Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning

Peršić, Martina; Mikulič-Petkovšek, Maja; Slatnar, Ana; Veberič, Robert

doi:10.1016/j.lwt.2017.04.017

Cited by 118 publications

(92 citation statements)

References 33 publications

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“…Some of the main phenolic acids in apple juice are chlorogenic acid and p ‐coumaroylquinic acid. The main flavonoids which have been reported in apple juice are flavan‐3‐ols ((−)‐epicatechin, (+)‐catechin and procyanidins), flavonols (quercetin glycosides) and dihydrochalcones (phloridzin) …”

Section: Introductionmentioning

confidence: 99%

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

et al. 2018

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BACKGROUND Freeze concentration is an alternative process where bioactive compounds are preserved during the processing of juice concentrates. This study proposed a simple and cheaper cryoconcentration process assisted by centrifugation in apple juice. RESULTS The levels of phenolics increased significantly (P < 0.05) with each freeze concentration cycle that was performed. Furthermore, the process resulted in an average increase in the concentration of phenolics of 1.9, 2.9 and 3.8 times for the first, second and third steps of the concentration, respectively. In relation to phenolics, the antioxidant potential, which was evaluated by radical scavenging activity and reduction power, also increased with the cryoconcentration steps. The influence of the phenolics on the in vitro antioxidant activity was confirmed by a significant correlation between the antioxidant assays and total phenolics, flavonoids, flavan‐3‐ols, and flavonols (r > 0.70). CONCLUSION The increase in antioxidant activity may have been attributed to the increase in the phenolic compounds in the apple juices because of the cryoconcentration process. Therefore, this could be an excellent natural product to supplement and enrich blends, juices, ciders, smoothies, and jams in order to improve the sensorial, nutritional and antioxidant properties. © 2018 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

et al. 2018

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“…Apple juice is well known to be rich in polyphenols (Lee, Seo, Rhee, & Kim, 2016;Persic, Mikulic-Petkovsek, Slatnar, & Veberic, 2017), showing the potential health effects on vascular function, lipids metabolism, inflammation, hyperglycaemia, antioxidation and anticancer (Bondonno et al, 2017;Ceymann, Arrigoni, Schärer, Bozzi Nising, & Hurrell, 2012). Currently, thermal processing remains the most widely used sterilization technology in food industry, which ensures the microbiological safety of products (Rawson, Patras, Tiwari, Noci, Koutchma, & Brunton, 2011).…”

Section: Introductionmentioning

confidence: 99%

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

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The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and characterized by total soluble solid (TSS), titratable acidity (TA), pH, turbidity, non-enzymatic browning index (NEBI), color quality, aromas and phenolic constituents. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for analyzing juice aromas and polyphenols. The results showed that homogenization only affected (increased) the juice turbidity, and only the TSS content was not affected by the unit operations. The TA, pH, aroma component and polyphenol content of the NFC apple juice were significantly decreased, while the turbidity, NEBI and color values were significantly increased by pre-pasteurization. Pasteurization had less effect on these properties than pre-pasteurization. Therefore, those were the thermal treatments that mainly affected the juice quality during NFC apple juice production.Cambios en las propiedades fisicoquímicas, aromas y polifenoles durante la producción de jugo de manzana no procedente de concentrado (NFC) RESUMENEl presente estudio investigó los efectos detectados en las unidades de producción de jugo de manzana no procedente de concentrado (NFC). Después de realizarse los principales pasos del proceso (extracción, prepasteurización, homogeneización y pasteurización), se recogieron muestras que fueron caracterizadas a partir de la presencia de sólidos solubles totales (TSS), la acidez valorable (TA), el pH, la turbidez, el índice de oscurecimiento no enzimático (NEBI), la calidad de color, el aroma y los componentes fenólicos. Para valorar el aroma del jugo y la presencia de polifenoles se llevó a cabo un análisis de componentes principales (PCA) y un análisis de clúster jerárquico (HCA). Los resultados confirmaron que la homogeneización solo afectó la turbidez del jugo, aumentándola, siendo el contenido de TSS el único aspecto no afectado por la unidad de producción. La TA, el pH, el componente de aroma y el contenido fenólico del jugo de manzana NFC se redujeron significativamente, mientras, debido a la prepasteurización, se registraron aumentos en la turbidez, el NEBI y los valores de color. La pasteurización tuvo menos efecto en estas propiedades que la prepasteurización. Por lo tanto, se concluye que, durante la producción de jugo de manzana NFC, la calidad es afectada principalmente por los tratamientos térmicos. ARTICLE HISTORY

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“…Apples without skin contain less than half the amount of quercetin, the most abundant apple flavonoid, harboured by whole apples (Persic et al 2017). After cranberries, apples are the fruits with the second highest level of antioxidant activity.…”

mentioning

confidence: 99%

Determination of flavonoids and total polyphenol contents in commercial apple juices

Pavun¹,

Đurđević²,

Jelikić-Stankov³

et al. 2018

Czech J. Food Sci.

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Pavun L., Đurđević P., Jelikić-Stankov M., Đikanović D., Uskoković-Marković S. (2018): Determination of flavonoids and total polyphenol contents in commercial apple juices. Czech J. Food Sci., 36: 233-238.We propose a sensitive and selective spectrofluorimetric method for the determination of flavonoids as expressed in 'quercetin equivalent' in apple juices. The method is based on the strong emission of the aluminium(III)-quercetin complex at 480 nm with excitation at 420 nm, and it is successfully applied for the determination of flavonoids in commercial apple juices and compared with results obtained in reference spectrophotometric determination. The flavonoid content in commercial apple juices was found to range from 5.53 to 15.55 mg/l quercetin equivalent. The very good agreement between the two methods indicates the suitability of the proposed spectrofluorimetric method for the precise and accurate determination of flavonoids. In addition, the total polyphenol content was determined spectrophotometrically using the Folin-Ciocalteu (FC) method and the antioxidative activity of the tested juices was tested in a DPPH assay and these values were correlated with each other. The obtained profiles of compounds with antioxidative ability lead us to conclude that fruit juice labels based only on fruit % might sometimes misinform consumers.

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Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning

Cited by 118 publications

References 33 publications

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Determination of flavonoids and total polyphenol contents in commercial apple juices

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