Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs.
作者： Anna Sokół-Łętowska , Alicja Z. Kucharska , Antoni Szumny , Katarzyna Wińska , Agnieszka Nawirska-Olszańska
DOI: 10.3390/MOLECULES23092156
关键词:
摘要: The aim of the study was to evaluate changes phenolic and anthocyanin contents, antioxidant activity, aroma compounds color sour cherry liqueurs with without sugar during 6 months storage at temperatures 15 °C 30 °C. Contents (HPLC, UPLC-MS) antiradical activity (ABTS) were measured. Color measured by an objective method (ColorQuest XE). During fluctuations content observed. substances which react Folin-Ciocalteu reagent comparable before after 24 weeks. weeks storage, highest average against ABTS radicals shown sugar, stored Quicker degradation anthocyanins observed in (t1/2—5.9 6.6 sugar). Better stability red dominant compound, benzaldehyde, increased storage. Long-term addition decreases attributes but increases organoleptic value great influence on activity. Studies a half-year period liqueur showed that their characteristic features are almost unchanged if added, properties better samples
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