Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 1. Effect of Existing Production Methods

Apples are an important source of flavonoids in the human diet. The effect of processing apples into juice on polyphenolic antioxidant content and activity is described. Raw juice obtained from Jonagold apples by pulping and straight pressing or after pulp enzyming had an antioxidant activity that w...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2002-12, Vol.50 (25), p.7211-7219
Main Authors: van der Sluis, Addie A, Dekker, Matthijs, Skrede, Grete, Jongen, Wim M. F
Format: Article
Language:English
Subjects:
AFSG Quality in Chains
analysis
antioxidant activity
Antioxidants
Antioxidants - analysis
apple juice
apple pomace
Beverages
Beverages - analysis
Biological and medical sciences
Catechin
Catechin - analysis
chemistry
chlorogenic acid
Chlorogenic Acid - analysis
cultivars
flavonoids
Flavonoids - analysis
Food Handling
Food Handling - methods
Food industries
food processing
Fruit
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Leerstoelgroep Productontwerpen en kwaliteitskunde
Malus
Malus - chemistry
methods
oxidation
Phenols
Phenols - analysis
polygalacturonase
Polymers
Polymers - analysis
pressing
Product Design and Quality Management Group
VLAG
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