Ingredients of popular fruit teas in Poland

  • Artur Adamczak Department of Botany, Breeding and Agricultural Technology of Medicinal Plants, Institute of Natural Fibres and Medicinal Plants, Kolejowa 2, 62-064 Plewiska, Poland
  • Anna Forycka Department of Botany, Breeding and Agricultural Technology of Medicinal Plants, Institute of Natural Fibres and Medicinal Plants, Kolejowa 2, 62-064 Plewiska, Poland
  • Tomasz M. Karpiński Department of Genetics and Pharmaceutical Microbiology, Poznań University of Medical Sciences, Święcickiego 4, 60-781 Poznań, Poland
Keywords: Composition of fruit teas, Raspberry, Cranberry, Dog rose, Foodstuffs, Plant raw material


Fruit teas are very popular on the market of food products in many countries, due to their attractive taste and aroma as well as pro-health and medicinal properties. They are also characterized by the great wealth and diversity of composition. The purpose of this study was to analyze selected products based on the information contained on their packaging. The research included the most popular fruit teas widely available on the Polish food market, i.e. raspberry, cranberry and rosehip teas, 82 products in total. It was found that plant raw materials appearing in the tea names often constitute a small percentage of their composition, while hibiscus and apple occur very often and in the large quantities. The analysis of the content of the basic ingredient of raspberry and cranberry teas showed that they are characterized by a large diversity of quality. In addition to products with a relatively high amount of raspberry or cranberry (mean: 43.8 and 27.2%, respectively), there were teas with a very low level of these ingredients (mean: 7.5 and 1.6%). Against this background, rosehip tea has stood out positively. In this category of products, Rosa spp. hips, as a widely available plant raw material, most often obtained content above 30-40%.



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How to Cite
Adamczak, A., Forycka, A., & Karpiński, T. (2017). Ingredients of popular fruit teas in Poland. European Journal of Biological Research, 7(4), 374-381. Retrieved from
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