Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities

Abstract

Herbero de la Sierra de Mariola is a traditional Spanish herb liqueur which can have up to 15 different plants. The aim of this study was to help in deciding which are the best suited herbs to be used to prepare a liqueur with the highest contents of bioactive compounds and their functional properties. Chemical parameters (FT-IR spectroscopy), total contents of bioactive compounds (polyphenols, flavonoids, and phenolic acids), sensory quality (total content of volatile compounds and aroma intensity), antioxidant activity (DPPH‧ and ABTS+), and antimicrobial activity, and sensory intensity were the parameters studied. In general, the best highest contents of the bioactive compounds and functional activities were found in liqueurs of the Lamiaceae family. An optimized version of this traditional liqueur might contain (i) winter savory, (ii) fennel, (iii) thyme, and (iv) peppermint. This study can be an example of how the scientific knowledge can be used to optimize traditional products, such as an Herbero de la Sierra de Mariola, and why not also to support the advantages of these products to establish future marketing campaigns.