QUINCE PEEL EXTRACT ADDITION TO LIQUEUR FOR IMPROVING ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT

Elena Mudura, Teodora Emilia Coldea, Anca Farcas

Abstract


The present research aimed the valorisation of quince peel, which is a valuable by-product from fruit processing industries, in extraction of pigments for naturally colouring the quince liqueur. In order to obtain the finished product three objectives were established: valorisation of phenolic compounds from quince peel, assessing the influence of phenolic compounds on the finished
product, formulation and technology establishment for the quince liqueur  enriched with peels flavonoidic extract. The distilled beverage was obtained by distillation of natural fermented quince fruit. The process followed the conventional technology - double distillation of quince mash in copper alembic. Then the recipe was optimized in order to adjust the liqueur to the right sugar content and its natural pale yellow colour using the peel extracted flavonoids. The chemical assessment consisted of both the analysis on the raw material, during process technology, as well as on the final product. Common physicochemical methods were applied for the alcohol concentration, total acidity, sugar content, dry matter, pH and volatile component, as expressed in esters content. In addition, total phenolic and antioxidant activity were assessed by using Folin Ciocalteau method, and DPPH method, respectively.


Keywords


quince liqueur, peel extract, polyphenols, antioxidant activity

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