Apple juice as a source of antioxidans - comparison of plain and naturally cloudy apple juices.

Dorota Majchrzak, G. Binder

At the consumption of approx. 8 litres/person/year, apple juice is one of Austria¿s favourite fruit juices, thus constituting an important source of antioxidans in daily nutrition apart from fruit and vegetables. The present study has been designed to compare the vitamin C contents, the total phenolics and the antioxidant capacity of different types of plain and naturally cloudy apple juices. Six selected commercially available cloudy and four plain apple juices were investigated. The total phenolics (PhC) and the total anioxidant capacity (TAC) were measured photometrically (PhC: Folin-Ciocalteu procedure, TAC: ABTS method). Vitamin C contents were established using RP-HPLC method.

An advantageous assessment of the cloudy apple juice in comparison to plain apple juice was observed in all examined parameters: mean PhC: cloudy juice=0.6 g/l, plain juice=0.3 g/l; mean TAC: cloudy juice=5.6 mmol/TroloxE/l, plain juice=2.2 mmol TroloxE/l; mean Vitamin C: cloudy juice=16.4 mg/100 ml, plain juice=4.9 mg/100 ml.

Generally, under the here applied criteria, cloudy apple juice could be considered to be superior to its clear counterpart. The results represent a useful tool for the industry to evaluate fruit juice processing with the focus on clarification for the development of new techniques for the production of clear juices.

Department für Ernährungswissenschaften
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ÖFOS 2012
107005 Lebensmitteluntersuchung, 303009 Ernährungswissenschaften
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