The composition of apples is diverse and is represented by various compounds including vitamins. When processing apple fruits into ciders, vitamins take part in numerous biochemical processes and undergo significant changes. of this research was to study the content of vitamins in apple juice and ciders produced from fruits of 30 varieties and forms of apple tree of domestic and foreign selection. . To obtain ciders, apples of various pomological varieties and elite forms were ground on a homogenizer separately under the same processing mode. Then the juice (wort) was separated from the pulp. After that, the wort of each apple variety was fermented separately under the same conditions using the Fruit yeast race (genus Saccharomyces cerevisiae, Erbsle Geisenheim, Germany) at a temperature of 18±1 °C. The mass concentration of B vitamins (B1, B2, B6 and PP) in juices and ciders was determined by high performance liquid chromatography, vitamin C and rutin - by capillary electrophoresis. . It has been shown that the vitamin level depends of the apple varieties and the harvest time. Varieties with the highest concentrations of vitamins C, B group and rutin have been identified. Most of these varieties fell on apples of the autumn ripening period. The concentration of vitamins as a result of alcoholic fermentation has changed significantly. The concentration of vitamin C decreased by 2.4 times, B2 - by 1.5 times, B1 - by 1 .3 times, PP and rutin - by 1.2 times. At the same time, vitamins B1 and B6 were not found in ciders produced from Amulet and Golden Summer apple varieties. Vitamin B6 was also not found in ciders from Vasilisa, Imrus, Soyuz, Champion apple varieties, and from 12/1- 20-(16.17), 12/1-20-70, 12/2-20-33 forms. . The highest concentration of vitamins was determined in juices and ciders made from apples harvested in autumn. The apples varieties have been identified, the processing of which into ciders preserves the greatest amount of vitamins: Prikubanskoe, Bagryanec Kuban, Renet Platona, Orpheus, Margo, 12/3-21-28, 12/1-21-(6-8), 12/1- 21-36, 12/1-20-4.
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http://dx.doi.org/10.33029/0042-8833-2023-92-2-116-123 | DOI Listing |
J Contemp Dent Pract
July 2024
Department of Conservative Dentistry and Endodontics, Nitte (Deemed to be University), AB Shetty Memorial Institute of Dental Sciences (ABSMIDS), Mangaluru, Karnataka, India, Phone: +91 9902634770, e-mail:
Aim: This study evaluated effects of various solutions on color stability and surface hardness of a nanohybrid dental composite in simulated oral environments.
Materials And Methods: Sixty-four composite disks were fabricated and randomly allocated into eight groups ( = 8 per group): Artificial saliva (AS), Biotene (B), passion fruit juice (PFJ), orange juice (OJ), Sprite (S), Coca-Cola (CO), apple cider vinegar (ACV), and cranberry juice (CJ). Specimens were immersed in respective solutions at 37°C for 28 days.
Nutrients
September 2024
Department of Nutrition and Epidemiology, Medical University of Lodz, 90-752 Lodz, Poland.
J Prev Alzheimers Dis
October 2024
Phillip H. Hwang, Boston University School of Public Health, Department of Epidemiology, 715 Albany Street, T3E, Boston, MA 02118, E-mail: Phone: (617) 358-4049.
Background: Fruits are an important source of flavonoids, and greater intake of dietary flavonoids in older adults has been shown to be associated with decreased risk of dementia. It is unclear whether this relationship is similar or different between younger adults and older adults.
Objectives: We examined for associations between midlife and late-life intake of flavonoid-rich fruits and incident dementia.
Food Chem X
October 2024
Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.
This study aimed to investigate the impact of different strains of on malolactic fermentation (MLF), antioxidant activity, and aroma of ciders. A commercial strain of and six indigenous strains were co-inoculated into apple juice to induce simultaneous alcoholic fermentation (AF) and MLF. The findings indicated that despite belonging to the same species, the different L.
View Article and Find Full Text PDFToxins (Basel)
May 2024
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, 5001 Campus Drive, College Park, MD 20740, USA.
Patulin, a toxic mycotoxin, can contaminate apple-derived products. The FDA has established an action level of 50 ppb (ng/g) for patulin in apple juice and apple juice products. To effectively monitor this mycotoxin, there is a need for adequate analytical methods that can reliably and efficiently determine patulin levels.
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