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Turkish Journal of Agriculture and Forestry

Abstract

Functional beverages derived from herbal extracts have potential health benefits. There is a growing interest in these beverages because they are a sustainable and health-promoting alternative to conventional flavored drinks. This study aimed to produce phenolic rich mineralized herbal beverages using lyophilized purple basil, lavender, and thyme extracts at two different concentrations (2% and 4%). Changes in the physicochemical properties (pH, electrical conductivity, color, and viscosity), total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-Azino-bis(3-ethylbenzothiazoline 6-sulfonic acid (ABTS) radical scavenging assays), and individual phenolic compounds were determined for beverages stored at 4, 25, and 50 °C, as well as those treated with ultrasound. The mineral composition and sensory profile of the beverages were also determined. The type of extract, concentration, and treatments (ultrasound and storage temperatures) were statistically significantly different, particularly in the pH, electrical conductivity, viscosity, and color parameters of mineralized beverages. In 4% purple basil beverages, Na, Mg, K, and Fe values reached the highest levels. Ultrasound application reduced the DPPH and ABTS values in all beverage groups, while increasing the TPC and TFC values.  On the other hand, storage at 50 °C significantly reduced the antioxidant capacity of the beverages. Ultrasonic treatment had positive effects on components exhibiting antioxidant capacity; in contrast, storage temperatures ranging from 4 to 50 °C had an adverse effect on these components that was directly proportional to temperature, as evidenced by changes in 4-OH-benzoic acid, ferulic acid, fumaric acid, hesperidin, p-coumaric acid, quinic acid, rosmarinic acid, syringic acid, and vanillic acid levels. Significant differences were observed between the samples using PCA, and correlation analyses showed strong positive relationships between phenolic compounds and antioxidant capacity. Lavender and thyme beverages at 2% concentration were the most preferred in sensory evaluation.

Author ORCID Identifier

ELİF FEYZA TOPDAŞ: 0000-0003-3778-3654

İSA ARSLAN KARAKÜTÜK: 0000-0002-0317-2882

MEMNUNE ŞENGÜL: 0000-0003-3909-2523

DOI

10.55730/1300-011X.3353

Keywords

Functional beverage, mineral water, antioxidant, polyphenol, ultrasound

First Page

301

Last Page

324

Publisher

The Scientific and Technological Research Council of Türkiye (TÜBİTAK)

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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