From apple to juice-the fate of polyphenolic compounds

Title: From apple to juice-the fate of polyphenolic compounds
Creator: Candrawinata, Vincent I.; Golding, John B.; Roach, Paul D.; Stathopoulos, Costas E.
Relation: University of Newcastle
Relation: Food Reviews International Vol. 29, Issue 3, p. 276-293
Publisher Link: http://dx.doi.org/10.1080/87559129.2013.790049
Publisher: Taylor and Francis
Resource Type: journal article
Date: 2013
Description: 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.
Subject: antioxidant; apple; apple juice; apple juice production; polyphenolic compounds
Identifier: http://hdl.handle.net/1959.13/1300506
Identifier: uon:20089
Identifier: ISSN:8755-9129
Language: eng
Reviewed

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