Abstract: It is well known that, peppermint is one of the most widely consumed single ingredient herbal teas and other products used as an antiseptic, antibacterial activity, stimulant carminative agent or further used as a flavoring agent in cosmetic and pharmaceutical industries. Also, citrus fruits include lime are an important source of antioxidant compounds and minerals. This study was carried out to assessment the possibility of enhancement lime juice and soda water with peppermint extract as a new beverage with highly functional and organoleptically properties. The results showed that the total phenolic and total flavonoid contents of lime juice and peppermint were 193.02, 53.41 and 360.04, 421.96 mg/100g respectively. The results obtained by (HPLC) for all beverage treatments identified and quantified 13 phenolic and 8 flavonoid compounds. Caffeic, ellagic, aminobenzoic, vanillic and P-Hydrobenzoic are the most important and dominant phenolic acids. Moreover, naringin, quercitrin, rutin and hesperetin had the highest levels of flavonoid compound. Regarding sensory evaluation, the peppermint extract added to lime and soda water by (50:5:45) (v:v:v), was the most widely accepted, followed by (45:5:50) and (40:5:55) compared to the other blends and control. These enhancement beverages can be used in therapeutics due to the incorporated herbal extracts that have a widely accepted medicinal application in prevention and treatment of various disorders. Thus, such fortified beverage has potential application in enhancing health benefits and therapeutic applications
Keywords: Mentha piperita L., Citrus aurantifolia, phenolic compounds.
Title: Enhancement and Evaluation of Peppermint (Mentha Piperita L.) Beverage
Author: Dyab, A.S., Ali, A.M., Matuk, H. I.
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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