RESEARCHES ON THE DEVELOPMENT OF COCKTAILS WITH HIGH ANTIOXIDANT POTENTIAL
RECHERCHES SUR LE DEVELOPPEMENT DES COCKTAILS AVEC UN POTENTIEL ANTIOXYDANT ELEVE
The research aimed to study the influence of the extraction process on the content of antioxidant compounds present in four types of tea and establishing of the optimal conditions for preparation of cocktails in whose composition is combined the beneficial effect of foods rich in antioxidants and vitamins: green tea, exotic fruits, berries and honey. Content of antioxidants, protein, fiber, vitamins and minerals from unfermented tea is supplemented by high concentration of biological active compounds in fruits and honey used. A positive correlation between substances added with significant increase of antioxidant and nutritive potential has been observed.
This study confirms that the synergistic action of green tea, fruits and honey allowed obtaining attractive drinks from sensorial point of view and compounds with high antioxidant potential content.
