Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods

Mead, an alcoholic beverage made from the fermentation of honey in water by yeast, has an expanding global market and popularity, and a concurrently broadening library of related scientific literature. Quality of mead can be evaluated using both sensory and physicochemical characteristics, with volatile aroma and phenolic profiles being of particular importance. Different mead-making techniques can have significant impact on these parameters and thus the overall mead quality. With the increasing prevalence of mead-quality related research, optimised analytical methodologies are of great relevance to research in this field. This review provides an overview and discussion of the relevant published literature regarding mead quality analysis, with a focus on the analytical methodologies used to evaluate the volatile and phenolic profiles of mead. In addition, the mead production process is outlined, and studies related to the sensory evaluation of mead are summarised. The state of the literature regarding mead quality has seen significant growth in recent years, including the development of improved and increasingly tailored analytical methodology, particularly GC and HPLC methods, although these have great scope to be further optimised for the mead matrix, particularly GC methods. Additionally, there is great scope for studies which integrate multiple aspects of mead quality such as sensory characteristics, volatile aroma components, and potentially bioactive compounds. This review will aid researchers looking to design and develop their own mead-related experimental and analytical methodologies, furthering high-quality research in the field, and contribute towards the advancement of the mead industry.

Transcriptomic and metabolomic analyses reveal the mechanism of color difference between two kinds of Cistanche deserticola before and after drying

Introduction

Cistanche deserticola is an important traditional Chinese herbal medicine. The fresh cistanche squamous stem is typically yellow-white and brown after drying. Oil cistanche is a cistanche variant with a purple squamous stem that turns black after drying. The color difference between oil cistanche and cistanche is obvious, and the former has a higher market price. However, the mechanism underlying the color difference of oil cistanche and cistanche remains unclear.

Methods

This study evaluated the total flavone contents in oil cistanche and cistanche and compared the differential metabolites and differentially expressed genes (DEGs) and the contents of iridoid of dried oil cistanche and cistanche samples were determined by high-performance liquid chromatography, and finally the polysaccharides contents of them were determined to comprehensively analyze the formation mechanism of color difference between oil cistanche and cistanche.

Results

The results showed that the total flavonoid content in oil cistanche was significantly higher than that in cistanche. Metabolomic analysis identified 50 differentially accumulated metabolites (DAMs) (34 up-regulated and 16 down-regulated), including carbohydrates, terpenoids, and flavonoids. Moreover, 3,376 DEGs were selected, among which significant up-regulated of IGS1 and CYP84A1 and down-regulated of 4CLL1, F6H2-2-1 and 5MAT1 genes jointly regulated flavonoid biosynthesis and affected the accumulation of differentially accumulated metabolites. Significant up-regulated of the CCD7 gene affected carotenoid component production, and significant up-regulated of the UGT85A24 gene promoted the accumulation of geniposidic acid. In addition, the contents of iridoid and polysaccharide in oil cistanche were significantly higher than those in cistanche.

Discussion

The differential expression of flavonoids and terpenoid differential metabolites and CYP84A1, 5MAT1, FLS, UGT85A24 and CCD7 mainly caused the purple color of fresh oil cistanche. Dried samples of oil cistanche were darker in color than those of cistanche, due to the higher content of iridoids and polysaccharides in the former. This study preliminarily revealed the causes of the color differences between oil cistanche and cistanche, and provided references for the systematic study of cistanche and its germplasm resources, as well as for the breeding of C. deserticola.

Investigating the Anti-Inflammatory Properties and Skin Penetration Ability of Cornelian Cherry (Cornus mas L.) Extracts

Plant extracts can be a valuable source of biologically active compounds in many cosmetic preparations. Their effect depends on the phytochemicals they contain and their ability to penetrate the skin. Therefore, in this study, the possibility of skin penetration by phenolic acids contained in dogwood extracts of different fruit colors (yellow, red, and dark ruby red) prepared using different extractants was investigated. These analyses were performed using a Franz chamber and HPLC-UV chromatography. Moreover, the antioxidant properties of the tested extracts were compared and their impact on the intracellular level of free radicals in skin cells was assessed. The cytotoxicity of these extracts towards keratinocytes and fibroblasts was also analyzed and their anti-inflammatory properties were assessed using the enzyme-linked immunosorbent assay (ELISA). The analyses showed differences in the penetration of individual phenolic acids into the skin and different biological activities of the tested extracts. None of the extracts had cytotoxic effects on skin cells in vitro, and the strongest antioxidant and anti-inflammatory properties were found in dogwood extracts with dark ruby red fruits.

The Impact of Furfural on the Quality of Meads

Furfural is a naturally occurring compound in bee honey, classified as a fermentation inhibitor. The aim of this study was to ascertain the concentration of furfural in mead worts, prepared at room temperature (unsaturated) and heated to boiling for 10 to 70 min (saturated), with an extract of 25 to 45°Brix. Moreover, the impact of the furfural on the fermentation course of mead wort was assessed. For this purpose, fermentation tests were conducted using mead wort (30°Brix) to which furfural was added at concentrations ranging from 1 to 100 mg/L. HS-SPME-GC-TOF-MS analysis revealed that the furfural concentration in mead worts varied between 2.3 and 5.3 mg/L. In saturated worts, the concentration increased by 2.8 to 4.5 times. Acidification of mead wort prior to boiling led to further increase in furfural concentration. The greatest changes occurred in the least concentrated worts, having the lowest buffer capacity. The addition of furfural to the mead wort did not inhibit fermentation, and an increase in attenuation was observed in the samples containing 2 mg/L of furfural compared to the control. Throughout the fermentation most of the furfural was reduced to furfuryl alcohol.

Evaluation of the Biological Activity of Hydrogel with Cornus mas L. Extract and Its Potential Use in Dermatology and Cosmetology

Due to the growing popularity of herbal extract-loaded hydrogels, this study assessed the biological activity of extracts and hydrogels containing three types (water (WE), water-ethanol (EE) and water-glycerin (GE)) of Cornus mas L. (dogwood) extracts. The content of biologically active compounds in the extracts was assessed using the UPLC-DAD-MS technique. Antioxidant properties were assessed by using DPPH and ABTS radicals and measuring the intracellular level of reactive oxygen species. Alamar Blue and Neutral Red tests were used to measure the cytotoxicity of the tested samples on skin cells-fibroblasts and keratinocytes. Cell migration and the anti-aging activity of the tested extracts and hydrogels were assessed. Transepidermal water loss and skin hydration after applying the hydrogels to the skin were also determined. A chromatographic analysis revealed that the extracts contained polyphenols, including gallic, caftaric, protocatechuic, chlorogenic, ellagic and p-coumaroylquinic acids, as well as iridoids, with loganic acid as the predominant component. Additionally, they contained cyanidin 3-O-galactoside, pelargonidin 3-O-glucoside and quinic acid. The obtained results show that the tested extracts and hydrogels had strong antioxidant properties and had a positive effect on the viability of skin cells in vitro. Additionally, it was shown that they stimulated the migration of these cells and had the ability to inhibit the activity of collagenase and elastase. Moreover, the tested hydrogels increased skin hydration and prevented transepidermal water loss. The obtained results indicate that the developed hydrogels may be effective delivery systems for phytochemicals contained in dogwood extracts.

Comparative Study of Cytotoxicity and Antioxidant, Anti-Aging and Antibacterial Properties of Unfermented and Fermented Extract of Cornus mas L

Due to the high demand for products that can help treat various skin conditions, the interest in plant extracts, which are a valuable source of phytochemicals, is constantly growing. In this work, the properties of extracts and ferments from Cornus mas L. and their potential use in cosmetic products were compared. For this purpose, their composition, antioxidant properties and cytotoxicity against skin cells, keratinocytes and fibroblasts were assessed in vitro. In addition, the ability to inhibit the activity of collagenase and elastase was compared, which enabled the assessment of their potential to inhibit skin aging. Microbiological analyses carried out on different bacterial strains were made in order to compare their antibacterial properties. The conducted analyses showed that both dogwood extract and ferment have antioxidant and anti-aging properties. In addition, they can have a positive effect on the viability of keratinocytes and fibroblasts and inhibit the proliferation of various pathogenic bacteria, which indicates their great potential as ingredients in skin care preparations. The stronger activity of the ferment compared to the extract indicates the legitimacy of carrying out the fermentation process of plant raw materials using kombucha in order to obtain valuable products for the cosmetics industry.

Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes

In the current study, Cornelian cherry powder (CCP, Cornus mas) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% w/w) to replace wheat flour in bread formulation. The final products were analyzed regarding their proximate composition, content of selected biologically active substances, antioxidant activity (AA), volume, and sensory attributes. Increasing the incorporation of CCP led to significantly (p < 0.05) higher concentrations of carbohydrate, ash, energetic value, total polyphenols, phenolic acids and AA, and reduced fat and protein contents (p < 0.05). Moreover, up to 5% addition of CCP positively affected the volume (642.63 ± 7.24 mL) and specific volume (2.83 ± 0.02 cm³/g) of bread loaves, which were significantly (p < 0.05) higher compared to the control (no addition of CCP; 576.99 ± 2.97 mL; 2.55 ± 0.002 cm³/g). The sensory attributes chewiness, crumb springiness, bitterness, and sourness had lower scores (p < 0.05) in bread formulated with 10% CCP compared to the control. Overall, results show that the bread loaves produced with up to 5% CCP addition were considered the preferred formulation among the experimental samples tested, taking into consideration their composition, bioactive content, sensory, and physical properties.

Cornus mas L. Increases Glucose Uptake and the Expression of PPARG in Insulin-Resistant Adipocytes

Cornus mas L., also known as cornelian cherry (CM), is a species that has long been cultivated in many different countries. In numerous scientific reports, cornelian cherry is used to treat numerous diseases and conditions. The presented study evaluated the effect of red and yellow Cornus mas L. extract on insulin sensitivity in adipocytes. 3T3-L1 fibroblasts as well as human SAT-derived and VAT-derived adipocytes were differentiated in vitro, and insulin resistance was induced using palmitic acid (16:0). The effect of CM fruit extract was analyzed in terms of glucose uptake and insulin signaling gene expression. In the glucose uptake test after insulin stimulation, a significant increase in glucose uptake was demonstrated in cells treated with CM fruit extracts. Furthermore, CM fruit extracts increased the expression of insulin signaling genes in adipocytes stimulated with insulin in control cells and adipocytes treated with CM extract. Additionally, a significant increase in peroxisome proliferator activated receptor gamma (PPARG) expression was observed in cells supplemented with CM extract. In conclusion, studies have shown that CM fruits can overcome insulin resistance and thus they have a positive effect on cell metabolism.

Mead fermentation parameters: Optimization by response surface methodology

Introduction. This article presents the development of mathematical models related to the effect of the initial content of dry matter, yeast, and yeast energizer on the fermentation rate, the alcohol content, and the dry matter content in the finished product – mead. Study objects and methods. The mathematical models were developed by using the response surface methodology (RSM). The effect of yeast, dry matter, and yeast energizer contents were tested in concentration ranges of 150–600 mg/L, 16.3–24.4%, and 140–500 mg/L, respectively. The starting substrates used were honeydew honey and 10% apple juice. Yeast was rehydrated and added in different amounts to obtain required concentrations. Initial dry matter concentrations were measured by a refractometer. At the end of fermentation, oenological parameters of mead, namely dry matter content, pH, and ethanol yield, were determined according to standard methods. Results and discussion. The statistical estimation of the developed models and the individual model parameters showed that the initial dry matter content had a significant effect on the content of alcohol and dry matter in the final product. While, the initial content of yeast and yeast energizer did not have a significant effect in the tested concentration ranges. In addition, it was proved that the initial content of dry matter and yeast energizer had a significant effect on the fermentation rate, i.e. on the course of fermentation, which was described by a second-degree polynomial. Conclusion. We determined the optimum content of dry matter (24.4%), amount of yeast (150 mg/L), and concentration of yeast energizer (140 mg/L) in the initial raw material which provided the maximum alcohol yield at a consistent fermentation rate.

Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads

The aim of the study was to investigate changes in the content of biologically active compounds during the fermentation and aging of natural meads with the addition of three Cornelian cherry juices from three cultivars: 'Koralovyi', 'Podolski' and 'Yantarnyi', in the amount of 10% v/v. After the fermentation process the content of gallic and ellagic acids significantly increased, in relation to wort. Whereas the greatest losses were observed among unstable anthocyanins. The three-month aging process also reduced the content of the analyzed compounds except for ellagic acid, the content of which increased by up to 90%. The content of biologically active compounds, including iridoids and antioxidant phenolics, are constantly changing in the process of fermentation and aging of fruit meads. The studies proved that the addition of Cornelian cherry juice allows significantly enriched classic meads with new biologically active compounds, such as: exceptional iridoids (loganic acid, cornuside, loganine, sweroside), flavonols, phenolic acids and anthocyanins.

Influence of blackberry juice addition on mead fermentation and quality

Introduction. Mead, one of the oldest alcoholic beverages that man consumed is obtained by fermentation of honey solution, and contains from 8 to 18% vol. ethanol. Honey can be considered as an excellent source of carbohydrates for the fermentation process, but low concentrations of other substances in the honey can slow down the process. Blackberry (Rubus fruticosus L.) contains dietary fibers, vitamin C (ascorbic acid), vitamin A, vitamin E, potassium and calcium, along with the phenolic metabolites that are a source of possible health benefits. Study objects and methods. In this study was investigated the influence of blackberry juice addition on mead fermentation process, chemical composition and antioxidative activity. Dynamics of the fermentation process were controlled based on weighing the flasks in time on a scale every 24 h throughout the alcoholic fermentation. At the end of fermentations, oenological parameters of mead: dry matter content, pH, volatile acidity and ethanol content and reducing sugars. For the determination of antioxidative capacity the content of total phenolics, total flavonoids and total flavonols were measured and two tests were performed: DPPH and ABTS. Results and discussion. Addition of blackberry juice had a positive effect on fermentation dynamics (almost 25% higher rate of fermentation than in control samples), and improved all physicochemical characteristics and composition of resultant meads. Also, meads with the addition of blackberry juice had a significantly higher concentration of total phenolics, total flavonoids and total flavonols and significantly stronger antioxidative properties compared to the control meads without juice addition. The highest total phenolics, total flavonoids and total flavonols content was determined in the mead with the maximum addition of blackberry juice (B20W): it reached 490.88, 50.34 and 62.57 μgQE.mL–1, respectively, and was 6-fold higher for total phenolics and total flavonoids content, and 10-fold higher for total flavonols content than in the mead without juice addition (CW). The strongest antioxidative activity was determined in the B10W mead; it accounted for 6.98 μgTE.mL–1 (DPPH assay) and 0.65 μgTE.mL–1 (ABTS assay), what was 1.5-fold and 3-fold higher, respectively, than in the mead without juice addition (CW). Conclusion. The conducted study demonstrated that the use of blackberry juice influenced the course of fermentation of meads as well as their physicochemical and antioxidative properties (positive effect on fermentation dynamics – almost 25% higher rate of fermentation than in control samples, and improvement of all physicochemical characteristics and composition of resultant meads).

Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices

Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4-41%. The bio-accessibility of TPC ranged from 13.52-26.49% and of flavonoids between 24.25-67.00%. The pomegranate juice and the juice of black grapes and aloe vera kept 58.12 and 50.36% of their initial anthocyanins content, while for the other samples less than 1.10% was established. As a result, a maximum of 30% remaining antioxidant activity was measured for some of the samples, but for most this was less than 10%. In conclusion, fruit juices are a rich source of biologically active substances, but a more detailed analysis of food transformation during digestion is needed.

The exploitation of cornelian cherry (Cornus mas L.) cultivars and genotypes from Montenegro as a source of natural bioactive compounds

Cornelian cherry (CC) fruits a source of bioactive compounds that are still being underutilized. In this study, a comprehensive characterization of 11 Montenegrin CC local or introduced genotypes and cultivars collected in the wild or from organic orchards is provided. Their potential utilizations as natural antioxidants, colorants and organic food ingredients were exploited. CC fruits had high level of vitamin C (48-108 mg/100 g), malic acid (104-375 mg/100 g), and total polyphenols (158-591mg_GAE/100 g). They also displayed high antioxidant activity based on DPPH (623-1903µmol_TE/100 g), ABTS (441-1475µmol_TE/100 g), and FRAP (1509-5954µmolFe²⁺/100 g) assays. UHPLC-PDA-HESI-MS/MS analyses were used to quantify the concentration of phenolic acids (7.69-19.87 mg/100 g), flavonoids (10.87-44.34 mg/100 g), anthocyanins (11.85-195.43 mg/100 g) and iridoids (129.07-341.20 mg/100 g). For each of this groups, the most abundant were caftaric acid (12.24 mg/100 g), quercetin 3-glucuronide (29.66 mg/100 g), cyanidin 3-O-galactoside (130.93 mg/100 g) and loganic acid (303.3 mg/100 g), respectively. PCA and cluster heatmap analysis highlighted potentials for further exploitation of local genotypes and cultivars through organic food processing and breeding program.

Characteristics of Cornelian cherry sour non-alcoholic beers brewed with the special yeast Saccharomycodes ludwigii

Recipes for traditional and sour non-alcoholic beers were developed in this study employing a special yeast species Saccharomycodes ludwigii. They were characterized for their basic physicochemical properties, antioxidative activity as well as subjected to the quantitative and qualitative analysis of their biologically-active compounds, and to the sensory assessment. Sour non-alcoholic beers were brewed with the addition of juice from fruits of red-colored Cornelian cherry (Cornus mas L.) variety, which are characterized by naturally sour taste and aroma. Ethyl alcohol content in the beers manufactured ranged from 0.41%v/v in traditional non-alcoholic beers to 0.43%v/v in sour non-alcoholic beers. The final products had a low energy value, ranging from 116 to 148 kcal/500 mL of beer. The sour beers had several times higher antioxidative potential and significantly higher polyphenols concentration compared to the control ones. In addition, they were rich in anthocyanins and iridoids, and presented novel sensory attributes.