The role of phenolic compounds during formation of turbidity in an aromatic bitter

Anja Rødtjer; Leif Horsfelt Skibsted; Mogens Larsen Andersen

doi:10.1016/j.foodchem.2010.05.056

The role of phenolic compounds during formation of turbidity in an aromatic bitter

Anja Rødtjer, Leif Horsfelt Skibsted, Mogens Larsen Andersen

5 Citations (Scopus)

Abstract

An aromatic bitter produced from alcoholic extracts of botanicals were studied over 21/2 years. The concentrations of gallic acid and the flavonoids catechin, epicatechin, eriodictyol, and taxifolin decreased during the first year of storage in the presence of oxygen, whereas the turbidity stayed below the limit for visible detection. After one year the turbidity increased linearly with time and the total concentration of phenolic compounds decreased. In contrast, the concentrations of eugenol and phenolic acids with two or one hydroxyl groups remained constant or increased, and these compounds are probably not involved in formation of turbidity. The oxidative properties of the phenolic compounds were evaluated in an assay based on iron-catalysed Fenton reactions and spin trapping of radicals. The fresh bitter and bitter stored for one year increased the amount of radicals detected in the assay, demonstrating an overall prooxidative effect of the phenolic compounds. It is concluded that easily oxidised phenolics in the bitter are converted into soluble intermediates that slowly react with proteins and carbohydrates forming haze and deposits.

Original language	English
Journal	Food Chemistry
Volume	123
Issue number	4
Pages (from-to)	1035-1039
Number of pages	5
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2010.05.056
Publication status	Published - Dec 2010

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title = "The role of phenolic compounds during formation of turbidity in an aromatic bitter",

abstract = "An aromatic bitter produced from alcoholic extracts of botanicals were studied over 21/2 years. The concentrations of gallic acid and the flavonoids catechin, epicatechin, eriodictyol, and taxifolin decreased during the first year of storage in the presence of oxygen, whereas the turbidity stayed below the limit for visible detection. After one year the turbidity increased linearly with time and the total concentration of phenolic compounds decreased. In contrast, the concentrations of eugenol and phenolic acids with two or one hydroxyl groups remained constant or increased, and these compounds are probably not involved in formation of turbidity. The oxidative properties of the phenolic compounds were evaluated in an assay based on iron-catalysed Fenton reactions and spin trapping of radicals. The fresh bitter and bitter stored for one year increased the amount of radicals detected in the assay, demonstrating an overall prooxidative effect of the phenolic compounds. It is concluded that easily oxidised phenolics in the bitter are converted into soluble intermediates that slowly react with proteins and carbohydrates forming haze and deposits.",

author = "Anja R{\o}dtjer and Skibsted, {Leif Horsfelt} and Andersen, {Mogens Larsen}",

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doi = "10.1016/j.foodchem.2010.05.056",

language = "English",

volume = "123",

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journal = "Food Chemistry",

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TY - JOUR

T1 - The role of phenolic compounds during formation of turbidity in an aromatic bitter

AU - Rødtjer, Anja

AU - Skibsted, Leif Horsfelt

AU - Andersen, Mogens Larsen

PY - 2010/12

Y1 - 2010/12

N2 - An aromatic bitter produced from alcoholic extracts of botanicals were studied over 21/2 years. The concentrations of gallic acid and the flavonoids catechin, epicatechin, eriodictyol, and taxifolin decreased during the first year of storage in the presence of oxygen, whereas the turbidity stayed below the limit for visible detection. After one year the turbidity increased linearly with time and the total concentration of phenolic compounds decreased. In contrast, the concentrations of eugenol and phenolic acids with two or one hydroxyl groups remained constant or increased, and these compounds are probably not involved in formation of turbidity. The oxidative properties of the phenolic compounds were evaluated in an assay based on iron-catalysed Fenton reactions and spin trapping of radicals. The fresh bitter and bitter stored for one year increased the amount of radicals detected in the assay, demonstrating an overall prooxidative effect of the phenolic compounds. It is concluded that easily oxidised phenolics in the bitter are converted into soluble intermediates that slowly react with proteins and carbohydrates forming haze and deposits.

AB - An aromatic bitter produced from alcoholic extracts of botanicals were studied over 21/2 years. The concentrations of gallic acid and the flavonoids catechin, epicatechin, eriodictyol, and taxifolin decreased during the first year of storage in the presence of oxygen, whereas the turbidity stayed below the limit for visible detection. After one year the turbidity increased linearly with time and the total concentration of phenolic compounds decreased. In contrast, the concentrations of eugenol and phenolic acids with two or one hydroxyl groups remained constant or increased, and these compounds are probably not involved in formation of turbidity. The oxidative properties of the phenolic compounds were evaluated in an assay based on iron-catalysed Fenton reactions and spin trapping of radicals. The fresh bitter and bitter stored for one year increased the amount of radicals detected in the assay, demonstrating an overall prooxidative effect of the phenolic compounds. It is concluded that easily oxidised phenolics in the bitter are converted into soluble intermediates that slowly react with proteins and carbohydrates forming haze and deposits.

U2 - 10.1016/j.foodchem.2010.05.056

DO - 10.1016/j.foodchem.2010.05.056

M3 - Journal article

SN - 0308-8146

VL - 123

SP - 1035

EP - 1039

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

The role of phenolic compounds during formation of turbidity in an aromatic bitter

Abstract

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