Effect of adding extracts of lemon balm (Melissa officinalis L.) on the quality of apple - Chaenomeles japonica (Lindl. ex Spach) beverages
Grażyna Jaworska , Aleksandra Skrzypczak , Kinga Toroń , Ewelina Gwóźdź , Ladislav Staruch
AbstractThis work investigates the effect of the addition of 0.2% lemon balm extract on the quality of an apple-Chaenomeles Japonica beverage. Adding of lemon balm to the beverage resulted in a substantial 99% increase in total polyphenols and a rise in antioxidant activity measured against ABTS* cation radical of 83%, against DPPH* free radical of 50% and when determined by a FRAP method by 53%.. Beverages with the addition of lemon balm were characterized by better sensory quality, being slightly darker and greener in colour.
|Publication size in sheets||0.5|
|Book||Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.|
|Keywords in English||melissa officinalis, functional drinks, antioxidant activity|
|Internal identifier||WTŻ/M/28/2013; WTŻ/3/38|
|Score|| = 0.0, 27-07-2017, BookChapterMatConf|
= 0.0, 27-07-2017, BookChapterMatConf
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