Extracts of medicinal plants as functional beer additives
2016
Autori
Djordjević, SofijaPopović, Danijela
Despotović, Saša
Veljović, Mile
Atanacković, Milica
Cvejić, Jelena
Nedović, Viktor
Leskošek-Čukalović, Ida
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples was evaluated using FRAP and DPPH tests. Sensory evaluation of beer was conducted on 80 subjects, using a nine-level hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing an increase of 37.09, 30.36 and 29.55%, respectively, compared to the commercial lager beer. Values of antioxidant activity were ...correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. The new beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.
Ključne reči:
beer / herbal extracts / sensory evaluation / total phenols / anti-oxidant activityIzvor:
Chemical Industry and Chemical Engineering Quarterly / CICEQ, 2016, 22, 3, 301-308Izdavač:
- Savez hemijskih inženjera, Beograd
Finansiranje / projekti:
- EUEuropean Union (EU)
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Razvoj tehnologije proizvodnje crvenog vina i dijetetskih proizvoda iz vina bogatih biološki aktivnim polifenolima sa kardioprotektivnim dejstvima (RS-MESTD-Technological Development (TD or TR)-31020)
DOI: 10.2298/CICEQ150501044D
ISSN: 1451-9372
WoS: 000384728000008
Scopus: 2-s2.0-84987811393
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Djordjević, Sofija AU - Popović, Danijela AU - Despotović, Saša AU - Veljović, Mile AU - Atanacković, Milica AU - Cvejić, Jelena AU - Nedović, Viktor AU - Leskošek-Čukalović, Ida PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4020 AB - This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples was evaluated using FRAP and DPPH tests. Sensory evaluation of beer was conducted on 80 subjects, using a nine-level hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing an increase of 37.09, 30.36 and 29.55%, respectively, compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. The new beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma. PB - Savez hemijskih inženjera, Beograd T2 - Chemical Industry and Chemical Engineering Quarterly / CICEQ T1 - Extracts of medicinal plants as functional beer additives EP - 308 IS - 3 SP - 301 VL - 22 DO - 10.2298/CICEQ150501044D ER -
@article{ author = "Djordjević, Sofija and Popović, Danijela and Despotović, Saša and Veljović, Mile and Atanacković, Milica and Cvejić, Jelena and Nedović, Viktor and Leskošek-Čukalović, Ida", year = "2016", abstract = "This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples was evaluated using FRAP and DPPH tests. Sensory evaluation of beer was conducted on 80 subjects, using a nine-level hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing an increase of 37.09, 30.36 and 29.55%, respectively, compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. The new beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.", publisher = "Savez hemijskih inženjera, Beograd", journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ", title = "Extracts of medicinal plants as functional beer additives", pages = "308-301", number = "3", volume = "22", doi = "10.2298/CICEQ150501044D" }
Djordjević, S., Popović, D., Despotović, S., Veljović, M., Atanacković, M., Cvejić, J., Nedović, V.,& Leskošek-Čukalović, I.. (2016). Extracts of medicinal plants as functional beer additives. in Chemical Industry and Chemical Engineering Quarterly / CICEQ Savez hemijskih inženjera, Beograd., 22(3), 301-308. https://doi.org/10.2298/CICEQ150501044D
Djordjević S, Popović D, Despotović S, Veljović M, Atanacković M, Cvejić J, Nedović V, Leskošek-Čukalović I. Extracts of medicinal plants as functional beer additives. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2016;22(3):301-308. doi:10.2298/CICEQ150501044D .
Djordjević, Sofija, Popović, Danijela, Despotović, Saša, Veljović, Mile, Atanacković, Milica, Cvejić, Jelena, Nedović, Viktor, Leskošek-Čukalović, Ida, "Extracts of medicinal plants as functional beer additives" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 22, no. 3 (2016):301-308, https://doi.org/10.2298/CICEQ150501044D . .