Biological potential of apple juice fortified with plant extracts

Cilj ovog istraživanja bio je ispitati biološki potencijal ekstrakata bazge, melise, lipe, timijana, majčine dušice i koncentrata jabuke, te mogućnost primjene biljnih ekstrakata u proizvodnji obogaćenih sokova jabuke. U biljnim ekstraktima te koncentratu jabuke određivani su ukupni fenoli, flavan-3-oli te antioksidacijski kapacitet, a ekstrakti s najvećim biološkim potencijalom (ekstrakti bazge, melise i lipe ) odabrani su za drugu fazu istraživanja. U drugoj fazi istraživanja ekstrakti bazge, melise i lipe dodavani su u sok jabuke u četiri različite koncentracije (5%, 10%, 15% i 20%) te su u obogaćenim sokovima jabuke određivani ukupni fenoli, flavonoidi, flavan-3-oli te antioksidacijski kapacitet. Svi sokovi jabuke obogaćeni ekstraktima bazge, melise i lipe imaju znatno veći udjel ukupnih fenola, flavan-3-ola i antioksidacijski kapacitet u odnosu na koncentrat jabuke. Najveći udjel ukupnih fenola i flavonoida određen je u soku jabuke obogaćenom15% tnim udjelom ekstrakta melise, dok je najveći udjel flavan-3-ola određen u sokovima jabuke obogaćenim ekstraktima lipe. U svim obogaćenim sokovima jabuke određen je značajni antioksidacijski kapacitet, a najveći je bio u soku jabuke obogaćenom s 15% udjela ekstrakta bazge. Najniži antioksidacijski kapacitet određen je u sokovima jabuke obogaćenim ekstraktima lipe.The aim of this research was investigated biological potential in extracts of elder flower, melissa leaf, lime flower, garden thyme, wild thyme and concentrated apple as well as possibility of applying plant extracts in production of fortified apple juices. In plants and concentrated apple extracts total phenols, flavan-3-ols and antioxidative capacity were investigated and extracts with the highest biological potential (elder flower, melissa leaf and lime flower) were selected for the second phase of this research. In the second phase of research extracts of elder flower, melissa leaf and lime flower were added in apple juice in four different concentration (5%, 10%, 15% and 20%) and then in the prepared beverages total phenols, flavonoids, flavan-3-ols and antioxidative capacity, were investigated. All apple juices fortified with extracts of elder flower, melisa leaf and lime flower shown significantly higher amount of total phenols, flavonoids, flavan-3-ols and antioxidative capacity in regard to extract of concentrated apple. The highest total phenolic and flavonoids content were determined in apple juice fortified with 15 percent share of melisa extract while the highest flavan-3-ols content were determined in apple juices fortified with lime extracts. In all fortified apple juices significant antioxidative capacity were determined and the highest antioxidative capacity were in apple juice fortified with 15 percent share of elder extract.The lowest antioxidative capacity were determined in apple juices fortified with lime extracts