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Franci Stampar - One of the best experts on this subject based on the ideXlab platform.
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Traditional rose Liqueur - A pink delight rich in phenolics.
Food chemistry, 2018Co-Authors: Valentina Schmitzer, Maja Mikulic-petkovsek, Franci StamparAbstract:Abstract Chemical composition and colorimetric parameters of alcoholic Liqueurs prepared from rose petals were evaluated by comparing the potential of three cultivars (‘Amadeus’, ‘Colossal Meidiland’ and ‘Rosanna’) and three traditional methods of preparation (fresh/air-dried petals extracted in 50% ethanol or aqueous sucrose syrup). Extraction was performed at room temperature for 2 weeks. High performance liquid chromatography/mass spectrometry was used to confirm the presence of 6 anthocyanins, 4 flavanols, 4 phenolic acids, 2 hydrolysable tannins and 31 flavonols in petal Liqueurs. The highest concentrations of anthocyanins were determined in extracts from ‘Amadeus’ petals, followed by ‘Colossal Meidiland’ and finally, ‘Rosanna’. The best extraction yields and optimal colour characteristics were achieved by ethanolic extraction of dry petals followed by fresh petal extraction in ethanol and, finally, extraction in sucrose syrup. Air-dehydration of ‘Amadeus’ petals prior to extraction in 50% ethanol yielded rose Liqueur with the best all round characteristics.
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processed elderberry sambucus nigra l products a beneficial or harmful food alternative
Lwt - Food Science and Technology, 2016Co-Authors: Mateja Senica, Robert Veberic, Franci Stampar, Maja MikulicpetkovsekAbstract:Abstract Elderberry fruit and its food products are not only a rich source of phenolics, boosting their antioxidant activity, but also contain harmful cyanogenic glycosides. In order to assess the potential positive/negative effects of consuming elderberry-based products their biochemical profile and levels of individual compounds were identified with the aid of high-performance liquid chromatography (HPLC) coupled with mass spectrophotometry (MS). Cyanidin-3-sambubioside and cyanidin-3-glucoside were the prevalent compounds among phenolics and sambunigrin among cyanogenic glycosides in all analyzed elderberry products. Processing considerably affects the content of elderberry phenolics and cyanogenic glycosides. The levels of phenolics decreased from 958 mg/kg in unprocessed control berries to 343 mg/kg in elderberry Liqueur, 337 mg/kg in spread, 162 mg/kg in tea and 114 mg/kg in elderberry juice. Higher temperatures not only reduced the content of beneficial compounds, but also decreased the levels of harmful cyanogenic glycosides for 44% in elderberry juice, for 80% in tea and for as much as 96% in elderberry Liqueur and spread.
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Transition of phenolics and cyanogenic glycosides from apricot and cherry fruit kernels into Liqueur
Food chemistry, 2016Co-Authors: Mateja Senica, Robert Veberic, Franci Stampar, Maja Mikulic-petkovsekAbstract:Popular Liqueurs made from apricot/cherry pits were evaluated in terms of their phenolic composition and occurrence of cyanogenic glycosides (CGG). Analyses consisted of detailed phenolic and cyanogenic profiles of cherry and apricot seeds as well as beverages prepared from crushed kernels. Phenolic groups and cyanogenic glycosides were analyzed with the aid of high-performance liquid chromatography (HPLC) and mass spectrophotometry (MS). Lower levels of cyanogenic glycosides and phenolics have been quantified in Liqueurs compared to fruit kernels. During fruit pits steeping in the alcohol, the phenolics/cyanogenic glycosides ratio increased and at the end of beverage manufacturing process higher levels of total analyzed phenolics were detected compared to cyanogenic glycosides (apricot Liqueur: 38.79 μg CGG per ml and 50.57 μg phenolics per ml; cherry Liqueur 16.08 μg CGG per ml and 27.73 μg phenolics per ml). Although higher levels of phenolics are characteristic for Liqueurs made from apricot and cherry pits these beverages nevertheless contain considerable amounts of cyanogenic glycosides.
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How much do cultivar and preparation time influence on phenolics content in walnut Liqueur
Food Chemistry, 2007Co-Authors: Jerneja Jakopic, M Colaric, Metka Hudina, Robert Veberic, Anita Solar, Franci StamparAbstract:Abstract The influence of cultivar and picking date on the phenolic content of walnut Liqueur was investigated using HPLC with a PDA detector. Ten phenolic compounds, namely gallic, protocatechuic, ellagic, chlorogenic (5-caffeoylquinic), syringic, p -coumaric and sinapic acids, as well as (+)-catechin, 1,4-naphthoquinone and juglone were detected. The walnut Liqueur under analysis was made of the cultivars ‘Franquette’ and ‘Elit’, on two sampling dates (June 30th and July 7th). A close interaction between cultivar and sampling date was noticed for most of the phenolics analyzed. The content levels of the main phenolic compounds under investigation were highest in ‘Franquette’ at the end of June and lowest in ‘Elit’ on the second or both sampling dates, except for syringic acid. A strong influence of cultivar choice and picking date was observed. The content levels of most phenolics were higher in Liqueur prepared from the cultivar ‘Franquette’, than in ‘Elit’.
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traditional walnut Liqueur cocktail of phenolics
Food Chemistry, 2006Co-Authors: Franci Stampar, Alma Solar, Metka Hudina, Robert Veberic, M ColaricAbstract:The phenolic composition in walnut husks of the Slovenian cultivar Elit, which is a basic material for the traditional making of walnut Liqueur, was investigated by HPLC with a PDA detector. Four different samplings of green husks were performed on different dates in order to compare the contents of phenolic compounds. The 2nd sampling coincided with the picking time of walnut fruits intended for the making of Liqueur. Phenolic composition of walnut Liqueur was investigated as well. Thirteen phenolic compounds were identified in walnut husks: chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, gallic acid, ellagic acid, protocatechuic acid, syringic acid, vanillic acid, catechin, epicatechin, myricetin, and juglone. In walnut Liqueur, 1,4-naphthoquinone was also identified. The major phenolic in the husks was juglone with the highest content in the 2nd sampling; its content in walnut Liqueur was low. The concentrations of individual phenolics in the Liqueur were quite low compared with the contents in the green husks, due to the traditional way of making the Liqueur.
Tsutomu Fujii - One of the best experts on this subject based on the ideXlab platform.
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Application of carbon and hydrogen stable isotope analyses to detect exogenous citric acid in Japanese apricot Liqueur.
Food chemistry, 2017Co-Authors: Fumikazu Akamatsu, Tomokazu Hashiguchi, Yuri Hisatsune, Takafumi Kawao, Tsutomu FujiiAbstract:Japanese apricot Liqueur manufacturers are required to control the quality and authenticity of their Liqueur products. Citric acid made from corn is the main acidulant used in commercial Liqueurs. In this study, we conducted spiking experiments and carbon and hydrogen stable isotope analyses to detect exogenous citric acid used as an acidulant in Japanese apricot Liqueurs. Our results showed that the δ13C values detected exogenous citric acid originating from C4 plants but not from C3 plants. The δ2H values of citric acid decreased as the amount of citric acid added increased, whether the citric acid originated from C3 or C4 plants. Commercial Liqueurs with declared added acidulant provided higher δ13C values and lower δ2H values than did authentic Liqueurs and commercial Liqueurs with no declared added acidulant. Carbon and hydrogen stable isotope analyses are suitable as routine methods for detecting exogenous citric acid in Japanese apricot Liqueur.
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Method for the isolation of citric acid and malic acid in Japanese apricot Liqueur for carbon stable isotope analysis
Food chemistry, 2016Co-Authors: Fumikazu Akamatsu, Tomokazu Hashiguchi, Yuri Hisatsune, Takafumi Kawao, Tsutomu FujiiAbstract:A method for detecting the undeclared addition of acidic ingredients is required to control the authenticity of Japanese apricot Liqueur. We developed an analytical procedure that minimizes carbon isotope discrimination for measurement of the δ(13)C values of citric and malic acid isolated from Japanese apricot Liqueur. Our results demonstrated that freeze-drying is preferable to nitrogen spray-drying, because it does not significantly affect the δ(13)C values of citric acid and results in smaller isotope discrimination for malic acid. Both 0.1% formic acid and 0.2% phosphoric acid are acceptable HPLC mobile phases for the isolation of citric and malic acid, although the δ(13)C values of malic acid exhibited relatively large variation compared with citric acid following isolation using either mobile phase. The developed procedure allows precise δ(13)C measurements of citric and malic acid isolated from Japanese apricot Liqueur.
Robert Veberic - One of the best experts on this subject based on the ideXlab platform.
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processed elderberry sambucus nigra l products a beneficial or harmful food alternative
Lwt - Food Science and Technology, 2016Co-Authors: Mateja Senica, Robert Veberic, Franci Stampar, Maja MikulicpetkovsekAbstract:Abstract Elderberry fruit and its food products are not only a rich source of phenolics, boosting their antioxidant activity, but also contain harmful cyanogenic glycosides. In order to assess the potential positive/negative effects of consuming elderberry-based products their biochemical profile and levels of individual compounds were identified with the aid of high-performance liquid chromatography (HPLC) coupled with mass spectrophotometry (MS). Cyanidin-3-sambubioside and cyanidin-3-glucoside were the prevalent compounds among phenolics and sambunigrin among cyanogenic glycosides in all analyzed elderberry products. Processing considerably affects the content of elderberry phenolics and cyanogenic glycosides. The levels of phenolics decreased from 958 mg/kg in unprocessed control berries to 343 mg/kg in elderberry Liqueur, 337 mg/kg in spread, 162 mg/kg in tea and 114 mg/kg in elderberry juice. Higher temperatures not only reduced the content of beneficial compounds, but also decreased the levels of harmful cyanogenic glycosides for 44% in elderberry juice, for 80% in tea and for as much as 96% in elderberry Liqueur and spread.
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Transition of phenolics and cyanogenic glycosides from apricot and cherry fruit kernels into Liqueur
Food chemistry, 2016Co-Authors: Mateja Senica, Robert Veberic, Franci Stampar, Maja Mikulic-petkovsekAbstract:Popular Liqueurs made from apricot/cherry pits were evaluated in terms of their phenolic composition and occurrence of cyanogenic glycosides (CGG). Analyses consisted of detailed phenolic and cyanogenic profiles of cherry and apricot seeds as well as beverages prepared from crushed kernels. Phenolic groups and cyanogenic glycosides were analyzed with the aid of high-performance liquid chromatography (HPLC) and mass spectrophotometry (MS). Lower levels of cyanogenic glycosides and phenolics have been quantified in Liqueurs compared to fruit kernels. During fruit pits steeping in the alcohol, the phenolics/cyanogenic glycosides ratio increased and at the end of beverage manufacturing process higher levels of total analyzed phenolics were detected compared to cyanogenic glycosides (apricot Liqueur: 38.79 μg CGG per ml and 50.57 μg phenolics per ml; cherry Liqueur 16.08 μg CGG per ml and 27.73 μg phenolics per ml). Although higher levels of phenolics are characteristic for Liqueurs made from apricot and cherry pits these beverages nevertheless contain considerable amounts of cyanogenic glycosides.
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How much do cultivar and preparation time influence on phenolics content in walnut Liqueur
Food Chemistry, 2007Co-Authors: Jerneja Jakopic, M Colaric, Metka Hudina, Robert Veberic, Anita Solar, Franci StamparAbstract:Abstract The influence of cultivar and picking date on the phenolic content of walnut Liqueur was investigated using HPLC with a PDA detector. Ten phenolic compounds, namely gallic, protocatechuic, ellagic, chlorogenic (5-caffeoylquinic), syringic, p -coumaric and sinapic acids, as well as (+)-catechin, 1,4-naphthoquinone and juglone were detected. The walnut Liqueur under analysis was made of the cultivars ‘Franquette’ and ‘Elit’, on two sampling dates (June 30th and July 7th). A close interaction between cultivar and sampling date was noticed for most of the phenolics analyzed. The content levels of the main phenolic compounds under investigation were highest in ‘Franquette’ at the end of June and lowest in ‘Elit’ on the second or both sampling dates, except for syringic acid. A strong influence of cultivar choice and picking date was observed. The content levels of most phenolics were higher in Liqueur prepared from the cultivar ‘Franquette’, than in ‘Elit’.
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traditional walnut Liqueur cocktail of phenolics
Food Chemistry, 2006Co-Authors: Franci Stampar, Alma Solar, Metka Hudina, Robert Veberic, M ColaricAbstract:The phenolic composition in walnut husks of the Slovenian cultivar Elit, which is a basic material for the traditional making of walnut Liqueur, was investigated by HPLC with a PDA detector. Four different samplings of green husks were performed on different dates in order to compare the contents of phenolic compounds. The 2nd sampling coincided with the picking time of walnut fruits intended for the making of Liqueur. Phenolic composition of walnut Liqueur was investigated as well. Thirteen phenolic compounds were identified in walnut husks: chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, gallic acid, ellagic acid, protocatechuic acid, syringic acid, vanillic acid, catechin, epicatechin, myricetin, and juglone. In walnut Liqueur, 1,4-naphthoquinone was also identified. The major phenolic in the husks was juglone with the highest content in the 2nd sampling; its content in walnut Liqueur was low. The concentrations of individual phenolics in the Liqueur were quite low compared with the contents in the green husks, due to the traditional way of making the Liqueur.
Murphy, James Peter - One of the best experts on this subject based on the ideXlab platform.
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2012: 8th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge
Dublin Institute of Technology, 2012Co-Authors: Murphy, James PeterAbstract:The 8th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge took place on Thursday November 22th 2012, this initiative between the DIT Bar Management Studies and Irish Distillers Pernod Ricard attracted over 70 mixologists. Prizes were awarded for best short drink cocktail, best long drink cocktail and technical performance cocktails were based on Irish Distillers Pernod Ricard premium spirits and Liqueurs, points were awarded for the appearance, aroma, taste and the commercial appeal of the cocktail. Special Irish Distillers Pernod Ricard Cocktail Challenge Certificates of participation were presented to all the entrants by Mr. Liam Sparks (Brand Manager & Mixologist Irish Distillers Pernod Ricard). Mr. James Murphy (Competition Co-ordinator, DIT Lecturer, Bar Management Studies, College of Arts & Tourism) congratulated the winners reminding competitors, sponsors and supporters of the DIT Bar Management Studies commitment to providing on-going challenging and innovative bar management and cocktail making programmes, Mr. John O’Connor (DIT Director & Dean College of Arts & Tourism) offered sincere thanks to both Mr. Liam Sparks (Brand Manager & Mixologist Irish Distillers Pernod Ricard) Dr. Frank Cullen (Head of School Culinary Arts & Food Technology) and to Mr. David McCarron (Expert Judge, H Bar, Grand Canal Square) and Ms. Mary O’Callaghan (President Irish Guild of Sommeliers). The 8th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge winners were as follows; Winner: Best Short Drink Cocktail & Overall Winner “Cinnemon Surprise” Prepared by: Charmaine Lee-Morgetts Recipe: 3.5cl Absolut Vanilla Vodka, 2cl Kahlua Liqueur, 2cl De Kuyper Crème de Cacao, 1 bar spoon cinnamon syrup. Method: Shake all the ingredients with ice briskly and strain into a chilled martini glass. Garnish: cinnamon syrup & vanilla sugar and coffee beans. Winner: Best Long Drink Cocktail “Young Love” Prepared by: Timothy Carley Recipe: 6.5 Absolut Citron Vodka, 0.5cl De Kuyper Cherry Brandy, 15cl 7-up. Method: Shake all the above ingredients except 7-up top with 7-up over crushed and cubed ice into a highball glass. Garnish: Drumstick lollipop cherries, apple slice. Winner: Best Technique Cocktail “Plymouth on the Rocks” Prepared by: Emmet Newport Recipe: 7cl Plymouth Gin, 3.5cl Peach juice, fresh cucumber, dash sugar syrup. Method: muddle the cucumber, add all ingredients and shake with ice, strain into old fashioned glass with ice. Garnish: lemon and cucumber wheelhttps://arrow.tudublin.ie/culart/1011/thumbnail.jp
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2010: 6th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge
Dublin Institute of Technology, 2010Co-Authors: Murphy, James PeterAbstract:The 6th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge took place on Thursday November 25th 2010, this initiative between the DIT Department Bar Management and Irish Distillers Pernod Ricard attracted 85 mixologists currently studying and working in the hospitality and licensed trade premises the opportunity to improve their skills in creative drinks mixing, in direct response to the growing demand for new cocktails and exciting new drinks to suit every season. This magnificent entry makes this competition Ireland’s Largest Cocktail Challenge for 2010. Overall prizes were awarded for best short drink cocktail and best long drink cocktail, which were based on Irish Distillers Pernod Ricard premium spirits and Liqueurs, points were awarded for the appearance, aroma, taste and the commercial appeal of the cocktail. A further special prize was dedicated to the most professional cocktail demonstration, points were awarded in this category were awarded for the competitors appearance, hygiene awareness, their technical cocktail procedure, garnish neatness, overall proficiency and the time limits allowed to prepare and present the cocktail. Special D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge Certificates of participation were presented to all the 85 mixologists by Mr. Seamus Lowry (Business Development Representative Prestige Accounts Irish Distillers Pernod Ricard). Mr. James Murhy (DIT Lecturer, Department Bar Management, College of Arts & Tourism) congratulated the winners reminding competitors, sponsors and supporters of the DIT Bar Management Department’s commitment to providing on-going challenging and innovative bar management and cocktail making programmes, Ms. Brid Grant (DIT Director & Dean College of Arts & Tourism) offered sincere thanks to both Mr. Seamus Lowry (Business Development Representative Prestige Accounts Irish Distillers Pernod Ricard), John McLoughlin (External Expert Judge, Marriott Shelbourne Hotel, St Stephens Green, Dublin). The 6th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge winners were as follows; http://update.dit.ie/2010/06-12-10/news-briefs-mixologists.php DIT Update Report on the competition. Winner: Best Short Drink Cocktail “Full of Passion” Prepared by: Claire Gaffney (BSc(Hons) Student - DIT, Department of Bar Management) Recipe: 4cl Absolut Vanilla, 2.5cl Ginger & Lemongrass Cordial – Bottle Green, 2.5cl Passion Fruit Liqueur, 5cl Apple Juice, ½ stick of Lemon grass. Method: Muddle the lemongrass and add the ingredients into a shaker, shake briskly with ice. Pour into a chilled double martini glass Garnish: Slices of fresh green apple. Winner: Best Long Drink Cocktail “Absolut Fruits” Prepared by: Gavin Donohoe (CPD Bar Studies Student, DIT Department of Bar Management) Recipe: 5cl Absolut PearVodka, 2cl De Kuyper Apricot Brandy Liqueur, 7cl Apple Juice. Method: Shake all the above ingredients with ice briskly. Pour into a Hurricane glass with crushed ice. Garnish: Apricot slice and wedge of red apple. Winner: Best Technique Cocktail “Crimbo” Prepared by: Caitlin NiCholmain (BSc(Hons) Student, DIT, Department of Culinary Arts). Recipe: 3cl Absolut Vodka, 9cl Ginger ale, 6cl Pear & Spice Puree (prepare by using 3 fresh pears, brown sugar, squeeze of lemon juice, 4 cloves & pinch of cinnamon). Method: Shake all the above ingredients with ice briskly. Pour into a chilled Five Star Wine glass. Garnish: Slice of Fresh pear, studded by whole cloves.https://arrow.tudublin.ie/culart/1013/thumbnail.jp
M Colaric - One of the best experts on this subject based on the ideXlab platform.
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How much do cultivar and preparation time influence on phenolics content in walnut Liqueur
Food Chemistry, 2007Co-Authors: Jerneja Jakopic, M Colaric, Metka Hudina, Robert Veberic, Anita Solar, Franci StamparAbstract:Abstract The influence of cultivar and picking date on the phenolic content of walnut Liqueur was investigated using HPLC with a PDA detector. Ten phenolic compounds, namely gallic, protocatechuic, ellagic, chlorogenic (5-caffeoylquinic), syringic, p -coumaric and sinapic acids, as well as (+)-catechin, 1,4-naphthoquinone and juglone were detected. The walnut Liqueur under analysis was made of the cultivars ‘Franquette’ and ‘Elit’, on two sampling dates (June 30th and July 7th). A close interaction between cultivar and sampling date was noticed for most of the phenolics analyzed. The content levels of the main phenolic compounds under investigation were highest in ‘Franquette’ at the end of June and lowest in ‘Elit’ on the second or both sampling dates, except for syringic acid. A strong influence of cultivar choice and picking date was observed. The content levels of most phenolics were higher in Liqueur prepared from the cultivar ‘Franquette’, than in ‘Elit’.
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traditional walnut Liqueur cocktail of phenolics
Food Chemistry, 2006Co-Authors: Franci Stampar, Alma Solar, Metka Hudina, Robert Veberic, M ColaricAbstract:The phenolic composition in walnut husks of the Slovenian cultivar Elit, which is a basic material for the traditional making of walnut Liqueur, was investigated by HPLC with a PDA detector. Four different samplings of green husks were performed on different dates in order to compare the contents of phenolic compounds. The 2nd sampling coincided with the picking time of walnut fruits intended for the making of Liqueur. Phenolic composition of walnut Liqueur was investigated as well. Thirteen phenolic compounds were identified in walnut husks: chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, gallic acid, ellagic acid, protocatechuic acid, syringic acid, vanillic acid, catechin, epicatechin, myricetin, and juglone. In walnut Liqueur, 1,4-naphthoquinone was also identified. The major phenolic in the husks was juglone with the highest content in the 2nd sampling; its content in walnut Liqueur was low. The concentrations of individual phenolics in the Liqueur were quite low compared with the contents in the green husks, due to the traditional way of making the Liqueur.