Influence of processing and storage on the phenolic composition of apple juice

Σπανός, Γ.; Wrolstad, Ronald E.; Heatherbell, D. A.

doi:10.1021/jf00097a031

Cited by 233 publications

(173 citation statements)

References 15 publications

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“…Analysing juices immediately after production, Panaia-red juices had the highest value of chlorogenic acid, phloretin, phloridzin and quercetin-3-galactoside, whereas no statistically significant differences were observed in catechin and epicatechin concentrations (table V). Moreover, the phenolic concentration of Panaia-red and Golden Delicious juices after production was higher than in juices produced by Red Delicious, McIntosh and Spartan, especially for catechin, epicatechin and quercetin-3-galactoside [43].…”

Section: Apple Juice Polyphenols Concentration By Hplcmentioning

confidence: 78%

“…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]. These two complementary effects could have preserved the catechin content of our juices.…”

Section: Apple Juice Polyphenols Concentration By Hplcmentioning

confidence: 82%

“…juices can be explained as a consequence of an enhanced extraction of these compounds from the solid particles of the juice residues and of possible depolymerisation of complex structures in simpler compounds (catechin and epicatechin monomers). However, even the denaturation of PPO enzymes can explain the higher amount of phenolic compounds in pasteurised juices [43].…”

Section: Apple Juice and Pomace Phenolic Concentrationmentioning

confidence: 99%

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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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Section: Apple Juice Polyphenols Concentration By Hplcmentioning

confidence: 78%

Section: Apple Juice Polyphenols Concentration By Hplcmentioning

confidence: 82%

Section: Apple Juice and Pomace Phenolic Concentrationmentioning

confidence: 99%

See 1 more Smart Citation

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

Maragò¹,

Iacopini²,

Camangi³

et al. 2015

Fruits

View full text Add to dashboard Cite

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“…Phenolic acids and dihydrochalcones were much more stable during the juices storage in comparison with flavan-3-ols (Tables 2 and 3). Spanos et al (1990) reported that 9-month storage at 25°C of apple juice concentrates showed 36% degradation of hydroxycinnamics, 60% degradation of phloretin glycosides, and total loss of procyanidins. The temperature at the sample storage, especially 30°C, had a significant influence on the high degradation of all phenolics analysed.…”

Section: Methodsmentioning

confidence: 99%

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Oszmiański¹

2009

Czech J. Food Sci.

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Oszmiański J., Wojdyło A. (2009): Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices. Czech J. Food Sci., 27: 338-351.The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, l-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low l-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of l-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between l-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (P < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, p-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2'azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (P < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of L* values in the samples stored at 4°C for 6 months, and a much higher decrease of L* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity. A high intake of fruits and their products is generally acknowledged to promote good health and lower the risk of diseases, such as coronary heart disease and cancer, which implicate the oxidative stress as part of their pathogenesis or progression.Oxygen free radicals and lipid peroxidation may be involved in pathological conditions, such as arteriosclerosis, cancer, and chronic inflammation (Leontowicz et al. 2003;Lotito & Frei 2004). 339Czech J. Food Sci. Vol. 27, 20...

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“…The concentration of total phenolic compounds in by-product was determined by spectrophotometrical method at 765 nm, using the Folin-Ciocalteu reagent (Spanos and Wrolstad, 1990). Gallic acid standard solutions were prepared at serious concentration (0.0-0.5 mg mL −1 .…”

Section: Determination Of Total Phenolic Compoundsmentioning

confidence: 99%

Natural Antioxidant Ingredient From by-Products of Fruits

El-Baroty

Khalil²,

Mostafa³

2014

American Journal of Agricultural and Biological Sciences

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The contents of total phenolics compounds and their phenolic constituents were quantified in organic and aqueous of four varieties (Zebdia, Sukkari, taimor and Hindi) of mango (Mangifera indica L.), seeds pulp and kernel, one varieties of pomegranate (Punica ranatum L., peel) and peanut (Arachis hypogaea L., Giza 6, shell) by-products. The antioxidant activities of all by products extracts were assessed by five antioxidant methods as well as by rancimate test. The total Phenolic content of aqueous and organic extracts of among all mango varieties, pomegranate and peanut shell showed the content values ranging from 71.06 to 124.18 mg/100g, 95.07 to 124.18 mg/100g and 41.64 to 71.06, respectively. Nineteen phenolic compounds were identified by High Performance Liquid Chromatography (HPLC) among all mango varieties, of which vanillic acid, benzoic acid and mangiferin were occurred in high amounts. The major phenolic compounds were detected in pomegranate and peanut shell were chlorogenic and gallic and caffeic (24.42%), respectively. All fruits by products were exhibited remarkable antioxidant activity, with various degrees in all tested methods. However, among all by-products extracts, organic extract had higher antioxidant than that aqueous extracts toward all antioxidant tested. Mango kernel peel and pomegranates showed high radical scavenging activity, which could be compared with the synthetic antioxidants Butylated Hydroxyanisol (BHA). However, all by-products extracts exhibited high inhibit effect against the lipid peroxidation of sunflower oil (at 100°C) as assessed by rancimat methods. However, this antioxidant activity was found to be strong significant correlation with phenolic contents (p<0

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Influence of processing and storage on the phenolic composition of apple juice

Cited by 233 publications

References 15 publications

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

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

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Natural Antioxidant Ingredient From by-Products of Fruits

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