Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies
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2012
Authors
Pecic, SonjaVeljović, Mile
Despotovic, S.
Leskosek-Cukalovic, I.
Jadranin, Milka

Tešević, Vele

Nikšić, Miomir

Nikićević, Ninoslav

Article (Published version)

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ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric... methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.
Keywords:
Plum brandy / Phenol compounds / Total phenol content / Antioxidant capacity / Colour / Sensory characteristicsSource:
European Food Research and Technology, 2012, 235, 3, 479-487Publisher:
- Springer, New York
Funding / projects:
- Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)
- Natural products of wild, cultivated and edible plants: structure and bioactivity determination (RS-172053)
DOI: 10.1007/s00217-012-1775-y
ISSN: 1438-2377
WoS: 000307513600012
Scopus: 2-s2.0-84865650953
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Institution/Community
IHTMTY - JOUR AU - Pecic, Sonja AU - Veljović, Mile AU - Despotovic, S. AU - Leskosek-Cukalovic, I. AU - Jadranin, Milka AU - Tešević, Vele AU - Nikšić, Miomir AU - Nikićević, Ninoslav PY - 2012 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/1060 AB - ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation. PB - Springer, New York T2 - European Food Research and Technology T1 - Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies VL - 235 IS - 3 SP - 479 EP - 487 DO - 10.1007/s00217-012-1775-y ER -
@article{ author = "Pecic, Sonja and Veljović, Mile and Despotovic, S. and Leskosek-Cukalovic, I. and Jadranin, Milka and Tešević, Vele and Nikšić, Miomir and Nikićević, Ninoslav", year = "2012", abstract = "ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.", publisher = "Springer, New York", journal = "European Food Research and Technology", title = "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies", volume = "235", number = "3", pages = "479-487", doi = "10.1007/s00217-012-1775-y" }
Pecic, S., Veljović, M., Despotovic, S., Leskosek-Cukalovic, I., Jadranin, M., Tešević, V., Nikšić, M.,& Nikićević, N.. (2012). Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology Springer, New York., 235(3), 479-487. https://doi.org/10.1007/s00217-012-1775-y
Pecic S, Veljović M, Despotovic S, Leskosek-Cukalovic I, Jadranin M, Tešević V, Nikšić M, Nikićević N. Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology. 2012;235(3):479-487. doi:10.1007/s00217-012-1775-y .
Pecic, Sonja, Veljović, Mile, Despotovic, S., Leskosek-Cukalovic, I., Jadranin, Milka, Tešević, Vele, Nikšić, Miomir, Nikićević, Ninoslav, "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies" in European Food Research and Technology, 235, no. 3 (2012):479-487, https://doi.org/10.1007/s00217-012-1775-y . .