No abstract

No abstract

The efJiects of conventional clarification and ultrafiltration techniques on the phenolic composition of apple juice was studied. Since the health benejit offncits andfnrit juices have been ascribed, in part. to the phenolic antioxidants. it is very important to know what the f l e a s of processing steps are on the level of phenolic compounds infncit juices. The total losses ofphenolic compoundr were determined to be 28% and 7% during conventional clarification using gelatin and bentonite, and ultrafiltration, respectively. A total of llphenolic compounds were identified in apple juice prepared from Golden Delicious apples. The phenolic compounds were found to be based mainly on hydroxycinnamic acids (-50% of total phenolics) and chlorogenic acid was found to be the major phenolic compound with its concentration as high as 465.45 mg I-' in raw apple juice.