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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Bibliographic Details
Published in:International journal of food science & technology 2006-11, Vol.41 (9), p.1011-1015
Main Authors: Velioglu, Y. Sedat, Ekici, Lutfiye, Poyrazoglu, Ender S
Format: Article
Language:English
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
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Summary: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.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2006.01142.x