Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice
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, cya...
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| Veröffentlicht in: | International journal of food science & technology 2006-11, Vol.41 (9), p.1011-1015 |
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| creator | Velioglu, Y. Sedat Ekici, Lutfiye Poyrazoglu, Ender S |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.2006.01142.x |
| format | Article |
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Sedat</creatorcontrib><creatorcontrib>Ekici, Lutfiye</creatorcontrib><creatorcontrib>Poyrazoglu, Ender S</creatorcontrib><title>Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice</title><title>International journal of food science & technology</title><description>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.</description><subject>Activated carbon</subject><subject>astringency</subject><subject>astringency removal</subject><subject>Biological and medical sciences</subject><subject>chemical composition</subject><subject>chlorogenic acid</subject><subject>cranberrybush berries</subject><subject>European cranberrybush</subject><subject>Food industries</subject><subject>fruit juices</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>high-performance liquid chromatograph</subject><subject>phenolic compounds</subject><subject>small fruits</subject><subject>Viburnum opulus</subject><subject>Viburnum opulus L</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqNkEFv1DAUhCMEEkvhN-ALCA4J9nNiOxcktOq2RSuoKIWj5Xjt1ksSBzuBXfHniZuqXPHF1pt531iTZYjggszn3b4glFU5MCAFYMwKTEgJxeFRtnoQHmcrXFc4r0qgT7NnMe4xxkB5ucr-XN6a3rdOI-27wUc3Ot8jb9HpFPxgVI90UH1jQjg2U7xFb765Zgr91CE_TO0U0bZ4i5LsTESq3yEVx-D6G9PrIwqm879Um3BujCmhM0G7ebKfnDbPsydWtdG8uL9PsuvN6df1eb79fHax_rDNNa0A8h1vQNUNsyA0MIqhtsJUXKgKg9KGW22pKkk9S6ZmpCk5F1oABr4ToqSEnmSvF-4Q_M_JxFF2LmrTtqo3fooSakExq5JRLEYdfIzBWDkE16lwlATL1Lbcy1SqTKXK1La8a1se5tVX9xkqatXauTTt4r99AVDRu4j3i--3a83xv_ny4uPmKj1nQL4AXBzN4QGgwg_JOOWV_P7pTIovm3O2xlRezv6Xi98qL9VNmD91fQWYUJwCsajpX_gGrAI</recordid><startdate>200611</startdate><enddate>200611</enddate><creator>Velioglu, Y. Sedat</creator><creator>Ekici, Lutfiye</creator><creator>Poyrazoglu, Ender S</creator><general>Oxford, UK : Blackwell Publishing Ltd</general><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200611</creationdate><title>Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice</title><author>Velioglu, Y. Sedat ; Ekici, Lutfiye ; Poyrazoglu, Ender S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3522-d7b2a9b6f28c263029f8e578a502ace7fcf3a419630e961b4778c82027d884313</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Activated carbon</topic><topic>astringency</topic><topic>astringency removal</topic><topic>Biological and medical sciences</topic><topic>chemical composition</topic><topic>chlorogenic acid</topic><topic>cranberrybush berries</topic><topic>European cranberrybush</topic><topic>Food industries</topic><topic>fruit juices</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>high-performance liquid chromatograph</topic><topic>phenolic compounds</topic><topic>small fruits</topic><topic>Viburnum opulus</topic><topic>Viburnum opulus L</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Velioglu, Y. Sedat</creatorcontrib><creatorcontrib>Ekici, Lutfiye</creatorcontrib><creatorcontrib>Poyrazoglu, Ender S</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Velioglu, Y. Sedat</au><au>Ekici, Lutfiye</au><au>Poyrazoglu, Ender S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice</atitle><jtitle>International journal of food science & technology</jtitle><date>2006-11</date><risdate>2006</risdate><volume>41</volume><issue>9</issue><spage>1011</spage><epage>1015</epage><pages>1011-1015</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Oxford, UK : Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2006.01142.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 2006-11, Vol.41 (9), p.1011-1015 |
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| source | Wiley Journals; Oxford Journals Open Access Collection |
| subjects | Activated carbon astringency astringency removal Biological and medical sciences chemical composition chlorogenic acid cranberrybush berries European cranberrybush Food industries fruit juices Fundamental and applied biological sciences. Psychology high-performance liquid chromatograph phenolic compounds small fruits Viburnum opulus Viburnum opulus L |
| title | Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice |
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