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Effect of apple cultivar and enzyme treatment on phenolic compounds content during clear apple juice production
Author(s) -
Markowski Jarosław,
Mieszczakowska Monika,
Płocharski Witold
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01859.x
Subject(s) - chemistry , food science , fruit juice , cultivar , horticulture , biology
Summary The aim of the investigation was evaluation of phenolic compounds content, measured by HPLC method at selected stages of clear apple juice production with pectolytic mash enzymation from ‘Shampion’ and ‘Idared’ apples. Sum of phenolic compounds in ‘Shampion’ mash was significantly higher than in ‘Idared’ mash, 520 and 352 mg kg −1 , respectively. Enzymation of ‘Idared’ mash resulted in a higher phenolic compounds decrease compared to ‘Shampion’, 23% and 14% respectively. Sum of phenolics in juices from ‘Shampion’ for Panzym at 50 °C (366 mg kg −1 ) was significantly higher than in juices from ‘Shampion’ for Rohapect at 20 °C and ‘Idared’ for Panzym at 50 °C (256 and 234 mg kg −1 , respectively). The lowest phenolics (95 mg kg −1 ) was in juices from ‘Idared’ for Rohapect at 20 °C. There was a positive correlation ( R 2 = 0.933) between phenolics content and antioxidant activity of juices (ABTS ?+ ). In general, enzymation at 50 °C with Panzym lead to a higher content of the phenolic compounds in juices compared to Rohapect at 20 °C.