Skip to main content
SpringerLink
Log in

Improving the quality of apple purée

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The aim of the present study was to evaluate the effect of addition of 5% of apple peel powder (APP) and sugars (1, 5% of glucose, fructose, sucrose or trehalose) in apple purée on its phenolic composition and antioxidant activity (AOA). Apple purée samples were processed by freezing and freeze-drying. Apple purées containing APP showed higher phenolics, and AOA than the purées without APP. In freeze–dried samples the highest retention of individual polyphenols was achieved with addition of 1% of fructose or trehalose. However, in frozen samples the best impact on polyphenol retention had 5% of sucrose or trehalose. The results from this study showed the antioxidant potential of apple peel as a naturally-sourced antioxidants as well as a new insight into phenol–sugar interaction. These new findings could be of interest for the development of new food products rich in antioxidants which can improve human health.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Arnao MB, Cano A, Acosta M (2001) The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem 73:239–244. doi:10.1016/S0308-8146(00)00324-1

    Article  CAS  Google Scholar 

  • Denis MC, Furtos A, Dudonne S, Montoudis A, Garofalo C, Desjardins Y, Delvin E, Levy E (2013) Apple peel polyphenols and their beneficial actions on oxidative stress and inflammation. PLoS ONE 8:e53725. doi:10.1371/journal.pone.0053725

    Article  CAS  Google Scholar 

  • Desai KGH, Park HJ (2005) Recent developments in microencapsulation of food ingredients. Dry Technol 23:1361–1394. doi:10.1081/DRT-200063478

    Article  CAS  Google Scholar 

  • Komes D, Lovric T, Ganic KK (2007) Aroma of dehydrated pear products. LWT 40:1578–1586. doi:10.1016/j.lwt.2006.12.011

    Article  CAS  Google Scholar 

  • Kopjar M, Hribar J, Simcic M, Zlatic E, Pozrl T, Pilizota V (2013) Effect of trehalose addition on volatiles responsible for strawberry aroma. Nat Prod Commun 8:1767–1770

    CAS  Google Scholar 

  • Kozłowicz K, Kluza F (2006) Experimental characteristics of freezing of apple, pear purée with sweetening substances addition. Acta Agrophys 7:105–112

    Google Scholar 

  • Loncaric A, Pilizota V (2014) Effect of variety, growing season and storage on polyphenol profile and antioxidant activity of apple peels. Food Health Dis 3(2):96–105

    Google Scholar 

  • Loncaric A, Dugalic K, Mihaljevic I, Jakobek L, Pilizota V (2014) Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple purée. J Agric Food Chem 62:1674–1682. doi:10.1021/jf405003u

    Article  CAS  Google Scholar 

  • Nicoli MC, Anese M, Parpinel M (1999) Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Technol 10:94–100. doi:10.1016/S0924-2244(99)00023-0

    Article  CAS  Google Scholar 

  • Rupasinghe HPV, Wang LX, Pitts NL, Astatkie T (2009) Baking and sensory characteristics of muffins incorporated with apple skin powder. J Food Qual 32:685–694. doi:10.1111/j.1745-4557.2009.00275.x

    Article  CAS  Google Scholar 

  • Rupasinghe HPV, Erkan N, Yasmin A (2010) Antioxidant protection of eicosapentaenoic acid and fish oil oxidation by polyphenolic, enriched apple skin extract. J Agric Food Chem 58:1233–1239. doi:10.1021/jf903162k

    Article  CAS  Google Scholar 

  • Sekhon-Loodu S, Warnakulasuriya SN, Rupasinghe HPV, Shahidi F (2013) Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation. Food Chem 140:189–196. doi:10.1016/j.foodchem.2013.02.040

    Article  CAS  Google Scholar 

  • Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158

    CAS  Google Scholar 

  • Siripatrawan U, Vitchayakitti W, Sanguandeekul R (2013) Antioxidant and antimicrobial properties of Thai propolis extracted using ethanol aqueous solution. Int J Food Sci Technol 48:22–27. doi:10.1111/j.1365-2621.2012.03152.x

    Article  CAS  Google Scholar 

  • Wolf K, Wu XZ, Liu RH (2003) Antioxidant activity of apple peels. J Agri Food Chem 51:609–614. doi:10.1021/jf020782a

    Article  Google Scholar 

Download references

Acknowledgements

This research was supported by Croatian Ministry of Science, Education and Sport, Grant 113-1130473-0340. We would like to thank Agricultural Institute (Osijek, Croatia) for providing apples required for experiments and we would like, also, to thank Hayashibara Co. (Japan) for providing us a trehalose.

Author information

Authors and Affiliations

  1. Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000, Osijek, Croatia

    Ante Lončarić, Mirela Kopjar & Vlasta Piližota

Authors
  1. Ante Lončarić
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mirela Kopjar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Vlasta Piližota
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ante Lončarić.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Lončarić, A., Kopjar, M. & Piližota, V. Improving the quality of apple purée. J Food Sci Technol 54, 3201–3207 (2017). https://doi.org/10.1007/s13197-017-2760-z

Download citation

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2760-z

Keywords

Search

Navigation