Fruit production has significant position in Pakistan's economy. Area covered with fruit production in Pakistan is 776 thousand hectares and total output of produce is 6,423.9 thousand tones (Faostat, 2014). World Health Organization (WHO) endorses a minimum consumption of 400 g per day to prevent chronic diseases (especially diabetes, heart diseases, and cancers) and supply required micronutrients (especially iodine, calcium, iron, vitamin A, and zinc) (WHO, 2015). The health benefits of apples basically attributed to polyphenolic compounds. The adage "an apple a day keeps the doctor away" due to several bioactive molecules like various phenolic compounds. Health benefits are linked with polyphenols in apples that reduce cancer risk, high anti-oxidative power, anti-inflammatory, antitumor properties, inhibition of carcinogenesis in skin, mammary, and colon etc. Apple comprises on 84.7% water, 0.8 g fiber, 0.4 g proteins, 13.9 g carbohydrates 0.3 g ash, 0.3 g lipid, 8 mg vitamin C, 0.3 mg sodium, 145 mg potassium, 7 mg calcium, 6 mg magnesium, 480 µg iron, 12 mg phosphorus, and 2 µg iodine (Muhammad et al., 2011). Apples are significant contributor of dietary components associated with cardiovascular disease (CVD) prevention. The cardio

Background: Application of UV radiation for ensuring the safety and quality status of liquid foods is of growing interest of food industry, as thermal pasteurization produces the qualitative and safety concerns in terms of fat oxidation of milk. Milk is an important part of human diet because of its balanced nutritional composition.Methods: This study was planned to prevent the spoilage of milk because of fat oxidation and to ensure its quality and safety status towards human health by the application of UV. UV light does not promote the formation of free radicals thus it decreases the chances of fat oxidation and ultimately the formation of off flavored compounds. Eight different treatments were made in which milk was treated with one thermal treatment and to check whether the UV light treatment disturbs the fatty acid profile, six samples were treated with two different intensities and 3 different stay times.Results: Among the UV intensities, 1st Intensity (1780 µW/cm2) gives more good results than that of 2nd intensity (2300 µW/cm2). The average value of three different stay times of UV1st , UV2nd and heat treatment for Oleic acid (C18:1) are 16.74mg/g , 18.07 mg/g and 18.87 mg/g respectively, Similarly for linoleic acid (C:18:2 trans trans ) values are 0.15 mg/g , 0.19 mg/g and 1.45mg/g which shows that there is lesser amount of trans fatty acids after UV intensity 1st treatment than second UV intensity and heat. Physicochemical attributes of milk remain unchanged by UV application, minor changes occurred in fatty acids profile of milk, but those changes were negligible as compared to thermal treatment.Conclusions: Based on results it was concluded that thermal treatment considerably affects the physicochemical as well as the fatty acids profile of milk.