The beneficial effect of peppermint (Mentha X Piperita L.) and lemongrass (Melissa officinalis L.) dosage on total antioxidant and polyphenol content during alcoholic fermentation

Székelyhidi, Rita; Lakatos, Erika; Sik, Beatrix; Nagy, Ágnes; Varga, L.; Molnár, Zoltan; Kapcsándi, Viktória

doi:10.1016/j.fochx.2022.100226

Cited by 6 publications

(3 citation statements)

References 41 publications

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“…In most samples of fermented beverages, a decrease in the total phenolic content (TPC) was recorded with the increasing length of fermentation, and the lowest TPC values were recorded in all samples (with statistical significance (p < 0.05)) at the longest (85 days) period of fermentation, compared to 10-day fermentation (Table 5). A similar decrease in TPC with increasing length of fermentation was also recorded in the study by Székelyhidi et al [27], who investigated the total phenolic content in a fermented alcoholic beverage made from apples with the addition of herbal extracts. However, this decrease was already noted after a shorter period of fermentation, between the 10th and 17th day of fermentation.…”

Section: Total Phenolic Contentsupporting

confidence: 81%

Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

Pencak,

Dordevic,

Ćavar Zeljković

et al. 2024

Foods

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This study aimed to point out the possible use of oak leaves (Q. petraea) in the production of fermented alcoholic beverages. Parameters such as antioxidant capacity, total phenolic content, phenolics and sugars were determined using spectrophotometric and chromatographic methods. pH values were also determined, and in the final product with a fermentation length of 85 days, the alcohol content was determined and sensory analysis performed. The antioxidant capacity of the beverage was lower compared to the infusions before fermentation, and its highest values were recorded in the leaf samples, in which the highest values of phenolic compounds and the total phenolic content were also recorded. A decrease in the content of total phenolics was recorded with the increasing length of fermentation in beverage samples. However, the fermentation process had a positive effect on the contents of some phenolic substances such as catechin, gallic acid and gallocatechin. Sensory analysis showed a higher acceptability of the fermented beverage without the addition of orange, which could be caused by the higher sugar content in these samples. Oak leaves therefore represent a suitable raw material for the production of a fermented alcoholic beverage, without the need to enrich the taste with other ingredients.

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Section: Total Phenolic Contentsupporting

confidence: 81%

Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

Pencak,

Dordevic,

Ćavar Zeljković

et al. 2024

Foods

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“…According to the Rutin standard curve, it was determined that yeast strain Y101 promoted a 114% ( p < 0.01) increase in flavonoid content in the fermentation liquid ( Figure 1C ). The polyphenol content was determined using the Gallic acid standard curve, as yeast metabolites produced during fermentation, such as acetic acid and acetaldehyde, react with phenolic compounds ( Szekelyhidi et al, 2022 ). The results indicate that yeast strain Y101 resulted in a significant 136% increase ( p < 0.001) in polyphenol content in the fermentation solution compared to the control group ( Figure 1D ).…”

Section: Resultsmentioning

confidence: 99%

Mitigation of oxidative stress and inflammatory factors, along with the antibrowning and antimicrobial effects of cassia seed microbial fermentation solution

Xie,

Gu,

Chen

et al. 2024

Front. Microbiol.

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IntroductionCassia seeds, originating from the mature seeds of leguminous cassia species, possess pharmacological effects attributed to their rich composition of various active ingredients, notably anthraquinones. While current research predominantly focuses on pharmaceutical extractions, there has been limited progress in fermentation studies.MethodsOur study aimed to enhance the content of active compounds such as anthraquinones, flavonoids, and polyphenols using microbial fermentation techniques. We specifically optimized a fermentation system through a single-factor experimental design.ResultsThe antioxidant properties of the fermentation solution were validated through assays involving HaCaT cells and zebrafish. We observed effective suppression of inflammatory reactions in both RAW264.7 cells and transgenic zebrafish by the fermentation solution. Moreover, significant inhibition of tyrosinase activity and melanin production was evident in B16-F10 cells and zebrafish. Positive outcomes were also obtained in antibacterial assays and chick embryo experiments.DiscussionThese findings highlight the potential of cassia seed fermentation solution as a safe and eco-friendly material in food chemistry and biomedical sciences.

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“…In general, as resulted from the present study, herbs' addition increases wines' phenolic compounds, which is in agreement with similar studies found in the literature. For example, the addition of Melissa officinalis in apple wine has been reported to increase the polyphenol content [43]. In another study conducted by Lakicevic et al, selected aromatic herbs were added to red wines from the Serbian autochthonous variety 'Prokupac' (Vitis vinifera L.) and findings indicated that total phenolic and flavonoid contents, along with antioxidant activity, were significantly higher in all examined wine samples [44].…”

Section: Discussionmentioning

confidence: 98%

Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of Melissa officinalis, Salvia officinalis and Cannabis sativa

Roufa,

Evangelou,

Beris

et al. 2023

Horticulturae

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Herbs are considered substantial sources of antioxidant compounds, playing an important role in medicines, cosmetics, and distillates. Although they have been used in wine since ancient times, especially in Mediterranean regions, there is limited scientific evidence on how the addition of herbs into wine affects its properties. The aim of the present study was to determine the effects of three herbs, Salvia officinalis, Melissa officinalis and Cannabis sativa, with direct extraction in two different conditions: in must (pre-fermentation addition) and in wine (post-fermentation addition) and investigate potential differences between them. Three Greek indigenous grape varieties of Vitis vinifera L. were evaluated (Roditis, Muscat, Fokiano). The extractability of phenolic compounds and the antioxidant capacity of the produced wines were determined by the Folin–Ciocalteu and DPPH methods, respectively. Moreover, HPLC analysis was conducted to identify and quantify rosmarinic acid and caffeic acid, two main components of many Lamiaceae plants. The results indicate that the post-fermentation addition of herbs leads to a significant increase in antioxidant activity and phenolic compounds compared to blank wine. In most cases, the increase is significantly higher in comparison with pre-fermentation addition. Wine, upon the addition of Melissa officinalis, was found to extract the highest amount of total phenols compared to the other two herbs.

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The beneficial effect of peppermint (Mentha X Piperita L.) and lemongrass (Melissa officinalis L.) dosage on total antioxidant and polyphenol content during alcoholic fermentation

Cited by 6 publications

References 41 publications

Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

Mitigation of oxidative stress and inflammatory factors, along with the antibrowning and antimicrobial effects of cassia seed microbial fermentation solution

Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of Melissa officinalis, Salvia officinalis and Cannabis sativa

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