Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

Velioglu Y. S., Ekici L., Poyrazoglu E. S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.41, sa.9, ss.1011-1015, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 9
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1111/j.1365-2621.2005.01142.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1011-1015
  • Anahtar Kelimeler: activated carbon, astringency removal, European cranberrybush, high-performance liquid chromatograph, phenolic compounds, Viburnum opulus L, PERFORMANCE LIQUID-CHROMATOGRAPHY, ANTIOXIDANT ACTIVITY, GRAPEFRUIT JUICE, RED WINE, ADSORPTION, PERCEPTION, BITTERNESS, VISCOSITY
  • Erciyes Üniversitesi Adresli: Evet

Özet

Phenolic composition of the European cranberrybush (ECB) (Viburnum opulus L.) juice was determined using high-performance liquid chromatography. The juice contained 2037 mg kg(-1) chlorogenic acid, which was 54% of total phenolics, and several other phenolics such as (+)-catechin, (-)-epicatechin, cyanidin-3-glucoside, cyanidin-3-rutinoside and six different glucosides of quercetin. Because of its strong astringent taste, the juices were treated with various doses of two different types of activated carbons (Granucol Bi and Granucol Ge) in order to remove phenolic compounds. Results revealed that both types of activated carbons were equally effective on astringency removal (P < 0.01). A 20-30% reduction in total phenolics was achieved by application of 2.0-3.0 g L-1 activated carbon which also removed unpleasant taste and odour.