Sugar composition of apple juices

Karadeniz, Feryal; Ekşi, Aziz

doi:10.1007/s00217-002-0505-2

Cited by 49 publications

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“…The predominant organic acid is malate (average 467.69 mg/100 g), as indicated by other researchers (Karadeniz, Ekşi 2002;Wu et al 2007), followed by quinic acid (average 20.96 mg/100 g), succinic acid (average 14.90 mg/100 g) and citric acid (average 8.59 mg/100 g). The concentration of each compound showed a high variability among cultivars.…”

Section: Resultssupporting

confidence: 58%

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Comparison of physicochemical traits of red-fleshed, commercial and ancient apple cultivars

Contessa¹,

Botta²

2016

Hortic. Sci.

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Contessa C., Botta R. (2016) Cultivation of apples is currently based on a limited number of commercial cultivars; as a consequence, ancient and local varieties have almost completely disappeared. Red-fleshed, ancient and commercial cultivars were analysed for flesh firmness, soluble solid content, pH, titratable acidity, total phenolics and anthocyanin contents, total antioxidant capacity, sugars and organic acids composition, to evaluate their nutraceutical value. The ancient cultivars, in particular cv. Magnana, were generally higher in organic acids, sugars content and total phenolics content in the flesh than the commercial cultivars considered. The red-fleshed cultivar was distinct from the ancient and commercial apples and resulted in an excellent source of antioxidants, with values of anthocyanins content and antioxidant capacity five times higher than the other cultivars; these values were comparable to those of berry species. In addition, the red-fleshed apple was rich in malic acid, citric acid, fructose and glucose. The breeding of red flesh apples is still in progress and should consider the use of ancient cultivars for their positive physicochemical characteristics to improve flavour and storage aptitude.

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Section: Resultssupporting

confidence: 58%

“…There were numerous studies examining apple sugar profiles (Fuleki et al 1994;Karadeniz, Ekşi 2002;Wu et al 2007). In agreement with these authors, fructose, sucrose and glucose were identified as the principal sugars.…”

Section: Resultsmentioning

confidence: 99%

Comparison of physicochemical traits of red-fleshed, commercial and ancient apple cultivars

Contessa¹,

Botta²

2016

Hortic. Sci.

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“…Lower minimum and higher maximum values were reported by Eisele and Drake (2005) in what concerns 175 apple varieties although the average was not so far (10.31 g/100 mL) from that here reported but it includes also sorbitol in this amount. The average value reported by Karadeniz and Eksi, (2002), of 12.93 g/100 mL, and also the values found for minimum and maximum, were slightly higher than that here reported but the variation coefficient was of the same magnitude (8.5%). High values of total reducing sugar are desirable both for consumption in natura as for juice fermentation and it can be easily and quickly measured as total soluble solids with a refractometer with slight deviations especially due to difference in temperature and should be referred to as 20 o C (TANNER; BRUNNER,1979).…”

Section: Resultscontrasting

confidence: 66%

“…Adulteration of fruit juice is likely to remain a problem while the price of sugar and syrups is significantly cheaper than the juice itself. Besides the importance of sugar composition in respect of authenticity, it also has an effect on the sensory properties and nutritional values of apple products and has to be considered carefully in the preparation of the diet for diabetic patients (KELLY;DOWNEY, 2005;KARADENIZ;EKS, 2002). A significant challenge in the detection of adulterated apple juice is the natural variation in authentic samples, a result of differences in species, maturity, climate, growing regions, seasons, processing, and storage conditions.…”

Section: Introductionmentioning

confidence: 99%

Composição de açúcares em sucos de maçãs despectinizados

et al. 2007

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“…Assim, ao longo do tempo, vários trabalhos têm sido desenvolvidos em função desses fatores, considerando diferentes grupos de compostos como os açúcares [10], os ácidos orgânicos [3], as substâncias aromáticas [9] e, principalmente, os compostos fenólicos [8,19].…”

Section: Características Analíticas Dos Sucos De Maçã Gala Golden Deunclassified

Características analíticas dos sucos de maçã Gala, Golden Delicious e Fuji

Rizzon¹,

Bernardi²,

Miele³

2005

Ciênc. Tecnol. Aliment.

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RESUMODentre as frutas de clima temperado cultivadas no Brasil, a maçã apresentou maior expansão de produção nos últimos anos. Ela se destina principalmente ao consumo in natura, mas o suco se constitui em subproduto a ser considerado. Portanto, a elaboração de suco de maçã é uma alternativa para aproveitar as frutas consideradas como descarte. Com o objetivo de aproveitar o descarte das maçãs Gala, Golden Delicious e Fuji, foi estudada a composição de seus sucos. Nas safras de 1995 a 1997 foram analisados os sucos dessas cultivares de maçã colhidas de pomares comerciais dos municípios de Fraiburgo e São Joaquim -SC e de Vacaria e Caxias do Sul -RS. Além das análises básicas dos sucos, realizadas por métodos físico-químicos, foram determinados também os elementos minerais por absorção atômica. Os resultados foram submetidos à análise de componentes principais (ACP), sendo que os três primeiros eixos explicaram 81,3% da variação total. Através da ACP, foi possível separar os sucos das três cultivares de maçã. As variáveis que apresentaram maior efeito na diferenciação do suco de maçã foram sólidos solúveis totais (ºBrix), densidade (DEN), açúcares redutores (AR), relação ºBrix/acidez total (B/A), acidez total (ACT), ácido málico (ACM) e os minerais Mg, Cu, Zn, Rb, P e K. Quanto à origem geográfica, os sucos de maçã de São Joaquim -SC e de Vacaria -RS mostraram maiores semelhanças em sua composição, principalmente nas cultivares Fuji e Golden Delicious. Palavras-chave: processamento, suco de maçã, composição química. SUMMARYANALYTICAL CHARACTERISTICS OF GALA, GOLDEN DELICIOUS AND FUJI APPLE JUICE FROM SOUTH OF BRAZIL. Among temperate fruits cultivated in Brazil, the production of apple increased the most in the last years. It is mainly addressed to the consumption in natura, but juice is becoming an important by-product. For this reason, it is an alternative to utilize rejected fruits to make juice. With the objective to reach this goal, the composition of Gala, Golden Delicious, and Fuji juices was studied. This experiment was conducted from 1995 to 1997, analyzing apple juices from commercial orchards of Fraiburgo and São Joaquim, in the State of Santa Catarina, and Vacaria and Caxias do Sul, in the State of Rio Grande do Sul. Besides the juice analysis, performed by physicochemical methods, mineral composition was determined by atomic absorption. Data were submitted to principal component analysis (PCA) where the three first axes explained 81.3% of the total variation. The PCA permitted to separate the juices according to cultivars. The variables presenting the highest effect in apple juice differentiation were total soluble solids (ºBrix), density (DEN), reducing sugars (AR), ºBrix/Total acidity (ACT) ratio, malic acid (ACM), and the minerals Mg, Cu, Zn, Rb, P and K. Regarding the geographical origin, juices from São Joaquim -SC and Vacaria -RS showed more similarities in their composition, mainly due to Fuji and Golden Delicious cultivars. Keywords: processing, apple juice, chemical composition.O Rio Grande d...

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Sugar composition of apple juices

Cited by 49 publications

References 0 publications

Comparison of physicochemical traits of red-fleshed, commercial and ancient apple cultivars

Comparison of physicochemical traits of red-fleshed, commercial and ancient apple cultivars

Composição de açúcares em sucos de maçãs despectinizados

Características analíticas dos sucos de maçã Gala, Golden Delicious e Fuji

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