Fruits and vegetables are the essentials of a healthy
diet, mainly because of their antioxidant properties contributing to
disease blockage especially for some certain types of cancer. Being a
favourite fruit, citrus are produced for economic and commercial
purposes worldwide. Particularly, lemon fruit (Citrus limon L.), has
an important place in export products of Turkey. Lemon has a great
importance on human nutrition with regard to being a source of
nutrients, flavonoids, vitamin C and minerals. It is used for food
flavouring and pickling and also processed for lemonade. By
processing citrus into fruit juices, consumption may increase and also
become easier. Like many fruits and vegetables lemons are cheap and
abundant during harvesting period, while they are quite expensive in
other seasons. Lemon juice and concentrate production allows
consumers to get benefits from lemon fruit in any time of the year.
Lemonade is getting in to the focus of consumers’ attention
preferring non-carbonated drinks. The demand of healthy, convenient
functional foods affects consumer trends through innovative
products. For this reason, lemonade could be enriched with different
natural herb extracts such as ginger (Zingiber officinale), linden (Tilia
cordata), and mint (Mentha piperita).
<p>[1] González-Molina, E., Domínguez-Perles, R., Moreno, D. A., García
Viguera, C. 2010. Natural bioactive compounds of Citrus limon for food
and health. Journal of Pharmaceutical and Biomedical Analysis, 51(2),
327-345.
[2] Proteggente, A., Saija, A., De Pasquale, A., Rice-Evans, C. 2003. The
compositional characterization and antioxidant activity of fresh juices
from Sicilian sweet orange (Citrus sinensis L. Osbeck) varieties. Free
Radical Research, 37(6), 681-687.
[3] Gorinstein, S., Cvikrova, M., Machackova, I., Haruenkit, R., Park, Y.,
Jung, S., et al. 2004. Characterization of antioxidant compounds in Jaffa
sweeties and white grapefruits. Food Chemistry, 84(4), 503-510.
[4] Patil, B. S., Jayaprakasha, G. K., Murthy, K. N. C., Vikram, A. 2009.
Bioactive compounds: Historical perspectives, opportunities, and
challenges. Journal of Agricultural and Food Chemistry, 57(18), 8142-
8160.
[5] García-Salas, P., Gómez-Caravaca, A.M., Arráez-Román, D., Segura-
Carretero, A., Guerra-Hernández, E., García-Villanova, B., Fernández-
Gutiérrez, A. 2013. Influence of technological processes on phenolic
compounds, organic acids, furanic derivatives, and antioxidant activity
of whole-lemon powder. Food Chemistry, 141, 869-878.
[6] http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor
[7] Martí, N., Pérez-Vicente, A., García-Viguera, C. 2001. Influence of
storage temperature and ascorbic acid addition on pomegranate juice.
Journal of the Science of Food and Agriculture, 82(2), 217-221.
[8] Altan, A., Fenercioglu, H. 1989. Limon Suyunun Ev Koşullarında
Pastörize Edilerek Dayandırılması Olanağı Üzerine Bir Araştırma. Gıda.
141, (5): 321-328.
[9] Özkan, M. 2002. Degradation of anthocyanins in sour cherry and
pomegranate juices by hydrogen peroxide in the presence of added
ascorbic acid. Food Chemistry, 78(4), 499-504.
[10] Gonzalez-Molina, E., Giron´es-Vilaplana, A., Mena, P., Moreno, D.A.,
Garcia-Viguera, C. 2012. New beverages of lemon juice with elderberry
and grape concentrates as a source of bioactive compounds. Journal of
Food Science, 77(6):727-733.
[11] http://ndb.nal.usda.gov/ndb/foods/show/2273
[12] Mellisho, C.D., Gonzalez-Barrio, R., Ferreres, F., Ortuno, M.F.,
Conejero, W., Torrecillas, A., Garcia-Mina, J.M., Medina, S., Gil-
Izquierdo, A. 2011. Iron deficiency enhances bioactive phenolics in
lemon juice. J Sci Food Agric; 91: 2132-2139.
[13] Gonzalez-Molina, E., Moreno, D. A., Garcia-Viguera, C. 2008.
Genotype and harvest time influence the phytochemical quality of Fino
lemon juice (Citrus lemon (L.) Burm. f.) for industrial use. J. Agric.
Food Chemistry, 56, 1669-1675.
[14] Gonzalez-Molina, E., Moreno, D.A., Garcia-Viguera, C.2009. New
drink rich in healthy bioactives combining lemon and pomegranate
juices. Food Chemistry, 115, 1364-1372.
[15] Montanari, A., Chen, J., Widmer, W. 1998. Citrus flavonoids: A review
of past biological activity against disease - Discovery of new flavonoids
from dancy tangerine cold pressed peel oil solids and leaves. Flavonoids
in the Living System, 439, 103-116.
[16] Chornomaz, P.M., Paglierob, C. Marchesea, J., Ochoa, N.A. 2013.
Impact of structural and textural membrane properties on lemon juice
clarification. Food and Bioproducts Processing, 91, 67-73.
[17] Baker, R.A. 1994. Potential dietary benefits of citrus pectin and fiber.
Food Technol. 48:133-139.
[18] Miller, J.A., Hakim, I.A. Chew, W., Thompson, P., Thomson, C.A.,
Chow, H.H.S. 2010. Adipose tissue accumulation of d-Limonene with
the consumption of a lemonade preparation rich in d -limonene content.
Nutrition and Cancer, 62(6), 783-788.
[19] Manach, C., Morand, C., Gil-Izquierdo, A., Bouteloup-Demange, C.,
R´em´esy, C. 2003. Bioavailability in humans of the flavanones
hesperidin and narirutin after the ingestion of two doses of orange juice.
Eur J Clin Nutr 57:235-242.
[20] Crozier, A., Jaganath, I.B., Clifford, M.N. 2009. Dietary phenolics:
chemistry, bioavailability and effects on health. Nat Prod Rep 26:1001-
1043.
[21] Lafay, S., Gil-Izquierdo, A. 2008. Bioavailability of phenolic acids.
Phytochem Rev 7:301-311
[22] Habauzit, V., Gil-Izquierdo, A., Nielsen, I.L., Morand, C., Williamson,
G., Offord, E. et al. 2007.Comparative effect of hesperidin (flavonoid of
citrus fruit) and its metabolite hesperetin-7-glucoside on bone
metabolism. Ann NutrMetabol 51:204 .
[23] Horcajada, M.N., Habauzit, V., Trzeciakiewicz, A., Morand, C., Gil-
Izquierdo, A., Mardon, J. et al. 2008. Hesperidin inhibits ovariectomized
induced osteopenia and shows differential effects on bone mass and
strength in young and adult intact rats. J Appl Physiol 104:648–654.
[24] So, F.V., Guthrie, N., Chambers, A.F.,Moussa Mand Carroll, K.K. 1996.
Inhibition of human breast cancer cell proliferation and delay of
mammary tumorigenesis by flavonoids and citrus juices. Nutr Cancer
26:167-181.
[25] Silberberg, M., Gil-Izquierdo, A., Combaret, L., R´em´esy, C., Scalbert,
A., Morand, C. 2006. Flavanone metabolism in healthy and tumorbearing
rats. Biomed Pharmacother 60:529-535.
[26] Miyake, Y., Suzuki, E., Ohya, S., Fukumoto, S., Hiramitsu, M., Sakaida,
K., Osawa, T., Furuichi, Y. 2006. Lipid-lowering effect of eriocitrin, the
main flavonoid in lemon fruit, in rats on a high-fat and high-cholesterol
diet. J. Food Sci., 71, 633-637.
[27] http://www.meyed.org.tr/content/files/istatistikler/2008.pdf
[28] http://www.meyed.org.tr/index.php?p=3&l=1
[29] Gironés-Vilaplana, A. Mena, P., García-Viguera, C., Moreno, D.A.
2012. A novel beverage rich in antioxidant phenolics: maqui berry
(Aristotelia chilensis) and lemon juice. LWT - Food Science and
Technology 47, 279-286.
[30] Beck, C. 2007. Healthy Nutrition: Growth Impulse for the Juice
Industry, IFU Congress the Netherlands, 15th Edition.
[31] Dastmalchi, K., Dorman, H.J.D., Oinonen PP., Darvis, Y., Laakso, I.,
Hiltunen, R. 2008. Chemical composition and in- vitro antioxidative
activity of a lemon balm (Melissa officinalis L.) extract. LWT, 41; 391-
400.
[32] Wanasundara, U.N., Shahidi, F. 1998. Antioxidant and pro-oxidant
activity of green tea extract in marine oils. Food Chemistry, Vol.63 (3):
335-342.
[33] Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, I., Perez-Alvarez, A.,
Kuri, V. 2005. Antioxidant and antibacterial activities of natural extract,
application in beef meatballs. Meat Sci., Vol.69 (3): 371-380.
[34] Perez- Mateos, M. Lanier, T.C., Boyd, L.C. 2006. Effects of rosemary
and green tea extracts on frozen surimi gels fortified with omega-3 fatty
acids, Journal Science Food Agriculture Vol.86: 558-567.
[35] Okcu, Z., Keles, F. 2009. Kalp-damar hastalıkları ve antioksidanlar.
Atatürk Üniv. Ziraat Fak. Derg., 40: 153-160.
[36] Radulovic, N., Stankov- Jovanovic, V., Stojanovic, G., Smelcerovic, A.,
Spiteller, M., Asakawa, Y. 2007. Screening of in vitro antimicrobial and
antioxidant activity of nine Hypericium species from the Balkans. Food
Chemistry, Vol. 103, (1): 15-21.
[37] Sacan, Ö., Orak, H., Yanardağ, R. 2008. Antioxidant activity of water
extract of Eruca sativa Mill., Asian Journal of Chemistry, Vol. 20, (5);
3462-3474.
[38] Rice-Avans, C.A. Miller, N.J. Bolwell, P.G. Bramley, P.M., Pridham,
J.B. 1995. The relative antioxidant activities of plant-derived polyphenol
flavonoids. Free Radical Research, Vol.22 (4): 375-383.
[39] Riyazi, A., Hensel, A., Bauer, K., Geissler, N., Schaaf, S., Verspohl, E.J.
2007. The effect of the volatile oil from ginger rhizomes (Zingiber
officinale), its fractions and isolated compounds on the 5‐HT3 receptor
complex and the serotoninergic system of the rat ileum. Planta Med 73:
355–362.
[40] Yadegarinia,D., Gachkar, L., Rezaei, M.b., Taghizadeh, M., Astaneh,
S.A., Rasooli, I. 2006. Biochemical activities of Iranian Mentha piperita
L. and Mytrus communis L. Essential oils, Phytochemistry, Vol. 67,
(12): 1249-1255.
[41] Christine, S. 2007. Clonal propagation of Curcuma zedoaria rocs and
Zingiber zerumbet. Ph D thesis, University Sains Malaysia.
[42] http://www.dietaryfiberfood.com/herbs-spices/ginger-cancer.php
[43] Blumenthal, M., Busse, W.R., Goldberg, A,. 1998. The Complete
German Commission E. Monographs. Therapeutic Guide to Herbal
Medicines. Boston: Integrative Medicine Communications, 163, 342-
343.</p>
<p>[1] González-Molina, E., Domínguez-Perles, R., Moreno, D. A., García
Viguera, C. 2010. Natural bioactive compounds of Citrus limon for food
and health. Journal of Pharmaceutical and Biomedical Analysis, 51(2),
327-345.
[2] Proteggente, A., Saija, A., De Pasquale, A., Rice-Evans, C. 2003. The
compositional characterization and antioxidant activity of fresh juices
from Sicilian sweet orange (Citrus sinensis L. Osbeck) varieties. Free
Radical Research, 37(6), 681-687.
[3] Gorinstein, S., Cvikrova, M., Machackova, I., Haruenkit, R., Park, Y.,
Jung, S., et al. 2004. Characterization of antioxidant compounds in Jaffa
sweeties and white grapefruits. Food Chemistry, 84(4), 503-510.
[4] Patil, B. S., Jayaprakasha, G. K., Murthy, K. N. C., Vikram, A. 2009.
Bioactive compounds: Historical perspectives, opportunities, and
challenges. Journal of Agricultural and Food Chemistry, 57(18), 8142-
8160.
[5] García-Salas, P., Gómez-Caravaca, A.M., Arráez-Román, D., Segura-
Carretero, A., Guerra-Hernández, E., García-Villanova, B., Fernández-
Gutiérrez, A. 2013. Influence of technological processes on phenolic
compounds, organic acids, furanic derivatives, and antioxidant activity
of whole-lemon powder. Food Chemistry, 141, 869-878.
[6] http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor
[7] Martí, N., Pérez-Vicente, A., García-Viguera, C. 2001. Influence of
storage temperature and ascorbic acid addition on pomegranate juice.
Journal of the Science of Food and Agriculture, 82(2), 217-221.
[8] Altan, A., Fenercioglu, H. 1989. Limon Suyunun Ev Koşullarında
Pastörize Edilerek Dayandırılması Olanağı Üzerine Bir Araştırma. Gıda.
141, (5): 321-328.
[9] Özkan, M. 2002. Degradation of anthocyanins in sour cherry and
pomegranate juices by hydrogen peroxide in the presence of added
ascorbic acid. Food Chemistry, 78(4), 499-504.
[10] Gonzalez-Molina, E., Giron´es-Vilaplana, A., Mena, P., Moreno, D.A.,
Garcia-Viguera, C. 2012. New beverages of lemon juice with elderberry
and grape concentrates as a source of bioactive compounds. Journal of
Food Science, 77(6):727-733.
[11] http://ndb.nal.usda.gov/ndb/foods/show/2273
[12] Mellisho, C.D., Gonzalez-Barrio, R., Ferreres, F., Ortuno, M.F.,
Conejero, W., Torrecillas, A., Garcia-Mina, J.M., Medina, S., Gil-
Izquierdo, A. 2011. Iron deficiency enhances bioactive phenolics in
lemon juice. J Sci Food Agric; 91: 2132-2139.
[13] Gonzalez-Molina, E., Moreno, D. A., Garcia-Viguera, C. 2008.
Genotype and harvest time influence the phytochemical quality of Fino
lemon juice (Citrus lemon (L.) Burm. f.) for industrial use. J. Agric.
Food Chemistry, 56, 1669-1675.
[14] Gonzalez-Molina, E., Moreno, D.A., Garcia-Viguera, C.2009. New
drink rich in healthy bioactives combining lemon and pomegranate
juices. Food Chemistry, 115, 1364-1372.
[15] Montanari, A., Chen, J., Widmer, W. 1998. Citrus flavonoids: A review
of past biological activity against disease - Discovery of new flavonoids
from dancy tangerine cold pressed peel oil solids and leaves. Flavonoids
in the Living System, 439, 103-116.
[16] Chornomaz, P.M., Paglierob, C. Marchesea, J., Ochoa, N.A. 2013.
Impact of structural and textural membrane properties on lemon juice
clarification. Food and Bioproducts Processing, 91, 67-73.
[17] Baker, R.A. 1994. Potential dietary benefits of citrus pectin and fiber.
Food Technol. 48:133-139.
[18] Miller, J.A., Hakim, I.A. Chew, W., Thompson, P., Thomson, C.A.,
Chow, H.H.S. 2010. Adipose tissue accumulation of d-Limonene with
the consumption of a lemonade preparation rich in d -limonene content.
Nutrition and Cancer, 62(6), 783-788.
[19] Manach, C., Morand, C., Gil-Izquierdo, A., Bouteloup-Demange, C.,
R´em´esy, C. 2003. Bioavailability in humans of the flavanones
hesperidin and narirutin after the ingestion of two doses of orange juice.
Eur J Clin Nutr 57:235-242.
[20] Crozier, A., Jaganath, I.B., Clifford, M.N. 2009. Dietary phenolics:
chemistry, bioavailability and effects on health. Nat Prod Rep 26:1001-
1043.
[21] Lafay, S., Gil-Izquierdo, A. 2008. Bioavailability of phenolic acids.
Phytochem Rev 7:301-311
[22] Habauzit, V., Gil-Izquierdo, A., Nielsen, I.L., Morand, C., Williamson,
G., Offord, E. et al. 2007.Comparative effect of hesperidin (flavonoid of
citrus fruit) and its metabolite hesperetin-7-glucoside on bone
metabolism. Ann NutrMetabol 51:204 .
[23] Horcajada, M.N., Habauzit, V., Trzeciakiewicz, A., Morand, C., Gil-
Izquierdo, A., Mardon, J. et al. 2008. Hesperidin inhibits ovariectomized
induced osteopenia and shows differential effects on bone mass and
strength in young and adult intact rats. J Appl Physiol 104:648–654.
[24] So, F.V., Guthrie, N., Chambers, A.F.,Moussa Mand Carroll, K.K. 1996.
Inhibition of human breast cancer cell proliferation and delay of
mammary tumorigenesis by flavonoids and citrus juices. Nutr Cancer
26:167-181.
[25] Silberberg, M., Gil-Izquierdo, A., Combaret, L., R´em´esy, C., Scalbert,
A., Morand, C. 2006. Flavanone metabolism in healthy and tumorbearing
rats. Biomed Pharmacother 60:529-535.
[26] Miyake, Y., Suzuki, E., Ohya, S., Fukumoto, S., Hiramitsu, M., Sakaida,
K., Osawa, T., Furuichi, Y. 2006. Lipid-lowering effect of eriocitrin, the
main flavonoid in lemon fruit, in rats on a high-fat and high-cholesterol
diet. J. Food Sci., 71, 633-637.
[27] http://www.meyed.org.tr/content/files/istatistikler/2008.pdf
[28] http://www.meyed.org.tr/index.php?p=3&l=1
[29] Gironés-Vilaplana, A. Mena, P., García-Viguera, C., Moreno, D.A.
2012. A novel beverage rich in antioxidant phenolics: maqui berry
(Aristotelia chilensis) and lemon juice. LWT - Food Science and
Technology 47, 279-286.
[30] Beck, C. 2007. Healthy Nutrition: Growth Impulse for the Juice
Industry, IFU Congress the Netherlands, 15th Edition.
[31] Dastmalchi, K., Dorman, H.J.D., Oinonen PP., Darvis, Y., Laakso, I.,
Hiltunen, R. 2008. Chemical composition and in- vitro antioxidative
activity of a lemon balm (Melissa officinalis L.) extract. LWT, 41; 391-
400.
[32] Wanasundara, U.N., Shahidi, F. 1998. Antioxidant and pro-oxidant
activity of green tea extract in marine oils. Food Chemistry, Vol.63 (3):
335-342.
[33] Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, I., Perez-Alvarez, A.,
Kuri, V. 2005. Antioxidant and antibacterial activities of natural extract,
application in beef meatballs. Meat Sci., Vol.69 (3): 371-380.
[34] Perez- Mateos, M. Lanier, T.C., Boyd, L.C. 2006. Effects of rosemary
and green tea extracts on frozen surimi gels fortified with omega-3 fatty
acids, Journal Science Food Agriculture Vol.86: 558-567.
[35] Okcu, Z., Keles, F. 2009. Kalp-damar hastalıkları ve antioksidanlar.
Atatürk Üniv. Ziraat Fak. Derg., 40: 153-160.
[36] Radulovic, N., Stankov- Jovanovic, V., Stojanovic, G., Smelcerovic, A.,
Spiteller, M., Asakawa, Y. 2007. Screening of in vitro antimicrobial and
antioxidant activity of nine Hypericium species from the Balkans. Food
Chemistry, Vol. 103, (1): 15-21.
[37] Sacan, Ö., Orak, H., Yanardağ, R. 2008. Antioxidant activity of water
extract of Eruca sativa Mill., Asian Journal of Chemistry, Vol. 20, (5);
3462-3474.
[38] Rice-Avans, C.A. Miller, N.J. Bolwell, P.G. Bramley, P.M., Pridham,
J.B. 1995. The relative antioxidant activities of plant-derived polyphenol
flavonoids. Free Radical Research, Vol.22 (4): 375-383.
[39] Riyazi, A., Hensel, A., Bauer, K., Geissler, N., Schaaf, S., Verspohl, E.J.
2007. The effect of the volatile oil from ginger rhizomes (Zingiber
officinale), its fractions and isolated compounds on the 5‐HT3 receptor
complex and the serotoninergic system of the rat ileum. Planta Med 73:
355–362.
[40] Yadegarinia,D., Gachkar, L., Rezaei, M.b., Taghizadeh, M., Astaneh,
S.A., Rasooli, I. 2006. Biochemical activities of Iranian Mentha piperita
L. and Mytrus communis L. Essential oils, Phytochemistry, Vol. 67,
(12): 1249-1255.
[41] Christine, S. 2007. Clonal propagation of Curcuma zedoaria rocs and
Zingiber zerumbet. Ph D thesis, University Sains Malaysia.
[42] http://www.dietaryfiberfood.com/herbs-spices/ginger-cancer.php
[43] Blumenthal, M., Busse, W.R., Goldberg, A,. 1998. The Complete
German Commission E. Monographs. Therapeutic Guide to Herbal
Medicines. Boston: Integrative Medicine Communications, 163, 342-
343.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:57738", author = "F. Z. Yekeler and H. Ozyurek and C. E. Tamer", title = "A Functional Beverage: Lemonade", abstract = "Fruits and vegetables are the essentials of a healthy
diet, mainly because of their antioxidant properties contributing to
disease blockage especially for some certain types of cancer. Being a
favourite fruit, citrus are produced for economic and commercial
purposes worldwide. Particularly, lemon fruit (Citrus limon L.), has
an important place in export products of Turkey. Lemon has a great
importance on human nutrition with regard to being a source of
nutrients, flavonoids, vitamin C and minerals. It is used for food
flavouring and pickling and also processed for lemonade. By
processing citrus into fruit juices, consumption may increase and also
become easier. Like many fruits and vegetables lemons are cheap and
abundant during harvesting period, while they are quite expensive in
other seasons. Lemon juice and concentrate production allows
consumers to get benefits from lemon fruit in any time of the year.
Lemonade is getting in to the focus of consumers’ attention
preferring non-carbonated drinks. The demand of healthy, convenient
functional foods affects consumer trends through innovative
products. For this reason, lemonade could be enriched with different
natural herb extracts such as ginger (Zingiber officinale), linden (Tilia
cordata), and mint (Mentha piperita).
", keywords = "Lemonade, herb extracts, antioxidant activity.", volume = "7", number = "7", pages = "571-4", }
