Effect of apple leaves addition on physicochemical properties of cloudy beverages
Joanna Kolniak-Ostek , Jan Oszmiański , Aneta Wojdyło
AbstractThe effect of apple leaves addition on viscosity, turbidity, stability of turbidity, the composition of phenolics, antioxidant activity and color properties were studied to evaluate the potential application of leaves addition on cloudy apple beverages production. Beverages were obtained from `Sampion' apples cultivar, after addition of 0.5 1% and 5 respectively, of leaves. The viscosity of enriched beverages obtained after leaves addition ranged from 7.3% to 11.8 and was significantly higher than the viscosity of the control sample, without the addition of leaves (6.6. Higher turbidity and lower stability of turbidity was obtained upon leaves addition. The total content of phenolic compounds in apple beverages ranged between 1665 mg/L and 2541 mg/L and it was higher than in control juice (440 mg/L). Antioxidant capacity was positively correlated with content of polyphenolic compounds (correlation coefficient r=0.63). According to HPLC-ABTS(.+) on-line analysis, the compounds of the flavan-3-ols group had the biggest impact on the antioxidant capacity value. Quercetin glycosides and dihydrochalcones, which are the main phenolics in leaves, influenced the antioxidant capacity to the minor and lesser extent, respectively. (C) 2012 Elsevier B.V. All rights reserved.
|Journal series||Industrial Crops and Products, ISSN 0926-6690, (A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Dihydrochalcones; Quercetin derivatives; LC/MS; On-line ABTS; Turbidity; Color|
|Score|| = 40.0, 10-09-2020, ArticleFromJournal|
= 40.0, 10-09-2020, ArticleFromJournal
|Publication indicators||= 14; = 15; : 2013 = 2.03; : 2013 = 3.208 (2) - 2013=3.559 (5)|
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