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Molecules

Title:		"Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages"
Author(s):		Males I; Dobrincic A; Zoric Z; Vladimir-Knezevic S; Elez Garofulic I; Repajic M; Skroza D; Jerkovic I; Dragovic-Uzelac V;
Address:		"Department of Pharmacy, School of Medicine, University of Split, Soltanska 2, 21000 Split, Croatia. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Department of Pharmacognosy, Faculty of Pharmacy and Biochemistry, University of Zagreb, Marulicev trg 20, 10000 Zagreb, Croatia. Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Rudera Boskovica 35, 21000 Split, Croatia. Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Rudera Boskovica 35, 21000 Split, Croatia"
Journal Title:		Molecules
Year:		2023
Volume:		20230422
Issue:		9
Page Number:		-
DOI:		10.3390/molecules28093656
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In our previous research, it was found that sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extracts, as well as their mixture (wild thyme:sage at 3:1, v/v), to enrich fruit juices (apple, pineapple, and orange). Obtained beverages were evaluated for sensory properties as well as phenolic and headspace composition (UPLC-MS/MS and HS-SPME/GC-MS analysis) and antioxidant capacity (ORAC assay). The incorporation of wild thyme extract in pineapple juice provided the most harmonious flavor and the highest content of volatile compounds (on PDMS/DVB fiber). The orange juice formulations were the most enriched with phenolic and volatile compounds (on DVB/CAR/PDMS fibers). The highest antioxidant capacity was observed in the formulation with orange juice and sage extract (22,925.39 +/- 358.43 microM TE). This study demonstrated that enriching fruit juices with sage and wild thyme extracts could create functional beverages with improved sensory and health-promoting properties, providing valuable insights for the food and beverage industry to meet the growing demand of health-conscious consumers for natural and functional products"
Keywords:		"Antioxidants/pharmacology/analysis Fruit and Vegetable Juices/analysis *Thymus Plant *Salvia officinalis Chromatography, Liquid Tandem Mass Spectrometry Beverages/analysis Plant Extracts Phenols/analysis *Citrus sinensis Fruit/chemistry antioxidant capaci;"
Notes:		"MedlineMales, Ivanka Dobrincic, Ana Zoric, Zoran Vladimir-Knezevic, Sanda Elez Garofulic, Ivona Repajic, Maja Skroza, Danijela Jerkovic, Igor Dragovic-Uzelac, Verica eng KK.01.1.1.04/Croatian Government and the European Union/ Switzerland 2023/05/13 Molecules. 2023 Apr 22; 28(9):3656. doi: 10.3390/molecules28093656"