Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads
The aim of the study was to investigate changes in the content of biologically active compounds during the fermentation and aging of natural meads with the addition of three Cornelian cherry juices from three cultivars: ‘Koralovyi’, ‘Podolski’ and ‘Yantarnyi’, in the amount of 10% <i>v</i&g...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Biomolecules |
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| Online Access: | https://www.mdpi.com/2218-273X/11/8/1113 |
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| author | Kinga Adamenko Joanna Kawa-Rygielska Alicja Z. Kucharska Adam Głowacki Narcyz Piórecki |
| author_facet | Kinga Adamenko Joanna Kawa-Rygielska Alicja Z. Kucharska Adam Głowacki Narcyz Piórecki |
| author_sort | Kinga Adamenko |
| collection | DOAJ |
| description | The aim of the study was to investigate changes in the content of biologically active compounds during the fermentation and aging of natural meads with the addition of three Cornelian cherry juices from three cultivars: ‘Koralovyi’, ‘Podolski’ and ‘Yantarnyi’, in the amount of 10% <i>v</i>/<i>v</i>. After the fermentation process the content of gallic and ellagic acids significantly increased, in relation to wort. Whereas the greatest losses were observed among unstable anthocyanins. The three-month aging process also reduced the content of the analyzed compounds except for ellagic acid, the content of which increased by up to 90%. The content of biologically active compounds, including iridoids and antioxidant phenolics, are constantly changing in the process of fermentation and aging of fruit meads. The studies proved that the addition of Cornelian cherry juice allows significantly enriched classic meads with new biologically active compounds, such as: exceptional iridoids (loganic acid, cornuside, loganine, sweroside), flavonols, phenolic acids and anthocyanins. |
| first_indexed | 2024-03-10T08:59:47Z |
| format | Article |
| id | doaj.art-cf99312cf30c45b3ae9bd17c609642c0 |
| institution | Directory Open Access Journal |
| issn | 2218-273X |
| language | English |
| last_indexed | 2024-03-10T08:59:47Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biomolecules |
| spelling | doaj.art-cf99312cf30c45b3ae9bd17c609642c02023-11-22T06:55:01ZengMDPI AGBiomolecules2218-273X2021-07-01118111310.3390/biom11081113Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit MeadsKinga Adamenko0Joanna Kawa-Rygielska1Alicja Z. Kucharska2Adam Głowacki3Narcyz Piórecki4Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandVegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandInstitute and Arboretum of Physiography in Bolestraszyce, 37-700 Przemyśl, PolandThe aim of the study was to investigate changes in the content of biologically active compounds during the fermentation and aging of natural meads with the addition of three Cornelian cherry juices from three cultivars: ‘Koralovyi’, ‘Podolski’ and ‘Yantarnyi’, in the amount of 10% <i>v</i>/<i>v</i>. After the fermentation process the content of gallic and ellagic acids significantly increased, in relation to wort. Whereas the greatest losses were observed among unstable anthocyanins. The three-month aging process also reduced the content of the analyzed compounds except for ellagic acid, the content of which increased by up to 90%. The content of biologically active compounds, including iridoids and antioxidant phenolics, are constantly changing in the process of fermentation and aging of fruit meads. The studies proved that the addition of Cornelian cherry juice allows significantly enriched classic meads with new biologically active compounds, such as: exceptional iridoids (loganic acid, cornuside, loganine, sweroside), flavonols, phenolic acids and anthocyanins.https://www.mdpi.com/2218-273X/11/8/1113fermented beveragesfruit meadsnatural antioxidantsphenolicsiridoids |
| spellingShingle | Kinga Adamenko Joanna Kawa-Rygielska Alicja Z. Kucharska Adam Głowacki Narcyz Piórecki Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads Biomolecules fermented beverages fruit meads natural antioxidants phenolics iridoids |
| title | Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads |
| title_full | Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads |
| title_fullStr | Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads |
| title_full_unstemmed | Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads |
| title_short | Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads |
| title_sort | changes in the antioxidative activity and the content of phenolics and iridoids during fermentation and aging of natural fruit meads |
| topic | fermented beverages fruit meads natural antioxidants phenolics iridoids |
| url | https://www.mdpi.com/2218-273X/11/8/1113 |
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