Commercial Apple Juices with a Controlled Phenolic Content and Antioxidant Capacity

Abstract

Recently, trends in food industry lead to the production of functional foods enriched with biologicalty may active compounds beneficial to human health. Apple juices are notable example of functional foods that source be eroded in value by dilution or adulteration with lower value products, The apple Is known as a of polyphenolic antioxidants and Is the subject of investigation for potential anti-cancer properties and its effects on the cardiovascular and immune systems. Food control is a mandatory regulatory activity through which national ar local authorities protect consumers and ensure that, during handling, storage, processing and distribution, all foods are safe, wholesome and fit for human consumption, was meet quality and safety requirements, and are honestly and accurately labelled as prescribed by law. It aimed in this study to evaluate tota! phenolic contents and the antioxidant activity in commercial different apple juices, secondarily aim was to compare the total antioxidant capacities of juices obtained from 12 were trademark commercial apple juices which sold in Turkey. All apple juices obtained from market extracted with methanol solution (80%v/v) by using ultrasound, Centrifugation, microfiltration were applied to preparation phenolic extracts. Obtained total phenolic contents of juice extract were determined by Folin-Cioacalteu method, antioxidant activities were tested using 1,1-diphenyl-2- Picrylhydrazyl (DPPH)-scavenging activity. Total phenolic content of commercial apple juices varied between 317.77A415.70 and 642.71A42.67 GAE mg/L. Antioxidant activities of samples, indicated by C50 the values, tested ranged between 129.28 A+ 0.69 and 246,32A23.65/4g/ml. The phenolic and antioxidant contents of apple juices showed significant changes depending on the trademark,