36E-47 |
|
I. BONSI and O. I. Padilla-Zakour. Food Science and Technology, Cornell Univ., 630 W. North St., NYSAES, Geneva, NY 14456 Apples are consumed all over the world and constitute the largest source of phenolics in the US diet. Natural antioxidants such as phenolic compounds play an important role in preventing chronic diseases and maintaining health. Cider, juice and sauce account for more than 90% of processed apple products. Processing techniques may affect total phenolic content and antioxidant capacity of apple products. Our objective was to evaluate the retention of total phenolic content and antioxidant capacity in apple juice, cider and sauce. Products were made in duplicate from McIntosh apples harvested in 2004. Apples were ground and pressed in a hydraulic rack and frame press. Juice was processed into clarified and natural style (cloudy), packaged in glass bottles and pasteurized by hot-filling at 85° C. Fresh-pressed cider was processed as control, flash pasteurized (71° C for 15 seconds) or UV irradiated. Three applesauce treatments were used to evaluate the effect of peeling and blanching prior to pureeing. Total phenolic content and antioxidant capacity were determined and expressed as mg gallic acid equivalents (GAE)/100 g(ml) while antioxidant capacity was expressed as mg Vitamin C Equivalent Antioxidant Capacity (VCEAC). Total phenolic content and antioxidant capacity in fresh fruit were 131±13 mg GAE/100 g and 223±9 mg VCEAC/100 g, respectively. Applesauce samples retained the most total phenols (>60%) and antioxidant capacity (>40%) among the three products. Cider and juice retained an average of 38% and 32% of total phenols and approximately 23% and 26% of antioxidant capacity. Among the 3 applesauce samples, sauce made from unpeeled blanched apples retained 100% total phenols and 73% antioxidant capacity. Total phenolic content and antioxidant capacity is reduced during processing of apple products. Optimization of processing methods can increase retention of these compounds. Blanching prior to applesauce processing is effective in minimizing losses of total phenols and antioxidant capacity.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |