The article we read looked at the health benefits of Limoncello and the anthocyanin levels that are present in different brands of the drink. For readers who don’t know, Limoncello is an Italian lemon liqueur mainly produced in Southern Italy. It is made from lemon rinds, alcohol, water and sugar. It is bright yellow in color, sweet and lemony, but not sour since it contains no actual lemon juice.
Unlike many other liqueurs, Limoncello is easy and inexpensive to make since it requires a very basic list of ingredients and the technique behind the production is very easy to perform. The main technique behind the production of Limoncello is a liquid-solid extraction. In this type of extraction a solvent; it can be hydrophilic or hydrophobic, acidic, neutral, or basic, is added to a solid. The principle behind liquid-solid extractions is that the soluble compounds of a solid matter are extracted by a solvent. The extract can be included in the extraction matter in solid or liquid form. It can be included in cells like oil in oil seeds or as fine dispersion like caffeine in coffee. The main compound in the lemon extract is limonene, a hydrocarbon. This is the compound (pictured below) that is responsible for the aroma of the lemon peel and hence limoncello.
Limoncello is traditionally served chilled as an after dinner digestive. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramic and limoncello production. This tradition has been carried into other parts of Italy.
If you are interested in knowing how to make your own limoncello you can have a look at the following link:
http://patty.vox.com/library/post/homemade-limoncello-when-life-gives-you-lemons.html
It provides a nice and simple way to make the liqueur in the convenience of your own home.
It was also interesting to read about how limoncello has a strong antioxidant presence. The specific antioxidants that are in this liquor include flavonoids, coumarins, and psoralens. It is always nice to learn about good foods/drinks that can also be healthy. And because it is simple to make, no wonder why this is the drink of choice for many italian households.
ReplyDeleteI enjoyed this article greatly too. After we visted the Isvea Wine Lab, we realized that regulating alcoholic beverages is very important for peoples' safety and product integrity. Thus, this paper wanted to find the best levels for quality Limoncello. I thought it was interesting that they were able to separate Limoncello flavored with real lemons from those with artificial flavors. These findings could be very significant in the Limoncello market and help even the playing field for all producers. Plus, I have heard the natural ones taste better anyway.
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