Figure 2. The correlation of total antioxidant capacity (TEAC and DPPH) and total phenolic content of apple flesh and peel samples
Six 100% commercial apple juice collected from famous companies in Turkey were analyzed to determine the total antioxidant activity and phenolic content (Table 4). The antioxidant capacity of the samples varied between 0.38-2.56 μmol TE/g while the total phenolic content of the juices were between 0.55-1.48 mg GAE/g fw. The significant difference between the samples is a likely result of the apple varieties used for the juice production. As shown above, different apple varieties might result in different total antioxidant capacities after processing. Moreover, different processing techniques might change the total antioxidant content of the juices. For example, processing the apples without peel removal might increase the total antioxidant capacity.To determine the total antioxidant changes of apple juices kept in refrigerator temperature (4°C), three samples were used that have high, medium and low antioxidant capacity. The total antioxidant capacity of ‘Golden Delicious’, ‘Granny Smith’ and ‘Agustos’ varieties were screened at 4°C for two months (Figure 3). It was shown that first 4 weeks, total antioxidant capacity of samples were stable for all three samples. However, total antioxidant capacity of ‘Agustos’ variety decreased from 6.66 to 3.22 μmol TE/g in week 5, while the antioxidant capacity of both ‘Golden Delicious’ and ‘Granny Smith’ dramatically decreased from 2.55 to 1.6 μmol TE/g and 1.5 to 0.7 μmol TE/g, respectively. These results show that there is no significant decrease in antioxidant capacity of apple juices. The decrease after during week 5 might be the result of the degradation of phenolic compounds which are the main contributor of total antioxidant activity.
Figure 2. The correlation of total antioxidant capacity (TEAC and DPPH) and total phenolic content of apple flesh and peel samplesSix 100% commercial apple juice collected from famous companies in Turkey were analyzed to determine the total antioxidant activity and phenolic content (Table 4). The antioxidant capacity of the samples varied between 0.38-2.56 μmol TE/g while the total phenolic content of the juices were between 0.55-1.48 mg GAE/g fw. The significant difference between the samples is a likely result of the apple varieties used for the juice production. As shown above, different apple varieties might result in different total antioxidant capacities after processing. Moreover, different processing techniques might change the total antioxidant content of the juices. For example, processing the apples without peel removal might increase the total antioxidant capacity.To determine the total antioxidant changes of apple juices kept in refrigerator temperature (4°C), three samples were used that have high, medium and low antioxidant capacity. The total antioxidant capacity of ‘Golden Delicious’, ‘Granny Smith’ and ‘Agustos’ varieties were screened at 4°C for two months (Figure 3). It was shown that first 4 weeks, total antioxidant capacity of samples were stable for all three samples. However, total antioxidant capacity of ‘Agustos’ variety decreased from 6.66 to 3.22 μmol TE/g in week 5, while the antioxidant capacity of both ‘Golden Delicious’ and ‘Granny Smith’ dramatically decreased from 2.55 to 1.6 μmol TE/g and 1.5 to 0.7 μmol TE/g, respectively. These results show that there is no significant decrease in antioxidant capacity of apple juices. The decrease after during week 5 might be the result of the degradation of phenolic compounds which are the main contributor of total antioxidant activity.
การแปล กรุณารอสักครู่..