Determination of phenolic compounds in apples and processed apple products

摘要: The aim of this preliminary research was to evaluate phenolic compounds content in apples and their processed products. Four cultivars apples: 'Jonagold', 'Sampion', 'Idared' 'Topaz' were harvested at commercial maturity during the season 2004 into clear cloudy juice as well apple sauce according typical industrial technologies. phenolics determined by HPLC method using a novel type chromatographic column Phenomenex Fusion RP. On average total amount investigated fresh fruits 857 mg/kg weight. most abundant group flavonols (417 mg/kg), followed acids (229 mg/kg). Significant variations found comparing different groups cultivars. A highest fruits. Most cultivar 'Sampion' (477 mg/kg) simultaneously having lowest acids. high quercetin glycosides cvs. 'Jonagold' 'Topaz'. Processing caused rather small changes whereas processing juices only 53% fruit juices. Much higher losses production. strong effect temperature on production Juices produced with Panzym MK 50°C contained 40% but Rohapect MA Plus 20°C 19% initial phenolics.