Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F22%3A43921281" target="_blank" >RIV/62156489:43510/22:43921281 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.17221/194/2021-CJFS" target="_blank" >https://doi.org/10.17221/194/2021-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/194/2021-CJFS" target="_blank" >10.17221/194/2021-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate

Popis výsledku v původním jazyce

One hundred per cent apple, orange and grapefruit juices were analysed for ascorbic acid (AA) content, total polyphenolic content (TPC), and other parameters: titratable acids (TA), malic acid (MA), citric acid (CA), volatile acid (VA), soluble solids (SS), density, and the content of free amino acid as formol number (FN). Some apple juices on the Czech market contain added vitamin C, and the AA content of such juices (268-632 mg L-1) is several times higher than that of apple juices without added vitamin C (around 50 mg L-1). Therefore, the enriched apple juices had a vitamin C content comparable to citrus fruit juices (orange and grapefruit). All contents were compared separately for juices made from concentrate and for directly pressed juices. The effect of the production method was statistically significant (P &lt; 0.05) only for TPC in apple juices, where it was major [473 +/- 136 mg gallic acid equivalents (GAE) L-1 from concentrate vs. about twice the value of 798 +/- 193 mg GAE L-1 in directly pressed juice], and only to a smaller extent for TA in grapefruit juices (12.5 +/- 0.8 g L-1 from concentrate, which was about 30% more than in directly pressed juice).

Název v anglickém jazyce

Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate

Popis výsledku anglicky

One hundred per cent apple, orange and grapefruit juices were analysed for ascorbic acid (AA) content, total polyphenolic content (TPC), and other parameters: titratable acids (TA), malic acid (MA), citric acid (CA), volatile acid (VA), soluble solids (SS), density, and the content of free amino acid as formol number (FN). Some apple juices on the Czech market contain added vitamin C, and the AA content of such juices (268-632 mg L-1) is several times higher than that of apple juices without added vitamin C (around 50 mg L-1). Therefore, the enriched apple juices had a vitamin C content comparable to citrus fruit juices (orange and grapefruit). All contents were compared separately for juices made from concentrate and for directly pressed juices. The effect of the production method was statistically significant (P &lt; 0.05) only for TPC in apple juices, where it was major [473 +/- 136 mg gallic acid equivalents (GAE) L-1 from concentrate vs. about twice the value of 798 +/- 193 mg GAE L-1 in directly pressed juice], and only to a smaller extent for TA in grapefruit juices (12.5 +/- 0.8 g L-1 from concentrate, which was about 30% more than in directly pressed juice).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Výzkumná infrastruktura pro mladé vědce</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

40

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

69-75

Kód UT WoS článku

000763064800008

EID výsledku v databázi Scopus

2-s2.0-85128294019