Effect of clarification on the polyphenolic compound content and antioxidant activity of commercial apple juices

Stathopoulos C.E., . and Blades B.L., . and Roach P. D., . and Candrawinata V.I., . and Golding J. B., . Effect of clarification on the polyphenolic compound content and antioxidant activity of commercial apple juices. pp. 1055-1061. ISSN 2231-7546

Apples are a rich source of polyphenolic compounds and significantly contribute to the antioxidants in the human diet. However apples are not just consumed fresh; approximately one third of apples produced are processed into numerous products apple juice being the most popular. Clarification one of the processes involved in apple juice production removes pectin substances and fibres resulting in clear juice. However some juices are not clarified and are sold as cloudy apple juice. The aim of this study was to determine the effect of clarification on the polyphenolic compound content and antioxidant activity of commercial apple juices. The aim was accomplished by analysing 6 cloudy and 11 clarified apple juices. High performance liquid chromatography (HPLC) and the Oxygen Radical Absorbance Capacity (ORAC) assay were used to measure the content of polyphenolic compounds and the antioxidant activity respectively. The results generated from the analyses indicated that the total polyphenolic compounds were 2.8 times higher in the cloudy than in the clarified apple juices (p 0.049). Similarly the cloudy apple juices possessed significantly more (2.5 times) antioxidant activity (p 0.036) compared to the clarified apple juices. Therefore it was concluded that the clarification process decreases the polyphenolic compound content and the antioxidant activity of commercial apple juices.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(03)%202012/(37)%2...

Abstract

Apples are a rich source of polyphenolic compounds and significantly contribute to the antioxidants in the human diet. However apples are not just consumed fresh; approximately one third of apples produced are processed into numerous products apple juice being the most popular. Clarification one of the processes involved in apple juice production removes pectin substances and fibres resulting in clear juice. However some juices are not clarified and are sold as cloudy apple juice. The aim of this study was to determine the effect of clarification on the polyphenolic compound content and antioxidant activity of commercial apple juices. The aim was accomplished by analysing 6 cloudy and 11 clarified apple juices. High performance liquid chromatography (HPLC) and the Oxygen Radical Absorbance Capacity (ORAC) assay were used to measure the content of polyphenolic compounds and the antioxidant activity respectively. The results generated from the analyses indicated that the total polyphenolic compounds were 2.8 times higher in the cloudy than in the clarified apple juices (p 0.049). Similarly the cloudy apple juices possessed significantly more (2.5 times) antioxidant activity (p 0.036) compared to the clarified apple juices. Therefore it was concluded that the clarification process decreases the polyphenolic compound content and the antioxidant activity of commercial apple juices.

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Item Type:	Article
AGROVOC Term:	Apple juice
AGROVOC Term:	Apples
AGROVOC Term:	Malus domestica
AGROVOC Term:	Rosaceae
AGROVOC Term:	Clarification
AGROVOC Term:	Antioxidants
AGROVOC Term:	Polyphenol content
AGROVOC Term:	Fibres
AGROVOC Term:	Pectins
AGROVOC Term:	Processed foods
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22340

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