Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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review articleIssue 18 (1) 2019 pp. 5-12

Maciej KAZIMIERSKI, Julita REGULA, Marta MOLSKA

Poznań University of Life Sciences, Poland

Cornelian cherry (Cornus mas L.) – characteristics, nutritional and pro-health properties

Abstract

The cornelian cherry Cornus mas L. belongs to the Cornaceae family (Cornaceae). It can be found naturally in the central and south-eastern regions of Europe. Its fruits are characterized by oval or oval-oblong shape, with colours ranging from light yellow to dark cherry. The taste of fruits is usually considered to be tart- sweet, sour and in some cases sweet-pineapple. All cultivars of the cornelian cherry have a high biological value, which is mainly connected with their antioxidant activity, as well as with their phenolic compound and ascorbic acid content. The main pro-health properties of the cornelian cherry are related to the large amount of anthocyanins. The basic raw material is fruits; however, leaves, flowers and seeds are also used as a source of active ingredients. The chemical composition of cornelian cherry fruits is diversified and depends to a large extent on the cultivar, as well as on cultivation, and the environmental and climatic conditions.

Keywords: polyphenols, anthocyanins, antioxidant substances, vitamin
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http://www.food.actapol.net/issue1/volume/1_1_2019.pdf

https://doi.org/10.17306/J.AFS.2019.0628

For citation:

MLA KAZIMIERSKI, Maciej, et al. "Cornelian cherry (Cornus mas L.) – characteristics, nutritional and pro-health properties." Acta Sci.Pol. Technol. Aliment. 18.1 (2019): 5-12. https://doi.org/10.17306/J.AFS.2019.0628
APA Kazimierski M., Regula J., Molska M. (2019). Cornelian cherry (Cornus mas L.) – characteristics, nutritional and pro-health properties. Acta Sci.Pol. Technol. Aliment. 18 (1), 5-12 https://doi.org/10.17306/J.AFS.2019.0628
ISO 690 KAZIMIERSKI, Maciej, REGULA, Julita, MOLSKA, Marta. Cornelian cherry (Cornus mas L.) – characteristics, nutritional and pro-health properties. Acta Sci.Pol. Technol. Aliment., 2019, 18.1: 5-12. https://doi.org/10.17306/J.AFS.2019.0628