Stable isotopic carbon composition of apples and their subfractions--juice, seeds, sugars, and nonvolatile acids.
The 13C:12C ratios of 8 authentic apple juice samples and their subfractions were determined by mass spectrometry. Apples from Argentina, Mexico, New Zealand, and the United States were processed into juice; pulp was collected from the milled fruit and seeds were collected from the press-cake. Sugars, nonvolatile acids, and phenolics were isolated from the juice by treatment with ion-exchange resins and polyvinylpyrrolidone (PVPP). The mean value for all juice samples was -24.2% which is close to the values reported by other investigators. Juice from apples grown in Argentina, Mexico, and New Zealand did not differ from U.S. samples. The isotopic composition of the subfractions ranged from -22.0 to -31.0%. The values for the pulp were essentially the same as for juice. The sugar fraction was slightly less negative than the juice; the nonvolatile acid and phenolic fractions were more negative. The levels of nonvolatile acids and phenolics in apple juice are low, however, so these compounds contribute little to overall delta 13C values in juice.
Oregon State University, Department of Food Science and Technology, Corvallis 97331.
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Lee
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Wrolstad
D000143:Acids / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D005638:Fruit / Q000032:analysis*; D007202:Indicators and Reagents; D010636:Phenols / Q000032:analysis; D012639:Seeds / Q000032:analysis
D000143:Acids; D002241:Carbohydrates; D007202:Indicators and Reagents; D010636:Phenols