The Study Of Producing Functional Herbal Drink From Ziziphora Tenuior extract

Year 2015, Volume: 36 Issue: 3, 672 - 684, 13.05.2015

Mohammad Mehdi Nemat Shahi , Masoud Gohari Mohammad Hossein Haddad Khodaparast Mehdi Athari Reza Bandari Jaski

Abstract

Abstract. In the study, the plant Ziziphora extract was used for noncarbonated beverages. Thus, the plant powder of Ziziphora was treated in different intensity ultrasound and microwave, and 10 different extracts were obtained. Then extract with the high phenolic compounds was selected and 8 different formulations according to different ratios of Ziziphora extract, apple and peppermint juice were prepared. In all these formulas, sugar and citric acid were added to a fixed amount. The organoleptic was done by a panel test to evaluate the color, flavor, taste and overall acceptability based on a 5-point Hedonic scale and the best formulation was selected to the beverages. Next step, to evaluate the remaining duration, beverage samples were stored for three months at 25 ° C; and within a month, it was experimented on pH, acidity, turbidity, TSS, color, total phenolic compounds, free radical scavenging ability , antioxidant activity and vitamin C and compared with the value at the time the beverage was producing, as control. Finally, it was found that pH, turbidity and color reduced within the three months to remaining the pH, but acidity and amounts of solid showed an increasing trend. The results showed that the amount of phenolic compounds and antioxidant activity of the samples was not affected by storage duration and environmental conditions and remained constant; however, environmental and time conditions had a significant effect on the amount of vitamin C and reduced it significantly. The results observed from the organoleptic, after the end of the storage period, showed that stored samples in terms of flavor, taste and appearance has not changed much compared to fresh samples and it was acceptable in Panelist’s opinion, and if remained in the refrigerator temperature, quality and nutritional characteristics of the product should be better maintained.     

Keywords

herbal beverages, Ziziphora extract, hyper-productive, phenolic compounds

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