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Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods.
J Agric Food Chem. 2002 Dec 04; 50(25):7211-9.JA

Abstract

Apples are an important source of flavonoids in the human diet. The effect of processing apples into juice on polyphenolic antioxidant content and activity is described. Raw juice obtained from Jonagold apples by pulping and straight pressing or after pulp enzyming had an antioxidant activity that was only 10 and 3%, respectively, of the activity of the fresh apples. The levels of flavonoids and chlorogenic acid in the juice were reduced to between 50% (chlorogenic acid) and 3% (catechins). Most of the antioxidants were retained in the pomace rather than being transferred into the juice. Apparently, most of the antioxidant compounds are absorbed to the solid matter of the pomace. In apple juice, 45% of the total measured antioxidant activity could be ascribed to the analyzed antioxidants. For three apple cultivars tested (Elstar, Golden Delicious, and Jonagold), the processing methods had similar effects. The results indicate that processing can have a major impact on the bioactivity of products.

Authors+Show Affiliations

Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12452634

Citation

Van Der Sluis, Addie A., et al. "Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 1. Effect of Existing Production Methods." Journal of Agricultural and Food Chemistry, vol. 50, no. 25, 2002, pp. 7211-9.
Van Der Sluis AA, Dekker M, Skrede G, et al. Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods. J Agric Food Chem. 2002;50(25):7211-9.
Van Der Sluis, A. A., Dekker, M., Skrede, G., & Jongen, W. M. (2002). Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods. Journal of Agricultural and Food Chemistry, 50(25), 7211-9.
Van Der Sluis AA, et al. Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 1. Effect of Existing Production Methods. J Agric Food Chem. 2002 Dec 4;50(25):7211-9. PubMed PMID: 12452634.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods. AU - Van Der Sluis,Addie A, AU - Dekker,Matthijs, AU - Skrede,Grete, AU - Jongen,Wim M F, PY - 2002/11/28/pubmed PY - 2003/1/15/medline PY - 2002/11/28/entrez SP - 7211 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 25 N2 - Apples are an important source of flavonoids in the human diet. The effect of processing apples into juice on polyphenolic antioxidant content and activity is described. Raw juice obtained from Jonagold apples by pulping and straight pressing or after pulp enzyming had an antioxidant activity that was only 10 and 3%, respectively, of the activity of the fresh apples. The levels of flavonoids and chlorogenic acid in the juice were reduced to between 50% (chlorogenic acid) and 3% (catechins). Most of the antioxidants were retained in the pomace rather than being transferred into the juice. Apparently, most of the antioxidant compounds are absorbed to the solid matter of the pomace. In apple juice, 45% of the total measured antioxidant activity could be ascribed to the analyzed antioxidants. For three apple cultivars tested (Elstar, Golden Delicious, and Jonagold), the processing methods had similar effects. The results indicate that processing can have a major impact on the bioactivity of products. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12452634/Activity_and_concentration_of_polyphenolic_antioxidants_in_apple_juice__1__Effect_of_existing_production_methods_ L2 - https://doi.org/10.1021/jf020115h DB - PRIME DP - Unbound Medicine ER -