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

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2019
Authors
Stanisavljević, Dragana
Đorđević, Sofija
Milenković, Marina
Zlatković, Branislav
Nikolova, Milena T.
Veličković, Dragan
Article (Published version)
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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).

Keywords:
Mentha longifolia / drying / antioxidant activity / piperitone / beverage
Source:
Psychiatry Research, 2019, 21, 1, 202-209
Publisher:
  • Mattioli 1885, Fidenza
Projects:
  • Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)

DOI: 10.23751/pn.v21i1.7256

ISSN: 1129-8723

WoS: 000460805800025

Scopus: 2-s2.0-85062853029
[ Google Scholar ]
URI
http://farfar.pharmacy.bg.ac.rs/handle/123456789/3312
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  • Radovi istraživača / Researchers’ publications
Institution
Pharmacy

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