Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur

Abstract

Cornelian cherry liqueur is a traditional Polish alcoholic beverage. In the present study, two variants of the liqueur were prepared: one with fresh cornelian cherry (Cornus mas L.) fruits and the other with frozen fruits. The dry mass, total phenolic content and antioxidant potential were determined in the final products. The liqueurs prepared from frozen fruits had a higher antioxidant capacity and dry mass than the liqueurs produced traditionally. The freezing process resulted in no growth in the total phenolic content. Some other secondary metabolites other than the phenolic acids may have affected the difference in the antioxidant potential.