Infusions of Ruta gravelens inalcoholic beverages enhanced the antioxidant capacity
Infusions of Ruta gravelens inalcoholic beverages enhanced the antioxidant capacity
The antioxidant capacity of aqueous-alcoholic infusions using Ruta gravelens raw materials in the alcoholic beverages enhanced the antioxidant capacity.
Ruta gravelens raw materials that are allowed to be used in the production of alcoholic beverages. Aqueous-alcoholic infusion semi-finished product, which is prepared by extraction of raw materials in aqueous-alcoholic solution with strength of 40 %. The static method of extraction is called maceration. The tested aromatic raw material (dry) was infused in an aqueous-alcoholic mixture in this work.
Plant raw materials were minced into a size of 3×3 mm, suspensions of 4 g were placed into the glass bottles, were filled by 100 ml of alcohol solvent with volume fraction of rectified ethyl alcohol 40 %. The resulting infusions were cooled to 20 °C for 7 days, stirring periodically. Next, the infusions were filtered and studies were performed to determine the indicators of active acidity, which was measured on a pH meter in the mode of pH measurement with a combined glass electrode. The expert method of determination of values of indexes of quality is based on the account of opinions of group highly skilled specialists expert.
The antioxidant properties of the obtained aqueous-alcoholic plant infusions, based on the difference of redox potential (RP) in inactivated inorganic solutions and complex biochemical media. A number of researchers also emphasize that method allows determining the total antioxidant activity of liquid products, including in total in a complex mixture, and multifunctional antioxidants
Antioxidant capacity, physicochemical studies, namely determination of the pH level and RP (were performed according to the standard methods). Aqueous-alcoholic infusions from Ruta gravelens raw materials and a volume fraction of ethanol of 40% have the value of regenerative capacity in the range of Recovery Energy (RE) 138.2 mV. For the restaurant business in the manufacture of alcoholic beverages are promising aqueous alcoholic infusions of Ruta gravelens which received increased antioxidant characteristics RE 138.2 mV and positive sensory evaluation9.57 points. The prescription composition of alcoholic beverages may include aqueous-alcoholic infusions with a mass fraction of extractives – up to 60 g/100 cm3 (liqueur).
Conclusions
It is established that one of the promising ways of forming consumer properties and expanding the range of alcoholic products is the use of new types of spicy-aromatic plants, which include biologically active substances. Such substances improve the sensory evaluation of beverages; contribute to the promotion of human health (antioxidant effects, enhancing redox reactions). Improvement of the technology of alcoholic cocktails by adding spicy-aromatic aqueous-alcoholic infusions allows increasing the redox properties of the product, increases consumer properties and reduces the cost of the finished product.
Reference:
Kuzmin, O., Kucherenko, V., Sylka, I., Isaienko, V., Furmanova, Y., Pavliuchenko, E. and Hubenia, V., 2020. Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials.
