INFLUENCE OF THE PREPARATION PROCEDURE ON THE ANTIOXIDANT ACTIVITY AND COLOUR OF LIQUEURS FROM CORNELIAN CHERRY (CORNUS MAS L.)
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):343–347
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ABSTRACT:
The aim of this work was to investigate the antioxidant activity and colour of liqueurs (cornelle) made from fruits of cornelian cherry (Cornus mas L.). The liqueurs were obtained with different efficiency from 42 to 73% in comparison to ingredients used. Their extract was at a level of 26-37%. The extraction of polyphenols from fruits, depending on the preparation variant, was from 73% to 35%. After six months, we noted the concentration of polyphenols at a level of 182 to 246 mg/100 mL. Liqueurs obtained after applying higher concentrations of alcohol (40 and 60%) were characterised with high contents of polyphenols. Their colour was bright (higher L*), less red (lower a*), and more yellow (higher b*). Jabbing the fruits substantially boosted polyphenols extraction and therefore enhanced the antioxidant activity (DPPH, ABTS, FRAP). Sugar added to the fruits at the beginning together with alcohol caused an increase in the efficiency, but lowered polyphenols extraction and antioxidant activity of the liqueurs. In the liqueurs made of fruits with stones, although the part of the pulp was (18%) lower, we have observed a higher activity and higher contents of polyphenols. As a result of storage of liqueurs (maturation), their colour changed to less red (lower a*) and more yellow (higher b*).