Приказ основних података о документу

dc.creatorStanisavljević, Dragana
dc.creatorĐorđević, Sofija
dc.creatorMilenković, Marina
dc.creatorZlatković, Branislav
dc.creatorNikolova, Milena T.
dc.creatorVeličković, Dragan
dc.date.accessioned2019-09-02T12:10:14Z
dc.date.available2019-09-02T12:10:14Z
dc.date.issued2019
dc.identifier.issn1129-8723
dc.identifier.urihttps://farfar.pharmacy.bg.ac.rs/handle/123456789/3312
dc.description.abstractIsolates 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.publisherMattioli 1885, Fidenza
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.rightsrestrictedAccess
dc.sourcePsychiatry Research
dc.subjectMentha longifoliaen
dc.subjectdryingen
dc.subjectantioxidant activityen
dc.subjectpiperitoneen
dc.subjectbeverageen
dc.titleWild mint (Mentha longifolia) extracts in the production of non-alcoholic beveragesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractЂорђевић, Софија; Станисављевић, Драгана; Миленковић, Марина; Златковић, Бранислав; Величковић, Драган; Николова, Милена Т.;
dc.citation.volume21
dc.citation.issue1
dc.citation.spage202
dc.citation.epage209
dc.citation.other21(1): 202-209
dc.citation.rankM23
dc.identifier.wos000460805800025
dc.identifier.doi10.23751/pn.v21i1.7256
dc.identifier.scopus2-s2.0-85062853029
dc.type.versionpublishedVersion


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Приказ основних података о документу