Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure

Abstract

Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage period (1, 10, 20, 30 & 60 days) were investigated. Physicochemical properties, bioactive properties, organoleptic properties, general microbiology, and possible effects on blood pressure in healthy individuals during storage were evaluated. At the end of storage, no significant changes were detected in the physicochemical value of the samples. At the end of the storage period, total phenolic content (mg GAE/L) value of purple basil sirkencubin syrup sample was determined as 17.64% more than the sirkencubin syrup samples. Total antioxidants in purple basil sirkencubin syrup samples were higher than sirkencubin syrup samples. Ascorbic acid contents of the samples decreased during storage. In terms of organoleptic properties, purple basil sirkencubin syrup was more favored by the panelists. In our study, sirkencubin syrup and purple basil sirkencubin syrup had no acute effect on blood pressure. At the end of the study, purple basil sirkencubin syrup was found to be more successful than sirkencubin syrup.

Oxymel: A systematic review of preclinical and clinical studies

“…Asthma was the next most studied disease with two studies [ 42 , 43 ] and one study focused on COPD [ 44 ]. Among studies on healthy volunteers, two studies investigated the effect of oxymel on blood pressure [ [45] , [46] , [47] ].…”

“…Overweight and obesity have been studied more than other diseases, with two articles [ 37 , 40 ]. Furthermore, three studies were designed and conducted on healthy volunteers [ [45] , [46] , [47] ].…”

“…While some studies have explicitly stated that oxymel was prepared by heating and cooking raw materials, this is not the case for all reviewed articles. For instance, in one study, oxymel was prepared by mixing raw materials with a homogenizer without boiling or cooking [ 45 ].…”

“…Therefore, due to this and its disease prevention properties, such as preventing blockage or inflammation, the drink has been recommended for long-term consumption in both healthy individuals and patients [ 19 ]. Recent studies also suggest that, as a beneficial drink for healthy individuals, oxymel can replace harmful industrial beverages [ 45 , 46 ].…”

Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

“…Ekici et al (2018) found that the favorite sorbet in terms of color among the sorbet samples (rose, unripe grape, evil eye, linaria, engagement, and sirkecunbin) was engagement sorbet (7.33) [ 45 ]. In a study conducted by Yıkmış et al (2020) on sirkencübin syrup, it was observed that the sensory analysis points’ result of the sirkencübin syrup showed a decrease in color after 30 days of storage compared with the 0th day, while the smell and taste results increased [ 46 ]. The decrease in color results was observed to be similar between our study and the study mentioned.…”