Development and antioxidant characterization of Ginger-Mint drink prepared through different extraction techniques

Mint and ginger are rich sources of phenolic compounds, and thus the present study aimed to assess the impact of different extraction techniques on their polyphenolic yield and antioxidant activity, and to develop a ginger-mint drink. Conventional, ultrasonic and supercritical fluid extraction techniques were used, and ethanol, methanol and distilled water selected as extraction solvents for mint and ginger. Antioxidant activity was determined by β-carotene bleaching inhibition, DPPH and FRAP assays. Total phenolics (TPC) and flavonoids contents were also quantified, and physicochemical and sensory characteristics of the ginger-mint drink assessed. The results elucidated higher TPC, β-carotene bleaching inhibition, DPPH, FRAP and total flavonoids of mint and ginger in supercritical on 30 min as 2481.6 ± 245 and 2441 ± 240, 74 ± 7.1 and 69 ± 6.1, 79 ± 7.1 and 74 ± 6.1, 17.21 ± 1.3 and 16.4 ± 1.5, and 35 ± 2.8 and 34 ± 2.9, respectively, followed by ultrasonic assisted extraction. Likewise, the functional drink prepared from these extracts exhibited promising physicochemical, sensorial and antioxidant traits. In conclusion, supercritical fluid extraction was the best method for maximum and accurate extraction with ethanol revealing to be the best solvent for this process, with higher yields, when compared to methanol and distilled water.