Székelyhidi Rita, Lakatos Erika, Sik Beatrix, Nagy Ágnes, Varga Laura, Molnár Zoltán, Kapcsándi Viktória
Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary.
Department of Plant Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary.
Food Chem X. 2022 Jan 23;13:100226. doi: 10.1016/j.fochx.2022.100226. eCollection 2022 Mar 30.
Our research aimed to create an herbal fermented alcoholic beverage with high antioxidant and polyphenol content. In this study, continuous sampling was performed throughout the fermentation period, and the changes in total antioxidant (TA) and total polyphenol (TP) contents were determined. After processing the raw material, the prepared herbs were added in 0.5 and 1.0 v/v% concentrations to the samples. The TP content of the control sample was between 1.17 and 1.57 mg/g, and the TA content was 2.12 and 2.54 mg/g during the fermentation process. The lemongrass dosage increased 77.86 % the antioxidant and 70.98 % the polyphenol content by the end of the fermentation process. In the best case, the peppermint dosage increased 72.80 % of the antioxidant content and 72.05 % of the polyphenol content. Overall, fermentation combined with herbs dosage could increase the bioavailability of products made from its polyphenol and antioxidant contents and can be used to develop novel functional foods.
我们的研究旨在创制一种具有高抗氧化剂和多酚含量的草本发酵酒精饮料。在本研究中，在整个发酵期间进行连续采样，并测定总抗氧化剂（TA）和总多酚（TP）含量的变化。对原材料进行处理后，将制备好的草药以0.5和1.0 v/v%的浓度添加到样品中。在发酵过程中，对照样品的TP含量在1.17至1.57毫克/克之间，TA含量为2.12至2.54毫克/克。到发酵过程结束时，柠檬草用量使抗氧化剂含量增加了77.86%，多酚含量增加了70.98%。在最佳情况下，薄荷用量使抗氧化剂含量增加了72.80%，多酚含量增加了72.05%。总体而言，发酵结合草药用量可提高由其多酚和抗氧化剂含量制成的产品的生物利用度，并可用于开发新型功能性食品。
