Claim · model-written summary
Total phenolic compounds content in juice from non-stored Shampion apples was 882.2 mg/L.
- Taxon
- apple
Malus domesticae0 - Material
- Shampione0
- Outcome
- Total phenolic compounds contente0
- Value
- 882.2 mg/Le0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total phenolic compounds content in apple juices produced from non-stored fruits was 794.5 mg/L in ‘Idared’, 882.2 mg/L in ‘Shampion’ and 683.0 mg/L in ‘Topaz’”
Title
J. Kolniak-Ostek; J. Oszmiański; K.P. Rutkowski; et al. LWT 2014. doi:10.1016/j.lwt.2014.05.050
Other claims from this paper (10)
- Observation Juice yield from non-stored apples was between 69 and 76 g/100 g.
- Intervention effect Juice yield decreased successively with storage time of the apples.
- Observation The turbidity of the obtained cloudy apple juices was from 540 to 2860 NTU.
- Observation Total phenolic compounds content in juice from non-stored Idared apples was 794.5 mg/L.
- Observation Total phenolic compounds content in juice from non-stored Topaz apples was 683.0 mg/L.
- Intervention effect Total polyphenols in 'Idared' juice decreased after 6 months of storage.
- Intervention effect Total polyphenols in 'Shampion' juice decreased after 6 months of storage.
- Intervention effect Total polyphenolic content in Topaz juice increased after storage.
- Intervention effect Procyanidin content in the insoluble fraction of juice from non-stored apples was lower than in juice from stored apples.
- Intervention effect Procyanidin content in the insoluble fraction of juice was higher in juice from apples treated with 1-MCP.