Polyphenols in Traditional Sour Cherry Liqueurs - Beverages with Health Benefits

Abstract

The polyphenolic compounds of two traditionally obtained sour cherry liqueurs were evaluated. Liqueurs were prepared of ripe fruits, with addition of sucrose and food grade ethanol. The maceration process was performed with exposure on direct sunlight for the liqueur LA, and in dark at room temperature for the second one (LB), in period of 40 days. After aging of 6 months in dark fruits were separated from the liquid. The obtained liqueurs were analyzed on HPLC-DAD system, and the individual components were identified with LC-ESI-MS system. In both sour cherry liqueurs the presence of 36 phenolic compounds was identified. However, the phenolic profiles of both liqueurs differed significantly due to preparation conditions, and they were also different from that of sour cherries used as raw material. It was estimated that in the moment of analysis the total phenolics recovery was only 15.72% for the liqueur prepared with exposure to sunlight during maceration, and 20.65% for the one where maceration was carried in dark.

Keywords

• Liqueur,Sour cherry,Polyphenols,HPLC

References

1. [1]. T. Egea, M.A. Signorini, P. Bruschi, D. Rivera, C. Obón, F. Alcaraz, and J.A. Palazón, “Spirits and liqueurs in European traditional medicine: Their history and ethnobotany in Tuscany and Bologna (Italy),” J. Ethnopharma., vol. 175, pp. 241–255, 2015. [2]. L.R. Galego, J.P. Da Silva, V.R. Almeida, M.R. Bronze, and L.V. Boas, “Preparation of novel distinct highly aromatic liquors using fruit distillates,” Int. J. Food Sci. Technol., vol. 46, pp. 67–73, 2011. [3]. J. Mrvčić, S. Posavec, S. Kazazić, D. Stanzer, A. Peša, and V. Stehlik-Tomas, “Spirit drinks: a source of dietary polyphenols,” Croat. J. Food Sci. Technol., vol. 4, No. 2, pp. 102–111, 2012. [4]. F. Stampar, A. Solar, M. Hudina, R. Veberic, and M. Colaric, “Traditional walnut liqueur - cocktail of phenolics,” Food Chem., vol. 95, pp. 627–631, 2006. [5]. P. Montoro, C.I.G. Tuberoso, A. Perrone, S. Piacente, P. Cabras, and C. Pizza, “Characterisation by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries for the preparation of myrtle liqueur,” J. Chroma. A, vol. 1112, pp. 232–240, 2006. [6]. J. He, and M. Giusti, “Anthocyanins: natural colorants with health-promoting properties,” Annual Review of Food Science and Technology, vol. 1, pp. 163–187, 2010. [7]. D. Kim, J.H. Heo, Y.J. Kim, H.S. Yang, and C.Y. Lee, “Sweet and sour cherry phenolics and their protective effects on neuronal cells,” J. Agric. Food Chem., vol. 53, No. 26, pp. 9921–9927, 2005. [8]. A. Wojdyło, P. Nowicka, P. Laskowski, and J. Oszmiański, “Evaluation of sour cherry (Prunus cerasus L.) fruits for their polyphenol content, antioxidant properties, and nutritional components,” J. Agric. Food Chem., vol. 62, pp. 12332–12345, 2014. [9]. J. Cao, Q. Jiang, J. Lin, X. Li, C. Sun, and K. Chen, “Physicochemical characterisation of four cherry species (Prunus spp.) grown in China,” Food Chem., vol. 173, pp. 855–863, 2015. [10]. M. Pantelić, D. Dabić, S. Matijašević, S. Davidović, B. Dojčinović, D. Milojković-Opsenica, C. Tešić, and M. Natić, “Chemical characterization of fruit wine made from Oblačinska sour cherry,” Sci. World J., vol. 2014, Article ID 454797, 9 pages, 2014. [11]. M. Monagas, C. Gómez-Cordovés, and B. Bartolomé, “Evolution of the phenolic content of red wines from Vitis vinifera L. during ageing in bottle,” Food Chem., vol. 95, pp. 405–412, 2006. [12]. M. Rentzsch, P. Quast, S. Hillebrand, J. Mehnert, and P. Winterhalter, “Isolation and identification of 5-carboxy-pyranoanthocyanins in beverages from cherry (Prunus cerasus L.),” Innov. Food Sci. Emerg. Technol., vol. 8, pp. 333–338, 2007. [13]. M. Dimitrovska, M. Bocevska, D. Dimitrovski, and M. Murkovic, “Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir grapes as indicator of their varietal differentiation.” Eur. Food Res. Technol., vol. 232, pp. 591–600, 2011. [14]. V. Usenik, F. Stampar, M. Mikulic Petkovsek, and D. Kastelec, “The effect of fruit size and fruit colour on chemical composition in ‘Kordia’ sweet cherry (Prunus avium L.),” J. Food Comp. Anal., vol. 38, pp. 121–130, 2015. [15]. A. Barros, I. Gouvinhas, N. Machado, J. Pinto, M. Cunha, E. Rosa, and R. Domínguez-Perles, “New grape stems-based liqueur: physicochemical and phytochemical evaluation,” Food Chem., vol. 190, pp. 896–903, 2016. [16]. D. Bonerz, K. Würth, H. Dietrich, and F. Will, “Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars,” Eur. Food Res. Technol., vol. 224, pp. 355–364, 2007. [17]. A. Sokół-Łętowska, A.Z. Kucharska, K. Wińska, A. Szumny, A. Nawirska-Olszańska, P. Mizgier, and D. Wyspiańska, “Composition and antioxidant activity of red fruit liqueurs,” Food Chem., vol. 157, pp.533–539, 2014. [18]. A. Gironés-Vilaplana, Á. Calín-Sánchez, D.A. Moreno, Á.A. Carbonell-Barrachina, and C. García-Viguera, “Novel maqui liquor using traditional pacharán processing,” Food Chem., vol. 173, pp. 1228–1235, 2015. [19]. A. Bąkowska, A.Z. Kucharska, and J. Oszmiański, “The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex,” Food Chem., vol. 81, pp. 349–355, 2003. [20]. K.C. Tseng, H.M. Chang, and J.S.B. Wu, “Degradation kinetics of anthocyanin in ethanolic solutions,” J. Food Process. Preserv., vol. 30, pp. 503–514, 2006. [21]. M. Senica, F. Stampar, R. Veberic, and M. Mikulic-Petkovsek, “Transition of phenolics and cyanogenic glycosides from apricot and cherry fruit kernels into liqueur,” Food Chem., vol. 203, pp. 483–490, 2016. [22]. M. Monagas, B. Bartolomé, and C. Gómez-Cordovés, “Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle. II. Non-anthocyanin phenolic compounds,” Eur. Food Res. Technol., vol. 220, pp. 331–340, 2005.