TY - JOUR
T1 - Ascorbic acid contents in Danish apple cultivars and commercial apple juices
AU - Varming, Camilla
AU - Petersen, Mikael Agerlin
AU - Toldam-Andersen, Torben Bo
PY - 2013/12
Y1 - 2013/12
N2 - 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.
AB - 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.
U2 - 10.1016/j.lwt.2013.06.024
DO - 10.1016/j.lwt.2013.06.024
M3 - Journal article
SN - 0023-6438
VL - 54
SP - 597
EP - 599
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
IS - 2
ER -