Research Article

Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices

  1. Jan Oszmianski1,*,
  2. Michal Wolniak2,
  3. Aneta Wojdylo1,
  4. Iwona Wawer2

Article first published online: 15 JAN 2007

DOI: 10.1002/jsfa.2707

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 4, pages 573–579, March 2007

Additional Information

How to Cite

Oszmianski, J., Wolniak, M., Wojdylo, A. and Wawer, I. (2007), Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices. Journal of the Science of Food and Agriculture, 87: 573–579. doi: 10.1002/jsfa.2707

Author Information

  1. 1

    Department of Fruit and Vegetable Processing, Agricultural University of Wroclaw, 25 Norwida Street, PL-50-375 Wroclaw, Poland

  2. 2

    Department of Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, 1 Banacha Street, PL-02-097 Warsaw, Poland

*Department of Fruit and Vegetable Processing, Agricultural University of Wroclaw, 25 Norwida Street, PL-50-375 Wroclaw, Poland

Publication History

  1. Issue published online: 16 FEB 2007
  2. Article first published online: 15 JAN 2007
  3. Manuscript Accepted: 4 SEP 2006
  4. Manuscript Revised: 15 DEC 2005
  5. Manuscript Received: 15 JUN 2005

Funded by

  • State Committee for Scientific Research of Poland (KBN). Grant Number: PBZ-KBN-94/P06/2003/24

SEARCH

SEARCH BY CITATION

ARTICLE TOOLS

View Full Article (HTML) Get PDF (143K)

Keywords:

  • cloudy apple juice;
  • clear apple juice;
  • procyanidins;
  • thiolysis;
  • EPR;
  • DPPH;
  • HPLC;
  • radical scavenging

Abstract

Clear and cloudy apple juices from Idared and Champion varieties were studied for their radical-scavenging effects. The polyphenolic content and composition of the juices before and after thiolysis were determined by high-performance liquid chromatography with diode array detection. Cloudy juices, especially that prepared from Champion variety, had a higher content of procyanidins than clear juices. Radical-scavenging activity was measured by electron paramagnetic resonance (EPR) spectroscopy using the stable 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. All juices showed long-lasting radical-scavenging activity, and EPR spectra were recorded over time to follow the reaction kinetics. Scavenging of DPPH showed pseudo-first-order kinetics, which might be expected in the presence of polymerised antioxidants that prevent closer contact between the DPPH radical and hydroxyl groups. The content of polymeric procyanidins showed a linear dependence on the rate constant, suggesting that these compounds are mainly responsible for time-extended radical-scavenging activity. The antioxidant properties of apple juices were much better reproduced by EPR spectroscopy than by UV–visible measurements. The former method is especially sensitive to the concentration of polymerised or bound procyanidins, whilst the latter method requires transparent (clear) samples. Apple juices, especially cloudy ones, are a rich source of natural antioxidants that may be used in the pharmaceutical or food industry. Copyright © 2006 Society of Chemical Industry

View Full Article (HTML) Get PDF (143K)