Comprehensive comparison of antioxidant properties of tinctures

Abstract

Homemade tinctures, traditional Polish alcoholic beverages called “nalewkas” (similar to alcohol herbal tinctures), which antioxidant capacity have never been studied before, were characterized by electron paramagnetic resonance (EPR), nuclear magnetic resonance (NMR) and ultraviolet visible (UV-vis) spectroscopy. The antioxidant properties of nalewkas made according to homemade recipes were compared to commercially produced nalewkas. The impact of aging on antioxidant properties of nalewkas was investigated. The results showed that all of examined nalewkas exhibited strong antioxidant properties (antioxidant capacity TEAC DPPH 466 μmol TE/100 mL – 11890 μmol TE/100 mL). It was found that the value of the antioxidant capacity corresponds to the total phenolic and aromatic proton content. The impact of the production method and the type of fruit used on the TEAC DPPH value was also noted. The unripe walnuts with green husks has the highest value of the antioxidant capacity TEAC DPPH (11890 µM/100 mL) not only for alcoholic beverages, but also among food products.

Antioxidant Properties of Various Alcoholic Beverages: Application of a Semiempirical Equation

“…Homemade tinctures are made mainly through maceration of fruits with sugar, and pure alcohol is used in production, whereas commercial tinctures are prepared through the addition of aromas and coloring agents. In the case of commercially produced tinctures, the product is subjected to clarification or filtration, which partially removes the biologically active antioxidants that are directly bound to the fruit flesh. , …”

“…In the case of commercially produced tinctures, the product is subjected to clarification or filtration, which partially removes the biologically active antioxidants that are directly bound to the fruit flesh. 35,36 TP and TEAC values for wines in their entirety and alcohols (brandy, cognac, and whisky) are less correlated (but still have strong correlations, r = 0.88 for wines and r = 0.77 for alcohols) (Figure 1 and Table 1). A slightly weaker correlation for wines can be caused by large differences in the total content of polyphenols; i.e., this group of alcoholic beverages contains samples with a very high content of polyphenols as well as samples with low TP.…”

Accessing Properties of Molecular Compounds Involved in Cellular Metabolic Processes with Electron Paramagnetic Resonance, Raman Spectroscopy, and Differential Scanning Calorimetry

“…This technique can directly detect and quantify free radicals, allowing us to assess the levels of oxidative stress in cells and tissues [36]. In addition, EPR spectroscopy can be used to measure the antioxidant capacity of various substances, such as natural compounds, synthetic antioxidants, and foods [37][38][39][40][41][42][43][44][45][46][47][48][49][50].…”

Ion chromatography in the liqueurs and spirits quality control

“…Most of foreign studies of liqueurs and spirits are devoted to the study of the component composition (volatile aromatic compounds) [16] and trace elements [17] in order to control their quality and safety, as well as to study their antioxidant activity [18,19]. In the VNIIPBT -branch of the Federal Research Center "Nutrition and Biotechnology", methods were developed for the determination of cations and anions in vodkas and special vodkas by ion chromatography method, studies were carried out to determine the effect of the cationic and anionic composition of vodkas on their stability during storage [7].…”