A new drink rich in healthy bioactives combining lemon and pomegranate juices

González-Molina, Elena; Moreno, Diego A.; García‐Viguera, Cristina

doi:10.1016/j.foodchem.2009.01.056

Cited by 105 publications

(94 citation statements)

References 36 publications

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“…Dne such factor may be varying genetic potentials of individual species in polyphenol biosynthesis. Environmental conditions could be considered a determinant factor on the bioactive content of the lemon juice (Lee et al, 2013;González-Molina et al, 2009). …”

Section: Resultsmentioning

confidence: 99%

A study of fortification of lemonade with herbal extracts

et al. 2016

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The aim of the present work was to design new beverages using lemonade and some herbal extracts (linden, heather, green tea, lemon verbena, clove, peppermint, ginger and mate) rich in vitamin C and flavonoids. The linden-added lemonade showed the highest value (597.9 mg/kg) for ascorbic acid content, whereas the lemon verbena-added lemonade showed the lowest value (486.04 mg/kg). The amount of saccharose was changed between 11.07-11.58%, the glucose by 1.11-1.62% and the fructose by 11.07-11.58% in the beverages. K, Na, Mg and P values in the lemonades were determined in the range of 178.83-210.98 mg/kg, 33.75-39.13 mg/kg, 22.37-27.89 mg/kg and 7.22-10.04 mg/kg, respectively. The total phenolic content in the samples changed between 315.11-397.57 mg GAE/100 g. When the samples were analyzed for antioxidant activity, FRAP (17.13-26.79 µmol trolox/mL) and ABTS (16.91-25.38 µmol trolox/mL) methods gave higher results than the DPPH (14.88-17.72 µmol trolox/mL) method. Linden-, ginger-and peppermint-added lemonades, which had been found to be rich in total phenolic compounds and ascorbic acid, showed higher antioxidant activity than the control sample. Dverall, the most preferred lemonades were heather-and ginger-added beverages and the control sample. Mate-added lemonade was the least preferred.Keywords: lemonade; beverage; herbal extract; antioxidant activity.Practical Application: Herbs are generally consumed in winter as a hot beverage. Addition of these herb extracts to lemonades allows the production of alternative cold beverages that have high nutritional value and are preferred by consumers for their sensory properties. These ready-to-drink, thirst quenching, blended lemonades will satisfy the consumer's demand for nutritious, healthy beverages and thus have good potential for commercialization.

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Section: Resultsmentioning

confidence: 99%

A study of fortification of lemonade with herbal extracts

et al. 2016

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“…El tiempo de almacenamiento presento´un efecto significativo sobre la actividad antioxidante de las muestras procesadas ası´como de la muestra control. En comparacio´n con los resultados obtenidos de este trabajo, otros estudios realizados en jugo de granada, reportaron una pe´rdida en actividad antioxidante menor al 20% durante el periodo de almacenamiento (Gonza´lez-Molina, Moreno, & Garcı´a-Viguera, 2009;Gil et al, 2000). Por otro lado, Piljac-Ž egarac et al (2009) encontraron en jugo de granada refrigerado una actividad antiradical inicial de 3,47 mM Trolox; esta actividad se mantuvo estable a trave´s del almacenamiento durante 29 dı´as, llegando incluso a aumentar hasta un 6%.…”

Section: Efecto De Las Altas Presiones Hidrosta´ticas Sobre Las Propiunclassified

Efecto de la aplicación de alta presion hidrostática sobre la inactivación microbiana y las propiedades fisicoquímicas de arilos de granada

Ríos-Romero

Tabilo‐Munizaga

Morales‐Castro

et al. 2012

CyTA - Journal of Food

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“…A romã (Punica granatum L.) atualmente é bastante requisitada pelas indústrias farmacêutica e de cosmético, tendo sido comprovada a presença de punicalagina, um tanino hidrolisável, com propriedades anti-inflamatória e antioxidante (GONZÁLEZ-MOLINA et al, 2009), principalmente na casca e no mesocarpo do fruto (FISCHER et al, 2011).…”

Section: Introductionunclassified