Transcript The Partial Compositional Characteristics of Apple Juice

The Partial Compositional
Characteristics of Apple Juice from
175 Apple Varieties
J. Food Composition & Analysis
Thomas A. Eisele – Tree Top Inc
Stephen R. Drake – ARS-USDA
Location – Selah, WA
400 Varieties on 85 Semi-dwarf Trees
Scion Wood Collected Over 15 Years






From Major Growing Regions of World
12 Countries
“Antique”, “Old”, and New Varieties
Harvest - 1997



175 Varieties with Sufficient Fruit
Customary Harvest Date for Variety
Purpose
 Develop
Commercial Varieties that Target
Specific Consumer Requirements
 Contributed
to Data Bases for Attribute
Ranges for Composition of Apple Juice
Method
 10 Apples
per Variety
 Washed, Combined, & Juiced
 Rough Filtered 300 mL
 Enzyme Treated @ 150 C for 4 Hr


Diazyme (starch)
Clarex (pectinase)
 Centrifuged
@ ~ 8000 X g for 30 Min
 Samples Distributed & Frozen
Results
 Attribute
 Units
(@ 11.5 Brix)
 Mean
 Standard
%
Deviation
CV
 Minimum
 Maximum
 Range
Attributes





Brix, pH, Ash, TA
Carbohydrates: Sucrose, Glucose, Fructose,
Sorbitol, Fru/Glu Ratio
Organic Acids: Quinic, Malic, Isocitric, Shikimic,
Citric, Fumaric
Minerals: Sodium, Potassium, Magnesium,
Calcium, Iron, Chloride, Phosphate
Phenolics: Chlorogenic, Catechin, Caffeic,
Epicatechin, p-Coumaric, Ferulic, Rutin,
Phloridzin, (HMF, Arbutin)
Methodology
(See Specifics in Manuscript)
pH, Ash, TA – AOAC
 Carbohydrates – HPLC (BioRad Aminex
HPX-87C) & RI Detector
 Organic Acids – HPLC (AOAC)
 Minerals – AA
 Chloride & Phosphate – HPLC (Ion)
 Phenolics – HPLC & UV (Diode array)
 Brix,
Basic Attributes
Attribute
Units
Mean
Std
%CV
Minimum
Maximum
Range
Brixo
14.24
1.8
12.6
10.26
21.62
11.36
pH
3.71
0.16
4.3
3.37
4.24
0.87
Ash
(% w/w)
0.25
0.05
20
0.12
0.39
0.27
TA
(% as malic)
0.87
0.28
32.2
0.23
1.82
1.59
Carbohydrates
Attribute
Units
Sucrose
(g/100 ml)
2.16
0.73
33.8
0.38
5.65
5.27
Glucose
(g/100 ml)
2.01
0.53
26.4
1.05
3.23
2.18
Fructose
(g/100 ml)
5.69
0.84
14.8
3.84
8.01
4.17
Sorbitol
(g/100 ml)
0.45
0.22
48.9
0.17
1.4
1.23
3.05
1.04
34.1
1.3
6.73
5.43
Fru/Glu Ratio
Mean
Std
%CV
Minimum
Maximum
Range
Organic Acids
Attribute
Units
Mean
Std
%CV
Minimum
Maximum
Range
Quinic
(mg/100 ml)
41.8
24.8
59.3
NDd
152
152
Malic
(mg/100 ml)
847.7
281
33.1
193.3
1738.2
1545
Isocitric
(mg/100 ml)
3.8
4.9
129
ND
24.8
24.8
Shikimic
(mg/100 ml)
1.4
0.8
57.1
0.3
4.6
4.3
Citric
(mg/100 ml)
11.9
5.4
45.4
0.8
27.4
26.6
Fumaric
(mg/100 ml)
0.14
0.11
78.6
ND
0.89
0.89
Minerals
Attribute
Units
Mean
Std
%CV
Minimum
Maximum
Range
Sodium
(ppm)
11.8
10.5
89
0.5
73.4
72.9
Potassium
(ppm)
1511
267
17.7
765.9
2712.3
1946
Magnesium
(ppm)
64.9
9.9
15.3
35.2
100.5
65.3
Calcium
(ppm)
41.9
13.6
32.5
18.7
80.3
61.6
Iron
(ppm)
0.1
0.2
200
ND
0.7
0.7
Chloride
(ppm)
1.4
2.2
157
ND
18
18
Phosphate
(ppm)
252.1
72.9
28.9
86
459
373
Phenolics
Attribute
Units
Mean
Std
%CV
Minimum
Maximum
Range
Chlorogenic
(ppm)
70.7
79.3
112
1.5
396.9
395.4
Catechin
(ppm)
1.2
6.1
508
ND
52
52
Caffeic
(ppm)
4.9
4.6
93.9
ND
31.8
31.8
Epicatechin
(ppm)
16.6
25.6
154
ND
148.5
148.5
p-Coumaric
(ppm)
4.9
3.3
67.3
ND
19.4
19.4
Ferulic
(ppm)
0.3
0.5
167
ND
2.4
2.4
Rutin
(ppm)
8.4
8.6
102
ND
45.5
45.5
Phloridzin
(ppm)
26.1
22.3
85.4
0.9
120.3
119.4
Conclusions
 Arbutin
not found in any sample
 HMF not found in any sample
 Phloridzin and chlorogenic present in all
samples
 High in acid (TA and malic)
 Highly variable distribution of most
attributes.
Copy of Data Base
 Put
your e-mail address on sheet (print).
Will send to you as an attachment (Excel)
or pdf file.
 Manuscript to be published in Nov/Dec.


Cannot send copy – copyright laws.
Reprints available in 2005.