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J Food Sci Technol. 2019 Mar;56(3):1389-1397. doi: 10.1007/s13197-019-03614-y. Epub 2019 Feb 26.

Phenolic composition of apple products and by-products based on cold pressing technology.

Author information

1
1School of Biological and Environmental Engineering, Xi'an University, Xi'an, 710065 People's Republic of China.
2
2College of Food Engineering and Nutritional Science, Shaanxi Normal University, 199 South Chang'an Road, Xi'an, 710062 People's Republic of China.
#
Contributed equally

Abstract

Cold pressing technology is a new technology using during the apple juice processing, which involved peeling and deseeding of apples at low temperature. The phenolics of apple juice, apple vinegar and apple pomace generated by cold pressing and traditional process were investigated. The results showed that the total phenols and flavanols of cold pressing apple juice were lower than those of traditional process. The total phenols content of peel pomace extract was significantly higher than that of the pulp pomace by almost tenfold, which showed that the peels and seeds were valuable sources of phenolic compounds. The total phenols of apple vinegars were significantly different. The predominant compounds in apple products were phloridzin and chlorogenic acid, while the apple pomaces based on cold pressing technology had significantly high content of phenolic compounds, indicating that the cold pressing technology could facilitated the use of apple pomace for bioactive compounds.

KEYWORDS:

Apple; Apple production; Cold pressing; Phenolic compound

PMID:
30956318
PMCID:
PMC6423211
[Available on 2020-03-01]
DOI:
10.1007/s13197-019-03614-y

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