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Effect of Activated Charcoal on Some Phenolic Compounds of Apple Juice
Corresponding Author(s) : Raci Ekinci
Asian Journal of Chemistry,
Vol. 25 No. 5 (2013): Vol 25 Issue 5
Abstract
The effect of activated charcoal on the content of several phenolic compounds in apple juice has been studied. In this study, 0, 0.5, 1.0, 2.0 and 3.0 g/L amounts of activated charcoal were added into apple juice. Apple juice samples were then shaken gently for 0, 5, 10, 20 and 30 min, respectively. The quantitative analysis of phenolic compounds using high-performance liquid chromatography with diode-array detection was carried out. Considerable reduction in the content of phenolic compounds (gallic acid, chlorogenic acid, caffeic acid, p-cumaric acid, quercetin, phloridzin, (+)-catechin, catechol, (-)-epicatechin and protocatechuic acid) of apple juice was found. The highest decrement in the content of phenolic compounds was obtained at 3.0 g/L activated charcoal mixed for 5 min. The length of mixing period did not seem to have any more effect on the content of phenolic compounds of apple juice.
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- A. Escarpa and M.C. Gonzalez, J. Chromatogr. A, 823, 331 (1998).
- K. Herrmann, Z. Lebensm. Unters. Forsch., 186, 1 (1988).
- G.A. Spanos, R.E. Wrolstad and D.A. Heatherbell, J. Agric. Food Chem., 38, 1572 (1990).
- J. Perez-Ilzarbe, T. Hernandez and I. Estrella, Z. Lebensm. Unters. Forsch., 192, 551 (1991).
- B.S. Valles, V.J. Santamaria, J.J.M. Alonso and D.B. Gomis, J. Agric. Food Chem., 42, 2732 (1994).
- T. Hernandez, N. Ausin, B. Bartolome, L. Bengoechea, I. Estrella and C. Gomez-Cordoves, Z. Lebensm. Unters. Forsch., 204, 151 (1997).
- K.R Price, T Prosser, A.M.F Richetin and M.J.C Rhodes, Food Chem., 66, 489 (1999).
- A. Schieber, P. Keller and R. Carle, J. Chromatogr. A, 910, 265 (2001).
- A.G. Lea and G.M. Arnold, J. Sci. Food Agric., 29, 478 (1978).
- D.B. Gomis, N.F. Palomino and J.J.M. Alonso, Anal. Chim. Acta, 426, 111 (2001).
- D. Treutter and W. Fencht, J. Horticult. Sci., 65, 511 (1990).
- J.A. Vinson and B.A. Hontz, J. Agric. Food Chem., 43, 401 (1995).
- J.A. Vinson, Y.A. Dabbagh, M.M. Serry and J. Jang, J. Agric. Food Chem., 43, 2800 (1995).
- G.A. Spanos and R.E. Wrosltad, J. Agric. Food Chem., 38, 817 (1990).
- E. Delage, G. Bohuon, A. Baron and J.-F. Drilleau, J. Chromatogr. A, 555, 125 (1997).
- W. Oleszek, M.J. Amiot and S. Aubert, J. Agric. Food Chem., 42, 1261 (1994).
- W. Oleszek, C.Y. Lee, A.W. Jaworski and K.R. Price, J. Agric. Food Chem., 36, 430 (1988).
- A. Escarpa and M.C. Gonzalez, J. Chromatogr. A, 830, 301 (1999).
- N. Artik, B. Cemeroglu, G. Aydar and N. Saglam, Turk. J. Agric. Forestry, 19, 327 (1995).
- C. Kadakal and S. Nas, Nahrung, 46, 31 (2002).
- C. Kadakal, E.S. Poyrazoglu, N. Artik and S. Nas, J. Food Quality, 27, 171 (2004).
- V. Gökmen, N. Artik, J. Acar, N. Kahraman and E. Poyrazoglu, Eur. Food Res. Technol., 213, 194 (2001).
- G. Shui and L.P. Leong, J. Chromatogr. A, 977, 89 (2002).
- G. Mazza and Y.S. Velioglu, Food Chem., 43, 113 (1992).
- Association of Official Analytical Chemists, Official Methods of Analysis, Washington, D.C.: Association of Official Analytical Chemists, edn. 13 (1980).
- SAS Institute Inc. SAS User's Guide: Statistics, Version 5 Edition. SAS Institute Inc. Cary, NC (1985).
References
A. Escarpa and M.C. Gonzalez, J. Chromatogr. A, 823, 331 (1998).
K. Herrmann, Z. Lebensm. Unters. Forsch., 186, 1 (1988).
G.A. Spanos, R.E. Wrolstad and D.A. Heatherbell, J. Agric. Food Chem., 38, 1572 (1990).
J. Perez-Ilzarbe, T. Hernandez and I. Estrella, Z. Lebensm. Unters. Forsch., 192, 551 (1991).
B.S. Valles, V.J. Santamaria, J.J.M. Alonso and D.B. Gomis, J. Agric. Food Chem., 42, 2732 (1994).
T. Hernandez, N. Ausin, B. Bartolome, L. Bengoechea, I. Estrella and C. Gomez-Cordoves, Z. Lebensm. Unters. Forsch., 204, 151 (1997).
K.R Price, T Prosser, A.M.F Richetin and M.J.C Rhodes, Food Chem., 66, 489 (1999).
A. Schieber, P. Keller and R. Carle, J. Chromatogr. A, 910, 265 (2001).
A.G. Lea and G.M. Arnold, J. Sci. Food Agric., 29, 478 (1978).
D.B. Gomis, N.F. Palomino and J.J.M. Alonso, Anal. Chim. Acta, 426, 111 (2001).
D. Treutter and W. Fencht, J. Horticult. Sci., 65, 511 (1990).
J.A. Vinson and B.A. Hontz, J. Agric. Food Chem., 43, 401 (1995).
J.A. Vinson, Y.A. Dabbagh, M.M. Serry and J. Jang, J. Agric. Food Chem., 43, 2800 (1995).
G.A. Spanos and R.E. Wrosltad, J. Agric. Food Chem., 38, 817 (1990).
E. Delage, G. Bohuon, A. Baron and J.-F. Drilleau, J. Chromatogr. A, 555, 125 (1997).
W. Oleszek, M.J. Amiot and S. Aubert, J. Agric. Food Chem., 42, 1261 (1994).
W. Oleszek, C.Y. Lee, A.W. Jaworski and K.R. Price, J. Agric. Food Chem., 36, 430 (1988).
A. Escarpa and M.C. Gonzalez, J. Chromatogr. A, 830, 301 (1999).
N. Artik, B. Cemeroglu, G. Aydar and N. Saglam, Turk. J. Agric. Forestry, 19, 327 (1995).
C. Kadakal and S. Nas, Nahrung, 46, 31 (2002).
C. Kadakal, E.S. Poyrazoglu, N. Artik and S. Nas, J. Food Quality, 27, 171 (2004).
V. Gökmen, N. Artik, J. Acar, N. Kahraman and E. Poyrazoglu, Eur. Food Res. Technol., 213, 194 (2001).
G. Shui and L.P. Leong, J. Chromatogr. A, 977, 89 (2002).
G. Mazza and Y.S. Velioglu, Food Chem., 43, 113 (1992).
Association of Official Analytical Chemists, Official Methods of Analysis, Washington, D.C.: Association of Official Analytical Chemists, edn. 13 (1980).
SAS Institute Inc. SAS User's Guide: Statistics, Version 5 Edition. SAS Institute Inc. Cary, NC (1985).