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

Author

Listed:
  • Oskar Szczepaniak
  • 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)

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.

Suggested Citation

  • Oskar Szczepaniak & Joanna Kobus-Cisowska & Dominik Kmiecik, 2020. "Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(4), pages 259-263.
    • Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:13-2020-cjfs
    DOI: 10.17221/13/2020-CJFS
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    Cited by:

    1. Iwona Szot & Grzegorz P. Łysiak & Bożena Sosnowska, 2023. "The Beneficial Effects of Anthocyanins from Cornelian Cherry ( Cornus mas L.) Fruits and Their Possible Uses: A Review," Agriculture, MDPI, vol. 14(1), pages 1-22, December.

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