Polyphenols in Traditional Sour Cherry Liqueurs - Beverages with Health Benefits

Year 2019, Volume: 3 Issue: 1, 11 - 17, 15.05.2019

Bozidar Ristovski

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

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