The effect of incorporating herbal (<i>Lippia javanica</i>) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine

Chawafambira, Armistice

doi:10.1002/fsn3.2432

Cited by 14 publications

(5 citation statements)

References 39 publications

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“…According to some panelists, the strong taste and aroma of mint in the mixed wine did not combine well with the pitaya wine. Such results are similar to a previous study in which the taste of fruit wine was decreased after the wine was fermented with Lippia javanica extracts (Chawafambira, 2021 ). However, there is limited research focusing on the effect on wine quality, hence, it highlights the importance of bioactive and chemical compounds during fermentation (Singh et al, 2021 ).…”

Section: Resultssupporting

confidence: 91%

Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines

Gavahian

Pradhan

et al. 2023

Food Science & Nutrition

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Fermentation of fruits offers a diverse range of flavors, smells, and colors. Colored fruits are rich in naturally occurring pigments, such as betacyanin. Hence, they are considered to possess powerful antioxidant activities. However, in wine production, such pigments often diversify the flavor and color of the wine. The objective of this study was to compare the quality of two types of wines: a single‐fruit (pitaya) wine and a mixed‐fruit wine that contains watermelon (Citrullus lanatus), mint (Mintha spicata), and pitaya (Hylocereus costaricensis). In this study, fresh pitaya, watermelon, and mint leaves were fermented using Saccharomyces cerevisiae. Juice extracts underwent fermentation at room temperature for 7 days under dark conditions. Physicochemical changes, such as pH, sugar content, specific gravity, and alcohol content, were observed daily. The antioxidant activities were measured by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay, the ferric reducing antioxidant power (FRAP) assay, and total phenolic contents (TPCs). After 14 days of fermentation, the alcohol contents of mixed and pitaya wine were 11.22% (v/v) and 11.25%, respectively. The total sugar content of the mixed wine was 8.0 °Brix, while that of pitaya wine was 7.0 °Brix. Moreover, pitaya wine exhibited a higher TPC (22.7 mg GAE/100 g D.W.), and better FRAP (3578 μmole/L) and DPPH scavenging ability (80.2%) compared to the mixed wine with a TPC of 21.4 mg GAE/100 g D.W., FRAP of 2528 μmole/L, and DPPH of 75.6%., while the addition of watermelon and mint did not change the alcohol percentage contents of wine.

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Section: Resultssupporting

confidence: 91%

Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines

Gavahian

Pradhan

et al. 2023

Food Science & Nutrition

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“…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]. Also, Chamafambria et al showed that the addition of Lippia javanica extracts enhanced the total phenol, color, and sensory properties of a Uapaca kirkiana fruit-based wine [45]. Tarapatskyy et al studied white and red wines of the region of Poland enhanced with cowslip (Primula veris L.) and an increase in polyphenol compounds was detected [46].…”

Section: Discussionmentioning

confidence: 99%

“…Mel/Fok 2020 337. 45 The amount of total phenols that the must extracted from Cannabis sativa, Salvia officinalis and Melissa officinalis during pre-fermentation addition, increased the total phenolic content compared to blank wine 7.97-14.84%, 31.44-42.91%, and 36.68-64.71%, respectively. The same herbs extracted in stable wine (post-fermentation addition) increased the total phenolic content compared to the blank wine 14.47-48.27%, 51.86-91.06% and 75.53-94.53%, respectively.…”

Section: Post-fermentation Herb Addition (In Stable Winementioning

confidence: 95%

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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“…Fever tea has been reported to have volatile oil as well as various monoterpenoids which include myrcene, caryophyllene, linalool, p-cymene and ipsdienone (Mokoka, 2007;Endris et al, 2016). Endris et al (2016) and Chawafambira (2021), discovered that leaves of fever tea produce numerous polyphenolic compouds such as of stearic, palmitic, myristic, oleic, arachidic, behenic, and lignoceric acids and triacontane alkanes. Misai kucing possess pharmacological properties due to the presence of different groups of phenolic acids including terpenoids (diterpenes and triterpenes) (Abdullah et al, 2020), flavonoids (Pang et al, 2017), and benzochromenes (Abdullah et al, 2020).…”

Section: Huyen 2020mentioning

confidence: 99%

Eco-physiological response of secondary metabolites of teas: Review of quality attributes of herbal tea

Ramphinwa

Mchau²,

Mashau³

et al. 2023

Front. Sustain. Food Syst.

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Herbal tea is a rich source of secondary metabolites which are reputed to have medicinal and nutritional efficacy. These secondary metabolites are influenced by the abiotic and biotic stresses that improve the production of herbal teas in terms of biomass production, accumulation and partitioning of assimilates of compounds. In this study, various examples of herbal teas have been shown to respond differently to secondary metabolites affected by environmental factors. Thus, the meta-analysis of this study confirms that different herbal teas' response to environmental factors depends on the type of species, cultivar, and the degree of shade that the plant is exposed. It is also evident that the metabolic processes are also known to optimize the production of secondary metabolites which can thus be achieved by manipulating agronomic practices on herbal teas. The different phenolic compound in herbal teas possesses the antioxidant, antimicrobial, antiatherosclerosis, anti-inflammatory, antimutagenic, antitumor, antidiabetic and antiviral activities that are important in managing chronic diseases associated with lifestyle. It can be precluded that more studies should be conducted to establish interactive responses of biotic and abiotic environmental factors on quality attributes of herbal teas.

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The effect of incorporating herbal (Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine

Cited by 14 publications

References 39 publications

Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines

Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines

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

Eco-physiological response of secondary metabolites of teas: Review of quality attributes of herbal tea

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