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：塞尔肯库宾糖浆（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（purple basil）款塞尔肯库宾糖浆，以及该糖浆在为期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，对供试样品的理化特性、生物活性特性、感官品质、一般微生物学指标，以及其对健康人群血压的潜在影响进行了评估。储存周期结束后，供试样品的理化指标未检出显著变化；本研究中紫罗勒款塞尔肯库宾糖浆的总酚含量以没食子酸当量（GAE）计，单位为mg GAE/L，其值较普通塞尔肯库宾糖浆高出17.64%，且总抗氧化能力亦优于普通塞尔肯库宾糖浆。供试样品的抗坏血酸含量在储存过程中呈下降趋势。感官评价结果显示，评审团更青睐紫罗勒款塞尔肯库宾糖浆。本研究表明，普通塞尔肯库宾糖浆与紫罗勒款塞尔肯库宾糖浆均对血压无急性影响，最终发现紫罗勒款塞尔肯库宾糖浆的综合表现优于普通塞尔肯库宾糖浆。