Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus
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 a...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Fruit-low-alcoholic-beverages-with-high-contents-of-iridoids-and-phenolics-from-apple,111405,0,2.html |
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| author | Kinga Adamenko Joanna Kawa-Rygielska Alicja Kucharska Narcyz Piórecki |
| author_facet | Kinga Adamenko Joanna Kawa-Rygielska Alicja Kucharska Narcyz Piórecki |
| author_sort | Kinga Adamenko |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-479d993e9df944c3b8436a9af2cd9f7d |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-08-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-479d993e9df944c3b8436a9af2cd9f7d2025-02-02T13:15:12ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-08-0169330731710.31883/pjfns/111405111405Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanusKinga Adamenko0Joanna Kawa-Rygielska1Alicja Kucharska2Narcyz Piórecki3Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, PolandDepartment of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, PolandArboretum and Institute of Physiography in Bolestraszyce, 37-700 Przemyśl, PolandIn 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.http://www.journalssystem.com/pjfns/Fruit-low-alcoholic-beverages-with-high-contents-of-iridoids-and-phenolics-from-apple,111405,0,2.htmlphenolicsiridoidsantioxidantsalcoholic beveragesnatural productscornelian cherry |
| spellingShingle | Kinga Adamenko Joanna Kawa-Rygielska Alicja Kucharska Narcyz Piórecki Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus Polish Journal of Food and Nutrition Sciences phenolics iridoids antioxidants alcoholic beverages natural products cornelian cherry |
| title | Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus |
| title_full | Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus |
| title_fullStr | Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus |
| title_full_unstemmed | Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus |
| title_short | Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus |
| title_sort | fruit low alcoholic beverages with high contents of iridoids and phenolics from apple and cornelian cherry cornus mas l fermented with saccharomyces bayanus |
| topic | phenolics iridoids antioxidants alcoholic beverages natural products cornelian cherry |
| url | http://www.journalssystem.com/pjfns/Fruit-low-alcoholic-beverages-with-high-contents-of-iridoids-and-phenolics-from-apple,111405,0,2.html |
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