Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur

Cornelian cherry liqueur is a traditional Polish alcoholic beverage. In the present study, two variants of the liqueur were prepared: one with fresh cornelian cherry (Cornus mas L.) fruits and the other with frozen fruits. The dry mass, total phenolic content and antioxidant potential were determine...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2020-01, Vol.38 (4), p.259-263
Main Authors: Szczepaniak, Oskar, Kobus-Cisowska, Joanna, Kmiecik, Dominik
Format: Article
Language:English
Subjects:
Alcoholic beverages
Antioxidants
Cornus mas
extraction yield
Food preservation
Freezing
Frozen foods
Fruits
Liqueurs
maceration process
Metabolites
Phenolic acids
Phenols
polyphenols
Secondary metabolites
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Summary:Cornelian cherry liqueur is a traditional Polish alcoholic beverage. In the present study, two variants of the liqueur were prepared: one with fresh cornelian cherry (Cornus mas L.) fruits and the other with frozen fruits. The dry mass, total phenolic content and antioxidant potential were determined in the final products. The liqueurs prepared from frozen fruits had a higher antioxidant capacity and dry mass than the liqueurs produced traditionally. The freezing process resulted in no growth in the total phenolic content. Some other secondary metabolites other than the phenolic acids may have affected the difference in the antioxidant potential.
ISSN:1212-1800
1805-9317
DOI:10.17221/13/2020-CJFS