Use of HPLC-MS to Determine the Loss of Metabolites in Apple Juices under Different Storage Conditions.

The focus of this experiment was to compare the color and metabolic profile of apple juice from the red-fleshed cultivar 'Baya Marisa' with the white-fleshed cultivar 'Golden Delicious'. 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.

Using HPLC-MS/MS to Determine the Loss of Primary and Secondary Metabolites in the Dehydration Process of Apple Slices.

The aim of this study was to compare peeled and unpeeled dehydrated apple slices of the red-fleshed 'Baya Marisa' and the white-fleshed 'Golden Delicious', to analyze the difference in the content of sugars, organic acids, and phenolic compounds during the heat process of dehydration, and to compare it with our previous study on fresh apples of the same cultivar. The purpose of these study was to see how many primary and secondary metabolites are lost in the dehydration process to better understand what is ingested by consumers in terms of nutritional value. A total of 30 phenolic compounds were identified and quantified, some of them for the first time.