Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages
Само за регистроване кориснике
2019
Аутори
Stanisavljević, DraganaĐorđević, Sofija
Milenković, Marina
Zlatković, Branislav
Nikolova, Milena T.
Veličković, Dragan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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).
Кључне речи:
Mentha longifolia / drying / antioxidant activity / piperitone / beverageИзвор:
Psychiatry Research, 2019, 21, 1, 202-209Издавач:
- Mattioli 1885, Fidenza
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
DOI: 10.23751/pn.v21i1.7256
ISSN: 1129-8723
WoS: 000460805800025
Scopus: 2-s2.0-85062853029
Институција/група
PharmacyTY - 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 . .