AI Article Synopsis
- The popularity of rose tea is increasing due to its unique flavor and health benefits, particularly its protective properties against alcohol-induced liver damage from a compound called ETCS.
- The study assessed the customer acceptance and physicochemical properties of eight different rose tea varieties, finding that Qianye rose is favored for its taste, while Hetian rose has the highest ETCS content.
- Optimal brewing conditions for maximizing ETCS levels in rose tea are 95 °C mineral water for 5 minutes, and the tea can be brewed at least three times, offering valuable information for health-conscious drinkers.
Article Abstract
The consumption of rose tea has gained popularity due to its unique flavor and health benefits. In particular, previous data exemplified the protective role of N1, N5, N10-(E)-tri-p-coumaroylspermidine (ETCS; a phenolamide) against alcohol-induced hepatic injuries. This study evaluated the customer acceptance and physicochemical properties of eight rose tea varieties that available in the market. In general, Qianye rose (Rosa centifolia) exhibits better flavor and taste, while Hetian rose (Rosa damascena Mill.) has the highest ETCS level. Moreover, a negative correlation between ETCS content and both vitamin C and anthocyanins content in rose is observed. Additionally, the optimal brewing conditions for rose tea is 95 °C mineral water for 5 min in a thermos bottle, based on ETCS level in the infusion. And rose tea can be brewed for at least three times. Collectively, our findings provide valuable insights for rose tea drinkers and individuals interested in the dietary hepatic-protective benefits.
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| http://dx.doi.org/10.1016/j.foodchem.2024.141164 | DOI Listing |
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