Original scientific paper
https://doi.org/10.5513/JCEA01/22.1.2703
Study of the volatile fraction of distillates with added donkey thistle (Onopordum acanthium L.) extracts
Dimitar DIMITROV
; Department of Selection, Enology and Chemistry, Institute of Viticulture and Enology, 1 Kala Tepe str., 5800 Pleven, Bulgaria
Albena PARZHANOVA
; Department of Nutrition and Tourism, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria
Snezhana IVANOVA
; Department of Nutrition and Tourism, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria
Abstract
A study to determine the volatile fraction of distillates with added 50% and 70% ethanol extracts of donkey thistle (Onopordum acanthium L.) was conducted. The extracts were added to the pure distillate from the grapes of Melnik-55 grapevine variety in amounts of 20, 50, 80, 100, 200, 400 and 600 ml. The remaining amount to liter was a pure distillate. A distillate of Melnik-55 grapes (without extracts) was used as a control. The addition of 50% ethanol extract of Onopordum acanthium L. increased the total volatile composition of variants 1000:20 and 1000:50, in comparison to the control sample. Higher levels of esters and higher alcohols were found in the same variants. Incorporation of the 50% and 70% ethanol extracts of donkey thistle resulted in increased final total terpene content of the distillates. By increasing the amount of the added 50% ethanol extract, a reduction in the concentrations of acetaldehyde and ethyl acetate was found in the distillates. The basic ester in all the distillates analyzed was ethyl acetate, and the major higher alcohols were 2-methyl-1-butanol, 3-methyl-1-butanol, 1-propanol and 2-butanol. By applying of 50% and 70% ethanol extracts of the plant, a reduction in methanol content in the final distillates was observed. A prospect was the application of 50% ethanol extracts of Onopordum acanthium L, especially variants 1000:20 and 1000:50. This two variants showed higher final levels of aromatic compounds (beverage quality) and slightly higher final levels of terpenes (biological value) compared to the control. The other variants of this group had proven lower levels of methanol (improved toxicological quality) compared to the control.
Keywords
volatile compounds; esters; higher alcohols; aldehydes; terpenes
Hrčak ID:
254964
URI
Publication date:
28.3.2021.
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