Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential

Journal of Food Science and Technology

Volumn 51, Issue 12, 2014, Pages 3934-3941

  Tarko, Tomasz ^a   Duda Chodak, Aleksandra ^a   Satora, Paweł ^a   Sroka, Paweł ^a   Pogoń, Piotr ^a   Machalica, Justyna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Black mulberry; Cornelian cherry; Japanese quince; Liquors; Pro healthy properties; Wines

Indexed keywords

ANTIOXIDANTS; PLANTS (BOTANY); SENSORY ANALYSIS; WINE;

BLACK MULBERRIES; CORNELIAN CHERRY; JAPANESE QUINCE; LIQUORS; PRO-HEALTHY PROPERTIES;

FRUITS;

CHAENOMELES JAPONICA; CORNUS MAS; CYDONIA OBLONGA; MORUS NIGRA;

EID: 84916944017     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0963-5     Document Type: Article

References (31)

1. Alves GL, Franco MRB (2003) Headspace gas chromatography–mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich). J Chromatography 1–2:297–301
2. Burmistrov LA (1994) Underexploited fruits and nuts of Russia. West Australian Nut and Tree Crop Association Yearbook 18:3–19
3. Darias-Martin J, Lobo-Rodrigo G, Hernández-Cordero J, Díaz-Díaz E, Díaz-Romero C (2003) Alcoholic beverages obtained from black mulberry. Food Technol Biotechnol 2:173–176
4. Demir F, Kalyoncu IH (2003) Some nutritional, pomological and physical properties of cornelian cherry (Cornus mas L.). J Food Engin 60:335–341
5. Ercisli S, Orhan E (2007) Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chem 103:1380–1384
6. Figueiredo-González M, Martínez-Carballo E, Cancho-Grande B, Santiago JL, Martínez MC, Simal-Gándara J (2012) Pattern recognition of three Vitis vinifera L. red grapes varieties based on anthocyanin and flavonol profiles, with correlations between their biosynthesis pathways. Food Chem 130:9–19
7. Gasik A, Mitek M (2008) Cornelian Cherry—a forgotten fruit. Przem Spoż (Food Ind) 9:47–50 (in Polish)
8. Hellin P, Jordan MJ, Vila R, Gustafsson M, Göransson E, Åkesson B, Gröön I, Laencina J, Ros JM (2003) Processing and products of Japanese quince. In: Rumpunen K (ed) Japanese quince—Potential fruit crop for Northern Europe. Final Report FAIR-CT97-3894. Dep. of Crop Science, Balsgard
9. Jordan MJ, Vila R, Hellin P, Laencina J, Rumpunen K, Ros JM (2003) Volatile compounds associated with the fragrance and flavour of Chaenomeles juice. In: Rumpunen K (ed) Japanese quince—Potential fruit crop for Northern Europe. Final Report FAIR-CT97-3894. Dep. of Crop Science, Balsgard
10. Lesińska E (1987) Characteristics of sugars and acids in the fruits of East Asian quince. Die Nahrung 31:763–765
11. Minussia RC, Rossic M, Bolognac L, Cordib L, Rotilioc D, Pastorea GM, Duran N (2003) Phenolic compounds and total antioxidant potential of commercial wines. Food Chem 82:409–416
12. OIV—Compendium of International Methods of Wine and Must Analysis (2006) Office International de la Vigne et du Vin, Paris
13. Pérez-Gregorio MR, Regueiro J, Alonso-González E, Pastrana-Castro LM, Simal-Gándara J (2011) Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.). LWT 44:1793–1801
14. Peschel W, Sanchez-Rabaneda F, Diekmann W, Gartiza I, Jimenez D, Lamuela-Raventos R, Buxaderas S, Codina C (2006) An industrial approach in the search of natural antioxidants from vegetables and fruit wastes. Food Chem 97:137–150
15. Pinelo M, Manzocco L, Nunezm M, Nicoli MC (2004) Optimization of continuous phenol extraction from Vitis vinifera byproducts. Food Chem 92:109–117
16. PN-64/A-04022 (1964) Methods of sensory analysis. Partial and total quality analysis by point methods. Guidelines for preparing of detailed standard assessment. Polish Committee for Standardization, Warsaw (in Polish)
17. PN-A-79121 (1998) Fruit wines, Polish Committee for Standardization, Warsaw (in Polish)
18. PN-A-79530 (1995) Flavored spirit products, Polish Committee for Standardization, Warsaw (in Polish)
19. Rumpunen K (2002) Chaenomeles: potential new fruit crop for Northern Europe. In: Janick J, Whipkey A (eds) Trends in new crops and new uses. ASHS Press, Alexandria
20. Satora P, Sroka P, Duda-Chodak A, Tarko T, Tuszyński T (2008) The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples. Food Chem 111:513–519
21. Seeram NP, Schutzku R, Chandra A, Nair MG (2002) Characterization, quantification, and bioactivities of anthocyanins in Cornus species. J Agric Food Chem 50:2519–2523
22. Sehovic D, Petravic V, Maric V (2004) Glycerol determination in grape must and wine. Glycerol Wine Ind 11:505–516
23. Selli S, Cabarouglu T, Canbas A, Erten H, Nurgel C, Lepoutre JP, Gunata Z (2004) Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia. Food Chem 85:207–213
24. Sokół-Łętowska A, Kucharska AZ, Nawirska-Olszańska A (2009) Antioxidant activity of color fruit tinctures. IX Scientific Conference “Food of XXI Century—Enriched Food and Nutraceutics”. Krakow, Poland, 76 (in Polish)
25. Stashenko H, Macku C, Shibamoto T (1992) Monitoring volatile chemicals formed from must during yeast fermentation. J Agric Food Chem 11:2257–2259
26. Tarko T, Duda-Chodak A, Sroka P, Satora P, Jurasz E (2008) Physicochemical and antioxidant properties of selected polish grape and fruit wines. Acta Sci Pol 3:35–45
27. Tarko T, Duda-Chodak A, Tuszyński T (2009) Simulation of phenolic compounds transformations and interactions in an in vitro model of the human alimentary tract. Food Sci Technol Int 15:235–241
28. Tesević V, Nikicevic N, Milosavlejevic S, Bajic D, Vajs V, Vuckovic I, Vujisic L, Dordevic I, Stankovic M, Velickovic M (2009) Characterization of volatile compounds of ‘Drenja’, an alcoholic beverage obtained from the fruits of cornelian cherry. J Serbian Chem Soc 74:117–128
29. Thomas-Barberan F, Espin JC (2001) Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J Sci Food Agric 9:853–876
30. Vidrich R, Hribar J (1999) Synthesis of higher alcohols during cider processing. Food Chem 67:287–294
31. Yilmaz KU, Ercisli S, Zengin Y, Sengul M, Kafkas EY (2008) Preliminary characterisation of cornelian cherry (Cornus mas L.) genotypes for their physico-chemical properties. Food Chem 114:408–412