Nikolova, Milena T.

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Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages

Stanisavljević, Dragana; Đorđević, Sofija; Milenković, Marina; Zlatković, Branislav; Nikolova, Milena T.; Veličković, Dragan

(Mattioli 1885, Fidenza, 2019) 

TY  - JOUR
AU  - Stanisavljević, Dragana
AU  - Đorđević, Sofija
AU  - Milenković, Marina
AU  - Zlatković, Branislav
AU  - Nikolova, Milena T.
AU  - Veličković, Dragan
PY  - 2019
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3312
AB  - Isolates of medicinal and aromatic herbs are used as additives in non-alcoholic drinks to improve the sensory characteristics and antioxidant potential. The method of drying the plant material, among other factors, has a profound influence on the chemical composition and pharmacological activities of plant extracts. This paper analyzes the effect of the drying technique (I - natural drying, II - in the laboratory oven, III - in low-temperature condensational drier) on the volatile fraction of the wild mint (Mentha longifolia (L.) Hudson) extract, in order to select an extract of the best quality for preparation of non-alcoholic drinks. The volatile profile of the extracts was determined by the GC-FID and GC-MS techniques, the antimicrobial activity by the microdilution technique, the antioxidant activity by the DPPH and FRAP assays, and the sensory acceptance according to the Regulation on quality for refreshing non-alcoholic beverages. The results showed that piperitone was the major component of the volatile fraction extract of the natural drying herb and low-temperature condensational drier herb (53.9% and 61.1%, respectively), while the extract of laboratory oven herb was rich in menthone (35.5%). At the concentrations in the range of 0.8-3.2 mg/mL the extracts better inhibited the Gram (+) bacteria. The beverage to which the extract of naturally dried wild mint was added, showed the antioxidant activity (9.09 +/- 0.17 mu mol Fe2+/mL by FRAP and 14.00 +/- 3.00 mu L/mL by DPPH method) and good sensorial characteristics (concentration of the extract 0.8 g/L).
PB  - Mattioli 1885, Fidenza
T2  - Psychiatry Research
T1  - Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages
VL  - 21
IS  - 1
SP  - 202
EP  - 209
DO  - 10.23751/pn.v21i1.7256
ER  - 
@article{
author = "Stanisavljević, Dragana and Đorđević, Sofija and Milenković, Marina and Zlatković, Branislav and Nikolova, Milena T. and Veličković, Dragan",
year = "2019",
abstract = "Isolates of medicinal and aromatic herbs are used as additives in non-alcoholic drinks to improve the sensory characteristics and antioxidant potential. The method of drying the plant material, among other factors, has a profound influence on the chemical composition and pharmacological activities of plant extracts. This paper analyzes the effect of the drying technique (I - natural drying, II - in the laboratory oven, III - in low-temperature condensational drier) on the volatile fraction of the wild mint (Mentha longifolia (L.) Hudson) extract, in order to select an extract of the best quality for preparation of non-alcoholic drinks. The volatile profile of the extracts was determined by the GC-FID and GC-MS techniques, the antimicrobial activity by the microdilution technique, the antioxidant activity by the DPPH and FRAP assays, and the sensory acceptance according to the Regulation on quality for refreshing non-alcoholic beverages. The results showed that piperitone was the major component of the volatile fraction extract of the natural drying herb and low-temperature condensational drier herb (53.9% and 61.1%, respectively), while the extract of laboratory oven herb was rich in menthone (35.5%). At the concentrations in the range of 0.8-3.2 mg/mL the extracts better inhibited the Gram (+) bacteria. The beverage to which the extract of naturally dried wild mint was added, showed the antioxidant activity (9.09 +/- 0.17 mu mol Fe2+/mL by FRAP and 14.00 +/- 3.00 mu L/mL by DPPH method) and good sensorial characteristics (concentration of the extract 0.8 g/L).",
publisher = "Mattioli 1885, Fidenza",
journal = "Psychiatry Research",
title = "Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages",
volume = "21",
number = "1",
pages = "202-209",
doi = "10.23751/pn.v21i1.7256"
}
Stanisavljević, D., Đorđević, S., Milenković, M., Zlatković, B., Nikolova, M. T.,& Veličković, D.. (2019). Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages. in Psychiatry Research
Mattioli 1885, Fidenza., 21(1), 202-209.
https://doi.org/10.23751/pn.v21i1.7256
Stanisavljević D, Đorđević S, Milenković M, Zlatković B, Nikolova MT, Veličković D. Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages. in Psychiatry Research. 2019;21(1):202-209.
doi:10.23751/pn.v21i1.7256 .
Stanisavljević, Dragana, Đorđević, Sofija, Milenković, Marina, Zlatković, Branislav, Nikolova, Milena T., Veličković, Dragan, "Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages" in Psychiatry Research, 21, no. 1 (2019):202-209,
https://doi.org/10.23751/pn.v21i1.7256 . .
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