Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure

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dc.authorscopusid57202897863
dc.authorscopusid37038160200
dc.authorscopusid57199653274
dc.authorscopusid57214725639
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorÖzpancar, Nurhan
dc.contributor.authorBozkır, Çiğdem
dc.contributor.authorÇöl, Başak Gökçe
dc.date.accessioned2022-05-11T14:15:42Z
dc.date.available2022-05-11T14:15:42Z
dc.date.issued2020
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Hemşirelik Bölümü
dc.description.abstractSirkencubin 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.
dc.identifier.doi10.1590/fst.34819
dc.identifier.endpage557
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85097308510
dc.identifier.scopusqualityQ2
dc.identifier.startpage550
dc.identifier.urihttps://doi.org/10.1590/fst.34819
dc.identifier.urihttps://hdl.handle.net/20.500.11776/6037
dc.identifier.volume40
dc.indekslendigikaynakScopus
dc.institutionauthorYıkmış, Seydi
dc.institutionauthorÖzpancar, Nurhan
dc.language.isoen
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAntioxidant
dc.subjectAscorbic acid
dc.subjectBlood pressure
dc.subjectPurple basil
dc.subjectSirkencubin syrup
dc.titleFunctional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure
dc.typeArticle

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