USAMVB Timisoara Multidisciplinary Conference on Sustainable Development 08-09 October 2020

THE INFLUENCE OF SWEETENERS ON FERMENTED BEVERAGES OBTAINED FROM CHAMOMILE Camelia Moldovan1, Paula Meilă1, Viorica-Mirela Popa1, Diana-Nicoleta Raba1, Despina-Maria Bordean1, Aurica-Breica Borozan2, Măriora Drugă1, Delia-Gabriela Dumbravă1 1 Faculty of Food Engineering, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Romania 2 Faculty of Horticulture, Forestry and Biotechnology, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Romania

Abstract: The aim of this paper was to evaluate polyphenols content and antioxidant activities of the chamomile soft drinks obtained by different sweeteners adding. These fermented soft drinks were obtained from chamomile flowers, bran, lemon juice and four kind of sweeteners: white sugar, brown sugar, honey and Stevia rebaudiana plant. We evaluated these beverages by sensorial point of view and we determined the antioxidant activity and the content of polyphenols. The results of our study show that the best antioxidant activities (253.15 mg TE/g, respectively 329.714 mg TE/g) and the highest polyphenols contents (0.989 µM/ml, respectively 1.1145 µM/ml) were registered in the samples with brown sugar and honey. We also evaluated these beverage by sensorial point of view. • Introduction • Results and discussions Chamomile (Matricaria chamomilla L.) is an annual herbaceous flower plant traditionally used as The most appreciated variant of chamomile drink appreciated in terms of a medicinal and pharmaceutical preparation, due to its anti-inflammatory and antispasmodic color was the one with brown sugar. This variant obtained a maximum score properties. Several products containing chamomile extracts are commercially available (soaps, detergents, perfumes, lotions, ointments, confectionery, alcoholic beverages and infusions (Mckay (5), being closely followed by the honey variant (4.15 points). and Blumberg, 2006). Chamomile phenolic compounds, namely flavonoids, have been extensively It should be noted that the consistency varied significantly during the studied and reviewed (Cushnie and Lamb, 2005, Patel et al., 2007). However, information on the fermentation of chamomile drink, but its evaluation was done only at the end. biological activities of sesquiterpene compounds is still scattered. Chamomile inflorescences have Again, the most appreciated variants were those with honey and brown sugar, been reported as a potential source of sesquiterpene compounds (Orav et al., 2001, Szoke et al., the other variants being sanctioned from this point of view. 2004a, b, Rubiolo et al., 2006, Petronilho et al., 2011). The pharmaceutical properties of chamomile are also determined by the biologically active components present, namely The smell of drinks with bee honey, respectively with brown sugar received a sesquiterpene and phenolic compounds (Mann and Staba, 1986; Mckay and Blumberg, 2006). high score (4.4 out of 5 for the version with honey and 3.95 for the one with Sesquiterpene compounds such as bisabolol, bisabolol oxides A and B, chamazulena, farnesen, brown sugar). phenolic compounds namely flavonoids apigenin, quercetin, patuletin, luteolin and their According to the results of sensory evaluations, bee honey and brown sugar glucosides, coumarins (herniarin and umbelliferone), are considered to be the main compounds of the compound. (Habersang et al., 1979; Miller et al., 1996), flavonoids, apigenin is the most gave the most pleasant taste, being appreciated by 4.95 and 4 points out of 5 promising compound. It is present in very small amounts as free apigenin, but predominantly in possible. the form of various glycosides (Avallone et al., 2000; Srivastava and Gupta, 2007; Srivastava et al., 2010). Chamomile has been given several biological effects such as antimicrobial, antioxidant, antimalarial, antimutagenic, antiplatelet, antichemotactic, anticancer, anti-inflammatory, spasmolytic, mildly sedative, hypocholesterolemic, and beneficial for gastrointestinal diseases. It has been used for flatulent nervous dyspepsia, travel sickness, whooping cough, for restlessness, and especially for gastrointestinal disorders associated with nervous irritability in children. It has also been applied for hemorrhoids, mastitis, treatment of foot ulcers, renal colic, nausea, rash, constipation, as a sedative, for the expulsion of parasitic worms, stomach pain and skin diseases (Forster et al. And Honcariv, 1994 ; Kintzios and Michaelakis, 1999; Di Stasi et al., 2002; Franke and Schilcher, 2005; Crotteau et al., 2006; Kroll and Cordes, 2006; Gardiner, 2007; Srivastava et al., 2009; Bhaskaran et al., 2010; Hernández-Ceruelo's et al., 2010; Rahimia et al., 2011). Chamomile extracts also showed antioxidant activity (Hernández Ceruelos et al., 2002; Koleckar et al., 2008). Chamomile essential oil containing several sesquiterpene compounds has also revealed anti-inflammatory, antibacterial, antifungal and ulcer protective properties (Isaac, 1979, Szelenyi et al., 1979; Yarosh et al., 2006). Studies attribute the inhibitory properties of tumor cells According to the results obtained, the best antioxidant activity was sweetened to chamomile (Matić et al, 2012). The researchers evaluated the anticancer properties of various with honey. The next one after her was the one sweetened with brown sugar, chamomile extracts (aqueous, methanolic) against different cancer cell lines. Consumption of then the one with white sugar, on the last place being the one sweetened with chamomile extracts elicited minimal growth inhibitory responses in normal cells, while a stevia. significant decrease in cell viability was observed in various human cancer cell lines (Srivastava et al., 2007). Recent research claims that these properties are partly due to its phenolic content From the point of view of the polyphenols content, the version with honey (Maschi et al., 2008; McKay and Blumberg, 2006). In terms of antioxidant activity, studies have occupies the first place, followed by the one with brown sugar, then by the one been performed on various chamomile extracts: essential oil, ethanolic extracts and infusions. All with white sugar, the last one being again the one sweetened with stevia. showed antioxidant activity, the best antioxidant activity being observed in aqueous extracts (Mckay and Blumberg, 2006). Compared to other medicinal plants, aqueous and ethanolic chamomile extracts have a moderate activity (Lee and Shibamoto, 2002, Dragland et al., 2003, Koleckar et al., 2008). The antioxidant capacity of methanolic extract of chamomile inflorescences was reported as 44 g Trolox / kg, the value being higher than that of coriander (8.3 g / kg), but it is lower than the values reported for mint (197g / kg ) and oregano (344 g / kg) (Dragland et al., 2003). Lee and Shibamoto (2002) evaluated the antioxidant activity of an aqueous chamomile extract (20 g / l water) using two different test systems. In the carboxylic acid test, using butylated hydroxytoluene and -tocopherol as standards, the highest dose (0.50 g / l) of chamomile extract inhibited 50% of hexanal oxidation over a period of 40 days. The inhibiting capacity of chamomile is considered average, being between the inhibitory activities of thyme (100%), basil (100%), rosemary (59%) and that of lavender and cinnamon (5-6%). Starting from the fact that aqueous chamomile extracts have good values of antioxidant activity, in this paper, we evaluated the antioxidant activity and polyphenol content of a variety of soft drinks obtained from chamomile flowers. After optimizing the recipes, the drinks were analyzed in the laboratory, both from a sensory and physico-chemical point of view, analysing: acidity, antioxidant capacity and polyphenol content. Antioxidant activity and polyphenol content were determined at 5 days and at 10 days. • Conclusions • Material and method • The 4 varieties of chamomile soft drink are characterized by refined To obtain the chamomile soft drink, the following raw and auxiliary materials were purchased organoleptic properties, different from those of a soft drink, due to the from the local market (supermarket and Plafar): dried chamomile, lemon, bran, white sugar, flavors and ingredients added in its composition. brown sugar, honey, Stevia rebaudiana and plain water. The product was dosed according to the • Assortments of soft drinks made in laboratory conditions have an aromatic recipes, each in a 5 l glass jar, taking 3-5 days for the aqueous extract to ferment completely, taste, slightly astringent, sweet-sour. acquiring the characteristics of a soft drink. The optimum temperature at which the jars were kept was 20-22°C. After fermentation, the drink was filtered and pasteurized at 65°C and • Following the sensory evaluation, it was observed that the version of packaged in airtight glass containers. The sensorial evaluation was by points. The antioxidant chamomile soft drink sweetened with bee honey was the most appreciated activity of chamomile drink samples was evaluated using the CUPRAC spectrophotometric in terms of its sensory characteristics: appearance, consistency, smell and method, and the determination of the total polyphenol content was performed by the Folin- taste. Ciocalteu method. • Regarding the total content of polyphenols and antioxidant activity, their highest values were observed, both in the first and in the second week, in the case of soft drink with honey and soft drink with brown sugar.