SENSORY AND CHEMICAL APPROACH TO ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN-RICH FOODS

Extracts obtained from seeds of hazelnut, walnut, almonds, vetch, buckwheat and buckwheat grits were examined for their sensory astringency, contents of polyphenolic compounds and total antioxidant activity. The sensory astringency of this material was evaluated using the method of sensory scaling and expressed as Sensation of Astringency Indices (SAI). The contents of polyphenolic compounds and their total antioxidant activity were determined by spectrophotometric methods. The HPLC analysis was performed for phenolic acids evaluated in the extracts. The statistical analysis of the results indicated a statistically significant correlation between SAI and tannins, assayed by protein precipitation capacity, as well as SAI and total antioxidant activity. The HPLC analysis of the extracts demonstrated the presence of phenolic acids such as coffeic, p-coumaric, ferulic and sinapic.

Submit your paper

News

Instructions for Authors

Archive

Send by email

Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread

Goji Berry and Whey Protein Concentrate Enriched Rice Extrudates - Physical Properties and Accessibility of Bioactives

Aronia melanocarpa Leaves as a Source of Chlorogenic Acids, Anthocyanins, and Sorbitol, and Their Anti-Inflammatory Activity

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.