Use of HPLC-MS to Determine the Loss of Metabolites in Apple Juices under Different Storage Conditions
2023
Jan Juhart | Aljaz Medic | Jerneja Jakopic | Robert Veberic | Metka Hudina | Franci Stampar
The focus of this experiment was to compare the color and metabolic profile of apple juice from the red-fleshed cultivar &lsquo:Baya Marisa&rsquo: with the white-fleshed cultivar &lsquo:Golden Delicious&rsquo:. The changes in the phenolic compounds, organic acids, and sugar content during high-temperature short-time pasteurization and after one year of storage under different storage conditions were analyzed. A total of 26 individual phenolic compounds were identified and quantified. The total analyzed phenolics content (TAPC) decreased after pasteurization of the juices of both cultivars. The TAPC of fresh &lsquo:Baya Marisa&rsquo: juice after pasteurization increased or remained the same compared to one-year stored &lsquo:Baya Marisa&rsquo: juice, depending on the storage method. The sucrose content of the apple juice of both cultivars remained the same after pasteurization: interestingly, it decreased significantly after one year of storage, while the fructose and glucose content remained the same after pasteurization and increased significantly after one year of storage for both cultivars.
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