Development and Antioxidant Activity of Pu-Erh Tea Rose Grape Seed Compound Beverage

Objective Using extracts of Pu-erh tea and several natural ingredients, a new compound beverage with exquisite sensory quality was developed.

Method Through Single-factor test was conducted to determine the effects of the addition of Pu-erh tea extract, rose cold extract, grape seed extract, hawthorn extract and wolfberry extract on the sensory quality of the composite beverages. Then, the response surface test was designed to optimize the ratio of the composite beverage, and the sensory score and antioxidant activity were evaluated.

Result The optimized beverage was made with extracts of Pu-erh tea at 14.1%, grape seed at 4.9%, hawthorn at 0.9%, wolfberry at 3%, and cold extract of rose at 3.2%. The newly developed beverage received a high sensory score of 85.6 with highly desirable antioxidant activities on scavenging DPPH radicals of 65.17±1.28% and on ABTS radicals of 98.78±0.15%.

Conclusion The compound beverage of Pu-erh tea rose grape seed developed by this method has good flavor and good antioxidant activity.