Possibilities for Increasing the Antioxidant and Polyphenol Content of Strawberry Nectar (Fragaria × ananassa) by Adding Various Medicinal Herbs

The objective of the present study was to determine the antioxidant and polyphenol content of strawberry nectars (Fragaria × ananassa) prepared with different herbs, and whether these contents remained constant or decreased over time. After strawberry processing, the prepared herbs were incorporated into the samples at concentrations of 1.0 and 2.0 m/m %. The results showed that the incorporation of 1 % lemon balm increased the antioxidant levels in the products by more than twofold (2.93 to 9.19 mg AAE mg/mL), while the addition of 2 % lemon balm led to a more than sixfold increase (2.93 to 17.16 mg AAE mg/mL) in the antioxidant content on the first day of measurement compared to the control samples. However, this level decreased by the end of the shelf life (Lg-1.0 to 3.06 mg AAE/mL; Lg-2.0 to 11.22 mg AAE/mL). Peppermint also increased antioxidant levels to 9.99 mg AAE/mL in the best case. However, antioxidant levels were found to decrease in response to ginger supplementation, with levels dropping to 1.90 mg AAE/mL. The sensory tests showed that in addition to the control product, the samples with 1 and 2 m/m % ginger (Gi) were the most popular among tasters.