Influence of Conventional Clarification and Ultrafiltration on the Phenolic Composition of Golden Delicious Apple Juice

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.

The effects of production methods and storage on the chemical constituents of apple pekmez

“…Suárez-Jacobo et al (2012) reported that the time-temperature effect of storage on apple juice under Ultra-high pressure homogenization and aseptic packaging lead to a loss of nutritional components (chlorogenic acid and total polyphenols). Various processing methods in apple juice (clear or cloudy) production and storage period have been found to affect phenolic compounds (Karadeniz 1993;Gökmen et al 2003;Boyer and Liu 2004). The loss of phenolics in pekmez production is not only due to heat tretment, clarification and storage period, but as phenolics tend to bind to cell wall material, this could account for a portion of the decrease in polyphenols content found in apple juice (Renard et al 2001).…”

Fouling behavior of aqueous solutions of polyphenolic compounds during ultrafiltration

“…Phenolic compounds have antioxidant activity which results in health promoting effects (Friedman and Jür-gens, 2002;Gökmen et al, 2003;Tückmantel et al, 1999). The antioxidant activity may be based on their functions as free radical scavenger, as complexing agent of pro-oxidant metals, as reducing agent and as quencher of nascent oxygen formation, thereby protecting the body from degenerative diseases such as cancer (Gök-men et al, 2003).…”

“…Labbe et al (2005) have recently proposed the use of electrodialysis for separation of phenolic catechin compounds from tea brews. Ultrafiltration (UF) has also been proposed for the separation of polyphenolic compound (Gökmen et al, 2003;D'Alvise et al, 2000;Decloux et al, 2000;Borneman et al, 1997;Nawaz et al, 2006). In addition, UF has also been used for treating vegetation water resources (e.g., Russo (2007)).…”

Clarification of high-added value products from olive mill wastewater

“…On the other hand, fruit juices have been processed using ultrafiltration to obtain fractions enriched in phenols (i.e. flavonoids and hydroxycinnamic acid derivatives) with satisfying antioxidant activity and health promoting effects (Mangas et al, 1997;Gökmen et al, 2003;Cassano et al, 2007Cassano et al, , 2008. Besides, aqueous extracts from pressed grape pomace have been treated using nanofiltration membranes for the same purpose (Díaz-Reinoso et al, 2009).…”