Jung Sunghyeon, Lee Hyunjun, Kim Inhwan, Kim Seongjae, Lee Bokyung, Lee Jihyun
Department of Food Science and Technology, Chung-Ang University, Anseong, 17546 Republic of Korea.
Department of Food Science and Nutrition, Dong-A University, Busan, 49315 Republic of Korea.
Food Sci Biotechnol. 2024 May 9;33(10):2357-2366. doi: 10.1007/s10068-024-01585-1. eCollection 2024 Jul.
Stone-fruit liqueurs contain high contents of the carcinogen ethyl carbamate (EC). In this study, we investigated the effect of plum fruit extract and single antioxidants present in plum fruit extracts on the reduction in the EC content during the macerating process in a plum liqueur model system and authentic plum liqueur. 30% ethanol model plum liqueur treated with 0.2% plum extract showed the lowest EC content with 55% reduction rate after the macerating process compared to the content in the control. Interestingly, neither 0.1% ascorbic acid nor 0.1% p-coumaric acid lowered the EC contents in the model liqueur, while they decreased the EC contents in authentic plum liqueur. This was possibly attributed to the synergistic effect of the plum fruit phenolics with the ascorbic acid and p-coumaric acid antioxidants. Thus, plum extracts can be applied to plum liqueurs to reduce the rate of EC formation.
The online version contains supplementary material available at 10.1007/s10068-024-01585-1.
核果利口酒含有高含量的致癌物质氨基甲酸乙酯（EC）。在本研究中，我们在李子利口酒模型系统和正宗李子利口酒中，研究了李子果实提取物以及李子果实提取物中单一抗氧化剂对浸渍过程中EC含量降低的影响。与对照组相比，用0.2%李子提取物处理的30%乙醇模型李子利口酒在浸渍过程后EC含量最低，降低率为55%。有趣的是，0.1%的抗坏血酸和0.1%的对香豆酸均未降低模型利口酒中的EC含量，但它们降低了正宗李子利口酒中的EC含量。这可能归因于李子果实酚类物质与抗坏血酸和对香豆酸抗氧化剂的协同作用。因此，李子提取物可应用于李子利口酒中以降低EC的形成率。
在线版本包含可在10.1007/s10068-024-01585-1获取的补充材料。
