From Apple to Juice-The Fate of Polyphenolic Compounds

Vincent I. Candrawinata; John B. Golding; Paul D. Roach; Costas E. Stathopoulos

doi:10.1080/87559129.2013.790049

From Apple to Juice-The Fate of Polyphenolic Compounds

Vincent I. Candrawinata, John B. Golding, Paul D. Roach, Costas E. Stathopoulos

Research output: Contribution to journal › Review article › peer-review

35 Citations (Scopus)

Abstract

Apples are a rich source of polyphenolic compounds and significantly contribute to the antioxidants in our diet. Apple variety affects the levels of those compounds; concentration can also be reduced during processing, especially juice production. These compounds have been linked with numerous health benefits. Reviews on the apple polyphenolic compounds and their health benefits exist; however, a review on maximizing the retention of the polyphenolic compounds in apple juice has not been compiled. Therefore, the purpose of this paper is to review the literature regarding apple polyphenolic compounds and the effects of processing techniques on their concentration in apple juice.

Original language	English
Pages (from-to)	276-293
Number of pages	18
Journal	Food Reviews International
Volume	29
Issue number	3
DOIs	https://doi.org/10.1080/87559129.2013.790049
Publication status	Published - 2013
Externally published	Yes

Keywords

Antioxidant
Apple
Apple juice
Apple juice production
Polyphenolic compounds

ASJC Scopus subject areas

Food Science
General Chemical Engineering

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10.1080/87559129.2013.790049

Cite this

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abstract = "Apples are a rich source of polyphenolic compounds and significantly contribute to the antioxidants in our diet. Apple variety affects the levels of those compounds; concentration can also be reduced during processing, especially juice production. These compounds have been linked with numerous health benefits. Reviews on the apple polyphenolic compounds and their health benefits exist; however, a review on maximizing the retention of the polyphenolic compounds in apple juice has not been compiled. Therefore, the purpose of this paper is to review the literature regarding apple polyphenolic compounds and the effects of processing techniques on their concentration in apple juice.",

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AU - Golding, John B.

AU - Roach, Paul D.

AU - Stathopoulos, Costas E.

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AB - Apples are a rich source of polyphenolic compounds and significantly contribute to the antioxidants in our diet. Apple variety affects the levels of those compounds; concentration can also be reduced during processing, especially juice production. These compounds have been linked with numerous health benefits. Reviews on the apple polyphenolic compounds and their health benefits exist; however, a review on maximizing the retention of the polyphenolic compounds in apple juice has not been compiled. Therefore, the purpose of this paper is to review the literature regarding apple polyphenolic compounds and the effects of processing techniques on their concentration in apple juice.

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From Apple to Juice-The Fate of Polyphenolic Compounds

Abstract

Keywords

ASJC Scopus subject areas

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