From Apple to Juice-The Fate of Polyphenolic Compounds

Vincent I. Candrawinata, John B. Golding, Paul D. Roach, Costas E. Stathopoulos

Research output: Contribution to journalReview articlepeer-review

26 Citations (Scopus)

Abstract

Apples are a rich source of polyphenolic compounds and significantly contribute to the antioxidants in our diet. Apple variety affects the levels of those compounds; concentration can also be reduced during processing, especially juice production. These compounds have been linked with numerous health benefits. Reviews on the apple polyphenolic compounds and their health benefits exist; however, a review on maximizing the retention of the polyphenolic compounds in apple juice has not been compiled. Therefore, the purpose of this paper is to review the literature regarding apple polyphenolic compounds and the effects of processing techniques on their concentration in apple juice.

Original languageEnglish
Pages (from-to)276-293
Number of pages18
JournalFood Reviews International
Volume29
Issue number3
DOIs
Publication statusPublished - 2013
Externally publishedYes

Keywords

  • Antioxidant
  • Apple
  • Apple juice
  • Apple juice production
  • Polyphenolic compounds

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

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