Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs

Abstract

The aim of the study was to evaluate changes of phenolic and anthocyanin contents, antioxidant activity, aroma compounds and color of sour cherry liqueurs with and without sugar during 6 months of storage at temperatures of 15 °C and 30 °C. Contents of phenolic compounds (HPLC, UPLC-MS) and antiradical activity (ABTS) changes were measured. Color changes were measured by an objective method (ColorQuest XE). During storage fluctuations of phenolic compounds and antioxidant activity content were observed. The content of substances which react with Folin-Ciocalteu reagent was comparable before and after 24 weeks. During the 24 weeks of storage, the highest average antioxidant activity against ABTS radicals was shown by sour cherry liqueurs without sugar, stored at 15 °C. Quicker degradation of anthocyanins was observed in liqueurs without sugar, stored at 30 °C (t1/2—5.9 weeks in liqueurs with sugar and 6.6 weeks in liqueurs without sugar). Better stability of red color was observed in liqueurs with sugar, stored at 15 °C. The content of the dominant aroma compound, benzaldehyde, increased during storage. Long-term storage and sugar addition decreases color attributes but increases organoleptic value without of great influence on antioxidant activity. Studies on a half-year period of liqueur storage showed that their characteristic features are almost unchanged if stored at 15 °C and without sugar added, but organoleptic properties were better in samples stored at 30 °C.

Effect of sweeteners and storage on compositional and sensory properties of blackberry jams

“…Although a decrease in the antioxidant potential is typical for short heat treatments, a retrieval of these properties has been reported during prolonged heat treatment and/or storage. In our case, the observed oscillation in total polyphenol content and ABTS antioxidant activity during 9 months of storage were in line with the results obtained by many others for various products, including fruit liqueurs and diet jams [10,32]. Many studies found that phenolic antioxidants do not follow a specific reaction order.…”

“…Additionally, the inconsistent trend in antioxidant activity change can be attributed to various reasons, including the hydrolysis of the flavonoid glycosides, delivering an additional -OH moiety that can react with the ABTS cation radical [32]. Moreover, the interaction of the phenolic compounds or their oxidized form with the sugar molecules and the consequent formation of the reduced form of phenolic compounds that can interact with ABTS radicals [35] orto a lesser extent-the presence of non-polyphenol antioxidants can also contribute to the observed lack of correlation between polyphenol content and ABTS radical scavenging activity obtained in our study.…”

“…This was attributed to a stabilizing effect of sugar on monomeric anthocyanins by decreasing the rate of anthocyanin degradation. This stabilizing effect is thought to be a consequence of a drop in water activity [32].…”

Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland

“…The analysis was previously described by Sokół-Łętowska et al [ 39 ]. The HPLC-PDA analysis was performed using a Dionex (Germering, Germany) system equipped with the diode array detector model Ultimate 3000 System (Dionex, Germering, Germany), equiped with quaternary pump LPG-3400A), autosampler EWPS-3000SI and thermostatted column compartment TCC-3000SD, and controlled by Chromeleon v. 7.2 software (Thermo Scientific Dionex, Sunnyvale, CA, USA).…”

Molecular investigation of Tuscan sweet cherries sampled over three years: gene expression analysis coupled to metabolomics and proteomics

“…The details of the compounds are given, together with the specification of the reliability class and references used for the detection Putative identification R t (min) Formula Theoretical m/z Observed m/z Mass error (ppm) Main MS2 fragments MSI reliability class with references used for the annotation Flavanol hexoside 8.79 C 21 H 24 O 11 453.1391 453.1379 −2.78 139.0381 2 106 A-type flavanol dimer I 13.87 C 30 H 24 O 12 577.1341 577.1318 −3.91 245.0434 3 106 Coumaroyl quinic acid 16.00 C 16 H 18 O 8 339.1074 339.1065 −2.91 147.0433–119.0481–91.0534 3 107 – 109 (epi)afzelechin–(epi)catechin 17.65 C 30 H 26 O 11 563.1548 563.1534 −2.50 107.0480–147.0431–287.0544 2 110 , 111 A-type flavanol trimer I 19.02 C 45 H 36 O 18 865.1974 865.1968 −0.73 245.0441–287.0544–163.0375 3 112 B-type flavanol trimer I 19.02 C 45 H 38 O 18 867.2131 867.2131 0.00 245.0422–127.0379–163.0382 3 106 B-type flavanol tetramer 19.64 C 60 H 50 O 24 …”