文章基本信息

标题：Freezing enhances the phytocompound content in cornelian cherry ( Cornus mas L.) liqueur
本地全文：下载
作者：Oskar Szczepaniak ; Joanna Kobus-Cisowska ; Dominik Kmiecik 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2020
卷号：38
期号：4
页码：259-263
DOI：10.17221/13/2020-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：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.
关键词：antioxidants; extraction yield; maceration process; polyphenols