Obtaining new liqueurs with functional properties from selected medicinal, aromatic and culinary plants

[M. P. Petrović]

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Biotehniţke nauke - Prehrambena tehnologija /Biotechnical Sciences - Food Technology

Likeri na bazi razliţitog lekovitog, aromatiţnog i zaţinskog bilja potiţu od nekadańnjih eliksira, koji su se tradicionalno upotrebljavali za dobrobit opńteg zdravstvenog stanja i jaţanje organizma. Iako se nijedno alkoholno piše ne moņe svrstati u funkcionalnu hranu, zbog prisustva biljnih komponenata, koje ispoljavanju ńirok spektar biolońkih aktivnosti, likeri na bazi lekovitog bilja se, svakako, odlikuju funkcionalnim karakterisitkama. Bioaktivne komponente, koje se ekstrahuju iz biljaka tokom procesa proizvodnje, i koje doprinose funkcionalnosti ovakvih piša, mogu pripadati razliţitim hemijskim grupama jedinjenja, pri ţemu treba izdvojiti polifenolna jedinjenja, komponente etarskog ulja, gorka i druga jedinjenja. U ovom radu, za dobijanje biljnih likera korińšeni su vodeno-etanolni ekstrakti dvanaest odabranih lekovitih, aromatiţnih i zaţinskih biljnih vrsta, koje se ţesto koriste u industriji alkoholnih piša, a to su: nana (Mentha piperita), ņalfija (Salvia officinalis), lavanda (Lavandula officinalis), anis (Pimpinella anisum), moraţ (Foeniculum vulgare), korijander (Coriandrum sativum), kiţica (Centaurium erythraea), lincura (Gentiana lutea) pelin (Artemisia absinthium), iva (Teucrium montanum), podubica (Teucrium chamaedrys) i podbel (Tussilago farfara). Navedene biljne vrste su, u ovom istraņivanju, podeljene na grupu biljaka bogatih gorkim materijama i grupu aromatiţnih i zaţinskih biljaka. Senzorno najprihvatljvija kombinacija ekstrakata navedenog bilja u pišu izabrana je primenom hedonskog testa, a sastojala se od ekstrakata iz grupe biljaka sa gorkim materijama i iz grupe aromatiţnih i zaţinskih biljnih vrsta u odnosu 1:3, uz dodatak vode, saharoze i ostalih potrebnih aditiva. Dobijeni liker je nazvan ―Biljni koktel (BK)‖. S obzirom na visoku kaloriţnost likera zbog prisustva znatne koliţine saharoze, ispitana je mogušnost zamene dela saharoze niskokaloriţnim zaslaŤivaţem prirodnog porekla, prahom steviol glikozida, koji se dobija iz biljke Stevia rebaudiana Bertoni. Metodom rangiranja uzoraka sa razliţitim udelima praha steviol glikozida, utvrŤeno je da zamena 25 % ukupnog sadrņaja saharoze ovim zaslaŤivaţem ne utiţe znaţajno na senzorne karakteristike dobijenog likera...

Liqueurs, whose production is mainly based on the use of different medicinal, aromatic and culinary herbs, are the descendants of the former elixirs, traditionally used for the health benefits and body strengthening. Although alcoholic drinks cannot be classified as functional foods, due to the presence of biologically active plant components, herbal liqueurs can be considered to posses functional properties. The bioactive plant components, extracted during the production process, and contributing to the functionality of herbal drinks, belong to different groups of chemical compounds, such as polyphenolic compounds, components of essential oils, bitter compounds and others. In this study, new herbal liqueurs were obtained using water-ethanol extracts made of twelve medicinal, aromatic and culinary herbs, often used in alcoholic beverage industry, namely: Peppermint (Mentha piperita), Sage (Salvia officinalis), Lavender (Lavandula officinalis), Anise (Pimpinella anisum), Fennel (Foeniculum vulgare), Coriander (Coriandrum sativum), Centaury (Centaurium erythraea), Gentian (Gentiana lutea), Wormwood (Artemisia absinthium), Mountain Germander (Teucrium montanum), Wall Germander (Teucrium chamaedrys) and Coltsfoot (Tussilago farfara). Selected plants were divided into the group of plants with bitter components and the group of aromatic and culinary plant species. The most sensory acceptable combination of the selected plant extracts, was chosen using hedonic test. It consisted of the bitter plants and aromatic and culinary plants in the ratio of 1:3, with addition of water, sucrose and other necessary additives. Chosen combination was named the ―Herbal Cocktail (HC)‖. Furthermore, due to the presence of significant quantities of sucrose and generally high caloric value of liqueurs, the possibility of sucrose substitution with a low-calorie sweetener of natural origin, steviol glycoside, derived from the plant Stevia rebaudiana Bertoni, was investigated. Results, obtained using ranking method, showed that the introduction of this sweetener, as a substitute for 25 % of a total sucrose amount, did not significantly affect the sensory properties of the final product...

biljni likeri, lekovito bilje, ekstrakti, senzorna analiza, antioksidativna aktivnost, antimikrobna aktivnost, isparljiva frakcija

herbal liqueurs, medicinal plants, extracts, sensory analysis, antioxidant activity, antimicrobial activity, volatile fraction

663.83:582.099(043.3)

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