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Maqui berry vs Sloe berry--liquor-based beverage for new development.

Authors
  • Gironés-Vilaplana, Amadeo
  • Moreno, Diego A
  • García-Viguera, Cristina
Type
Published Article
Journal
Natural product communications
Publication Date
Jan 01, 2015
Volume
10
Issue
1
Pages
81–82
Identifiers
PMID: 25920225
Source
Medline
License
Unknown

Abstract

"Pacharin" is an aniseed liquor-based beverage made with sloe berry (Prunus spinosa L.) that has been produced in northern Spain. On the other hand, maqui berry (Aristotelia chilensis) is a common edible berry from Chile, and currently under study because of its multiple beneficial effects on health. The aim of this work was to design a new aniseed liquor-based beverage with maqui berry, as an industrial alternative to a traditional alcoholic product with bioactive berries. The characterization of its composition, compared with the traditional "Pacharin", and its evolution during maceration (6 and 12 months) showed that the new maqui liquor had significantly-higher anthocyanin retention over time. More studies on the organoleptic properties and bioactivity are underway.

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