Volume 61 Number 3 Article 16 Pages: 131-134
Year 2007 Month 7
Title: Total Phenolics and Antioxidant Properties of Cider Apple Cultivars
Authors: S.M. Al-Turki and C. Stushnoff
Fresh apple (Malus spp.) juice potentially contains similar phenolic compounds as the fruits from which it is
derived, although some phenolic compounds may be lost or changed in quality during juice production, especially
during pasteurization, which is necessary because apple juice is a chemically and microbiologically sensitive
Juice was extracted and divided into pasteurized and non-pasteurized.
Cultivars and species varied considerably
in total phenolic content and radical scavenging capacity.
The results indicated an approximate 55% relation
between total phenolics and radical scavenging.
Pasteurization of all samples caused a small but significant
decrease in the total phenolic content and antioxidant capacity; however, Malus sieversii accessions were high in
both and were less affected by pasteurization.
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