Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 1, Pages 223-229Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2014.01.029
Keywords
Malus domestica Borkh; Polyphenol; Pectolytic enzyme
Categories
Funding
- UEPG
- EPAGRI
- CAPES
- FINEP
- CNPq
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The effects of different enzymatic preparations on total phenolic content, phenolic profile (HPLC), and ferric reducing antioxidant power (FRAP) of cloudy juices from Lis Gala and Fuji Suprema apples varieties, at three ripening stages (unripe, ripe and senescent) were investigated using Principal Component Analysis and Hierarchical Cluster Analysis. The commercial preparations enzymatic (Ultrazym (R) AFPL; Pectinex (R) Ultra Clear; Pectinex (R) SMASH XXL; Panzym (R) YieldMASH) increased the total phenolic compounds and ferric reducing capacity of the cloudy juice from unripe and ripe Lis Gala (respectively by 67 and 49% for unripe apples, and 28 and 33% for ripe apples) and unripe Fuji Suprema apples (23 and 55%), while for the ripe Fuji Suprema apples only Pectinex (R) Ultra Clear and Panzym (R) YieldMASH had this effect. No significant (p > 0.05) was observed on senescent stage, whatever the enzymatic preparation. Enzymatic preparations could increase phenolic compounds concentration and antioxidant capacity of cloudy apple juice, but this effect depended on the maturity of the apples. (C) 2014 Elsevier Ltd. All rights reserved.
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