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The Physicochemical Qualities and Antioxidant Activities of Apple Juices Marketed in Korea
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.700-705
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.700
 Title & Authors
The Physicochemical Qualities and Antioxidant Activities of Apple Juices Marketed in Korea
Hwang, In-Wook; Kim, Chang-Seob; Chung, Shin-Ky;
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 Abstract
The physicochemical qualities, antioxidant activities, and polyphenols composition of eight kinds of cloud and clear apple juice products marketed in Korea were investigated. The acidities of eight kinds of cloud and clear apple juice products were in the range of 0.299~0.556 and showed no significant difference (p<0.05). The soluble solid contents of the cloud type were higher than those of the clear type which had higher reducing sugar contents. The color value and turbidity of the cloud type were also higher, but the vitamin c contents showed no significant differences. The total phenolic contents of the cloud type (1.13~1.42 g/L) were four fold to eight fold higher than the clear type (0.12~0.32 g/L). Nine polyphenolic compounds, including chlorogenic acid, caffeic acid (-)-epicatechin, quercitrin, phloridzin, and 5-hydroxymethyl furfural (5-HMF), were isolated by HPLC analysis, and the total amount of the cloud type (319.37~985.63 mg/L) was higher than that of the clear type (92.88~214.39 mg/L). The antioxidant activities, by DPPH and FRAP assays, of the cloud type showed stronger than those of the clear type. The antioxidant activity and the color value were highly correlated with total phenolic content and polyphenols content (r>0.95).
 Keywords
apple juice;antioxidant;chlorogenic acid;5-HMF;polyphenols;
 Language
Korean
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