Abstract
Homemade tinctures, traditional Polish alcoholic beverages called “nalewkas” (similar to alcohol herbal tinctures), which antioxidant capacity have never been studied before, were characterized by electron paramagnetic resonance (EPR), nuclear magnetic resonance (NMR) and ultraviolet visible (UV-vis) spectroscopy. The antioxidant properties of nalewkas made according to homemade recipes were compared to commercially produced nalewkas. The impact of aging on antioxidant properties of nalewkas was investigated. The results showed that all of examined nalewkas exhibited strong antioxidant properties (antioxidant capacity TEACDPPH 466 μmol TE/100 mL – 11890 μmol TE/100 mL). It was found that the value of the antioxidant capacity corresponds to the total phenolic and aromatic proton content. The impact of the production method and the type of fruit used on the TEACDPPH value was also noted. The unripe walnuts with green husks has the highest value of the antioxidant capacity TEACDPPH (11890 µM/100 mL) not only for alcoholic beverages, but also among food products.
Highlights
Fruits and fruit preserves are a valuable source of compounds with antioxidant properties, as well as some vitamins and minerals[1]
Comparing the results obtained for homemade nalewkas with those for other alcoholic beverages such as wine or beer, known for their very good antioxidant properties, it can be stated that homemade nalewkas stand out in terms of the value of the antioxidant capacity
The results of our studies show that all homemade nalewkas exhibit strong antioxidant properties and are characterized by very high TEACDPPH values
Summary
Fruits and fruit preserves are a valuable source of compounds with antioxidant properties, as well as some vitamins and minerals[1]. A few research groups in Europe have conducted research on the antioxidant properties of the alcoholic beverages called nalewkas, tincture[4,5,6,7,8,9]. In Poland, alcoholic tinctures called nalewkas are very popular They are produced on the basis of herbs, roots and fruits. In Poland it was customary to prepare tinctures from the fruit grown in home gardens and orchards, from wild-growing fruit trees and shrubs as well as from wild herbs, flowers and roots. They were appreciated for their taste, color and aroma. The impact of aging on antioxidant capacity was investigated
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