Volume 157, 15 August 2014, Pages 533–539
Highlights
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- Examined red fruit liqueurs differ in chemical composition and antioxidant activity.
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- Antioxidant activity changed during storage.
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- The highest antioxidant activity showed black rose, chokeberry and sloe liqueurs.
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- The lowest antioxidant activity showed raspberry and strawberry liqueurs.
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- Anthocyanins were slightly stabilized by sugar addition.
Abstract
Fruits
traditionally used for liqueurs are a good source of phenolic compounds
endowed with antioxidant activity. The aim of this study was to compare
the content of phenolic compounds and anthocyanins and the antioxidant
capacity of liqueurs made from red fruits. The liqueurs were made from
fruits of 10 species: chokeberry, cornelian cherry, black rose,
blackcurrant, blackberry, raspberry, mahonia, sloe, strawberry, and sour
cherry. The liqueurs from black rose, chokeberry, sloe and mahonia
fruits contained the most of substances which react with the
Folin–Ciocalteu reagent (671, 329, 271 and 218 mg GAE/100 mL,
respectively) and had the highest antioxidant activity. The samples
stored at a temperature of 30 °C had antioxidant activity from 3% to 11%
lower than the fresh samples. After 6 months, anthocyanins degraded
almost completely in the samples stored at 30 °C and at 15 °C there was
from 0% (blackcurrant liqueurs) to 47% (sloe liqueurs) of their initial
content and slightly more in sweet liqueurs.
Keywords
- Fruit liqueurs;
- Phenolic compounds;
- Anthocyanins;
- Antioxidant activity;
- ESI-MS/MS
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