Abstract
In this study, we investigated the effect of Cornelian cherry cultivars differing in fruit color (“Yantaryi”—yellow fruits, “Koralovyi”—coral fruits, “Podolski”—red fruits) on physicochemical characteristics, antioxidative properties, and contents of iridoids and polyphenols in meads with the addition of juices made of their fruits. “Trójniak” type meads (1:2 honey to water volume) were manufactured from multifloral honey, to which Cornelian cherry fruit juice was added before fermentation. Concentrations of individual iridoids and polyphenols were determined using HPLC analysis with a thermostat refractometric detector, model RID-10A. The total polyphenol content was determined based on testing with Folin–Ciocalteu (F-C) reagent, whereas the antioxidative properties were determined using DPPH• (2,2-Diphenyl-2-picryl-hydrazyl), ABTS•⁺ (2,2′-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays. Cultivar of Cornelian cherry fruits influenced both the antioxidative properties and the concentrations of polyphenols and iridoids. The highest concentration of total polyphenols (F-C), accounting for 898.7 mg gallic acid (GAE)/L, was determined in the mead with juice made of red fruits; this mead was also characterized by the strongest antioxidative capabilities measured with ABTS•⁺ and FRAP assays. Among the iridoids determined in the Cornelian cherry meads, loganic acid was found to prevail and its highest concentration, reaching 77.8 mg loganic acid (LA)/L mead, was determined in the mead with the coral-fruit juice. Study results indicate that Cornelian cherry meads have a high content of biologically active iridoids and phenolic acids which display valuable antioxidative properties.
Highlights
Mead is a fermented beverage produced via fermentation of honey, with alcohol content ranging from 8 to 18% v/v [1]
We found no works in the available literature that would address the characteristics and properties of Cornelian cherry meads
Our study demonstrated ethanol production to be affected by both the type of Cornelian cherry juice and the yeast strain used in mead manufacture
Summary
Mead is a fermented beverage produced via fermentation of honey, with alcohol content ranging from 8 to 18% v/v [1]. The content of biologically active compounds in meads and, their antioxidative capabilities depend on many factors like, e.g., type of honey, heat processing of wort, and parameters of fermentation process, and the type of additives used, i.e., herbs, spices, or fruits [8,9,10]. The latter contain multiple compounds which elicit antioxidative effects [11,12,13].
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