Peppermint leaves hydrodistillation by-products: bioactive properties and incorporation into ice cream formulations
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ORIGINAL ARTICLE
Peppermint leaves hydrodistillation by-products: bioactive properties and incorporation into ice cream formulations Serap Berktas1
•
Mustafa Cam2
Revised: 28 October 2020 / Accepted: 13 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Distillation by-products of peppermint have not been considered for the valorization of bioactive compounds. In this study, by-products of peppermint after hydrodistillation, hydrosol and distilled leaves, were investigated followed by the most effective fraction was incorporated into ice cream formulations in order to improve the health promoting effects including antioxidant and a-glucosidase inhibition capacities of the ice creams. Distilled leaves of peppermint were subjected to sequential extraction by ethyl acetate and ethanol. HPLC analyses of eriocitrin and total phenolic analysis indicated that hydrosol contained significant amount of phenolics after 2 h hydrodistillation. Extending hydrodistillation from 1 to 2 h had insignificant effects on phenolic content. Distilled leaves of peppermint had extract yield of 7.39 and 7.19 g/ 100 mL in 1 and 2 h ethyl acetate extraction, respectively. The predominant phenolic of peppermint (eriocitrin) was 917.5 mg/L in hydrosol after 1 h distillation. Four h distillation of peppermint resulted in decrease in the amount of eriocitrin, however, hydrosol contained valuable amount of phenolics (840.1 mg/L). Hydrosols displayed higher antioxidant capacity in all tested methods than distilled leaves. Hydrosols, at equal amount of phenolics, had higher a-glucosidase inhibition capacity (5.92 lg/mL) than ethyl acetate extract (14.62 lg/mL) and ethanol extract (17.04 lg/mL) of deodorized leaves. Hydrosols were spray dried with the aid of maltodextrin in order to increase & Serap Berktas [email protected] 1
Institute of Natural Sciences, Erciyes University, 38039 Kayseri, Turkey
2
Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey
drying yield and incorporate the spray dried hydrosol (SDH) into ice cream formulations. Among others, ice cream incorporated with 0.5% of SDH was accepted by the panelists without damaging sensorial properties of ice cream. Keywords Peppermint Eriocitrin Antioxidant activity Hydrodistilation By-product Alpha glucosidase inhibition
Introduction Medicinal and aromatic plants have been widely used in many sectors such as food, medicine, chemistry, cosmetics and agriculture. The intentional use of these plants, specifically essential oil fractions, goes back to ancient times. Certain aromatic plants have become the integral part of daily life to treat some diseases such as irritable bowel syndrome, indigestion, nausea, cough and bronchitis (Kapp et al. 2013). In recent years, essential oil fractions of aromatic plants have been incorporated into a broad range of products including toothpastes and oral solutions because of their refreshing flavors and antimicrobial properties. As an example of these types
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