Czech J. Food Sci., 2020, 38(4):259-263 | DOI: 10.17221/13/2020-CJFS

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

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

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

Published: August 31, 2020  Show citation

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Szczepaniak O, Kobus-Cisowska J, Kmiecik D. Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur. Czech J. Food Sci. 2020;38(4):259-263. doi: 10.17221/13/2020-CJFS.
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