title: Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index.
abstract: Although fruit juices are very popular, enzymatic browning occurs easily. Browning of fruit juice deteriorates nutrition value and product quality due to oxidation of polyphenol compounds. Therefore, development of natural food additives that reduce browning will be beneficial for improving quality of fruit juices. Onion has been reported to be a potent natural anti-browning agent. Here, we compared unheated and heated apple juices pre-supplemented with onion with respect to browning and nutritional quality. The unheated apple juice supplemented with onion showed reduced browning as well as increased total soluble solid, total phenol concentration, radical scavenging activities, and ferric reducing and copper chelating activities without any change in flavonoid concentration. On the other hand, heated juice supplemented with onion not only showed improved values for these parameters but also markedly increased flavonoid concentration. Thus, we conclude that application of heating and onion addition together may greatly improve quality of apple juice.
authors: College of Pharmacy, Pusan National University, Busan 46241, Republic of Korea. Electronic address: bong3257@gmail.com.
authors: Bonggi
authors: B
authors: Lee
authors: Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Republic of Korea. Electronic address: tjwjdeo1324@ynu.ac.kr.
authors: Jeong Dae
authors: JD
authors: Seo
authors: Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea. Electronic address: jkrhee@ewha.ac.kr.
authors: Jin-Kyu
authors: JK
authors: Rhee
authors: Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Republic of Korea. Electronic address: cykim@yu.ac.kr.
authors: Choon Young
authors: CY
authors: Kim
mesh_terms: D000975:Antioxidants; D001628:Beverages / Q000032:analysis*; D005419:Flavonoids; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D027845:Malus / Q000737:chemistry*; D009753:Nutritive Value; D019697:Onions / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005419:Flavonoids
keywords: Antioxidant; Apple juice; Browning; Flavonoid; Onion extract