인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
The content of health promoting (poly)phenols, ascorbic acid and antioxidants is currently unknown in products produced from the Armagh Bramley apple. Four industrially processed products (diced apple, puree, canned sliced apple and apple sauce), one artisan product (apple butter) and two newly developed products (apple sauce and apple butter) were compared against raw material, with waste pomace also assessed. (Poly)phenol and ascorbic acid content were quantified by LC-UV-DAD. (Poly)phenol content of apple products ranged from 726 to 1919 mg kg<sup>-1</sup> FW. Significant differences were observed between (poly)phenol content of products, demonstrating that (poly)phenolic profile and content is impacted by processing method. The highest mean (poly)phenol content was observed in industrially produced apple sauce and the lowest in an artisan apple butter product which also had the highest antioxidant capacity. Ascorbic acid was reduced by up to 97% by processing. (Poly)phenolic compounds were present at significant levels worthy of valorisation in waste after processing for all products ranging from 1974 to 5588 mg kg<sup>-1</sup> FW. The data clearly shows that processing affects the (poly)phenol content and profile of Armagh Bramley apple products and consequently optimisation of processing technique has the potential to preserve greater bioactive content.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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