title: Composition and antioxidant activity of red fruit liqueurs.
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.
authors.affiliation: Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland. Electronic address: anna.sokol-letowska@up.wroc.pl.
authors.forename: Anna
authors.initials: A
authors.lastname: Sokół-Łętowska
authors.affiliation: Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland.
authors.forename: Alicja Z
authors.initials: AZ
authors.lastname: Kucharska
authors.affiliation: Department of Chemistry, Wrocław University of Environmental and Life Sciences, ul. Norwida 25, 50-375 Wrocław, Poland.
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Wińska
authors.affiliation: Department of Chemistry, Wrocław University of Environmental and Life Sciences, ul. Norwida 25, 50-375 Wrocław, Poland.
authors.forename: Antoni
authors.initials: A
authors.lastname: Szumny
authors.affiliation: Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Nawirska-Olszańska
authors.affiliation: Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland.
authors.forename: Paulina
authors.initials: P
authors.lastname: Mizgier
authors.affiliation: Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland.
authors.forename: Dorota
authors.initials: D
authors.lastname: Wyspiańska
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid; D003116:Color; D061353:Food Storage; D031985:Fragaria / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D013058:Mass Spectrometry; D010636:Phenols / Q000032:analysis*; D027861:Prunus / Q000737:chemistry; D031965:Ribes / Q000737:chemistry; D065856:Rubus / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D002241:Carbohydrates; D010636:Phenols
keywords: Anthocyanins; Antioxidant activity; ESI-MS/MS; Fruit liqueurs; Phenolic compounds