Suna, SenemÖzcan-Sınır, GülşahTamer, Canan Eceİncedayı, BigeÇopur, Ömer Utku2024-09-252024-09-252018-09-012306-5710https://doi.org/10.3390/beverages4030050https://www.mdpi.com/2306-5710/4/3/50https://hdl.handle.net/11452/45198The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8 degrees with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green-and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 +/- 24.53 mg Gallic Acid Equivalent (GAE) 100 mL(-1) and 96.07 +/- 3.96 mg GAE 100 mL(-1), correspondingly. Antioxidant capacity was 27.20 +/- 1.09 mu mol trolox mL(-1), and the bioaccessible antioxidant capacity was 0.17 +/- 0.02 mu mol trolox mL(-1) in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 +/- 2.49 and 3.09 +/- 0.44 mu mol trolox mL(-1) for FRAP; 21.09 +/- 1.65 and 0.02 +/- 0.00 mu mol trolox mL(-1) for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists' sensorial decision.eninfo:eu-repo/semantics/openAccessTotal phenolic contentBioaccessibilityBioavailabilityMicrostructureExtractionColorErica arboreaTea beverageAntioxidant capacityPhenolicsBioaccessibilityFood science & technologyArticle0004551523000044310.3390/beverages4030050