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The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur

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Abstract

Stone-fruit liqueurs contain high contents of the carcinogen ethyl carbamate (EC). In this study, we investigated the effect of plum fruit extract and single antioxidants present in plum fruit extracts on the reduction in the EC content during the macerating process in a plum liqueur model system and authentic plum liqueur. 30% ethanol model plum liqueur treated with 0.2% plum extract showed the lowest EC content with 55% reduction rate after the macerating process compared to the content in the control. Interestingly, neither 0.1% ascorbic acid nor 0.1% p-coumaric acid lowered the EC contents in the model liqueur, while they decreased the EC contents in authentic plum liqueur. This was possibly attributed to the synergistic effect of the plum fruit phenolics with the ascorbic acid and p-coumaric acid antioxidants. Thus, plum extracts can be applied to plum liqueurs to reduce the rate of EC formation.

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Acknowledgements

This research was supported by the National Research Foundation of Korea (NRF) funded by the Korea government (MSIP) [Grant Number NRF-2019R1F1A1062634]. This research was supported by the Chung-Ang University Graduate Research Scholarship in 2022.

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  1. Sunghyeon Jung and Hyunjun Lee have contributed equally to this study.

Authors and Affiliations

  1. Department of Food Science and Technology, Chung-Ang University, Anseong, 17546, Republic of Korea

    Sunghyeon Jung, Hyunjun Lee, Inhwan Kim, Seongjae Kim & Jihyun Lee

  2. Department of Food Science and Nutrition, Dong-A University, Busan, 49315, Republic of Korea

    Bokyung Lee

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  1. Sunghyeon Jung
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Jung, S., Lee, H., Kim, I. et al. The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01585-1

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