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ARS Home » Pacific West Area » Wenatchee, Washington » Physiology and Pathology of Tree Fruits Research » Research » Publications at this Location » Publication #148782
Title: THE PARTIAL COMPOSITIONAL CHARACTERISTICS OF APPLE JUICE FROM 175 APPLE VARIETIES

Author
item EISELE, T. - TREE TOP, INC.
item Drake, Stephen

Submitted to: Journal of Food Composition and Analysis
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/6/2004
Publication Date: 1/1/2005
Citation: Eisele, T.A., Drake, S.R. 2005. The partial compositional characteristics of apple juice from 175 apple varieties. Journal of Food Composition and Analysis. 18:213-221.

Interpretive Summary: The chemical composition of authentic single strength apple juice and commercially produced apple juice concentrate is often questioned. Past studies on apple juice composition have been limited to common or commercial varieties of apples. Authentication of the chemical composition of lesser known apple varieties would be of commercial use. In this study, the composition characteristics were determined for apple juice from 175 non-commerical varieties of apples. Mean values from many of the chemical attributes of these 175 varieties did not match existing compositional databse value means. However, some of the overall minimum and maximum values for various attributes (brix, pH, ash, total acidity, sucrose, glucose, fructose, sorbitol, malic, citric, fumaric, sodium and calcium) in this study compared reasonably well wih existing compositional data base values. Juices from many of the varieties were high in malic acid and potassium. Chlorogenic acid and phloridzin were detected in all varietal samples.

Technical Abstract: The composition characteristics were determined for apple juice from 175 non-commercial varieties of apples developed from scion wood collected from approximately twelve countries and several USA geographical areas. Juices from many of the varieties were high in malic acid and potassium. Mean values from any of the attributes did not match existing compositional data base value means. However, some of the overall minimum and maximum values for the various attributes (i.e. Brix, pH, ash, TA, sucrose, glucose, fructose, sorbitol, malic, citric, fumaric, sodium, and calcium) in this study compared reasonably well with existing compostional data base values. Distribution of phenolics between the various varieties was highly variable with some juices containing little if any phenolic compounds. Chlorogenic acid and phloridzin were detected in all varietal samples while arbutin and HMF were not measurable. The data developed should be useful with other data bases in describing authentic apple juice.