Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure
Loading...
Files
Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Access Rights
info:eu-repo/semantics/openAccess
Abstract
Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage period (1, 10, 20, 30 & 60 days) were investigated. Physicochemical properties, bioactive properties, organoleptic properties, general microbiology, and possible effects on blood pressure in healthy individuals during storage were evaluated. At the end of storage, no significant changes were detected in the physicochemical value of the samples. At the end of the storage period, total phenolic content (mg GAE/L) value of purple basil sirkencubin syrup sample was determined as 17.64% more than the sirkencubin syrup samples. Total antioxidants in purple basil sirkencubin syrup samples were higher than sirkencubin syrup samples. Ascorbic acid contents of the samples decreased during storage. In terms of organoleptic properties, purple basil sirkencubin syrup was more favored by the panelists. In our study, sirkencubin syrup and purple basil sirkencubin syrup had no acute effect on blood pressure. At the end of the study, purple basil sirkencubin syrup was found to be more successful than sirkencubin syrup. © 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
Description
Keywords
Antioxidant, Ascorbic acid, Blood pressure, Purple basil, Sirkencubin syrup
Journal or Series
Food Science and Technology
WoS Q Value
Scopus Q Value
Q2
Volume
40
