Abstract
The total antioxidant activity (TAA) has been evaluated as a marker of the deterioration of apple juice during storage. Unfortified juice, juice fortified with vitamin C, and an apple drink (6% juice), to which vitamin C (300 ppm) is added during manufacture, were evaluated. Vitamin C activity represented a minor fraction of the TAA (ca. 1%) of longlife apple juice, with chlorogenic acid and phloretin glycosides as the major identifiable antioxidants (ca. 32% and 11% of the TAA, respectively). Antioxidant activity ascribable to these substances was stable under the storage conditions examined, whereas ascorbic acid added into the juice was unstable ; in fortified whole apple juice the TAA value correlated significantly with the decline in the ascorbic acid concentration, while in the apple drink there was a direct relationship between TAA and ascorbate.
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