Total Phenolics and Antioxidant Properties of Cider Apple Cultivars

Abstract

Fresh apple ( Malusspp.) juice potentially contains similar phenolic compounds as the fruits from which it is derived, although some phenolic compounds may be lost or changed in quality during juice production, especially during pasteurization, which is necessary because apple juice is a chemically and microbiologically sensitive product. Juice was extracted and divided into pasteurized and non-pasteurized. Cultivars and species varied considerably in total phenolic content and radical scavenging capacity. The results indicated an approximate 55% relation between total phenolics and radical scavenging. Pasteurization of all samples caused a small but significant decrease in the total phenolic content and antioxidant capacity; however, Malus sieversiiaccessions were high in both and were less affected by pasteurization.