Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus

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ORIGINAL ARTICLE

Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus

Kinga Adamenko ¹

,

Joanna Kawa-Rygielska ¹

,

Alicja Kucharska ²

,

Narcyz Piórecki ^3,4

1

Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland

2

Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland

3

Arboretum and Institute of Physiography in Bolestraszyce, 37-700 Przemyśl, Poland

4

Faculty of Physical Education, University of Rzeszów, Towarnickiego 3, 35-959 Rzeszów, Poland

Submission date: 2019-04-18

Final revision date: 2019-07-22

Acceptance date: 2019-07-30

Online publication date: 2019-08-01

Publication date: 2019-08-22

Corresponding author

Kinga Adamenko

Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630, Wrocław, Poland

Pol. J. Food Nutr. Sci. 2019;69(3):307-317

DOI: https://doi.org/10.31883/pjfns/111405

References (40) Citations (12)

KEYWORDS

alcoholic beverages

natural products

Cornelian cherry

TOPICS

Phenolic compounds

ABSTRACT

In this study, we produced novel, natural and fermented apple-Cornelian cherry beverages rich in natural antioxidants. These products were examined for their physicochemical parameters, and antioxidative properties as well as subjected to the quantitative and qualitative identification of iridoids and phenolics. The highest concentration of total phenolics determined with the Folin-Ciocialteu method (964.28 mg GAE/L) and the strongest antioxidative properties measured with the DPPH^•, ABTS^•+, and FRAP tests (7.90, 11.04, and 12.86 mmol TE/L) were determined in the beverages with the addition of juice from red-fruit Cornelian cherry. The most numerous group of compounds in the analyzed beverages were iridoids, with loganic acid (LA) found to predominate (424 mg/L). Results obtained demonstrate that the addition of juice from Cornelian cherry fruits during the production of fermented apple beverages causes a significant increase in their antioxidative properties, modifies their phenolics profile, and allows enriching them with iridoids.

FUNDING

Publication supported by the Wroclaw Centre of Biotechnology, Leading National Research Centre programme (KNOW) for the years 2014–2018.

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CITATIONS (12):

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Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food
Iuliana Enache, Aida Vasile, Elena Enachi, Vasilica Barbu, Nicoleta Stănciuc, Camelia Vizireanu
Polymers

2.

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Małgorzata Starowicz, Mariusz Piskuła, Bohdan Achrem–Achremowicz, Henryk Zieliński
Polish Journal of Food and Nutrition Sciences

3.

Bioactive components and biological properties of cornelian cherry (Cornus mas L.): A comprehensive review
Hatice Bayram, Ozturkcan Arda
Journal of Functional Foods

4.

Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies
Yuanliang Hu, Qiang Yang, Dong Chen, Biao Fu, Yu Zhang, Yi Zhang, Xian Xia, Nan Peng, Yunxiang Liang, Shumiao Zhao
Food Research International

5.

The Effect of Different Drying Techniques on Color Parameters, Ascorbic Acid Content, Anthocyanin and Antioxidant Capacities of Cornelian Cherry
Zia Parveez, Ilknur Alibas
Food Chemistry

6.

Membrane techniques in the production of beverages
Katarzyna Staszak, Karolina Wieszczycka
Physical Sciences Reviews

7.

Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process
Hasan Tanguler, Selin Sener
Food Bioscience

8.

Potentially Bio-Accessible Metabolites from an Extract of Cornus mas Fruit after Gastrointestinal Digestion In Vitro and Gut Microbiota Ex Vivo Treatment
Agata Olędzka, Katarzyna Cichocka, Konrad Woliński, Matthias Melzig, Monika Czerwińska
Nutrients

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A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products
Dominika Przybylska, A. Kucharska, T. Sozański
Food Reviews International

10.

Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur
Oskar Szczepaniak, Joanna Kobus-Cisowska, Dominik Kmiecik
Czech Journal of Food Sciences

11.

Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes
Veronika Šimora, Hana Ďúranová, Ján Brindza, Marvin Moncada, Eva Ivanišová, Patrícia Joanidis, Dušan Straka, Lucia Gabríny, Miroslava Kačániová
Foods

12.

The Contribution of Cornelian Cherry (Cornus mas L.) Alcoholic Beverages on the Sensory, Nutritional and Anti-Nutritional Characteristics—In Vitro and In Silico Approaches
Oskar Szczepaniak, Barbara Stachowiak, Henryk Jeleń, Kinga Stuper-Szablewska, Katarzyna Szambelan, Joanna Kobus-Cisowska
Processes

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