DBPapers
DOI: 10.5593/sgem2017/61/S25.059

A NEW APPROACH TO STUDY THE SWEETENER’S EFFECT ON HIBISCUS TEA OXIDATIVE STATUS

Petre Savescu
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 455-460 pp, DOI: 10.5593/sgem2017/61/S25.059

ABSTRACT

Research studies have also suggested that the antioxidant properties of hibiscus tea may also help in treating many diseases. Hibiscus tea is rich in vitamin C, minerals and various antioxidants, while also helping in the treatment of hypertension, stress and anxiety.
Choosing the best sweetener for the hibiscus tea can face/be a big problem due to several composition changes that the hibiscus tea registers during the sweetening process, the level of gained toxicity, the different health level of the consumers (especially those with diabetes, cardiovascular or digestive problems, and allergies).
The additives management (especially for certain categories such as sweeteners, food colourings or preservatives) it’s a big issue for both technologists and also any treating physicians. By adding some sweeteners, food colourings or preservatives, food products with a higher sensitive quality but also with a higher risk potential for consumers with certain health problems are obtained.
This paper presents a personal method to determine the best natural or synthetic sweetener that can be used without any problems when sweetening the hibiscus tea from a free contamination area.

Keywords: hibiscus tea, sweeteners, coenzymes (NAD, FMN)