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Application and sensory evaluation of a hydroalcoholic extract of nasturtium (Tropaeolum majus L.) in a beverage from tropical fruits and vegetables
Aplicación y evaluación sensorial de un extracto hidroetanólico de capuchina (Tropaeolum majus L.) en una bebida de frutos y verduras tropicales
DOI:
https://doi.org/10.15446/agron.colomb.v41n1.104490Keywords:
phenolic compounds, fruit juices, hedonic scale, antioxidant capacity (en)compuestos fenólicos, jugo de frutas, escala hedónica, actividad antioxidante (es)
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The nasturtium is diverse in bioactive compounds such as carotenoids, anthocyanins, and glucosinolates. Due to these attributes, it is important to apply them to novel foods, such as drinks. The objective of this study was to carry out a sensory evaluation for the viability of the addition of nasturtium extract to a beverage. Solvent extraction was performed at a solute-solvent ratio of 1:10 – 1:15 and ethanol purity of 45%, 70%, or 96%; antioxidant capacity was analyzed by the FRAP method and total phenolic compounds content by the Folin-Ciocalteu method. Additionally, three samples of the beverage that included nasturtium extract (extract content of 1000, 2500, or 5000 mg kg-1) were evaluated through a 5-point hedonic test and a preference test for the attributes of flavor, aroma, consistency, and the product as a whole. The samples with the highest solute-solvent ratio presented the highest antioxidant capacity, while the samples with ethanol purity of 45% and 70% obtained the highest content of total phenolic compounds. The sample with 1000 mg kg-1 of the extract was the best qualified in all the sensory attributes evaluated.
La capuchina es diversa en compuestos bioactivos como carotenoides, antocianinas y glucosinolatos. Debido a estos atributos, es importante aplicarlos a nuevos alimentos, como las bebidas. El objetivo del estudio fue realizar una evaluación sensorial de la viabilidad de la adición del extracto de capuchina en una bebida. La extracción con solventes se realizó con una relación soluto-solvente de 1:10 – 1:15 y pureza de etanol de 45%, 70% o 96%; la capacidad antioxidante se analizó por el método FRAP y el contenido de compuestos fenólicos totales por el método de Folin-Ciocalteu. Adicionalmente, se evaluaron tres muestras de bebida que incluía extracto de capuchina (contenido de extracto 1000, 2500 o 5000 mg kg-1) mediante una prueba hedónica de 5 puntos y una prueba de preferencia para los atributos de sabor, aroma, consistencia y el producto en general. Las muestras con mayor relación soluto-solvente presentaron mayor capacidad antioxidante, mientras que las muestras con pureza de etanol de 45% y 70% obtuvieron el mayor contenido de compuestos fenólicos totales. La muestra con 1000 mg kg-1 de extracto fue la mejor calificada en todos los atributos evaluados.
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