| Title: | Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds |
| Author(s): | Spychaj R; Kucharska AZ; Szumny A; Przybylska D; Pejcz E; Piorecki N; |
| Address: | "Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, J. Chelmonskiego 37, 51-630 Wroclaw, Poland. Electronic address: radoslaw.spychaj@upwr.edu.pl. Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, J. Chelmonskiego 37, 51-630 Wroclaw, Poland. Department of Chemistry, Wroclaw University of Environmental and Life Sciences, C. K. Norwida 25, 50-375 Wroclaw, Poland. Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, J. Chelmonskiego 37, 51-630 Wroclaw, Poland. Arboretum and Institute of Physiography in Bolestraszyce, 37-700 Przemysl, Poland; Institute of Physical Culture Sciences, Medical College, University of Rzeszow, Towarnickiego 3, 35-959 Rzeszow, Poland" |
| DOI: | 10.1016/j.foodchem.2021.129802 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This study aimed to characterize the antioxidant potential, bioactive and volatile compounds of the stones from fruits of Cornus mas. Both fresh and roasted stones show a high antioxidant potential (166.48-509.74 mumol TE/g dw stones), which significantly depends on the cultivars. The roasted stones preserved 43.6% (DPPH; 'Raciborski') to 97.2% (FRAP; 'Alesha') of the antioxidant activity of the non-roasted stones. In the stones, two iridoids and ellagic acid were determined. During roasting, loganic acid remained stable, whereas cornuside was completely degraded. The analyses showed a 30-fold increase in the concentration of ellagic acid and in the formation of two of its derivatives. The major aroma compound of the roasted stones was furfural, but we also identified 18 pyrazine derivatives. This study is the first attempt to valorize Cornelian cherry stones via roasting. The roasted stones can be a coffee substitute, or aromatic and bioactive additions to cereal coffees" |
| Keywords: | Antioxidants/chemistry Chemical Fractionation Cornus/*chemistry Ellagic Acid/analysis/chemistry Food Handling/methods Fruit/chemistry Humans Iridoids/analysis/chemistry Nuts/*chemistry Odorants Volatile Organic Compounds/analysis/*chemistry/isolation & pu; |
| Notes: | "MedlineSpychaj, Radoslaw Kucharska, Alicja Z Szumny, Antoni Przybylska, Dominika Pejcz, Ewa Piorecki, Narcyz eng England 2021/05/03 Food Chem. 2021 Oct 1; 358:129802. doi: 10.1016/j.foodchem.2021.129802. Epub 2021 Apr 20" |
