TOTAL POLYPHENOLS CONTENT AND SENSORY ANALYSIS OF PLANT MACERATES OF HONEY INFUSED APPLE CIDER VINEGAR WITH APPLICATION IN DIABETES MANAGEMENT

Abstract

This study investigates the total polyphenols content in plant macerates of honey-infused apple cider vinegar (ACV) and its potential implications for diabetes management. Five distinct recipes, comprising Lavender, Sage, Cinnamon, and Nigella individually and in combinations, were subjected to maceration for 24 and 48 hours. The samples were analyzed using the Folin-Ciocalteu method, and sensory attributes such as color, taste, smell, and acidity were evaluated by a panel of 10 evaluators. Notable variations in polyphenol content were observed, with Recipe 3 (Cinnamon) demonstrating the highest total polyphenols content of 407.95 ± 4.2 mg/ml Gallic Acid Equivalent (GAE) after 48 hours. Sensory analysis revealed that Recipe 2 (Sage) exhibited pleasant taste and smell attributes. The findings suggest the potential of these plant macerates as dietary adjuncts for diabetes management due to their substantial polyphenolic content and desirable sensory characteristics. Further exploration into their bioactive profiles and antidiabetic mechanisms is warranted.

Keywords

• honey, apple cider vinegar, folin-ciocalteu, plant macerates, sensory analysis, polyphenols