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Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages
dc.creator | Stanisavljević, Dragana | |
dc.creator | Đorđević, Sofija | |
dc.creator | Milenković, Marina | |
dc.creator | Zlatković, Branislav | |
dc.creator | Nikolova, Milena T. | |
dc.creator | Veličković, Dragan | |
dc.date.accessioned | 2019-09-02T12:10:14Z | |
dc.date.available | 2019-09-02T12:10:14Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 1129-8723 | |
dc.identifier.uri | https://farfar.pharmacy.bg.ac.rs/handle/123456789/3312 | |
dc.description.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). | en |
dc.publisher | Mattioli 1885, Fidenza | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS// | |
dc.rights | restrictedAccess | |
dc.source | Psychiatry Research | |
dc.subject | Mentha longifolia | en |
dc.subject | drying | en |
dc.subject | antioxidant activity | en |
dc.subject | piperitone | en |
dc.subject | beverage | en |
dc.title | Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Ђорђевић, Софија; Станисављевић, Драгана; Миленковић, Марина; Златковић, Бранислав; Величковић, Драган; Николова, Милена Т.; | |
dc.citation.volume | 21 | |
dc.citation.issue | 1 | |
dc.citation.spage | 202 | |
dc.citation.epage | 209 | |
dc.citation.other | 21(1): 202-209 | |
dc.citation.rank | M23 | |
dc.identifier.wos | 000460805800025 | |
dc.identifier.doi | 10.23751/pn.v21i1.7256 | |
dc.identifier.scopus | 2-s2.0-85062853029 | |
dc.type.version | publishedVersion |