Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile
Abstract
:1. Introduction
2. Materials and Methods
2.1. Solvents, Reagents, and Standards
2.2. Samples and Mixed Beverage Processing
2.3. Instrumental Color Measurement and Total Soluble Solid Contents
2.4. Antioxidant Activity (AA)
2.5. Phenolic Compound Profile by HPLC-DAD-MS
2.6. Sensory Analysis
2.7. Statistical Analysis
3. Results and Discussion
3.1. The Addition of Honey Increases Total Soluble Solid Contents and Does Not Change Perception of Color of Mixed Beverages
3.2. The Addition of Honey Increases Antioxidant Activity and Improves Phenolic Compound Profile of Mixed Beverages
3.3. Sensory Acceptance Analysis
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Component | Control Mixed Beverage | Honey Mixed Beverages | |||
---|---|---|---|---|---|
Orange Blossom | Eucalyptus | Multifloral | Assa-Peixe | ||
TSS (°Brix) | 4.33 ± 0.03 c | 7.93 ± 0.03 b | 8.20 ± 0.00 a | 8.03 ± 0.03 b | 7.93 ± 0.03 b |
L * | 40.10 ± 0.00 a | 38.26 ± 0.01 e | 38.43 ± 0.01 c | 38.48 ± 0.01 b | 38.37 ± 0.01 d |
a * | −0.52 ± 0.01 a | −0.37 ± 0.006 b | −0.49 ± 0,01 a | −0.56 ± 0.01 a | −0.34 ± 0.02 b |
b * | 19.51 ± 0.01 a | 18.35 ± 0.01 c | 18.38 ± 0.02 c | 18.55 ± 0.01 b | 18.40 ± 0.01 c |
Method | Control Mixed Beverage | Honey Mixed Beverages | |||
---|---|---|---|---|---|
Orange Blossom | Eucalyptus | Multifloral | Assa-Peixe | ||
FRAP (mmol Fe+2/100 mL) | 109.7 ± 0.3 b | 140.8 ± 1.1 a | 97.9 ± 2.8 c | 149.9 ± 3.5 a | 139.1 ± 3.2 a |
TEAC (μmol Trolox/100 mL) | 38.8 ± 0.3 c | 70.4 ± 1.6 a | 50.4 ± 2.1 b | 71.3 ± 1.6 a | 74.7 ± 1.3 a |
DPPH (% of DPPH radical inhibition) | 5.3 ± 0.3 b | 9.4 ± 0.7 a | 6.8 ± 0.4 a,b | 10.1 ± 1.4 a | 8.2 ± 0.5 a,b |
Phenolic Compound | Control Mixed Beverage | Honey Mixed Beverage | |||
---|---|---|---|---|---|
Orange Blossom | Eucalyptus | Multifloral | Assa-Peixe | ||
5-Caffeoylquinic acid | 9.54 ± 0.09 a | 6.90 ± 0.22 c | 7.65 ± 0.01 b | 7.06 ± 0.16 c | 6.63 ± 0.09 c |
4-Caffeoylquinic acid | 0.79 ± 0.03 a | 0.67 ± 0.03 a | 0.81 ± 0.03 a | 0.79 ± 0.05 a | 0.53 ± 0.03 b |
p-Coumaroylquinic acid isomer 2 | 2.82 ± 0.08 a | 1.95 ± 0.01 b | 2.09 ± 0.06 b | 1.97 ± 0.17 b | 1.90 ± 0.03 b |
p-Coumaroylquinic acid isomer 1 | 0.64 ± 0.04 a | 0.23 ± 0.01 b | 0.41 ± 0.06 b | 0.23 ± 0.03 b | 0.35 ± 0.07 b |
Quercetin-3-O-glucoside | 3.24 ± 0.03 a | 1.86 ± 0.01 b | 1.79 ± 0.01 b,c | 1.71 ± 0.02 c | 1.74 ± 0.01 c |
Catechin | 1.53 ± 0.16 b | 4.26 ± 0.27 a | 4.03 ± 0.27 a | 3.95 ± 0.06 a | 3.71 ± 0.18 a |
Quercetin | ND | 1.10 ± 0.01 b | 1.40 ± 0.04 a | 1.09 ± 0.02 b | 1.14 ± 0.03 b |
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Leite, I.B.; Magalhães, C.D.; Monteiro, M.; Fialho, E. Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile. Foods 2021, 10, 1525. https://doi.org/10.3390/foods10071525
Leite IB, Magalhães CD, Monteiro M, Fialho E. Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile. Foods. 2021; 10(7):1525. https://doi.org/10.3390/foods10071525
Chicago/Turabian StyleLeite, Iris Batista, Carolina Duque Magalhães, Mariana Monteiro, and Eliane Fialho. 2021. "Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile" Foods 10, no. 7: 1525. https://doi.org/10.3390/foods10071525