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

Oskar Szczepaniak, Joanna Kobus-Cisowska and Dominik Kmiecik
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Joanna Kobus-Cisowska: Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland
Dominik Kmiecik: Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland

Czech Journal of Food Sciences, 2020, vol. 38, issue 4, 259-263

Abstract: 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.

Keywords: antioxidants; extraction yield; maceration process; polyphenols (search for similar items in EconPapers)
Date: 2020
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:13-2020-cjfs

DOI: 10.17221/13/2020-CJFS

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