Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 332674
Title Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 2. Effect of Novel Production Methods
Author(s) Sluis, A.A. van der; Dekker, M.; Skrede, G.; Jongen, W.M.F.
Source Journal of Agricultural and Food Chemistry 52 (2004)10. - ISSN 0021-8561 - p. 2840 - 2848.
Department(s) AFSG Quality in Chains
Product Design and Quality Management Group
Publication type Refereed Article in a scientific journal
Publication year 2004
Keyword(s) flavonoids - fruit - plant - food - identification - cultivar - storage - pomace - skin - diet
Abstract There is a great interest in food components that possess possible health-protecting properties, as is the case with flavonoids. Previous research showed that conventional apple juice processing resulted in juices poor in flavonoids and with a low antioxidant activity. This paper shows that it is possible to improve flavonoid content in juice and its antioxidant activity by applying an alcoholic extraction either on the pulp or on the pomace. The levels of flavonoids and chlorogenic acid in enriched juice were between 1.4 (chlorogenic acid) and 9 (quercetin glycosides) times higher than in conventional apple juice. In enriched juice the antioxidant activity was 5 times higher than in conventional apple juice, with 52% of the antioxidant activity of the originating fruits present. The novel processing method had similar effects for three apple cultivars tested (Elstar, Golden Delicious, and Jonagold). The taste and color of enriched juice were different from those of conventional juice
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