Chemical composition of French and Polish cloudy apple juices

Markowski, J.; Baron, Alain; Mieszczakowska-Frąc, Monika; Płocharski, W.

doi:10.1080/14620316.2009.11512598

Cited by 40 publications

(35 citation statements)

References 25 publications

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“…Apples are considered a good source of dietary minerals [14]. In accordance with previous reports [2,14,20,21,22,23], K, Ca and Mg were the main minerals present at high concentrations in the present apple cv. In contrast to the above studies, our phosphorus (P) values were very low in the present apple fruit.…”

Section: Effect Of Ripening On Mineral Concentrationssupporting

confidence: 75%

Nutritional Evaluation of an Outstanding Apple Cultivar, 'Göbek' (Malus communis L.)

Çolak¹,

Kolcuoğlu²,

Tarkowski³

et al. 2017

JFNR

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The purpose of this study was to evaluate physicochemical parameters and nutritional changes in the whole fruit, the peel and the flesh parts in fruit of 'Göbek' apple during three ripening stages over a 20-day period (188 to 208 DAFBs) on the tree. A significant (P < 0.01 or 0.05) increasing trend for pH, total soluble solids, dry matter, sweetnes index, total sweetnes index and a decreasing trend for total soluble solids:titratable acidity, titratable acidity, fruit firmness and moisture content were observed through ripening. The nutrient analysis representing the major components in the peel and flesh (respectively) indicates fructose in the range of (ave. 2260.1 and 3486.1mg/100 g fw), malic acid (ave. 1052.8 -278.6 mg/100 g fw), palmitic acid (ave. 33.1 -26.8%) and linoleic acid (ave. 21.1 -18.23%), potassium (ave. 186.3 and 105.6 mg/100 g fw) and asparagin (ave. 149.3 -59.8 mg/100 g fw). Among the polyamines analyzed, spermidin was the most abundant polyamine in the peel and flesh in the following range (ave. 281.6 and 124.7 nmol g -1 fw). The ripening process affected nutrient concentrations in the fruit as the maturity progressed on the tree. 'Göbek' fruit could be an excellent potential source for specific nutrients if it is harvested at different ripening stages.

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Section: Effect Of Ripening On Mineral Concentrationssupporting

confidence: 75%

Nutritional Evaluation of an Outstanding Apple Cultivar, 'Göbek' (Malus communis L.)

Çolak¹,

Kolcuoğlu²,

Tarkowski³

et al. 2017

JFNR

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“…Golden Delicious and Panaia-red juices had higher concentrations of catechin and epicatechin than some French (Ariane, Chanteline, Judeline and Judor) and Polish varieties (Ariwa, Florina, Gold Milenium, Melfree, Novamac and Rajka), and, except for Judor, also of phloridzin. On the contrary, chlorogenic acid concentrations were higher in Ariwa, Gold Milenium and Melfree juices compared with Panaia-red and Golden Delicious [46]. Catechin is a good substrate of PPO in the presence of oxygen, and PPO is inactivated by pasteurisation [43].…”

Section: Apple Juice Polyphenols Concentration By Hplcmentioning

confidence: 99%

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

Maragò¹,

Iacopini²,

Camangi³

et al. 2015

Fruits

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-Introduction. Apples have been part of the human diet since ancient times and are one of the most commonly consumed fruit worldwide, rich in phenolic compounds. Phenolics are naturally occurring non-nutritive plant compounds, possessing several health benefits. The effect of storage conditions on phenolics concentrations and on the antioxidant activity of apple juice and pomace was studied. Materials and Methods. Experiments were carried out with two apple varieties, an ancient Tuscan variety, Panaia-red, and a commercial variety, Golden Delicious. The antioxidant activity was assessed by means of two different in vitro tests: scavenging of DPPH• radical, and inhibition of tyrosine nitration mediated by peroxynitrite (ONOO − ). Analyses of juices were carried out immediately after production and after 2 weeks storage in 3 different temperature conditions: 4 • C, -20 • C and room temperature after pasteurisation. Results and discussion. Highly significant differences were recorded between the two varieties, the Panaia-red juice having a higher concentration of phenolic compounds and a higher antioxidant activity. During apple juice storage, phenolic compound concentrations and antioxidant capacity remained quite stable. A correlation between antioxidant activity and phenolic concentration was observed (0.69 r 0.97). Conclusion. The effects of a short storage time and different conditions of storage on the phenolic concentration and antioxidant activity seem to be less relevant than variety effects. The apple pomace revealed an amount of phenolic compounds, ranging from 6.8 to 15.5 mg GAE 100 g −1 DM of total polyphenols, which paves the way for their use as ingredients in foods lacking in polyphenols.Keywords: Italy / apple / Malus domestica / DPPH• radical / phenolics / shelf-life / tyrosine nitration Résumé -Profil phénolique et activité anti-oxydante du jus et du marc de pomme : effets des conditions de stockage. Introduction. Depuis la plus haute Antiquité, les pommes ont fait partie de l'alimentation humaine et constituent l'un des fruits les plus consommés au monde, et riches en composés phénoliques. Les composés phénoliques sont des composés végétaux naturels non nutritifs mais possédant de nombreuses propriétés nutritionnelles bénéfiques pour la santé. L'étude porte sur l'effet des conditions de stockage sur la concentration de ces composés phénoliques et sur l'activité anti-oxydante du jus de pomme et du marc. Matériel et méthodes. Les expériences ont été réalisées avec deux variétés de pomme, une variété ancienne toscane, Panaia-rouge, et une variété commerciale, Golden Delicious. L'activité anti-oxydante a été évaluée au moyen de deux tests in vitro : la réactivité avec le radical libre DPPH•, et l'inhibition de la nitration de la tyrosine induite par le peroxynitrite (ONOO − ). Les analyses de jus ont été effectuées immédiatement après production et après 2 semaines de stockage à températures différentes : +4 • C, -20 • C, ou à température ambiante après pasteurisation. Résultats et discussi...

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“…According to Gosch et al (2010), ten phloretin derivatives were described from Malus species; however, phloridzin and phloretin-2′-O-xyloglucoside were mainly identified. Markowski et al (2009) …”

Section: Dihydrochalconesmentioning

confidence: 99%

Chemical, enzymatic and physical characteristic of cloudy apple juices

Teleszko

Nowicka

Wojdyło

2016

AFSci

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In this study cloudy juices from six apple cultivars: ‘Alwa’, ‘Fiesta’, ‘Gloster’, ‘Golden Delicious’, ‘Mutsu’ and ‘Pinova’ were characterized in respect of polyphenols content by UPLC, PME (pectin methylesterase) activity, color, viscosity, and stability of turbidity. Apple cultivar affected significantly the chemical, enzymatic and physical properties of juices. Total quantitated polyphenols ranged from 686.63 mg l-1 (‘Gloster’) to 988.63 mg l-1 (‘Alwa’), and polymeric proanthocyanidins were a dominant group of these compounds. All of products contained also high content of phenolic acids, mainly chlorogenic. The thermal treatment of juices did not cause a complete inactivation of pectin methylesterase. Taking into account the % of residual enzyme activity, the pasteurization was more efficient in the case of ‘Fiesta’ and ‘Pinova’ juices (13% and 14% of the initial activity, respectively). Examined juices were characterized by low values of a stable turbidity (18.07–37.75%), despite relatively high viscosity (2.40–9.60 mPas).

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Chemical composition of French and Polish cloudy apple juices

Cited by 40 publications

References 25 publications

Nutritional Evaluation of an Outstanding Apple Cultivar, 'Göbek' (<i>Malus</i><i> </i><i>communis</i> L.)

Nutritional Evaluation of an Outstanding Apple Cultivar, 'Göbek' (<i>Malus</i><i> </i><i>communis</i> L.)

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

Chemical, enzymatic and physical characteristic of cloudy apple juices

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