Spirits and liqueurs in European traditional medicine: Their history and ethnobotany in Tuscany and Bologna (Italy)

Egea, Teresa; Signorini, Maria Adele; Bruschi, Piero; Rivera, Diego; Obón, Concepción; Alcaraz, Francisco; Palazón, José Antonio

doi:10.1016/j.jep.2015.08.053

Cited by 45 publications

(39 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, SK made great use of alcohol-based solutions (e.g. grappa, liquors, see also Egea et al 2015), as was also found in our study, and this is in contrast to the water-based solutions used by TEK holders (e.g. infusions, decoctions).…”

Section: Discussionsupporting

confidence: 66%

“…Sacred Natural Sites, especially those characterized by centuries-long continuous management, have been able to preserve rare texts and documents (Egea et al 2015). As a result, through the study of these documents and in particular botanical and medicinal texts, monks (in our case, for example, the Benedictines) have been able to prepare medicinal preparations based on Hippocratic and Galenic medicine (Mądra Gackowska et al 2018;Medeiros and de Albuquerque 2012).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Scholarly vs. Traditional Knowledge: Effects of Sacred Natural Sites on Ethnobotanical Practices in Tuscany, Central Italy

et al. 2019

View full text Add to dashboard Cite

Sacred Natural Sites (SNSs), found in all inhabited continents, are cultural landscapes of spiritual significance for the local communities. As they are believed to influence Traditional Ecological Knowledge (TEK), we documented the use of wild and semi-domesticated plants for food and medicine in four villages located at different distances from SNSs in Central Italy.Results may indicate that SNSs, which have been managed and inhabited for centuries by monastic communities, have had a negative impact on the local TEK, as the communities located near SNSs reported fewer folk plant uses than those living further from the same SNSs. One possible explanation for this finding is that the Scholarly Knowledge (SK) held by the monastic communities of SNSs competed with the TEK of the surrounding villages and this resulted in a smaller body of plant-related folk knowledge, practices and beliefs retained by the people living in the vicinity of SNSs.Despite the well-recognized importance of SNSs as remarkable biodiversity reservoirs, they may have been detrimental to the continuous, dynamic practicing of TEK. Further studies should address the past and current mechanisms of competition between TEK and SK in terms of both daily practices and beliefs/theoretical knowledge.

show abstract

Section: Discussionsupporting

confidence: 66%

Section: Discussionmentioning

confidence: 99%

Scholarly vs. Traditional Knowledge: Effects of Sacred Natural Sites on Ethnobotanical Practices in Tuscany, Central Italy

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The most popular liqueurs are made of cherries, citrus, herbs, apples, and blackcurrants (Christoph and BauerChristoph 2006;Śliwińska et al 2015). Generally, these beverages are used as aperitif and are served in small glasses after the meal (Egea et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

et al. 2016

View full text Add to dashboard Cite

The BOnisiówka^nalewka liqueur is a regional Polish alcoholic beverage, which is inscribed on the list of regional and traditional products of the Ministry of Agriculture and Rural Development in Poland. It is produced from multiflower honey, black elderberry flower syrup, and spirit. Due to fact that the BOnisiówka^nalewka liqueur has never been investigated, these studies are the foundation for further work on this regional alcoholic beverage. The main aim of this work is the authenticity assessment of the BOnisiówka^nalewka liqueurs by means of qualitative characteristics of volatile fraction and sensory evaluation. Tentative identification has been performed using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS). Application of GC×GC-TOFMS allowed for detection of around 350 compounds present in the volatile fraction of the BOnisiówka^from which 102 compounds were tentatively identified. PCA results showed that the first two principal components constitute 96.98% of total variance. Statistical analysis was used to visualize relations between tentatively identified compounds; therefore, it has been demonstrated that 23 chemical compounds may have significant influence on the overall flavor and taste of the BOnisiówka^. These substances belong to four chemical classes, in which the greatest number is represented by esters (13), aldehydes (6), alcohols (3), and one terpene compound.According to the sensory evaluation, the Onisiówka is characterized by sweet, honey, fruity, flowery, bitter, and spirituous flavor and taste.

show abstract

“…), salvia (Salvia herba), centaury (Centaurii herba) and wormwood (Artemisia absinthium) (7). Martínez-Francés and Ríos (8) together with Egea et al (9) described plant based alcoholic beverages in Spain and Italy. Different parts of the botanicals including: flowers, fruits, seeds, peel, bark or wood are extracted for volatile and other compounds.…”

Section: Introductionmentioning

confidence: 99%

“…Average peak areas (n = 2) of volatile aroma compounds of home-made and commercial mistletoe spirits (samples[8][9][10][11][12][13][14] …”

mentioning

confidence: 99%

Characterisation of flavour compounds inBiska- a herbal spirit produced with mistletoe

et al. 2018

View full text Add to dashboard Cite

Mistletoe (Viscum album) is mostly used in its herbal form owing to its content of diverse biologically active substances. In Croatia's Adriatic region, it is used for production of Biska, a strong alcoholic beverage produced by maceration of mistletoe in spirit or brandy, with or without the addition of honey. In this work, Biska was characterised by analysis of aroma compounds and physicochemical parameters and is the first study of the aroma profile of a strong alcoholic beverage produced with mistletoe. The aroma of 14 samples of Biskafive commercial and nine homemadewas analysed using GC/MS with solid-phase microextraction. A total of 166 aroma compounds were detected. Major components were ethyl esters (medium and long chain fatty acids), fatty alcohols, isopropyl myristate, aldehyde decanal and some terpenes. The distribution of aroma compounds was evaluated by principal component analysis. Some significant differences in physicochemical properties were observed including ethanol concentration (28-44% v/v) and pH (4.4-6.5). Although the colour of Biska was light brown with greenish reflections, there were differences in chromatic parameters. The commercial samples were darker and were less transparent than homemade Biska, perhaps reflecting more extensive maceration/extraction or the addition of caramel. Results and discussion Aroma compoundsThe flavour of alcoholic beverages has long been considered the main factor of quality. Chemical analysis measures single aroma compounds qualitatively and quantitatively, while consumers K. H. Čiča et al.

show abstract

Spirits and liqueurs in European traditional medicine: Their history and ethnobotany in Tuscany and Bologna (Italy)

Cited by 45 publications

References 26 publications

Scholarly vs. Traditional Knowledge: Effects of Sacred Natural Sites on Ethnobotanical Practices in Tuscany, Central Italy

Scholarly vs. Traditional Knowledge: Effects of Sacred Natural Sites on Ethnobotanical Practices in Tuscany, Central Italy

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

Characterisation of flavour compounds inBiska- a herbal spirit produced with mistletoe

Contact Info

Product

Resources

About