Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea)

Paduret, Sergiu; Norocel, Liliana

Sergiu Paduret, Liliana Norocel

Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea)

Abstract:

This study aimed to characterize a new product obtained from wild mountain cranberry, namely mountain cranberry cider, in terms of physico-chemical properties, antioxidant activity, polyphenols content, mineral elements and sensory acceptability and the results obtained were compared with those of mountain cranberry juice. The characterization of these products gives the opportunity to valorization the precious bioactive compounds from mountain cranberries in all the seasons. HPLC results of the mountain cranberry cider show a higher content of chlorogenic (25.11 mg/100 mL) and gallic (16.04 mg/100 mL) acids than cranberry juice which has lower values (10.21 mg/100 mL chlorogenic and 7.16 mg/100 mL gallic acids). Sensorial analyses results of the both products indicated that the characteristics of the mountain cranberry cider have a higher score for the most of sensory characteristics than the juice, except for the color. Statistical analysis of Unpaired Student-T test was used to determine if there are significant differences between the obtained data for the two products; a significant difference at a level of p[0.001 was emphasis for color parameters, concentration of soluble substances, turbidity and a lower difference (p[0.01) was recorded for radical scavenging effect.

Keywords:
wild mountain cranberry cider; bioactive compounds; polyphenols; tannins; minerals

Issue: 2020, Volume 71, Issue 4

Pages: 171-179

Publication date: 2020/5/5

https://doi.org/10.37358/RC.20.4.8055

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
PADURET, S., NOROCEL, L., Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea), Rev. Chim., 71(4), 2020, 171-179.

Vancouver
Paduret S, Norocel L. Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea). Rev. Chim.[internet]. 2020 Apr;71(4):171-179. Available from: https://doi.org/10.37358/RC.20.4.8055

APA 6th edition
Paduret, S., Norocel, L. (2020). Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea). Revista de Chimie, 71(4), 171-179. https://doi.org/10.37358/RC.20.4.8055

Harvard
Paduret, S., Norocel, L. (2020). 'Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea)', Revista de Chimie, 71(4), pp. 171-179. https://doi.org/10.37358/RC.20.4.8055

IEEE
S. Paduret, L. Norocel, "Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea)". Revista de Chimie, vol. 71, no. 4, pp. 171-179, 2020. [online]. https://doi.org/10.37358/RC.20.4.8055

Text
Sergiu Paduret, Liliana Norocel,
Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea),
Revista de Chimie,
Volume 71, Issue 4,
2020,
Pages 171-179,
ISSN 2668-8212,
https://doi.org/10.37358/RC.20.4.8055.
(https://revistadechimie.ro/Articles.asp?ID=8055)
Keywords: wild mountain cranberry cider; bioactive compounds; polyphenols; tannins; minerals

RIS
TY - JOUR
T1 - Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea)
A1 - Paduret, Sergiu
A2 - Norocel, Liliana
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2020
VL - 71
IS - 4
SP - 171
EP - 179
UR - https://doi.org/10.37358/RC.20.4.8055
KW - wild mountain cranberry cider; bioactive compounds; polyphenols; tannins; minerals
ER -

BibTex
@article{RevCh2020P171,
author = {Paduret Sergiu and Norocel Liliana},
title = {Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea)},
journal = {Revista de Chimie},
volume = {71},
number = {4},
pages = {171-179},
year = {2020},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.20.4.8055},
url = {https://revistadechimie.ro/Articles.asp?ID=8055}
}

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