Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure

Abstract Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage period (1, 10, 20, 30 & 60 days) were investigated. Physicochemical properties, bioactive properties, organoleptic properties, general microbiology, and possible effects on blood pressure in healthy individuals during storage were evaluated. At the end of storage, no significant changes were detected in the physicochemical value of the samples. At the end of the storage period, total phenolic content (mg GAE/L) value of purple basil sirkencubin syrup sample was determined as 17.64% more than the sirkencubin syrup samples. Total antioxidants in purple basil sirkencubin syrup samples were higher than sirkencubin syrup samples. Ascorbic acid contents of the samples decreased during storage. In terms of organoleptic properties, purple basil sirkencubin syrup was more favored by the panelists. In our study, sirkencubin syrup and purple basil sirkencubin syrup had no acute effect on blood pressure. At the end of the study, purple basil sirkencubin syrup was found to be more successful than sirkencubin syrup.

摘要：希尔肯库宾糖浆（Sirkencubin syrup）是一款由蜂蜜、食醋与水混合制成的健康友好型替代饮品。本研究针对紫罗勒希尔肯库宾糖浆，以及其在为期2个月的储存周期（第1、10、20、30及60天）内的品质变化展开了探究。研究评估了该饮品的理化特性（physicochemical properties）、生物活性特性（bioactive properties）、感官特性（organoleptic properties）、常规微生物学指标（general microbiology），以及其对健康人群血压的潜在影响。储存周期结束后，样品的理化指标未出现显著变化。紫罗勒希尔肯库宾糖浆样品的总酚含量（total phenolic content，mg GAE/L）较普通希尔肯库宾糖浆样品高出17.64%。紫罗勒希尔肯库宾糖浆样品的总抗氧化能力亦优于普通希尔肯库宾糖浆样品。储存过程中，各样品的抗坏血酸（ascorbic acid）含量均出现下降。在感官特性方面，紫罗勒希尔肯库宾糖浆更受评审小组青睐。本研究结果显示，希尔肯库宾糖浆与紫罗勒希尔肯库宾糖浆均未对血压产生急性影响。研究结束时，紫罗勒希尔肯库宾糖浆的综合表现优于普通希尔肯库宾糖浆。