title: Technological aspects as the main impact on quality of quince liquors.
abstract: Phytochemical profiles of 24 quince liquors were studied as the combination of technologically variant. Liquors were obtained after macerating quinces from three varieties (Vranja, ALM3 and ZM2), with or without skin, at two ratios of quince:ethanol (50:50 and 25:75), and at two alcohol content (60% and 30%). Polyphenols were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA and UPLC-FL. A total of 18 polyphenolic compounds were identified and classified as 5 flavan-3-ols, 5 phenolic acids, and 8 flavonols. Flavan-3-ols were the most abundant group followed by hydroxycinnamates and flavonols. The highest contents of total polyphenols (∼1,000 mg/100mL) and antioxidant activity (37.1 mmol Trolox/100mL) were found in the liquors prepared using fruits with skin and 50:50 quince:ethanol ratio. The skin of quinces was the main source of phenolic acids and especially flavonols. The high antioxidant activity and polyphenolic content of quince liquor may be deemed as a promising new alcoholic beverage.
authors.affiliation: Food Quality and Safety Group, Agro-Food Technology Department, Superior Polytechnic Engineering School, Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Angel A
authors.initials: AA
authors.lastname: Carbonell-Barrachina
authors.affiliation: Food Quality and Safety Group, Agro-Food Technology Department, Superior Polytechnic Engineering School, Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Przemysław J
authors.initials: PJ
authors.lastname: Szychowski
authors.affiliation: Food Quality and Safety Group, Agro-Food Technology Department, Superior Polytechnic Engineering School, Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: María Verónica
authors.initials: MV
authors.lastname: Vásquez
authors.affiliation: Pomology Group, Department of Plant Science and Microbiology, Superior Polytechnic Engineering School, Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Francisca
authors.initials: F
authors.lastname: Hernández
authors.affiliation: Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 37/41 Chełmońskiego Street, 51-630 Wroclaw, Poland. Electronic address: aneta.wojdylo@up.wroc.pl.
authors.forename: Aneta
authors.initials: A
authors.lastname: Wojdyło
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D000431:Ethanol / Q000737:chemistry*; D044948:Flavonols; D005638:Fruit / Q000737:chemistry*; D064209:Phytochemicals; D010936:Plant Extracts / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D027824:Rosaceae / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D044948:Flavonols; D064209:Phytochemicals; D010936:Plant Extracts; D059808:Polyphenols; D000431:Ethanol
keywords: Antioxidant activity; Cydonia oblonga Miller; Flavan-3-ols; Flavonols; Hydroxycinnamic acids; LC–MS analysis; Maceracion; Polyphenols