Abstract
The elevated ecological awareness nowadays led to a higher consumption of apples juices. Apples juices are rich in dietary fiber, pectin, potassium, and vitamins A and C as well as in different classes of phenolic compounds, which can protect the human body against oxidative stress by scavenging oxygen free radicals. During production and storage some bioactive compounds might decompose result- ing in a reduced antioxidative capacity. Common methods for the determination of the antioxidative capacity of other food stuff are based on the extraction of the compounds under study using acetone, which is senseless in aqueous juices. But acetone might have an influence on the compounds responsible for the antioxidative capacity. Thus, self made apple juice samples were analyzed without organic solvent as well as mixed with acetone to see differ- ences caused by the solvent. The results obtained with both procedures were compared using a paired t-test in order to see statistically significant differences in the results. No statistically significant differences were found between the testing with and without acetone. Thus the time of analysis, the amount of sol- vents needed, and the required labor force can be reduced without loosing analytical quality. Total content of phenolic compounds ranged from 400 to 650 mg gallic acid equivalent / L (Folin-Ciocalteu method) and antioxidative capacity from 1.0 to 1.6 mmol Trolox ® / L (ABTS assay). (doi: 10.5562/cca1756)
Highlights
Fruit juices are nutritious and due to the increased awareness of healthy lifestyle becoming more and more popular drinks
Besides 75– 95 % of water, the edible portion of fresh apples contains a significant amount of different classes of phenolic compounds, which can protect the human body against oxidative stress by scavenging oxygen free radicals
The median content of phenolics in the samples are expressed as mg of gallic acid equivalents (GAE) per liter of fresh apple juice (Table 1)
Summary
Fruit juices are nutritious and due to the increased awareness of healthy lifestyle becoming more and more popular drinks. Fresh juices may potentially contain the same range of phenolic compounds as the apples from which I. Juranović Cindrić et al, Sample Preparation for the Determination of the Antioxidative Capacity they are derived, due to differences among different varieties of apples and their origin, total phenolic content of apple juice will vary considerably.
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