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The Beneficial Effects of Anthocyanins from Cornelian Cherry ( Cornus mas L.) Fruits and Their Possible Uses: A Review

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  • Iwona Szot

    (Subdepartment of Pomology, Nursery and Enology, Institute of Horticulture Production, Faculty of Horticulture and Landscape Architecture, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland)

  • Grzegorz P. Łysiak

    (Department of Ornamental Plants, Dendrology and Pomology, Faculty of Horticulture and Landscape Architecture, Poznan University of Life Sciences, Dąbrowskiego 159, 60-594 Poznań, Poland)

  • Bożena Sosnowska

    (Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland)

Abstract

Anthocyanins are pigments ubiquitous in plants that are responsible for the red to almost black color, mainly of flowers and fruits. Dark-colored fruits contain the highest amounts of anthocyanins. A potential source of anthocyanins can be cornelian cherry fruit ( Cornus mas L.) from a long-lived tree growing in temperate climate zones. The aim of this review is to summarize the latest research on cornelian cherry anthocyanins and the possibility of their use in the food, pharmaceutical, and cosmetic industries, without taking into account their use in medicine. The content of anthocyanins in cornelian cherry fruits is high and comparable to fruits considered to be the richest sources of these compounds, so they may be a good source of these natural colorants used in industry. The content of anthocyanins varies due to genetic traits, growing conditions, the ripeness of fruits, and finally, how the fruits are stored and processed. Anthocyanins can be found in various cornelian products, such as juices, jams, powders, and others, so they may be available outside the period of supply of fresh fruit on the market. The lack of experience on the influence of the method of cultivation of cornelian cherries on the anthocyanin content of fruits determines new directions for research.

Suggested Citation

  • 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 1-24, December.
    • Handle: RePEc:gam:jagris:v:14:y:2023:i:1:p:52-:d:1308640
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    References listed on IDEAS

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    1. 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.
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