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:: Volume 18, Issue 4 (Winter 2024) ::
Iranian J Nutr Sci Food Technol 2024, 18(4): 75-91 Back to browse issues page
Assessment of Antioxidant Characteristics, Phenolic Content and Alpha-glucosidase Inhibitory Activity of the Essential Oils of Lavender, Mentha pulegium and Lemon grass and Production of Functional Energy Drinks Containing Selected Essential
M.R Torogh , M Moslehishad * , M Homapour , S Pourhamzeh
Safadasht branch, Islamic Azad University , mmoslehishad@gmail.com
Abstract:   (563 Views)
Background and Objectives: In recent years, super-beneficial drinks produced by adding antioxidants, vitamins and probiotic bacteria can be appropriate alternatives to soft drinks. This research was carried out to assess antioxidant characteristics, phenolic content and alpha-glucosidase enzyme inhibition of lavender, khalowash and lemongrass essential oils and a beneficial drink made from the essential oils of selected plants and was finally assessed by sensory assessment.
Materials and Methods: First, essential oils of the plants were extracted and constituent analysis of the essential oils was carried out using gas chromatography. Antioxidant characteristics, phenolic content and alpha-glucosidase enzyme inhibition were investigated in the essential oils of the plants. Based on the characteristics of the essential plants, essential oils of lemon grass and lavender plants were used to produce beneficial drinks.
Results: Results included antioxidant characteristics of lemongrass, lavender and khalowash essential oils. Regarding the total phenolic content, it was detected that the phenolic content in the pure essential oils of the plants included significant differences (p ˂ 0.05). Based on the results, lemongrass essential oil included the highest phenolic content. Inhibition percentage of alpha-glucosidase for the plant essential oil was nearly 60%. Then, the produced drinks were assessed for antioxidant characteristics and phenolic content and sensory properties (color, odor and taste).
Conclusion: Results showed that the essential oils of lemongrass and lavender plants increased general characteristics of the drinks and because of adding their herbal characteristics to the drinks, it can be addressed as beneficial. Sensory assessment results showed that the produced ultra-beneficial drinks were well accepted.
Keywords: Functional drink, Essential oil, Lemon grass, Lavender, Mentha pulegium
Full-Text [PDF 1150 kb]   (123 Downloads)    
Article type: Research | Subject: Food Science
Received: 2023/05/3 | Accepted: 2023/10/17 | Published: 2024/01/2
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Torogh M, Moslehishad M, Homapour M, Pourhamzeh S. Assessment of Antioxidant Characteristics, Phenolic Content and Alpha-glucosidase Inhibitory Activity of the Essential Oils of Lavender, Mentha pulegium and Lemon grass and Production of Functional Energy Drinks Containing Selected Essential. Iranian J Nutr Sci Food Technol 2024; 18 (4) :75-91
URL: http://nsft.sbmu.ac.ir/article-1-3672-en.html


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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 18, Issue 4 (Winter 2024) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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