EFFECTS OF STORAGE TEMPERATURE AND PH ON THE PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY, TURBIDITY AND COLOUR OF CHAMOMILE ENRICHED BEVERAGES

R. D.  Mustafa; N.  Harbourne

doi:10.59807/jlsar.v5i1.94

Authors

R. D. Mustafa Department of Food Science and Quality Control, College of Agricultural Engineering Sciences, University of Sulemaniyah, Sulaimani, Iraq.
https://orcid.org/0009-0006-0724-0148
N. Harbourne School of Agriculture and Food Science, University College Dublin, Ireland.
https://orcid.org/0000-0002-6894-4353

https://doi.org/10.59807/jlsar.v5i1.94

Keywords:

Chamomile infusions, Phenols, Antioxidant, Stability, Beverages

Abstract

In recent years, polyphenols have gained attention for their health-promoting properties in foods and beverages. Chamomile, a medicinal plant rich in polyphenols, is an ideal ingredient for functional foods. However, the stability of its bioactive ingredients during storage must be assessed. This study examines the effects of acidified aqueous chamomile extracts (pH 3 and pH 6) and storage temperatures (5°C and 20°C) on total phenolic content, antioxidant capacity, turbidity, and color over 6 weeks. Results indicate that phenolic content and antioxidant capacity in pH 3 extracts were stable at both temperatures, while pH 6 extracts showed significant changes at room temperature. Turbidity was higher in pH 3 extracts but remained acceptable. Storage temperature significantly affected the color, with extracts at room temperature changing from green-yellow to yellow, and slightly darker at pH 6. Therefore, acidifying extracts to pH 3 and storing them at 5°C is ideal for retaining phenolic content and color.

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