期刊
FOODS
卷 12, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/foods12020243
关键词
antioxidants; Cymbopogon citratus; fermented beverage; functional beverage; gastroprotective; Matricaria recutita L; Mentha piperita L; phenolic compounds
This study evaluated the contribution of chamomile, lemongrass, and peppermint extracts to a fermented orange beverage. The addition of 2% herbal extracts resulted in the highest phenolic and flavonoid content as well as antioxidant potential in the beverages. The evaluated compounds were found to be non-toxic and possessed therapeutic effects such as antioxidant, gastroprotective, and anti-ulcerative properties. Among the herbs, peppermint extract showed the greatest potential for use in functional fermented beverages.
Fermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of Matricaria recutita (chamomile), Cymbopogon citratus (lemongrass), or Mentha piperita (peppermint) extracts to the phytochemical profile and potential biological effects of a functional fermented orange beverage in vitro and in silico. The concentrations of aromatic herbal extracts that yielded the best sensory performance for fermented beverages were selected for analyses that involved characterizing the fermented beverages. The beverages that received the extracts (2%) had the highest phenolic and flavonoid content and antioxidant potential compared to the control. Hesperidin (124-130 mg L-1), narirutin (66-70 mg L-1), chlorogenic (11-16 mg L-1), caffeic (5.3-5.5 mg L-1), and ferulic (1-1.7 mg L-1) acids were found in the different formulations. The in silico analysis suggested that the evaluated compounds do not present a toxicity risk (mutagenicity, carcinogenicity, hepatotoxicity, and ability to penetrate the blood-brain barrier). Additionally, they can contribute to the biological effects of therapeutic importance, such as antioxidant, gastroprotective, and anti-ulcerative properties, and the Mentha piperita L. extract presented the greatest potential among the evaluated herbs for use in functional fermented beverages.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据