Model studies of the antioxidant properties of alcoholic tincture

Abstract

Background. In modern conditions when developing new liquors special attention is directed to improving the technology and the use of raw materials that reduce the toxicity of alcohol. This group includes extracts of vegetable raw materials, which have antioxidant use.
Material and Methods. Three types of alcoholic liquors with the addition of antioxidants of plant origin have been developed: Red Light with the roots of Echinacea purpurea and Rhodiolarosea and chokeberry; Orange Light with dried milk thistle, orange zest and ginger root; Green Light with tarragon, dried laminaria and kiwi.
The induction period is defined on a volumetric unit. Azo-iso-butyronitrile (AIBN) was used as an oxidation initiator, isopropyl benzene (cumene) was used as hydrocarbon which is oxidized. The reaction temperature was – 75 °C, duration of the experiment – 17–19 minutes.
Results. A sample of Red Light has straight V – Vi dependence, indicating the presence of the inhibitor. Its oxidation is 0.65. For samples of Orange Light and Green Light dependence V – Vi is not direct, and coordinates V – √ (Vi), the graph is not a straight line. Obviously in these samples inhibitors of mixed type in small quantities are present, so this calculation is unsuitable. Tincture Red Light contains about 1 mg/1 cm3 of antioxidants in terms of pure tocopherol, which is a known antioxidant.
Conclusion. There are inhibitors of free radical oxidation chain in a sample of tincture Red Light, which confirms the antioxidant properties of vegetable raw materials used in its composition. Strong alcoholic liqueur Orange Light and Green Light contain mixed-type inhibitors in small amounts, due to the peculiarities of the chemical composition of vegetable raw materials.