Evaluation of a Plant Liqueur in Relation to Its Chemical Composition, Lycopene and Phenolic Content

Hop and Medicinal Plants, Year XXIII, No. 1-2, 2015 ISSN 2360 – 0179 print, ISSN 2360 – 0187 electronic

COLDEA Teodora Emilia*, Elena MUDURA, Carmen POP, Anca ROTAR, Anca FĂRCAȘ, Lenuța RUNCAN

Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Florești 64, 400509, Cluj-Napoca, Cluj, Romania. *corresponding author: [email protected]

Abstract: Aromatic plants are widely used in different domains of herbal medicine, gastronomy, or even in alcohol industry. The present research aimed the valorisation of some indigenous plants as a plant liqueur. Objectives pursued were the biovalorisation of lycopene from tomatoes and the assessment of influence these aromatic plants give to the final product regarding the both chemical and volatile perspectives. The process followed the conventional technology, plants being subjected to the alcoholic maceration, with an adjusting of sugar content at the end of the process. The chemical assessment consisted of both the analysis on the raw material, as well as analyses on the final product. Total lycopene content was evaluated by spectometric method. Common physicochemical methods were applied for the alcohol concentration, total acidity, sugar content, dry matter, pH and volatile component, as expressed in esters content. In addition, total phenolic content was done by using Folin Ciocalteau method. Keywords: aromatic plants, lycopene, plant liqueur, polyphenols, UV-VIS spectroscopy

Introduction

Aromatic plants are used as ingredients in different beverages dating from ancient times. Recent studies presented their beneficial bio compounds in beer, vinegars, spirit drinks or other plant extracts (Csernatoni et al., 2013; Mudura and Coldea, 2015; Nagy et al., 2015; Salanță et al., 2013; Semeniuc et al., 2015; Socaci et al., 2009). Liqueurs are alcoholic beverages containing more than 15% concentration vol. alc. Are coloured, sweetened and flavoured with various fruits and plant extracts. Water, alcohol and sugar are those that form the actual body of liquor, aromas, plant extracts and colorants, serving for flavouring and colouring of these drinks.

67 As described by the EU Regulation, plant liqueur represents a spirit drink having a minimum sugar content of 100 g/L, obtained by flavouring of ethylic alcohol of agricultural origin, sweetened, containing different foodstuffs such as cream, milk products, fruits, wine or aromatised wine (REG. 110/2008). Plants transmit their multiple benefits to consumers. Bioactive compounds found in medicinal and aromatic plants, are used for their therapeutic properties, in different alcoholic and non-alcoholic beverages as well (Anwar Ali Shad et al., 2014; Lugasi and Hóvári, 2003; Osuntogun and Aboaba, 2004). Peppermint (Mentha piperita L.) contain volatile oil, acids, triterpene, sitosterol, ergocalciferol, polyphenolic acids (caffeic, rosmarinic, chlorogenic, ferulic, coumaric), tannins, flavonoids, carbohydrates, carotenoids, enzymes (catalase, peroxidase, polyphenol oxidase), vitamins (C, tocopherols, PP), minerals (McKay et al., 2006; Verma et al., 2010). The essential oil of Mentha piperita L. has also a valuable composition, the largest amount being represented by menthol. The antibacterial effect essential oil from Mentha piperita was previously reported (İşcan et al., 2002). Basil (Ocimum basilicum L.), is distinguished in particular by their volatile oils containing eugenol, camphene and camphor, anethole, citronellol, pinene (substance that gives aroma of pine oil), terpineol , linalool (specific flavour of coriander), methyl chavicol (tarragon flavour), geraniol, mircene (Hussain et al., 2008). Therapeutic action of this plant is a complex one, acting as an antispasmodic, emollient, soothing cough, sedative, antiseptic, antibacterial, decongestant, disinfectant, immunomodulatory, hypoglycemic, antioxidant (prevents vascular atherosclerosis, hypertension , stroke), antitumor, increases resistance to stress, strengthens the nervous system and acts as antidepressant, improves cerebral circulation, enhances attention and concentration (Abdoly et al., 2012). Tarragon (Artemisia dracunculus L.) has a very strong flavour, slightly bitter. Its leaves are aromatic and rich in vitamins (A and C), minerals, and iodine (Obolskiy et al., 2011). The main attribute in terms of nutritional tomatoes (Solanum lycopersicum L.) likely to be considered is the content ascorbic acid and minerals, importance of which is amplified due to the large intake amounts, especially fresh. Total dry weight of tomatoes is represented in 50% sugars, crude protein, cellulose, organic acids. The antioxidant properties of tomato are due to its content in polyphenols, especially the high content in lycopene (Dorais et al., 2008). Variations of tomato lycopene content have been 68 studied in different parts of the fruit, and in terms of thermal treatments applied (Shi and Le Maguer, 2000). For the preparation of plant based alcoholic beverages the key stage is represented by maceration in ethyl alcohol of vegetable matrixes such as, different parts of fruits, flowers or even aromatic herbs. As the process of maceration is a slow one, and is based on solid-liquid extraction (Naviglio, 2007), different improuvement techniquecs are conducted lately to increase the effiency of the process.

Materials and methods

Sampling In order to obtain the plant liqueur, plants were subjected to alcoholic maceration. Dehydrated and crushed plants (mint, basil, tarragon) used were commercially purchased from a local producer. Tomato peels were dried before addition to maceration solution. The maceration solution was prepared with ethyl alcohol of agricultural origin and water to a concentration 70% vol.alc. Maceration, the extractive process, lasted for 30 days at room temperature. The solid-liquid extraction of the valuable compounds found in herbal parts was carried out in a sealable container with remixing of the solution during the whole period of extraction. At the end of alcoholic maceration process, the sugar content was adjusted. The reason why these plants were selected was represented in particular by their chemical composition in terms of their concentration in active principles and their volatile profile (Tonutti and Liddle, 2010).

Lycopene content analysis Few trials were conducted in order to check the availability of lycopene in whole fruit, fresh and dried peels of tomatoes. Method applied was a spectrometric, rapid and eco-friendly one, described by Socaci et al., 2013. Total lycopene content of whole fruit, fresh and dried peels of tomatoes were determined. For the extraction, a quantity of 0.6 g of whole fruit, fresh and dried peels, respectively, were weighted and added to a centrifuge tube that contained 5 mL of 0.05% (w/v) butylated hydroxytoluene (BHT) in acetone, 5 mL of 95% ethanol and 10 mL of hexane. Samples were subjected to centrifugation at 180 rpm for 15 min on ice. In each vial were then added 3 mL of deionised water and mixed. In order to phase separation, samples were left to room temperature. Spectrometric analysis of the samples, was conducted on a Shimadzu UV- 1700 PharmaSpec spectrophotometer, the absorbance of the upper hexane 69 layer was measured at 503 nm using hexane as blank. The total lycopene content was expressed as milligrams lycopene per kilogram of sample.

Physicochemical analysis Ethanol content was evaluated after the previous distillation of the sample in order to separate the non-volatile compounds. The ethanol content was analyzed by the electronic density meter type DDM 2911 (Rudolf Research Analytical, USA) with digital display and measuring cell connected to an incorporated temperature regulator (Coldea et al., 2011). The measurement result was an average of five values obtained for alcohol concentration. The alcoholic concentration was displayed with 2 decimals. Total acidity (titrimetric method), sugar content (Luff Schoorl method), dry matter (through evaporation method), pH (equipment type pH 315i, WTW GmbH, Weilheim) and volatile component (titrimetric method, as expressed in total ethyl acetate content) were evaluated by common standardized methods.

Total phenolic content The composition in phenolic compounds was evaluated according to the Folin-Ciocalteau method (Pop et al., 2015). All the analyses were done in triplicate and the mean values were considered.

Results and discussions

High total lycopene content was recorded in dried tomato peels, as expressed mg/kg dry weight (DW) (Table 1). Another reason for the addition of these fragments of the vegetal matrix to the plant liqueur was the technological aspect, dried peels being more easy to storage and simple to preserve. Table 1 Total lycopene content in tomato fruit, fresh and dried tomato peels

Part of the tomato Amount of the lycopene, mg/kg DW Fresh tomato fruit 1,27 Fresh tomato peels 6,7 Dried tomato peels 169,55

Ratios of the lycopene on the analyzed fragments were in accordance with the literature (Ilahy et al., 2011). Physicochemical analysis of the final product – plant liqueur - revealed the parameters presented in Table 2.

70 Table 2 Physicochemical analysis of the plant liqueur Physicochemical parameter Value obtained for each analyzed parameter Ehyl alcohol, % vol. alc. 56,72 Esters, mg ethyl acetate/100 mL anh. alc. 105,3 Sugar content, g/L 210,2 pH 5,86 Total acidity, g acetic acid/100 mL anh. alc. 0,041

All the analyzed parameters of the plant liqueur were in accordance with the European Regulation for spirit drinks (REG. 110/2008). Due to the high content in lycopene and other phenolic compounds found in aromatic herb added in plant liqueur recipe, antioxidant activity and total phenolic content increased. The recorded total phenolic content was 16,7 mg galic acid/100 mL plant liqueur.

Conclusions

The proposed valorisation of tomato-dried peels can be an alternative to canned industry residues. Lycopene content was evaluated by a rapid, UV-VIS spectrometric method. Physicochemical parameters of the novel product obtained were in accordance with the European Regulation. The herbal matrixes formula created a value added product having beneficial effects to consumers due to its phenolic compounds.

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