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Article

The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures

by
Natalia Marat
1,
Agnieszka Narwojsz
1,
Magdalena Polak-Śliwińska
2 and
Marzena Danowska-Oziewicz
1,*
1
Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury, 10-718 Olsztyn, Poland
2
Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury, 10-718 Olsztyn, Poland
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(23), 12506; https://doi.org/10.3390/app152312506
Submission received: 2 October 2025 / Revised: 14 November 2025 / Accepted: 17 November 2025 / Published: 25 November 2025
(This article belongs to the Special Issue Extraction, Analysis and Applications of Bioactive Compounds in Food)
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Abstract

The aim of the study was to determine the effect of the fruit sous vide-assisted maceration method on the pH, vitamin C and total phenolic contents, and antioxidant activity of tinctures made from Japanese quince and quince fruits. The tinctures were produced using the traditional maceration method and the sous vide technique at temperatures of 40 °C and 60 °C. The content of vitamin C in both types of fruit tinctures, prepared with the use of the sous vide technique, was lower than in the respective control samples, and the temperature of 40 °C allowed for the higher retention of vitamin C than the temperature of 60 °C. The maceration of quince fruit with alcohol using the sous vide technique at both temperatures resulted in a significantly higher content of polyphenols in the tinctures compared to traditional maceration. Most of the Japanese quince tinctures prepared using the sous vide technique were characterized by lower levels of these compounds than the control tinctures. The sous vide maceration of Japanese quince fruit with alcohol at both temperatures resulted in a similar antioxidant activity to the control sample. For quince fruit, the temperature of 40 °C was more effective than 60 °C in maintaining the high antioxidant activity of tinctures. The present research expands the existing knowledge on tincture production, including the possibility of using an alternative fruit maceration method.

1. Introduction

Alcoholic beverages have been known and used for centuries. One such example is tinctures, which are produced in many countries, including Poland. They are traditional alcoholic beverages that were drunk both for medicinal purposes and for pleasure [1]. Thanks to tourism and consumers’ desire to rediscover traditional food products, the popularity of tinctures is growing. Currently, tinctures are produced on an industrial scale and differ from those manufactured using traditional methods. They are characterized by a lower alcohol content than the 40–45% present in traditional tinctures and are obtained through the industrial mixing of plant extracts [2]. The Regulation of the Polish Minister of Agriculture and Rural Development of 14 February 2024 [3] indicates that a tincture is a spirit drink that has been produced through the maceration or similar processing of foodstuffs and agricultural products for at least 15 days, and the result of this maceration or processing is that the spirit drink acquires a dominant flavor derived from agricultural products or foodstuffs. According to the Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 [4], a spirit drink is intended for human consumption and has specific organoleptic properties and a minimum alcohol content of 15%, and the water used in its production is distilled, demineralized, deionized, or softened water, while a liqueur is a spirit drink with a minimum of 70–100 g/L sweetening products expressed as invert sugar and minimum alcoholic strength of 15% (v/v), produced using ethyl alcohol or a distillate of agricultural origin, flavorings, and products of agricultural origin or foodstuffs. In Eastern Europe, a tincture is referred to as a sweetened spirit drink, liqueur, or alcoholic tincture whose name comes from the fruit, such as cherry liqueur [5,6,7]. Nevertheless, Śmiechowska et al. [2] and Polak et al. [8] emphasize that fruit liqueurs cannot be assigned to tinctures. Liqueurs are characterized by a higher content of invert sugar and a lower alcohol content, while tinctures can be sweet or dry. In Poland, a tincture is a well-known alcoholic beverage made from alcohol, herbs, fruits, or plant roots and sugar [9,10]. The literature provides information on various methods of tincture production, which vary in maceration and storage times, as well as in the percentage of alcohol and sugar. The method of tincture production affects the concentration of bioactive compounds and the sensory characteristics of the product [11,12,13].
The literature describes studies on tinctures made from cherries, cranberries, rowanberries, blackcurrants, raspberries, and plums [9,10,14]. It seems that the fruits of Japanese quince (Chaenomeles japonica) and quince (Cydonia oblonga), which have so far been described in studies on the physicochemical properties of processed products such as jams, marmalades, jellies, candied fruits, dried fruits, juices, crisps, powders, gums, and syrups [15], may also be an interesting raw material for tincture production. There is little information on the use of quince fruits to produce alcoholic fruit beverages [16,17,18], while, in the case of Japanese quince fruits, some authors indicated the possibility of using these fruits in the alcohol industry [15,19,20,21]. Tarko et al. [22] studied the content of phenolic compounds and antioxidant activity of liqueur and wine made from Japanese quince fruits, and Narwojsz et al. [16] investigated the content of bioactive compounds in quince fruit tincture. However, there is no information regarding the influence of the method of tincture production for Japanese quince and quince fruit on their physicochemical properties, considering the time and temperature of the maceration process and the order of adding ingredients, which may also affect the quality of the products.
Japanese quince is a plant from the Rosaceae family and the Pomoideae subfamily [23,24]. The health benefits of Japanese quince fruit are described in the literature, indicating their beneficial effect in the treatment of sunstroke, migraines, joint pain, and swelling [25]. In addition, these fruits have the ability to relax tendons and muscles and harmonize the stomach. They can prevent or treat intestinal inflammation, dysentery, rheumatism, depression, cholera, vitamin C deficiency syndrome, and beri-beri disease [24,25]. Japanese quince fruits are hard, astringent, and sour, and therefore not intended for direct consumption. However, they are good materials for use in the food industry [15,23,26]. These fruits are rich in bioactive compounds, especially phenolic compounds, vitamin C, and pectins [27]. The phenolic content in Chaenomeles japonica is 19.35 GAE mg/g [28], and the vitamin C content is within the range of 62.4–243.0 mg/100 g [29]. The average pectin content in fruits is up to 1.4 g/100 g [30].
Quince also belongs to the Rosaceae family and the subfamily Maloideae. It comes from the Piraeus family and the Cydonia genus. It is also called Cydonia oblonga Mill, Cydonia maliformis Miller, Cydonia vulgaris Pers., and Pyrus cydonia L. [31]. Quince fruits help in the treatment of diarrhea, abdominal pain, vomiting, stomach ulcers, and hypertension, and also show antifungal, anti-inflammatory, anticancer, and antiallergic effects [32,33]. Like Japanese quince fruits, quince fruits are hard, sour, and astringent; therefore, they are not eaten in a raw form. They can be added to cakes, candies, and cookies [34,35]. Quince fruits are characterized by the presence of phenolic compounds at the level of 3.92–12.83 g GA mg/100 g [36], while the content of vitamin C is in the range of 26.9–44.4 mg/100 g [37]. The content of pectins in quince fruit is 1.8%, while quince husk contains pectins at the level of 25.1% [38].
As can be seen from the above description of Japanese quince and quince fruits, both species can be valuable components of the human diet. Both fruits are suitable for processing, and it is worth looking for new potential applications in the food industry. Since the production of fruit tincture is time-consuming, in our study, we attempted to reduce the fruit maceration stage by increasing the maceration temperature using the sous vide heating technique. This technique is used in gastronomy to cook delicate raw materials to preserve their nutritional value, bioactive compounds, and sensory attributes. It involves placing the material in a vacuum package and then heating it in a water environment at a relatively low temperature for a specified time [39]. The materials cooked are both meat and vegetables, and while in meat cooking the main goal is a tender and juicy texture of the final product, vegetable cooking aims at preserving bioactive properties, such as vitamin C and phenol content, as well as antioxidant activity. The sous vide treatment of food can be performed with the use of a water bath–circulator system or convective steam system (e.g., combi oven). Although the steam system may encounter problems with cooking uniformity, it allows us to heat larger amounts of food in industrial-scale applications. The choice of optimal combination for the time–temperature of cooking is a key factor in achieving the goals of sous vide treatment [40]. Numerous researchers have reported beneficial effects of vegetable or fruit heating with the sous vide technique on the retention of bioactive compounds compared to raw vegetables and vegetables cooked with other methods [41,42,43,44]. Nevertheless, to our knowledge, this technique has so far not been applied in the production of fruit tinctures to shorten the maceration stage of production and to improve the retention of bioactive compounds.
The aim of the study was to determine the effect of the fruit sous vide-assisted maceration method on selected properties (pH value, polyphenol and vitamin C content, and antioxidant activity) of tinctures made from Japanese quince and quince fruits.

2. Materials and Methods

2.1. Chemicals

Buffers pH4 and pH7 were purchased from PPHU Tarchem Sp. z o.o. (Tarnowskie Góry, Poland). Metaphosphoric acid, dithiothreitol (DTT), ascorbic acid, dehydroascorbic acid, Folin–Ciocialteu reagent, and 2,2-diphenyl-1-picrylhydrazyl (DPPH radical) were purchased from Merck Life Science Sp. z o.o. (Poznań, Poland). Methanol, sodium carbonate, and monopotassium phosphate were purchased from Chempur (Piekary Śłąskie, Poland).

2.2. Material

The research material consisted of tinctures made from Japanese quince (Chaenomeles japonica variety Cido) and quince (Cydonia oblonga variety Portugal) fruits, harvested at the turn of September and October, when they reached processing maturity, in 2022 and 2023. Japanese quince fruits were cultivated and purchased wholesale in the Lublin Voivodeship, Poland, and quince fruits were cultivated and purchased wholesale in the Lower Silesia Voivodeship, Poland. Rectified 96% (v/v) ethyl alcohol (Polmos, Wrocław, Poland) was purchased at a supermarket in Olsztyn, Poland.
The fruit had been pre-treated. The washed fruits were cut lengthwise, and the cores were removed. The resulting fruit halves were cut crosswise into 10 mm thick pieces. Each tincture (from Japanese quince or quince fruit) was prepared in three or four variants, differing in the maceration method. Two batches of each treatment were prepared separately and treated as experiment repetitions.
Fruits (600 g) intended for traditional maceration (CJ and CQ control samples) were placed in glass jars and poured in with 600 mL of an earlier prepared 70% ethyl alcohol solution [1]. Tap water was used for 96% ethyl alcohol dilution after boiling and cooling to room temperature. The maceration process was carried out for 3 months in a dark room at 20 °C, and then the fruits were separated from the liquid using a slow juicer (Kenwood JMP600Si, Hachiōji, Tokyo, Japan). After separation, 200 g of white granulated sugar (Sucrose, Polski Cukier, Krajowa Grupa Spożywcza S.A., Toruń, Poland) and 1 mL of a pectinolytic preparation, ROHAPECT® 10L (AB Enzymes GmbH, Darmstadt, Germany), were added to the macerate. The pectinolytic preparation was added to facilitate the breakdown of pectins and reduce the turbidity of the macerate. The amount of sugar added to the macerate was determined in preliminary tests to obtain a balanced, pleasant, fruity-sweet taste of the tincture. During the next step, maturation, the tincture was kept in a dark room at 15 °C for 6 months. The conditions for tincture maturation were chosen based on the literature review [7,8,14,45,46]. After maturation, the liquid was filtered through the filter paper. The traditional tincture production process is shown in Scheme 1.
The experimental samples were prepared using the sous vide technique, which was intended to accelerate the fruit maceration stage. The alternative maceration of fruit applied in our study was our innovative idea, not used earlier by any other researchers. The parameters of the sous vide-assisted maceration were selected based on the preliminary study and a thorough literature review. To prepare the tinctures, in which the fruit was macerated with ethyl alcohol, fruits (600 g) were sealed with an addition of ethyl alcohol solution (70%, 600 mL) in two-layer bags (15 µm nylon/60 µm polyethylene; heat resistance from −20 °C to +110 °C; Hendi, Lamprechtshausen, Austria) using a chamber vacuum sealer (VAC-20 DT, Edesa, Barcelona, Spain) set at 95% vacuum. The bags were placed in a water bath with a lid to avoid light exposure, and the sous vide-assisted maceration process was carried out for 8 h at 60 °C (SVJ60/FA and SVQ60/FA samples) and 40 °C (SVJ40/FA and SVQ40/FA samples). The temperature of the water bath was controlled using a sous vide circulator (Diamond Z, Julabo GmbH, Seelbach, Germany). After separating the fruit from the liquid, macerates were obtained, to which 200 g of white granulated sugar (Polski Cukier, Krajowa Grupa Spożywcza S.A., Toruń, Poland) and 1 mL of the ROHAPECT® 10L enzymatic preparation (AB Enzymes GmbH, Darmstadt, Germany) were added. Maturation was carried out in a dark room at 15 °C for 6 months. After maturation, the liquid was filtered through the filter paper (Scheme 2).
A similar process was used in the production of SVJ60/FS and SVQ60/FS tinctures, where the maceration of fruit with sugar was applied with the use of the sous vide technique at a temperature of 60 °C for 8 h. Then, after separating the fruits, ethyl alcohol (70%, 600 mL) was added to the macerate and the whole was subjected to maturation in the manner described above and presented below in Scheme 3.

2.3. Methods

2.3.1. pH Value

The measurements were carried out directly in tincture samples using a pH meter (pH 210, Hanna Instruments, Woonsocket, RI, USA), calibrated with pH 4 and pH 7 buffers before analyses.

2.3.2. Vitamin C

Vitamin C (L-AA) and dehydroascorbic acid (DHAA) were extracted using a 2% (w/v) metaphosphoric acid solution, which stabilized both analytes and prevented their degradation. The test sample was centrifuged to obtain a clear supernatant for further analysis. DHAA was determined through an indirect method, using the addition of dithiothreitol (DTT) to a portion of the extract to reduce DHAA to L-AA, and then the total vitamin C content was determined [47]. The HPLC system used for analyses was a Shimadzu LC-10A (Kyoto, Japan) with a binary pump and diode array detector (DAD), fitted with a SynergiTM Hydro-RP column (250 mm × 4.6 mm, 5 μm particle size; Phenomenex, Torrance, CA, USA). The mobile phase was aqueous monopotassium phosphate (0.1 M; pH 2.4) at a flow rate of 0.5 mL/min. The column temperature was set at 25 °C to ensure stationary phase stability and repeatability of results. The detection wavelength for the UV-Vis detector was set at 254 nm, optimal for the simultaneous determination of L-AA and DHAA. The chromatographic peaks of L-AA and DHAA were identified by comparing retention times and UV Vis spectra with commercial standards of L-ascorbic acid and dehydroascorbic acid. Five calibration solutions (1–100 μg/mL) were prepared for each analyte and analyzed in triplicate. The L-AA and DHAA calibration curves were used to determine the levels of these compounds in the test samples. The DHAA content was calculated from the difference between the initial L-AA content and the total L-AA content after reduction. The total vitamin C content in the samples is presented as the sum of the L-AA and DHAA concentrations in the test material.

2.3.3. Total Phenolic Compounds

An aliquot of 0.1 mL of tincture, 6 mL of distilled water, and 0.5 mL of Folin–Ciocialteu reagent were added to a 10 mL volumetric flask, and the resulting solution was mixed. Then, 1.5 mL of sodium carbonate solution (14%) was added, and the content of the flask was made up to the mark with distilled water. The sample was left in the dark for 120 min at room temperature. The absorbance of the solution was measured at 765 nm using an Optizen POP UV/VIS spectrophotometer (Mecasys Co. Ltd., Daejeon, Korea). Total polyphenol content was expressed in mg of gallic acid equivalents (mg GAE)/100 mL of tincture [48].

2.3.4. DPPH Radical Scavenging Activity

An aliquot of 3.9 mL of a methanolic solution of the DPPH radical (0.025 g/L) was added to 0.1 mL of the fruit tincture. The absorbance was measured at 515 nm using a spectrophotometer (Optizen Pop UV/VIS, Mecasys Co. Ltd., Daejeon, Korea) at specified time intervals until the reaction reached a plateau. The percentage of remaining DPPH radical was expressed as a function of sample concentration to obtain the EC50, defined as the amount of sample required to reduce the initial DPPH radical concentration by 50%. Results were expressed as μmol Trolox per 1 mL of tincture [49].

2.3.5. Statistical Analysis

All physicochemical analyses were performed in triplicate, and the entire experiment was repeated twice. Results were subjected to statistical analysis and presented in figures as mean values with standard deviations. The normality of data distribution was assessed with the Shapiro–Wilk test and the homogeneity of variance with Levene’s test. A one-way analysis of variance was applied to compare the means. The significance of differences between the values was identified using Tukey’s test, and differences were considered statistically significant when p < 0.05 (Statistica v.13.3, TIBCO Software Inc., Tulsa, OK, USA).

3. Results and Discussion

3.1. pH Value

The pH value of plant material is related mainly to the presence of organic acids. This feature affects the chemical reactions that take place in food, including those catalyzed by enzymes, which have different ranges of optimal pH for their activity [50], as well as the stability of food components, e.g., vitamin C, which shows a bimodal character with a stability that is different at various pH levels [51,52].
The pH values of the tested tincture samples are presented in Figure 1. The maceration method had a significant impact on the pH of the tinctures. The Japanese quince tincture produced using the traditional method (control sample CJ) in 2022 was characterized by the lowest pH value (3.22) among all tinctures from this fruit tested both in 2022 and 2023. Tinctures produced using the sous vide 60 °C method, when sugar was added to the fruit maceration (sample SVJ60/FS), were characterized by significantly higher pH values (3.54 and 3.78, in 2022 and 2023, resp.) than other products.
Similar results were observed for quince fruit tinctures, among which the control sample (CQ) had the lowest pH value in 2022. Within this group of tinctures, the highest pH values were also observed for samples produced using fruit maceration with sugar and the sous vide method at 60 °C (SVQ60/FS samples), both in 2022 and 2023, and these values were significantly higher compared to the pH values of tinctures produced using alcohol maceration at the same temperature (SVQ60/FA sample). Furthermore, the sample produced using fruit maceration with ethyl alcohol and the sous vide method at 40 °C (SVQ40/FA sample) showed a significantly higher pH value compared to the tincture produced using the sous vide method at 60 °C (SVQ60/FA sample).
It was also observed that the tinctures made from Japanese quince and quince fruit produced in 2022 were characterized by significantly lower pH values compared to the corresponding tinctures produced in 2023. The differences in the pH values of products evaluated in different years might have been caused by several factors. Rahman and Rahman [53] pointed out that variety, maturity, growing conditions, handling before processing, and processing are the most important factors affecting the pH value of plant foods. Regarding the lower pH value of tinctures prepared with alcohol-assisted maceration compared to sugar-assisted maceration, we can assume that the maceration of fruit with ethyl alcohol caused a higher extraction of compounds which affect the pH value of tinctures than maceration with sugar, since sugar itself does not affect the pH of tinctures. The literature lacks information regarding the pH value of tinctures made from Japanese quince and quince; only results for tinctures made from other fruits are described.

3.2. Vitamin C Content

The vitamin C content in the tested samples is shown in Figure 2. As a result of the conducted research, it was observed that the Japanese quince fruit tincture produced using the traditional method (CJ sample), both in 2022 and 2023, was characterized by a significantly higher concentration of vitamin C than the tinctures produced using the sous vide technique at a temperature of 60 °C. Furthermore, the order in which the ingredients, i.e., ethyl alcohol and sugar, were added during the tincture production process also had a significant impact on the content of this compound. In both production years, when the same fruit maceration time and temperature were used, the concentration of vitamin C in the samples produced by adding sugar to the fruit (SVJ60/FS samples) was lower compared to those produced by adding ethyl alcohol to the fruit (SVJ60/FA samples). No significant difference in vitamin C content was observed between the SVJ40/FA and CJ tinctures in 2023, where both methods used the same order of ingredient addition, but the maceration time and temperature were different. No statistically significant difference was found between the tinctures produced using the traditional method (CJ) in 2022 and 2023, while the SVJ60/FA and SVJ60/FS tinctures had higher vitamin C concentrations in 2022 compared to 2023.
In the case of tinctures made from quince fruit, it was also noted that products made using the traditional method (CQ samples) had the highest concentration of vitamin C. The use of higher maceration temperatures, i.e., 60 °C and 40 °C with the sous vide technique, resulted in a significant reduction in the concentration of vitamin C in the tinctures. Furthermore, fruit maceration at 60 °C (SVQ60/FA sample) resulted in a significantly lower vitamin C content in the tincture compared to maceration at 40 °C (SVQ40/FA sample). The order of addition of ingredients had no significant effect on the vitamin C concentration in tinctures produced with the use of the sous vide method at 60 °C (SVQ60/FA and SVQ60/FS samples). No statistically significant differences were observed in the vitamin C content in corresponding quince tinctures in 2022 and 2023. The vitamin C content recorded in the tinctures in our study was at an average level compared to the tinctures described in the literature. For example, the content of vitamin C in a raspberry tincture was 1.67 mg/100 g of the tincture, and in a rosehip tincture it was 141.67 mg/100 mg of the tincture [54], while Tabaszewska and Najgebauer-Lejko [55] recorded 25.7 mg of L-ascorbic acid and 6.4 mg of dehydroascorbic acid in 100 mL of a tincture prepared from fresh rosehips. Vitamin C stability is primarily influenced by pH, temperature, and the presence of oxygen. Ascorbic acid exhibits its highest stability at pH 4–6, and it undergoes oxidation at high temperatures. In the presence of oxygen, the rate of vitamin C degradation increases with increasing temperature. Under anaerobic conditions, L-ascorbic acid is resistant to high temperatures, while L-dehydroascorbic acid exhibits a significantly lower stability under the same conditions [56].
Kazimierczak et al. [57] reported that, unlike other analyzed products based on this fruit, syrups made from Japanese quince contain lower levels of the active form of vitamin C, L-AA, than DHAA. The L-AA-to-DHAA ratio is a key indicator of vitamin C stability during processing. This ratio may be affected by the method of fruit processing to obtain the desired product properties [58]. High temperatures accelerate the oxidation of L-AA to DHAA. Prolonged heating or higher temperatures can shift this ratio towards DHAA or lead to the complete degradation of both forms of vitamin C [58,59]. In our study on quince and Japanese quince tinctures, higher levels of the active form of vitamin C were found than the DHAA form in all samples tested, indicating that the processing variants used did not contribute to the degradation of vitamin C. However, an exposure to light and oxygen may also contribute to the oxidative degradation of vitamin C, which should be taken into account during the production and storage of final products. Vacuum packaging or packaging in an inert gas atmosphere can help maintain a higher L-AA/DHAA ratio [60,61].
According to the available literature data, the stability of ascorbic acid is bimodal: the maximum stability is observed at a pH of around 2.5–3.0 and in the range of 5–6, while degradation is fastest around pH 4 [51,52]. This may explain the observed relationships in our samples—quince-based samples with a pH closer to 4 (typically 3.5–4.2) could have been subject to a greater vitamin C loss due to being closer to its minimum stability, whereas Japanese quince-based samples with a lower pH (typically around 2.4–2.9) retained a higher vitamin C stability due to the acidic environment.
Maceration, as an extraction process in an alcoholic or sugar medium, may modify vitamin C retention conditions compared to fresh fruit or other forms of processing. Alcohol (ethanol) acts as a denaturing agent for oxidizing enzymes, which inhibits the oxidation reactions of vitamin C. Additionally, ethanol lowers the water activity (aw) of the macerate, limiting hydrolysis and oxygen availability to ascorbate molecules. As a result, the stability of vitamin C increases, resulting in reduced losses during storage. This phenomenon is particularly evident in Japanese quince due to its high initial vitamin C content (55–243 mg/100 g fresh fruit), which allows for the detection of these changes. Sugar addition to fruit processing, e.g., in syrups, causes an osmotic dehydration of the fruit tissue, which reduces the aw and slows the kinetics of vitamin C degradation by limiting interactions with oxygen and the heavy metals (e.g., iron, copper) that catalyze oxidation. Sugar can also indirectly stabilize vitamin C through Maillard reactions or metal ion chelation, which leads to an increased vitamin C retention in the macerated liquid after prolonged storage [62]. In quince fruit, changes in vitamin C stability in macerates are not observed, primarily due to the significantly lower base content of this vitamin—estimated at 15–25 mg/100 g of fresh fruit, which is 5–10 times less than in Japanese quince. Even if alcohol or sugar maceration would improve the retention expressed as a percentage (e.g., through the same mechanisms of enzyme inhibition or aw reduction), the final changes in vitamin C concentration remain below the detection threshold of typical analytical methods (e.g., HPLC), which makes their detection impossible. Additionally, quince contains fewer natural antioxidants (e.g., polyphenols), which synergistically support vitamin C stability during maceration in Japanese quince. Consequently, losses or gains in quince are marginal and statistically insignificant, in contrast to the pronounced effects observed in Japanese quince [63].

3.3. Total Polyphenol Content

The total polyphenol content in tinctures made from Japanese quince and quince fruit is presented in Figure 3.
In the study on Japanese quince fruit tinctures, the highest content of phenolic compounds was recorded in 2022, in the control sample CJ and the SVJ60/FA sample, produced using the sous vide method for the maceration of fruit with the addition of ethyl alcohol at an elevated temperature 60 °C (89.01 and 90.27 mg/100 mL, resp.), and these values were significantly higher than those observed for other samples. The tincture produced in 2023, using the sous vide technique at 60 °C for the maceration of fruit with added sugar (SVJ60/FS sample), was characterized by a significantly lower concentration of phenolic compounds (64.45 mg/100 mL) than all other samples assessed in both years of the study.
The process of fruit maceration through heating caused a significant reduction in the concentration of phenolic compounds compared to the control sample in tinctures made from Japanese quince fruit in 2023. The tinctures made in 2022 showed a significantly higher content of phenolic compounds compared to the corresponding samples manufactured in 2023.
The assessment of quince fruit tinctures showed that the highest content of phenolic compounds in 2022 was recorded for the SVQ60/FA tincture, produced using the sous vide technique at 60 °C and the maceration of fruit with ethyl alcohol, while the lowest results were obtained for the SVQ60/FS sample, in which the fruit was macerated at 60 °C with the addition of sugar (113.16 mg/100 mL and 51.96 mg/100 mL, resp.). In 2023, it was observed that the use of a moderately elevated temperature during maceration, i.e., 40 °C, resulted in a greater release of polyphenols from the fruit compared to both maceration at room temperature and at 60 °C, as the quince fruit tincture produced using the sous vide method at 40 °C (SVQ40/FA sample) was characterized by the highest content of phenolic compounds (148.59 mg/100 mL) compared to the tinctures produced using the traditional method and sous vide at 60 °C (CQ, SVQ60/FA and SVQ60/FS samples). Considering the influence of the ingredient used for the maceration of fruit at the same temperature of 60 °C (alcohol or sugar), in both years of the study, a higher concentration of phenolic compounds was recorded in the tinctures in which alcohol was used for maceration.
The literature on the quality of tinctures from Japanese quince or quince is scarce. Narwojsz et al. [16] investigated the effect of quince fruit maceration time on the extractability and content of bioactive components in the tincture. The results indicated that the highest extraction of polyphenols from the fruit took place during the first week of maceration and their content in the tincture was 191.6 mg/100 mL, while after 6 weeks of maceration the authors noted a significant but not very large increase in the content of phenolic compounds in the tincture (196.7 mg/100 mL). There are studies available in the literature on the concentration of phenolic compounds in tinctures made from other fruits. The content and stability of phenolic compounds (TPCs) in liqueurs and tinctures was studied by Serreli et al. [64], who observed a lower content of TPCs in myrtle berry liqueur than in the respective macerate, Sokół-Łętowska et al. [13], who reported declining amounts of TPCs in red fruit liqueurs during storage, and Kucharska et al. [12], who noted no significant changes in polyphenol content during cornelian cherry liqueur storage. In addition, Carbonell-Barrachina et al. [17] observed that the TPC content in quince liquors was affected by the quince variety, alcohol content, fruit-to-ethanol ratio, and using fruit with or without skin.
As our research has shown, the stage of adding sugar during the tincture production process had a significant impact on the concentration of phenolic compounds in the final product. Fruit extraction with sugar during sous vide-assisted maceration resulted in a significantly lower phenolic content in tinctures compared to the respective tinctures when maceration was performed with ethyl alcohol. Apparently, the use of sugar at the stage of fruit maceration was not sufficient to extract a significant amount of phenolic compounds from the fruit. Nevertheless, sugar is an essential ingredient of the tincture, giving it a pleasant, balanced taste. Our observation confirms the results of Kucharska et al. [12], in which sugar added to fruit at the initial stage of the maceration process, along with alcohol, reduced the polyphenol content in the tincture. The authors also observed that adding sugar to the macerate after three months of storage was a good way to preserve these compounds. In studies by Sokół-Łętowska et al. [65] and Wilk et al. [66], tinctures containing more sugar showed lower concentrations of polyphenols and exhibited a lower antioxidant activity, and those authors suggested that sugar addition to tinctures caused a “dilution” of bioactive compounds. Sokół-Łętowska et al. [65] also noted that it is important that the added sugar does not exceed 30% of the total solution.
The efficiency of phenolic compound extraction from fruit is influenced by the concentration of ethanol used, the ratio of fruit to ethanol, the temperature and time of extraction, and the order in which sugar and alcohol are added to the tinctures [67,68]. Sokół-Łętowska [68] observed that alcohol should be added at the beginning of the tincture production process to facilitate the extraction of phenolic compounds from the fruit. The author found that adding sugar at the beginning of the tincture production process had a negative impact on the final product due to the significant degradation of pigments and phenolic compounds. Furthermore, the sugar added at the beginning of the process increased the viscosity of the medium, which hindered the extraction of polyphenols into the solution. The ethanol used for extraction softens the fruit and supports the extraction of not only phenolic compounds but also various pigments and other components that give the beverage its characteristic color, flavor, and aroma [14]. Furthermore, increasing the extraction temperature results in a better extraction of phenolic compounds [67]. Thoo et al. [67] indicated 65 °C as the optimal temperature for extracting phenolic compounds from mengkudu fruit. Polak and Bartoszek [9] did not observe a relationship between the content of phenolic compounds and the pH value of the tested tinctures. Yu et al. [69] indicated that pH is one of the factors influencing the stability of phenolic compounds.

3.4. Antioxidant Activity

The antioxidant properties of Japanese quince and quince fruit tinctures were determined based on their DPPH free radical scavenging activity. This test involves the spectrophotometric measurement of the antioxidants’ ability to quench DPPH radicals. The DPPH radical acts as a hydrogen acceptor for antioxidants [70].
The antioxidant activity of Japanese quince fruit tinctures varied and depended on the sample preparation method (Figure 4). The tincture produced by the traditional method (CJ sample) in 2023 showed the highest activity among all samples tested (13.14 µmol Trolox/mL), but this result was not statistically significantly different from the result recorded for the SVJ60/FA tincture in 2023, where the same order of added ingredients was used in both methods. The SVJ60/FS tincture, manufactured in 2022, was characterized by the lowest antioxidant activity (3.01 µmol Trolox/mL). The process of fruit maceration at 40 °C with the use of the sous vide method resulted in a lower antioxidant activity of the tincture (SVJ40/FA sample), compared to fruit maceration with the use of the sous vide method at 60 °C (SVJ60/FA sample). This observation confirms the results presented by Dawidowicz et al. [71], who showed an increase in the antioxidant activity of extracts with an increased temperature in the ethanol extraction process of plant raw materials.
The present research showed that tinctures made from quince fruit were characterized by a lower antioxidant activity compared to tinctures made from Japanese quince fruit. The antioxidant properties of quince fruit tinctures also depended on the maceration method. In 2022, the tincture produced using the traditional method (CQ sample) showed a significantly higher value (6.06 µmol Trolox/mL) of the discussed indicator compared to the other samples assessed in this research period. The tincture produced through the sous vide maceration of fruit at 40 °C was characterized by a higher antioxidant activity compared to the tincture produced through sous vide maceration at 60 °C (SVQ40/FA and SVQ60/FA samples in 2023, resp.). It was observed in 2023 that the results regarding the antioxidant activity of the tincture prepared with the sous vide method at 40 °C (SV40/FA sample) were higher compared to the control tincture (5.12 vs. 4.58 µmol Trolox/mL).
The addition of sugar to Japanese quince and quince fruits at the stage of their maceration (SVJ60/FS and SVQ60/FS samples) resulted in a significantly lower antioxidant activity of the tinctures compared to the tinctures produced by adding ethyl alcohol to the fruit (TSVJ60/FA and TSVQ60/FA samples), both in 2022 and 2023. The literature describes studies on the influence of the order of added ingredients during the production of fruit tinctures on their physicochemical properties.
Similar observations were made by Kucharska et al. [12], who reported that the addition of sugar at the beginning of the production process of cornelian cherry liqueurs resulted in a decrease in their antioxidant activity. The study has also shown that a higher concentration of alcohol in tinctures resulted in a high antioxidant activity. In the study by Sokół-Łętowska et al. [7], it was shown that fruit tinctures to which sugar was added were characterized by a lower antioxidant activity compared to tinctures produced without added sugar.
It can be assumed that the antioxidant activity of the matrix depends on the stability of the phenolic compounds present in it. This means that the increase in the activity of some bioactive compounds occurs up to a certain limiting temperature, after which they are lost due to decomposition [67,72]. A higher extraction temperature may therefore increase the solubility of phenolic compounds in the solvent and may also increase the extraction rate of thermally stable antioxidants, thereby shortening the extraction time [67,72].
Nowak et al. [14] stated that the antioxidant potential of tinctures is influenced by many factors, both those related to the preparation of tinctures (fruit species, preparation method, sugar content) and their storage conditions (time, temperature). Weather conditions during fruit growth are also important because they influence the chemical composition of the fruit. Sokół-Łętowska [68] found that sugar addition at the beginning of the tincture production process had a negative impact on the final product due to the significant degradation of phenolic compounds, which was also reflected in the lower antioxidant activity of the tinctures. The author prepared blackthorn tinctures according to a procedure in which the fruit was first covered with sugar for 7 or 14 days, and then an ethanol solution was added and the extraction was continued for 14, 28, or 56 days, and noted that the content of polyphenols decreased in tinctures with the extension of the fruit contact time with ethyl alcohol. Polyphenol degradation, initiated by enzymes present in the raw material, likely also occurred as a non-enzymatic process during fruit maceration in the presence of ethanol. Furthermore, the initial addition of sugar increased the viscosity of the medium, which hindered the extraction of polyphenols into the solution. Carbonell-Barrachina et al. [17] observed a positive correlation between the total polyphenol content and the antioxidant activity of quince tinctures measured using ABTS+, DPPH, and FRAP methods. The authors demonstrated that phenolic compounds were the main compounds responsible for the antioxidant activity of quince tinctures. However, no relationship was observed between TEAC, DPPH, and pH, since pH depends on other compounds that do not show antioxidant activity [9]. It has been shown that the content of ascorbic acid in the fruits used to produce juices or tinctures has a significant impact on the antioxidant capacity and on the content of polyphenols during tincture maturation [8].
The quality of fruit tinctures results from the content of bioactive compounds and sensory properties. Both features are largely formed at the stage of fruit maceration, during which soluble compounds are extracted from the fruit into the solvent, i.e., alcohol. In the production of tinctures on a small scale, e.g., in crafts which enjoy great recognition among consumers, classical maceration through static extraction is mainly used. However, this process is time-consuming and usually takes 4–12 weeks. In various studies on the extraction of bioactive compounds from plant material, including plants of medicinal importance, to shorten the time of maceration and improve its efficiency, other methods of extraction were investigated and reported in the literature. Sun et al. [73] investigated the effects of ultrasound-assisted extraction, microwave-assisted extraction, high-pressure processing, and their combinations on the extraction of phenolic compounds from Angelica keiskei and observed promising results for the use of ultrasound-assisted extraction combined with microwave-assisted extraction. Meregalli et al. [74] compared the efficiency of conventional and ultrasound-assisted maceration and found a higher recovery of anthocyanins, total phenolic compounds, and flavonoids from red araçá peel when the ultrasound-assisted method was applied, while no significant difference was observed for carotenoid recovery and antioxidant activity. Yunusova et al. [75] observed a high yield of flavonoids as a result of ultrasound-assisted maceration for obtaining tinctures with a sedative effect. This phenomenon was explained by the ultrasound cavitation process, cell wall rupture, and increased mass transfer rate. Likewise, the use of microwave technology to assist the extraction process leads to a breakdown of the cell walls and release of compounds contained in the cells [76].
In our study, we proposed the use of a sous vide technique to assist the process of fruit maceration during tincture manufacturing, especially on a small scale. This technique is commonly applied in gastronomy, and the necessary devices, i.e., a circulator and vacuum sealer, are commonly available. As a result of mild fruit heating during the maceration step of tincture production, we anticipated a higher efficiency of bioactive compound extraction from fruit during a markedly shorter time of maceration. Dordevic et al. [43] observed only a slight parenchyma damage in apples sous vide cooked at 60 °C, which resulted in a 1.3-8-fold increase in the total polyphenol content compared to raw apples, while the antioxidant activity (DPPH) of heated apples was similar or lower than that of raw apples. This observation suggests that heat-induced changes in plant tissue can have a positive effect on the release of bioactive compounds, and further studies on the conditions of applying sous vide in tincture manufacturing should be conducted.

4. Conclusions

The idea behind using the sous vide technique in the production of tinctures from Japanese quince and quince fruit was to shorten the fruit maceration time, which in the traditional method is 4–12 weeks. Based on the results of the study, it can be concluded that Japanese quince and quince fruits are a suitable material for alcoholic maceration at moderate temperatures. Such conditions of maceration allowed for a good retention of polyphenols and the maintenance of a satisfying antioxidant activity, while simultaneously shortening the maceration time to 8 h.
The present research expands the existing knowledge on tincture production, including the possibility of using an alternative fruit maceration method. This could contribute to the popularization of tincture production for the underestimated fruits of the Japanese quince and quince.

Author Contributions

Conceptualization, N.M., A.N. and M.D.-O.; methodology, N.M., A.N., M.P.-Ś. and M.D.-O.; formal Analysis, N.M. and M.P.-Ś.; investigation, N.M., A.N., M.P.-Ś. and M.D.-O.; data curation, N.M., A.N. and M.P.-Ś.; writing—original draft preparation, N.M. and M.P.-Ś.; writing—review and editing, A.N. and M.D.-O.; visualization, N.M.; supervision, M.D.-O. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

The original contributions presented in this study are included in the article. Further inquiries can be directed to the corresponding author.

Conflicts of Interest

The authors declare no conflicts of interest.

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Applsci 15 12506 sch001
Scheme 1. Flowchart of the production of Japanese quince (CJ) and quince (CQ) control tinctures using traditional maceration.
Scheme 1. Flowchart of the production of Japanese quince (CJ) and quince (CQ) control tinctures using traditional maceration.
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Scheme 2. Flowchart of tincture production from Japanese quince (SVJ60/FA and SVJ40/FA samples) and quince (SVQ60/FA and SVQ40/FA samples) fruit with the use of sous vide technique for maceration, performed with the addition of ethyl alcohol.
Scheme 2. Flowchart of tincture production from Japanese quince (SVJ60/FA and SVJ40/FA samples) and quince (SVQ60/FA and SVQ40/FA samples) fruit with the use of sous vide technique for maceration, performed with the addition of ethyl alcohol.
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Scheme 3. Flowchart of tincture production from Japanese quince (SVJ60/FS) and quince (SVQ60/FS) fruit with the use of sous vide technique for maceration, performed with the addition of sugar.
Scheme 3. Flowchart of tincture production from Japanese quince (SVJ60/FS) and quince (SVQ60/FS) fruit with the use of sous vide technique for maceration, performed with the addition of sugar.
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Figure 1. pH value of tinctures from Japanese quince (a) and quince (b) fruit. a, b, c…—values denoted with different letters differ significantly (p < 0.05); CJ, CQ—control samples from Japanese quince and quince, resp.; SVJ60/FA, SVQ60/FA—samples macerated with ethyl alcohol through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ60/FS, SVQ60/FS—samples macerated with sugar through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ40/FA, SVQ40/FA—samples macerated with ethyl alcohol through sous vide technique at 40 °C from Japanese quince and quince, resp.
Figure 1. pH value of tinctures from Japanese quince (a) and quince (b) fruit. a, b, c…—values denoted with different letters differ significantly (p < 0.05); CJ, CQ—control samples from Japanese quince and quince, resp.; SVJ60/FA, SVQ60/FA—samples macerated with ethyl alcohol through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ60/FS, SVQ60/FS—samples macerated with sugar through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ40/FA, SVQ40/FA—samples macerated with ethyl alcohol through sous vide technique at 40 °C from Japanese quince and quince, resp.
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Figure 2. Content of vitamin C in tinctures from Japanese quince (a) and quince (b) fruit. a, b, c…—values denoted with different letters differ significantly (p < 0.05); CJ, CQ—control samples from Japanese quince and quince, resp.; SVJ60/FA, SVQ60/FA—samples macerated with ethyl alcohol through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ60/FS, SVQ60/FS—samples macerated with sugar through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ40/FA, SVQ40/FA—samples macerated with ethyl alcohol through sous vide technique at 40 °C from Japanese quince and quince, resp.
Figure 2. Content of vitamin C in tinctures from Japanese quince (a) and quince (b) fruit. a, b, c…—values denoted with different letters differ significantly (p < 0.05); CJ, CQ—control samples from Japanese quince and quince, resp.; SVJ60/FA, SVQ60/FA—samples macerated with ethyl alcohol through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ60/FS, SVQ60/FS—samples macerated with sugar through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ40/FA, SVQ40/FA—samples macerated with ethyl alcohol through sous vide technique at 40 °C from Japanese quince and quince, resp.
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Figure 3. Content of polyphenols in tinctures from Japanese quince (a) and quince (b) fruit. a, b, c…—values denoted with different letters differ significantly (p < 0.05); CJ, CQ—control samples from Japanese quince and quince, resp.; SVJ60/FA, SVQ60/FA—samples macerated with ethyl alcohol through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ60/FS, SVQ60/FS—samples macerated with sugar through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ40/FA, SVQ40/FA—samples macerated with ethyl alcohol through sous vide technique at 40 °C from Japanese quince and quince, resp.
Figure 3. Content of polyphenols in tinctures from Japanese quince (a) and quince (b) fruit. a, b, c…—values denoted with different letters differ significantly (p < 0.05); CJ, CQ—control samples from Japanese quince and quince, resp.; SVJ60/FA, SVQ60/FA—samples macerated with ethyl alcohol through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ60/FS, SVQ60/FS—samples macerated with sugar through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ40/FA, SVQ40/FA—samples macerated with ethyl alcohol through sous vide technique at 40 °C from Japanese quince and quince, resp.
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Figure 4. Antioxidant activity of tinctures from Japanese quince (a) and quince (b) fruit. a, b, c…—values denoted with different letters differ significantly (p < 0.05); CJ, CQ—control samples from Japanese quince and quince, resp.; SVJ60/FA, SVQ60/FA—samples macerated with ethyl alcohol through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ60/FS, SVQ60/FS—samples macerated with sugar through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ40/FA, SVQ40/FA—samples macerated with ethyl alcohol through sous vide technique at 40 °C from Japanese quince and quince, resp.
Figure 4. Antioxidant activity of tinctures from Japanese quince (a) and quince (b) fruit. a, b, c…—values denoted with different letters differ significantly (p < 0.05); CJ, CQ—control samples from Japanese quince and quince, resp.; SVJ60/FA, SVQ60/FA—samples macerated with ethyl alcohol through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ60/FS, SVQ60/FS—samples macerated with sugar through sous vide technique at 60 °C from Japanese quince and quince, resp.; SVJ40/FA, SVQ40/FA—samples macerated with ethyl alcohol through sous vide technique at 40 °C from Japanese quince and quince, resp.
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Marat, N.; Narwojsz, A.; Polak-Śliwińska, M.; Danowska-Oziewicz, M. The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures. Appl. Sci. 2025, 15, 12506. https://doi.org/10.3390/app152312506

AMA Style

Marat N, Narwojsz A, Polak-Śliwińska M, Danowska-Oziewicz M. The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures. Applied Sciences. 2025; 15(23):12506. https://doi.org/10.3390/app152312506

Chicago/Turabian Style

Marat, Natalia, Agnieszka Narwojsz, Magdalena Polak-Śliwińska, and Marzena Danowska-Oziewicz. 2025. "The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures" Applied Sciences 15, no. 23: 12506. https://doi.org/10.3390/app152312506

APA Style

Marat, N., Narwojsz, A., Polak-Śliwińska, M., & Danowska-Oziewicz, M. (2025). The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures. Applied Sciences, 15(23), 12506. https://doi.org/10.3390/app152312506

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