LEMON VERBENA (LIPPIA CITRIODORA KUNTH) BEVERAGES: PHYSICOCHEMICAL PROPERTIES, CONTENTS OF TOTAL PHENOLICS AND MINERALS, AND BIOACCESSIBILITY OF ANTIOXIDANTS


Suna S. , Incedayi B. , Tamer C. E. , Ozcan-Sinir G. , Copur Ö. U.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.31, no.1, pp.40-53, 2019 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 31 Issue: 1
  • Publication Date: 2019
  • Title of Journal : ITALIAN JOURNAL OF FOOD SCIENCE
  • Page Numbers: pp.40-53
  • Keywords: antioxidant capacity, bioaccessibility, herbal tea, lemon verbena, total phenolics, DIETARY-SUPPLEMENTS, TRACE-ELEMENTS, EXTRACTION, TEA, CAPACITY, POMEGRANATE, POLYPHENOL, INFUSIONS, BLACK, HERBS

Abstract

In this study, dried lemon verbena (Lippia citriodora Kunth) leaves were used for functional beverage production with addition of sucrose and / or sweeteners. Carbonated or mineral enriched versions of these beverages were also produced. The highest antioxidant bioaccessibility was obtained from sucrose added and natural mineral water enriched beverage both in FRAP (47.01 %) and CUPRAC (11.13 %) assays. In general, all beverages were rich in potassium and the mineral enriched beverages were high in magnesium and calcium. The ascorbic acid value was maximum in carbonated beverages. While energy reduced beverages were rich in total phenolics, sucrose added and natural mineral water enriched beverages showed the highest functionality in terms of bioaccessible antioxidants.