from two different types of beer (light and dark). Statistical process control of the beer was performed. Losses in the bitterness units during the production process were between 24.7 and 41.54%, reported in terms of final product. Copyright © 2013 The Institute of Brewing & Distilling