LAPSE:2024.1319
Published Article
LAPSE:2024.1319
The Contribution of Cornelian Cherry (Cornus mas L.) Alcoholic Beverages on the Sensory, Nutritional and Anti-Nutritional Characteristics—In Vitro and In Silico Approaches
June 21, 2024
Food producers have focused on novel and attractive raw materials with functional properties. Cornelian cherry (Cornus mas L.) fruits contain numerous compounds that may be beneficial for health. Objective: This study aimed to compare and assess the physicochemical properties and amygdalin levels in brandy and liquor prepared from frozen cornelian cherry fruits. Density functional theory-based B3LYP functionals were used to analyze the spectral and optical properties of amygdalin. The contents of the compounds and volatile products of amygdalin decay were found in two spirituose beverages of Cornus mas, using HPLC and GC-MS. Significant differences in their physicochemical properties were detected between the samples. Alcoholic beverages based on cornelian cherry fruits were rich in a wide range of functional ingredients with a low concentration of amygdalin. In silico analysis showed that orbital density diffusion has a major effect on the physical properties of amygdalin, while differences between the polarities of water and ethanol had no noticeable effect on the spectral properties of the compound. Cornelian cherry-based alcoholic drinks might be interesting functional products with rich aromatic bouquets. The amygdalin concentration is low enough to pose no toxicological threat, but rather shapes the tastory bouquet of the products. Levels of amygdalin may be controlled using the same analytical methods for solutions with different ethanol−water ratios.
Keywords
alcoholic beverages, amygdalin, antiradical capacity, Cornus mas, DFT, volatile compounds
Suggested Citation
Szczepaniak O, Stachowiak B, Jeleń H, Stuper-Szablewska K, Szambelan K, Kobus-Cisowska J. The Contribution of Cornelian Cherry (Cornus mas L.) Alcoholic Beverages on the Sensory, Nutritional and Anti-Nutritional Characteristics—In Vitro and In Silico Approaches. (2024). LAPSE:2024.1319
Author Affiliations
Szczepaniak O: Department of Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland; Department of Biochemistry and Biotechnology, Poznań University of Life Sciences, ul. Dojazd 11, 60-632 Poznań, [ORCID]
Stachowiak B: Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland [ORCID]
Jeleń H: Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland [ORCID]
Stuper-Szablewska K: Department of Chemistry, Poznań University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland [ORCID]
Szambelan K: Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland [ORCID]
Kobus-Cisowska J: Department of Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland [ORCID]
Journal Name
Processes
Volume
12
Issue
1
First Page
237
Year
2024
Publication Date
2024-01-22
Published Version
ISSN
2227-9717
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PII: pr12010237, Publication Type: Journal Article
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LAPSE:2024.1319
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doi:10.3390/pr12010237
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Jun 21, 2024
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