TY - JOUR
T1 - Effect of clarification on the polyphenolic compound content and antioxidant activity of commercial apple juices
AU - Candrawinata, V. I.
AU - Blades, B. L.
AU - Golding, J. B.
AU - Stathopoulos, C. E.
AU - Roach, P. D.
N1 - Funding Information:
The authors gratefully acknowledge the financial support provided by ‘Appledale Co-Op’ in Orange, NSW and Horticulture Australia Ltd. (AP10020).
PY - 2012
Y1 - 2012
N2 - 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.
AB - 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.
KW - Antioxidant Activity
KW - Clarification
KW - Commercial Apple Juice
KW - Polyphenolic Compound
UR - http://www.scopus.com/inward/record.url?scp=84864817875&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84864817875&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:84864817875
SN - 1985-4668
VL - 19
SP - 1055
EP - 1061
JO - International Food Research Journal
JF - International Food Research Journal
IS - 3
ER -