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Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Czech Journal of Food Sciences, 2009-01, Vol.27 (5), p.338-351 [Peer Reviewed Journal]

2009. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/20/2008-CJFS

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Title:
Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
Author: Oszmianski, J.,Wroclaw Univ. of Environmental and Life Sciences (Poland). Dept. of Fruit, Vegetable and Cereal Technology ; Wojdylo, A.,Wroclaw Univ. of Environmental and Life Sciences (Poland). Dept. of Fruit, Vegetable and Cereal Technology
Subjects: ACIDE ASCORBIQUE ; ACIDE CHLOROGENIQUE ; ACIDO ASCORBICO ; ACIDO CLOROGENICO ; Acids ; ALMACENAMIENTO ; Anthocyanins ; antioxidant activity ; ANTIOXIDANTES ; ANTIOXIDANTS ; ANTIOXYDANT ; apple ; APPLES ; ASCORBIC ACID ; BLACK CURRANTS ; blackcurrant ; Blending effects ; CASSIS ; CATECHIN ; CATECHINE ; CATEQUINA ; CHLOROGENIC ACID ; COLOR ; COLOUR ; COMPOSE PHENOLIQUE ; COMPUESTOS FENOLICOS ; COULEUR ; Cultivars ; Degradation ; DURACION ; DURATION ; DUREE ; ESPECTROMETRIA ; FLAVONOIDE ; FLAVONOIDES ; FLAVONOIDS ; FRUIT JUICES ; Fruits ; GROSELLA NEGRA ; HPLC ; http://www.fao.org/aos/agrovoc#c_15881 ; http://www.fao.org/aos/agrovoc#c_1773 ; http://www.fao.org/aos/agrovoc#c_2412 ; http://www.fao.org/aos/agrovoc#c_24469 ; http://www.fao.org/aos/agrovoc#c_2964 ; http://www.fao.org/aos/agrovoc#c_3123 ; http://www.fao.org/aos/agrovoc#c_33963 ; http://www.fao.org/aos/agrovoc#c_35288 ; http://www.fao.org/aos/agrovoc#c_36179 ; http://www.fao.org/aos/agrovoc#c_511 ; http://www.fao.org/aos/agrovoc#c_5399 ; http://www.fao.org/aos/agrovoc#c_541 ; http://www.fao.org/aos/agrovoc#c_5772 ; http://www.fao.org/aos/agrovoc#c_661 ; http://www.fao.org/aos/agrovoc#c_7283 ; http://www.fao.org/aos/agrovoc#c_7427 ; http://www.fao.org/aos/agrovoc#c_7657 ; http://www.fao.org/aos/agrovoc#c_945 ; Hydroxycinnamic acid ; JUGO DE FRUTAS ; juice ; Juices ; JUS DE FRUITS ; l-ascorbic acid ; MANZANA ; ORGANOLEPTIC PROPERTIES ; PHENOLIC COMPOUNDS ; Phenols ; POLIFENOLES ; POLYPHENOL ; POLYPHENOLS ; POMME ; PROPIEDADES ORGANOLEPTICAS ; PROPRIETE ORGANOLEPTIQUE ; Pulp ; QUERCETIN ; QUERCETINA ; QUERCETINE ; SPECTROMETRIE ; SPECTROMETRY ; Statistical methods ; STOCKAGE ; STORAGE ; Sulfonic acid ; TEMPERATURA ; TEMPERATURE ; Vitamin C
Is Part Of: Czech Journal of Food Sciences, 2009-01, Vol.27 (5), p.338-351
Description: The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp on its phenolic composition, antioxidant activity, L-ascorbic acid level and colour during the juice production and storage. Five variants of samples were prepared as follows: apple juices from two cultivars, Shampion and Idared, without and with 20% of blackcurrant pulp, and blackcurrant juice. The juices were stored at 4 deg C and 30 deg C for 6 months. The apple juices had a very low L-ascorbic acid concentrations (1.32 mg/L (Idared cv.) and 6.26 mg/L (Shampion cv.)), whereas the blackcurrant juice showed the highest amount of L-ascorbic acid, i.e. 704.3 mg/L. The addition of 20% of blackcurrant pulp before apple crashing resulted in an increase of L-ascorbic acid concentration in juices. The addition of blackcurrant fruits before apple crushing had a significant influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, p-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3,297.6 microM T/100 mL for 1,1-diphenyl-2-picrylhydrazyl radical, from 20.64 to 490.93 microM T/100 mL for 2,2'azinobis-(3-ethylbenzthiazoline-6-sulphonic acid), and from 1.52 to 37.35 microM T/mL for Ferric reducing antioxidant power assay for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid levels. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of L* values in the samples stored at 4 deg C for 6 months, and a much higher decrease of L* values in the samples stored at 30 deg C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30 deg C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity.
Publisher: Prague: Czech Academy of Agricultural Sciences (CAAS)
Language: English;Czech;Slovak
Identifier: ISSN: 1212-1800
EISSN: 1805-9317
DOI: 10.17221/20/2008-CJFS
Source: GFMER Free Medical Journals
ProQuest Central
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Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

2009. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/20/2008-CJFS

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