Abstract
AbstractThe interaction of cupric copper with the organic acid, amino‐acid and phenolic components of apple juices has been investigated in juices and model systems. Copper is mainly complexed with malic acid and the dissociation constant of this complex has been calculated; the proportion of copper complexed with amino‐acids is small. Copper forms soluble complexes with the phenolics at the pH of juices, with reduction of cupric copper to the cuprous state and leading to the precipitation of copper and partly degraded phenolics. The significance of these findings is discussed in relation to the storage behaviour of apple juices.
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