Abstract
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.
| Original language | English |
|---|---|
| Journal | Lebensmittel - Wissenschaft und Technologie |
| Volume | 54 |
| Issue number | 2 |
| Pages (from-to) | 597-599 |
| Number of pages | 3 |
| ISSN | 0023-6438 |
| DOIs | |
| Publication status | Published - Dec 2013 |