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Effects of various clarification treatments on phenolic compounds and color of apple juice

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Abstract

The purpose of this study was to investigate the changes that occur during conventional clarification using gelatin, bentonite, silica sol, and water-soluble chitosan on the phenolic compounds, antioxidant activity, and color of apple juice. The apple material used in this study was of two varieties: Sampion and Idared. The changes in the polyphenols composition (procyanidins, hydroxycinnamic derivatives, and dihydrochalcones) were monitored through the clarification process. Sampion apple control juices contained more total polyphenols than do Idared apple juices. In Sampion variety apple juice, the dominant polyphenols are the flavan-3-ols (86% of total polyphenols), followed by hydroxycinnamic acids (9.7%), dihydrochalcones (3.0%), and flavonols (1.3%). In Idared apple juice the hydroxycinnamic acids (especially chlorogenic acid) are dominant (about 48% of total polyphenols), followed by flavan-3-ols (40%). However, the concentration of polymeric procyanidins in Sampion apple juices was 62.8 and 46.3% less when the Profloc (chitosan) and gelatin treatments were used, respectively. Aktivbentonit and Puranit (bentonite) supplementary added in juices clarification have some protective effect on polymeric procyanidins only with Profloc treatment. That kind of effect was not observed in Idared apple juices with almost eight times smaller polymeric procyanidins concentration than in Sampion apple juices. The antioxidant activity, measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl radical) method, ranged from 0.20 mg TEAC/mL in Idared apple juice to 0.30 mg TEAC/mL in Sampion apple juice, measured by the ABTS method, from 0.17 to 0.48 mg TEAC/mL, respectively. Clarification of apple juices with chosen clarifying agents has statistically no significant (p>0.05) influence on antioxidant capacity. This study suggests that chitosan can be used as a conventional clarifying aid of apple juices and that treatment has no impact on their biochemical parameters.

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Acknowledgment

This work was supported by the State Committee for Scientific Research of Poland (KBN) under grant PBZ-KBN-94/P06/2003/24.

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Authors and Affiliations

  1. Department of Fruit, Vegetable and Cereal Technology, Agricultural University of Wrocław, ul. C.K. Norwida 25, 50-375, Wrocław, Poland

    Jan Oszmiański & Aneta Wojdyło

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  1. Jan Oszmiański
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  2. Aneta Wojdyło
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Correspondence to Jan Oszmiański.

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Oszmiański, J., Wojdyło, A. Effects of various clarification treatments on phenolic compounds and color of apple juice. Eur Food Res Technol 224, 755–762 (2007). https://doi.org/10.1007/s00217-006-0370-5

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  • DOI: https://doi.org/10.1007/s00217-006-0370-5

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