Technological aspects as the main impact on quality of quince liquors
| Autor: | Ángel A. Carbonell-Barrachina, Aneta Wojdyło, Francisca Hernández, Przemysław J. Szychowski, María Verónica Vásquez |
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| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
Antioxidant Chromatography Ethanol Flavonols Plant Extracts medicine.medical_treatment Phytochemicals Polyphenols General Medicine Antioxidants Analytical Chemistry chemistry.chemical_compound chemistry Phytochemical Polyphenol Fruit medicine Alcohol content Food science Trolox Rosaceae Food Science |
| Zdroj: | Food chemistry. 167 |
| ISSN: | 1873-7072 |
| Popis: | 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 (∼1000 mg/100 mL) and antioxidant activity (37.1 mmol Trolox/100 mL) 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. |
| Databáze: | OpenAIRE |
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