红果利口酒的成分与抗氧化活性。

Composition and antioxidant activity of red fruit liqueurs.

作者信息

Sokół-Łętowska Anna, Kucharska Alicja Z, Wińska Katarzyna, Szumny Antoni, Nawirska-Olszańska Agnieszka, Mizgier Paulina, Wyspiańska Dorota

机构信息

Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland.

出版信息

Food Chem. 2014 Aug 15;157:533-9. doi: 10.1016/j.foodchem.2014.02.083. Epub 2014 Feb 28.

DOI:10.1016/j.foodchem.2014.02.083

PMID:24679815

Abstract

Fruits traditionally used for liqueurs are a good source of phenolic compounds endowed with antioxidant activity. The aim of this study was to compare the content of phenolic compounds and anthocyanins and the antioxidant capacity of liqueurs made from red fruits. The liqueurs were made from fruits of 10 species: chokeberry, cornelian cherry, black rose, blackcurrant, blackberry, raspberry, mahonia, sloe, strawberry, and sour cherry. The liqueurs from black rose, chokeberry, sloe and mahonia fruits contained the most of substances which react with the Folin-Ciocalteu reagent (671, 329, 271 and 218 mg GAE/100 mL, respectively) and had the highest antioxidant activity. The samples stored at a temperature of 30 °C had antioxidant activity from 3% to 11% lower than the fresh samples. After 6 months, anthocyanins degraded almost completely in the samples stored at 30 °C and at 15 °C there was from 0% (blackcurrant liqueurs) to 47% (sloe liqueurs) of their initial content and slightly more in sweet liqueurs.

摘要

传统上用于制作利口酒的水果是具有抗氧化活性的酚类化合物的良好来源。本研究的目的是比较红色水果制成的利口酒中酚类化合物和花青素的含量以及抗氧化能力。这些利口酒由10种水果制成：黑果腺肋花楸、欧亚山茱萸、黑玫瑰、黑加仑、黑莓、树莓、十大功劳、黑刺李、草莓和酸樱桃。黑玫瑰、黑果腺肋花楸、黑刺李和十大功劳果实制成的利口酒含有最多与福林-西奥尔特试剂反应的物质（分别为671、329、271和218毫克没食子酸当量/100毫升），并且具有最高的抗氧化活性。储存在30°C温度下的样品的抗氧化活性比新鲜样品低3%至11%。6个月后，储存在30°C和15°C的样品中的花青素几乎完全降解，在15°C下，其初始含量从0%（黑加仑利口酒）到47%（黑刺李利口酒），甜利口酒中的含量略多。