Volume 79, January 2016, Pages 57–62
- a Laboratory of Hygiene and Environmental Protection, Democritus University of Thrace, Alexandroupolis, Greece
- b Department of Nutrition and Dietetics, Faculty of Food Technology and Nutrition, Alexandrion Technological Educational Institution, 57400 Sindos, Thessaloniki, Greece
- c Department of Pharmaceutical Chemistry, School of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- d Department of Pharmacognosy-Pharmacology, School of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Received 19 June 2015, Revised 9 October 2015, Accepted 11 October 2015, Available online 4 November 2015
Highlights
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- Fennel beverage preparation at house conditions.
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- Three different boiling time have been studied and measurement of total phenol content.
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- Measurement of antioxidant capacity using different methods, showing strong antioxidant activity
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- The 3 min boiling time seems to present the best antioxidant activity for fennel beverage preparation
Abstract
Nowadays,
it is evidence based that numerous daily habits such as smoking, poor
diet, lack of physical exercise, air pollution, etc., might lead to
various diseases. The development of pharmaceutical research has been
significantly contributed to the improvement of living conditions; the
prevention and the possible amelioration of human health appears to be
depended heavily on the followed diet and the consumed products.
Considering that beverages are listed on first preference of the public
in daily consumable drinks, the risen question is whether the
preparation of a beverage in house could be done in the best possible
way in order to contribute to the improvement of public health. In the
present study, we present the first attempt made to quantify the
beneficial effects of fennel’s (Foeniculum vulgare) beverage prepared “in house conditions” as well as to define the best boiling time among 1, 3 and 5 min.
Keywords
- Fennel beverage;
- Different boiling times;
- Antioxidant activity;
- Lipoxygenase;
- Lipid peroxidation
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