Journal of Food Science and Technology

, Volume 54, Issue 10, pp 3201–3207 | Cite as

Improving the quality of apple purée

  • Ante LončarićEmail author
  • Mirela Kopjar
  • Vlasta Piližota
Original Article


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.


Apple purée Apple peel powder Polyphenols Antioxidant activity Trehalose 



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.


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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.Faculty of Food Technology OsijekJosip Juraj Strossmayer University of OsijekOsijekCroatia

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