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Garden cress seeds and leaves are a good and rich source of nutrients, minerals, and bioactive compounds (phenols, flavonoids, glucosinolates..). The moisture, protein, fat, and ash content of garden cress seeds and leaves was estimated. Aqueous extracts of garden cress seeds and leaves were prepared using two methods (maceration and infusion), then their content of phenols, flavonoids, and antioxidant activity(DPPH ,FRAP) was estimated. The effect of adding these extracts on the quality attributes of lemon mint beverage and its stability during refrigerated storage was studied. Garden cress seeds and dried leaves are characterized by their high content of protein, fat, and ash. The aqueous extracts of garden cress leaves (maceration and infusion) had a higher content of phenols (11.58, 13.31) (mg/100 ml), respectively, compared to the aqueous extracts of the seeds (maceration and infusion), which were (7.03, 10.05) (mg/100 ml), respectively.On the other hand, the aqueous seed extracts excelled in their flavonoid content. It was found that the extraction efficiency of phenols and flavonoids and the antioxidant activity were higher when using the infusion method than in extracts prepared by the maceration method. Adding aqueous extracts of garden cress seeds and leaves prepared by infusion also improved the content of the lemon mint beverage of bioactive compounds, increased the antioxidant activity, and obtained good sensory acceptance. The added proportions of extracts prepared by the maceration method had an inhibitory effect on the growth and activity of bacteria, yeasts and fungi during the cold storage of the beverage. Pasteurization increased the beverage's phenolic content and antioxidant activity (FRAP). While pasteurization negatively affected the beverage’s content of ascorbic acid and the percentage of free radical suppression (DPPH%).
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Keywords: Garden cress, Phenols, Aqueous extract, Beverage, Quality attributes
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