Ascorbic acid contents in Danish apple cultivars and commercial apple juices

被引：25

作者：

Varming, Camilla ^{[1
]}

Petersen, Mikael Agerlin ^{[1
]}

Toldam-Andersen, Torben Bo ^{[2
]}

机构：

[1] Univ Copenhagen, Dept Food Sci, DK-1958 Frederiksberg C, Denmark

[2] Univ Copenhagen, Dept Plant & Environm Sci, DK-2630 Taastrup, Denmark

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2013年 / 54卷 / 02期

关键词：

Ascorbic acid; Old apple cultivars; Apple juice; Ascorbic acid degradation; VITAMIN-C; RELATIVE CONTRIBUTIONS; FRUIT; HARVEST; POLYPHENOLS; STORAGE;

D O I：

10.1016/j.lwt.2013.06.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present study was to determine the contents of ascorbic acid in old Danish apple cultivars and in commercially available apple juices. Ascorbic acid was determined using the 2,6-dichloroindophenol method. The ascorbic acid content of the 71 analysed apple cultivars ranged from less than 1 to 27 mg/100 mL, with an average of 6.4 mg/100 mL. Preliminary results showed that upon pressing of apples the ascorbic acid was readily degraded. The levels of ascorbic acid found in the 18 commercial apple juices were negligible, the highest level was 2.6 mg/100 mL, but most were below 1 mg/100 mL. Hence to benefit from ascorbic acid in apples the fruits have to be eaten unprocessed. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：597 / 599

页数：3

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