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The Contribution of Cornelian Cherry (Cornus mas L.) Alcoholic Beverages on the Sensory, Nutritional and Anti-Nutritional Characteristics—In Vitro and In Silico Approaches

cris.virtual.author-orcid0000-0002-9498-819X
cris.virtual.author-orcid0000-0002-0172-8875
cris.virtual.author-orcid0000-0002-6568-8155
cris.virtual.author-orcid0000-0002-9011-8592
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-2834-0405
cris.virtualsource.author-orcidd9f431b5-a0b9-488d-959c-edc054dfb309
cris.virtualsource.author-orcidc5fbfc00-8e7f-4f01-8cc0-f762343b39e0
cris.virtualsource.author-orcid1ddb8111-48d2-4a19-a7fb-97562fc1691c
cris.virtualsource.author-orcid5a92c57a-50a8-4d53-a17d-17ad767a350e
cris.virtualsource.author-orcidcb3305a8-f370-4ea4-b74d-97bd22a2d068
cris.virtualsource.author-orcida13de6c4-588c-42db-93b8-c78ea84734b3
dc.abstract.enFood producers have focused on novel and attractive raw materials with functional properties. Cornelian cherry (Cornus mas L.) fruits contain numerous compounds that may be beneficial for health. Objective: This study aimed to compare and assess the physicochemical properties and amygdalin levels in brandy and liquor prepared from frozen cornelian cherry fruits. Density functional theory-based B3LYP functionals were used to analyze the spectral and optical properties of amygdalin. The contents of the compounds and volatile products of amygdalin decay were found in two spirituose beverages of Cornus mas, using HPLC and GC-MS. Significant differences in their physicochemical properties were detected between the samples. Alcoholic beverages based on cornelian cherry fruits were rich in a wide range of functional ingredients with a low concentration of amygdalin. In silico analysis showed that orbital density diffusion has a major effect on the physical properties of amygdalin, while differences between the polarities of water and ethanol had no noticeable effect on the spectral properties of the compound. Cornelian cherry-based alcoholic drinks might be interesting functional products with rich aromatic bouquets. The amygdalin concentration is low enough to pose no toxicological threat, but rather shapes the tastory bouquet of the products. Levels of amygdalin may be controlled using the same analytical methods for solutions with different ethanol–water ratios.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Bioinżynierii
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Biochemii i Biotechnologii
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorSzczepaniak, Oskar
dc.contributor.authorStachowiak, Barbara
dc.contributor.authorJeleń, Henryk
dc.contributor.authorStuper-Szablewska, Kinga
dc.contributor.authorSzambelan, Katarzyna Teresa
dc.contributor.authorKobus-Cisowska, Joanna
dc.date.access2024-11-08
dc.date.accessioned2024-11-08T09:57:11Z
dc.date.available2024-11-08T09:57:11Z
dc.date.copyright2024-01-22
dc.date.issued2024
dc.description.abstract<jats:p>Food producers have focused on novel and attractive raw materials with functional properties. Cornelian cherry (Cornus mas L.) fruits contain numerous compounds that may be beneficial for health. Objective: This study aimed to compare and assess the physicochemical properties and amygdalin levels in brandy and liquor prepared from frozen cornelian cherry fruits. Density functional theory-based B3LYP functionals were used to analyze the spectral and optical properties of amygdalin. The contents of the compounds and volatile products of amygdalin decay were found in two spirituose beverages of Cornus mas, using HPLC and GC-MS. Significant differences in their physicochemical properties were detected between the samples. Alcoholic beverages based on cornelian cherry fruits were rich in a wide range of functional ingredients with a low concentration of amygdalin. In silico analysis showed that orbital density diffusion has a major effect on the physical properties of amygdalin, while differences between the polarities of water and ethanol had no noticeable effect on the spectral properties of the compound. Cornelian cherry-based alcoholic drinks might be interesting functional products with rich aromatic bouquets. The amygdalin concentration is low enough to pose no toxicological threat, but rather shapes the tastory bouquet of the products. Levels of amygdalin may be controlled using the same analytical methods for solutions with different ethanol–water ratios.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost0,00
dc.description.if2,8
dc.description.number1
dc.description.points70
dc.description.reviewreview
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/pr12010237
dc.identifier.issn2227-9717
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2007
dc.identifier.weblinkhttps://www.mdpi.com/2227-9717/12/1/237
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofProcesses
dc.relation.pagesart. 237
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enCornus mas
dc.subject.enamygdalin
dc.subject.enDFT
dc.subject.enalcoholic beverages
dc.subject.envolatile compounds
dc.subject.enantiradical capacity
dc.titleThe Contribution of Cornelian Cherry (Cornus mas L.) Alcoholic Beverages on the Sensory, Nutritional and Anti-Nutritional Characteristics—In Vitro and In Silico Approaches
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume12