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Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs

dc.contributor.authorRodrĂ­guez Solana, Raquel
dc.contributor.authorEsteves, Eduardo
dc.contributor.authorMansinhos, InĂȘs
dc.contributor.authorGonçalves, Sandra
dc.contributor.authorPerez-Santin, Efren
dc.contributor.authorGalego, Ludovina
dc.contributor.authorRomano, Anabela
dc.date.accessioned2021-09-08T10:58:12Z
dc.date.available2021-09-08T10:58:12Z
dc.date.issued2021
dc.description.abstractBACKGROUND: Mentha pulegium is an aromatic and medicinal plant used in different Mediterranean herb-based liqueurs, whose phytochemical composition depends on the elaboration technique used. The aim of this work was to investigate differences in the sensory, chemical, and biological characteristics of pennyroyal liqueurs elaborated by hydro-alcoholic (HI) and aqueous (AI) infusions, percolation (P), maceration (M), and distillation (D) techniques, and by the mixture of spirit with pennyroyal essential oil (EO). The volatile composition determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupled to flame ionization detection (GC-FID), the total phenolic (TPC) and flavonoid (TFC) contents, the antioxidant (AC), and enzyme (alpha-glucosidase, tyrosinase, and acetylcholinesterase) inhibitory capacities, and the sensory analysis by napping, were evaluated in the liqueurs obtained. RESULTS: Monoterpenes and sesquiterpenes were the main volatiles present in liqueurs. The M, P, HI, and AI liqueurs showed the highest TPC, TFC, and AC values; and pulegone, the main hepatotoxic chemotype, was found in concentrations that gave rise to concern. The D and EO liqueurs stand out for their acceptable pulegone content and greater tyrosinase inhibition. Similar liqueur classifications were achieved by sensory analyses, and physico-chemical and biological analyses using multiple factor and principal component analyses, respectively. CONCLUSION: These results are an important contribution to the identification of the most appropriate elaboration conditions for herbal liqueurs with the healthiest chemical composition and functional properties. (c) 2020 Society of Chemical Industry
dc.description.sponsorshipINTERREG - MD.NET: When Brand Meets People project; National Funds through FCT - Foundation for Science and Technology [UIDB/05183/2020, UIDB/04326/2020]; FCTPortuguese Foundation for Science and TechnologyEuropean Commission [SFRH/BPD/103086/2014, SFRH/BD/145243/2019, DL 57/2016/CP1361/CT0022]
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1002/jsfa.11043
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10400.1/17058
dc.language.isoeng
dc.peerreviewedyes
dc.publisherWILEY
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.relationAlgarve Centre for Marine Sciences
dc.relationChemical characterization, biological activity and quality assessment of traditional liqueurs of Algarve
dc.relationImpact of challenging environmental conditions on plant secondary metabolism
dc.relationNot Available
dc.subjectPennyroyal liqueur processing
dc.subjectPulegone
dc.subjectTotal phenolic content
dc.subjectAntioxidant capacity
dc.subjectEnzyme inhibition
dc.subjectNapping
dc.subject.otherAgriculture; Chemistry; Food Science & Technology
dc.titleInfluence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardTitleAlgarve Centre for Marine Sciences
oaire.awardTitleChemical characterization, biological activity and quality assessment of traditional liqueurs of Algarve
oaire.awardTitleImpact of challenging environmental conditions on plant secondary metabolism
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04326%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F103086%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F145243%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/DL 57%2F2016/DL 57%2F2016%2FCP1361%2FCT0022/PT
oaire.citation.titleJournal of the Science of Food and Agriculture
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
oaire.fundingStreamDL 57/2016
person.familyNameRodrĂ­guez Solana
person.familyNameEsteves
person.familyNamePaixĂŁo Mansinhos
person.familyNameGonçalves
person.familyNameGalego
person.familyNameRomano
person.givenNameRaquel
person.givenNameEduardo
person.givenNameInĂȘs Filipa
person.givenNameSandra
person.givenNameLudovina
person.givenNameAnabela
person.identifier624004
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person.identifier.ciencia-id8A18-7E9A-3B0E
person.identifier.orcid0000-0003-4204-7387
person.identifier.orcid0000-0002-1872-8185
person.identifier.orcid0000-0001-9632-8876
person.identifier.orcid0000-0002-3038-4434
person.identifier.orcid0000-0002-3199-1236
person.identifier.orcid0000-0002-7204-7428
person.identifier.ridI-6317-2015
person.identifier.ridE-9582-2012
person.identifier.ridM-6988-2017
person.identifier.scopus-author-id55081917100
person.identifier.scopus-author-id7003885183
person.identifier.scopus-author-id8583003200
person.identifier.scopus-author-id15759421200
person.identifier.scopus-author-id56249997600
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a CiĂȘncia e a Tecnologia
project.funder.nameFundação para a CiĂȘncia e a Tecnologia
project.funder.nameFundação para a CiĂȘncia e a Tecnologia
project.funder.nameFundação para a CiĂȘncia e a Tecnologia
project.funder.nameFundação para a CiĂȘncia e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typearticle
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