Herbal distillates: A new era of grape marc distillates with enriched antioxidant profile

• Published in: Food chemistry Vol. 253; pp. 171 - 178
• Main Authors: Andreou, Vasiliki, Strati, Irini F., Fotakis, Charalambos, Liouni, Maria, Zoumpoulakis, Panagiotis, Sinanoglou, Vassilia J.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.07.2018
• Subjects: Antioxidant activity; FT-IR; Grape marc distillates; Herbs; HR-NMR; Phenolics; Herbs; FT-IR; Grape marc distillates; Phenolics; Antioxidant activity; HR-NMR
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.01.162

[Display omitted] •New added-value functional distillate products with enhanced characteristics.•Functional herbal distillates enriched with selected herbs.•Herbal distillates metabolic profile was evaluated by NMR and FT-IR spectroscopy.•Clove, Jasmine and Eucalyptus distillates exhibited the highest phenolic content. Grape marc distillates are traditional alcoholic beverages, produced mostly in the Mediterranean countries. The present study proposes the enrichment of a Greek traditional grape marc distillate (tsikoudia) with selected herbs to enhance its natural antioxidants and functional properties. Total phenolic content, the antiradical and antioxidant activities, as well as the phenolic and sugar profiles using NMR and FT-IR spectroscopy were evaluated. The enrichment of distillates with Syzygium aromaticum L., Jasminum officinale L. and Eucalyptus globulus Labill. exhibited the highest total phenolic content as well as the highest antioxidant and antiradical activities, whereas the lowest values were observed with Hippophae rhamnoides L. and Lycium Barbarum Mill. The implementation of NMR and FT-IR spectroscopies attested to the presence of phenolic compounds and of specific carbohydrates in herbal distillates, postulating their migration from selected herbal species to tsikoudia and probably contributing to their organoleptic characteristics. The target of this approach leads to new added-value distillates with enhanced characteristics.