Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs

Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs

The aim of the study was to evaluate changes of phenolic and anthocyanin contents, antioxidant activity, aroma compounds and color of sour cherry liqueurs with and without sugar during 6 months of storage at temperatures of 15 °C and 30 °C. Contents of phenolic compounds (HPLC, UPLC-...

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Bibliographic Details
Main Authors: Anna Sokół-Łętowska, Alicja Z. Kucharska, Antoni Szumny, Katarzyna Wińska, Agnieszka Nawirska-Olszańska
Format: Article
Language:English
Published: MDPI AG 2018-08-01
Series:Molecules
Subjects:
liqueurs
sour cherry
phenolic compounds
anthocyanins
aromatic compounds
antioxidant activity
Online Access:http://www.mdpi.com/1420-3049/23/9/2156

Internet

http://www.mdpi.com/1420-3049/23/9/2156

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