Analysis of Selected Physicochemical Properties of Commercial Apple Juices

Abstract

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.

Physico-Chemical and Sensory Quality of Oven-Dried and Dehydrator-Dried Apples of the Starkrimson, Golden Delicious and Florina Cultivars

“…Active acidity was determined by pH measurements at ambient temperature using laboratory pH meter Fisher Scientific ACCUMET Bio Set AE150 (Fisher, Waltham, MA, USA). For each sample, a 10 mL volume of apple extract was measured, the pH electrode was inserted, and after stabilization, the pH value was displayed on the pH meter screen [34].…”

Effect of the duty cycle of the ultrasonic processor on the efficiency of extraction of phenolic compounds from Sorbus intermedia

“…All extract were filtered through a 0.20 µm syringe filter (Nylon, Macherey–Nagel, Düren, Germany), and 20 µL of the sample was injected in the system in triplicate. The separation was carried out using a Bionacom Velocity STR (3.0 mm × 250 mm, 5.0 µm) column at 25 °C 40 .…”

“…The peaks of the compounds were identified and quantified by comparison of the retention times and spectra of the samples with calibration curves that had been previously prepared with standards. The runs were monitored at 260 nm 40 .…”

“…The mixture was allowed to stand at room temperature for 30 min, and the spectrophotometric absorbance was measured at 516 nm using methanol as a blank. 40 The measurement was performed in three replicates for each sample. Antioxidant activity was expressed as a Trolox equivalent in µg per g of dry matter.…”

Physicochemical properties of and volatile compounds in riboflavin fortified cloudy apple juice; study of its effect on job fatigue among Egyptian construction workers

“…Candrawinata et al (2012) concluded that the clarification process of apple juice minimized its phenolic content and its antioxidant activity and that the cloudy variety is richer in antioxidant activity and may be used in the food industry. Rydzak et al (2020) demonstrated that commercial cloudy apple juice had a total phenolic content three times higher than clear apple juices. ABTS: 2,2 0 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid an antioxidant activity assay.…”