A study of fortification of lemonade with herbal extracts


TAMER C. E. , Yekeler F. Z. , ÇOPUR Ö. U. , İNCEDAYI B. , SUNA S.

FOOD SCIENCE AND TECHNOLOGY, vol.37, no.1, pp.45-51, 2017 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 37 Issue: 1
  • Publication Date: 2017
  • Doi Number: 10.1590/1678-457x.06016
  • Title of Journal : FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.45-51
  • Keywords: lemonade, beverage, herbal extract, antioxidant activity, ANTIOXIDANT CAPACITY ASSAYS, SWEET ORANGE, JUICE, BEVERAGES, COLOR

Abstract

The aim of the present work was to design new beverages using lemonade and some herbal extracts (linden, heather, green tea, lemon verbena, clove, peppermint, ginger and mate) rich in vitamin C and flavonoids. The linden-added lemonade showed the highest value (597.9 mg/kg) for ascorbic acid content, whereas the lemon verbena-added lemonade showed the lowest value (486.04 mg/kg). The amount of saccharose was changed between 11.07-11.58%, the glucose by 1.11-1.62% and the fructose by 11.07-11.58% in the beverages. K, Na, Mg and P values in the lemonades were determined in the range of 178.83-210.98 mg/kg, 33.75-39.13 mg/kg, 22.37-27.89 mg/kg and 7.22-10.04 mg/kg, respectively. The total phenolic content in the samples changed between 315.11-397.57 mg GAE/100 g. When the samples were analyzed for antioxidant activity, FRAP (17.13-26.79 mu mol trolox/mL) and ABTS (16.91-25.38 mu mol trolox/mL) methods gave higher results than the DPPH (14.88-17.72 mu mol trolox/mL) method. Linden-, ginger- and peppermint-added lemonades, which had been found to be rich in total phenolic compounds and ascorbic acid, showed higher antioxidant activity than the control sample. Overall, the most preferred lemonades were heather- and ginger-added beverages and the control sample. Mate-added lemonade was the least preferred.