Nutritional composition of ‘Scifresh’/Jazz™ and ‘Scilate ... · PDF fileNutritional composition of ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples. October 2013. SPTS

PFR SPTS No. 9066

Nutritional composition of ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples

Lister C, Andrews F

October 2013

THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED

DISCLAIMER

Unless agreed otherwise, The New Zealand Institute for Plant & Food Research Limited does not give any prediction, warranty or

assurance in relation to the accuracy of or fitness for any particular use or application of, any information or scientific or other result

contained in this report. Neither Plant & Food Research nor any of its employees shall be liable for any cost (including legal costs),

claim, liability, loss, damage, injury or the like, which may be suffered or incurred as a direct or indirect result of the reliance by any

person on any information contained in this report.

PUBLICATION DATA

Lister C, Andrews F. October 2013. Nutritional composition of ‘Scifresh’/’Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples. A report

prepared for: ENZA Limited. Plant & Food Research data: Milestone No. 52948. Contract No. 29704. Job code P/251001/01.

SPTS No. 9066.

Report approved by:

Carolyn Lister

Scientist/Researcher, Bioresources Engineering & Chemistry

Date: October 2013

Nigel Larsen

Science Group Leader, Bioresources Engineering & Chemistry

Date: October 2013

This report has been prepared by The New Zealand Institute for Plant & Food Research Limited (Plant & Food Research).

Head Office: 120 Mt Albert Road, Sandringham, Auckland 1025, New Zealand, Tel: +64 9 925 7000, Fax: +64 9 925 7001.

www.plantandfood.co.nz

Report for:

ENZA Limited

Nutritional composition of ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples. October 2013. SPTS No. 9066.

THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED

Contents

Executive summary....................................................................................................................... i

1 Introduction ........................................................................................................................ 1

1.1 Standard 1.2.8: Nutrition Information Requirements ................................................. 1

1.2 Standard 1.2.7: Nutrition content claims and health claims ...................................... 2

1.3 Apple composition ..................................................................................................... 2

2 Methods .............................................................................................................................. 4

2.1 Sample sourcing and preparation .............................................................................. 4

2.2 Analysis ...................................................................................................................... 4

3 Results and Discussion .................................................................................................... 6

3.1 Proximates ................................................................................................................. 6

3.2 Vitamins ..................................................................................................................... 7

3.3 Minerals ..................................................................................................................... 9

3.4 Phenolics and antioxidant activity .............................................................................. 9

4 Claims ...............................................................................................................................12

5 Acknowledgement ...........................................................................................................13

6 Bibliography .....................................................................................................................14

Appendix 1: Standard 1.2.8: information relating to presentation of DI/RDI information ..15

Appendix 2. Reference values of nutrients for making claims .............................................17

Appendix 3. Comparative apple data .......................................................................................19

Appendix 4. Calculation of energy ...........................................................................................21


THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)


[i] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

Executive summary

It is important to be able to document accurately the nutritional value of any food product, so

that this information can be made available to customers and consumers. Although not

mandatory on fresh produce, it can be useful to provide this information in a nutrition information

panel (NIP) on pack and/or website. Nutrition information can also provide the data to enable

health claims to be made and, if health claims are to be made, then a NIP must be included on

pack. A new health claims standard (FSANZ Standard 1.2.7) came into force in January 2013

and allows an extended range of preapproved general level health claims on pack as long as

certain criteria are met. The aim of this project for ENZA was to gather nutritional data for two

apple varieties: ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™. From these data, the permitted claims

can be ascertained.

Nutrition information panels provide information on the average amount of energy (in kilojoules

or both in kilojoules and kilocalories), protein, fat, saturated fat, carbohydrate, sugars and

sodium (a component of salt) in the food, as well as any other nutrients about which a nutrition

claim is made. From existing compositional data for apples, those nutrients that deliver around

10% or more of the recommended dietary intake (RDI) or required intake for a nutrition claim

are vitamin C and fibre. However, to be sure that all possible claims were captured, wider data

on the nutritional composition of the apples were gathered.

Data generated were used to generate possible NIPs for apples (as below). Because vitamin C

was present at above 10% of the RDI and hence claims can be made, this was included in the

NIP. It is not a requirement to include dietary fibre, but because the quantity is claimable, we

recommend its inclusion. Differences between ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples

were quite small in most cases. However, there were significant differences in phenolics and

antioxidant activity. ‘Scifresh’/Jazz™ had considerably higher concentrations of phenolics and

hence antioxidant activity than ‘Scilate’/Envy™. At present there are no health claims permitted

for phenolics. The concentration can be sited on a label but because there is no recommended

dietary intake they cannot be referred to as a source or as high in phenolics.

Nutritional composition of ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples

Lister C, Andrews F Plant & Food Research, Lincoln

October 2013


[ii] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

Example of a standard nutrition information panel (NIP) for ‘Scifresh’/Jazz™ apples:

NUTRITION INFORMATION

Servings per package: [to be inserted]

Serving size: 1 apple 133 g

Quantity per Serve % Daily intake per serve

Quantity per 100 g

Energy 331 kJ 4% 249 kJ

Protein 0.4 g 1% 0.3 g

Fat, total

– saturated

0.3 g

0 g

0%

0%

0.2 g

0 g

Carbohydrate

- sugars

17.2 g

17.2 g

6%

19%

12.9 g

12.9 g

Dietary fibre, total 2.7 g 9% 2.0 g

Sodium 2 mg 0% 1 mg

Vitamin C 10 mg 25% RDI 8 mg

Example of a standard NIP for ‘Scilate’/Envy™ apples:


Servings per package: [to be inserted]

Serving size: 1 apple 133 g

Quantity per Serve % Daily intake per serve

Quantity per 100 g

Energy 323 kJ 4% 243 kJ

Protein 0.3 g 1% 0.2 g

Fat, total

– saturated

0.3 g

0 g

0%

0%

0.2 g

0 g

Carbohydrate

- sugars

17.8 g

17.8 g

6%

20%

13.4 g

13.4 g

Dietary fibre, total 2.8 g 9% 2.1 g

Sodium 1 mg 0% 1 mg

Vitamin C 9 mg 23% RDI 7 mg


[iii] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

Based on the data gathered here, there are several claims that can be made for apples. The

claims that can be made are the same for both ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples.

Under Standard 1.2.7, the following general claims can be made for apples:

Apples are a low fat food.

Apples are a low salt/sodium food. This statement can be linked to the following high level

health claim: A diet low in salt or sodium reduces blood pressure.

A diet containing a high amount of both fruits and vegetables, such as apples, reduces the

risk of coronary heart disease (alternatively can say contributes to heart health).

Apples are a source of fibre.

Apples are a source of vitamin C.

In addition there are general level health claims that can be linked to the content of vitamin C.

For example: ‘Apples are a source of vitamin C. Vitamin C supports a healthy immune system.’

Likewise fibre: ‘Apples are a source of fibre. Fibre helps to keep you regular.’

For further information please contact: Carolyn Lister

The New Zealand Institute for Plant & Food Research Ltd

Plant & Food Research Lincoln

Private Bag 4704

Christchurch Mail Centre

Christchurch 8140

NEW ZEALAND

Tel: +64-3-325 9453

Fax: +64-3-325 2074

Email: [email protected]

mailto:[email protected]


[iv] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)


[1] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

1 Introduction

It is important to be able to document accurately the nutritional value of any food product, so

that it can be made available to customers and consumers. Although not mandatory on fresh

produce, it can be useful to provide this information in a nutrition information panel (NIP) on

pack and/or website. Nutrition information can also provide the data to enable health claims to

be made. Food Standards Australia New Zealand (FSANZ) sets standards for what information

must and can be used on food labels. There are two key standards that are relevant for making

nutrition claims: standards 1.2.8 (Nutrition Information Requirements) and 1.2.7 (Nutrition

content claims and health claims).

1.1 Standard 1.2.8: Nutrition Information Requirements

Standard 1.2.8 prescribes when nutritional information must be provided, and the manner in

which such information is provided. Nutrition information panels (NIPs) provide information on

the average amounts of energy (in kilojoules or both in kilojoules and kilocalories), protein, fat,

saturated fat, carbohydrate, sugars and sodium (a component of salt) in the food, as well as any

other nutrients about which a nutrition claim is made. For example, if a food has a ‘good source

of fibre’ claim, the amount of fibre in the food must be shown in the nutrition information panel.

The nutrition information panel must be presented in a standard format that shows the average

amount per serve and per 100 g (or 100 mL if liquid) of the food (a template is shown in Table

1). There are a few foods, including fruits and vegetables, which do not require a nutrition

information panel. However, if a nutrition claim is made about any of these foods (for example,

‘good source of calcium’, ‘low fat’), a nutrition information panel must be provided. Percentage

daily intake (DI) of nutrients and recommended daily intake (RDI) of vitamins and minerals may

also be included in the panel. There are set values to be used for calculating these and the

requirements on the label (see Appendices 1 and 2 for details).

Table 1. Format of a standard nutrition information panel as prescribed by Food Standards Australia New Zealand (FSANZ).


Servings per package: (insert number of servings)

Serving size: g (or mL or other units as appropriate)

Quantity per Serving Quantity per 100 g (or 100 mL)

Energy kJ (Cal) kJ (Cal)

Protein g g

Fat, total

– saturated

g

g

g

g

Carbohydrate

Sugars

g

g

g

g

Sodium mg (mmol) mg (mmol)

(insert any other nutrient or biologically active substance to be declared)

g, mg, g (or other units as

appropriate)

g, mg, g (or other units

as appropriate)



1.2 Standard 1.2.7: Nutrition content claims and health claims

Nutrition content claims and health claims are voluntary statements made by food businesses

on labels and in advertising about a food (including on websites). A new food standard to

regulate nutrition content claims and health claims on food labels and in advertisements in

Australia and New Zealand became law on 18 January 2013. Food businesses have three

years to meet the requirements of the new standard and during this period they can either use

the old regulations or the new regulations, but not a combination of the two on a product.

Nutrition content claims are claims about the content of certain nutrients or substances in a

food, such as ‘low in fat’ or ‘good source of calcium’. These claims will need to meet certain

criteria set out in the Standard. For example, with a ‘good source of calcium’ claim, the food will

need to contain more than the amount of calcium specified in the Standard. Health claims refer

to a relationship between a food and health rather than a statement of content. There are two

types of health claims:

General level health claims refer to a nutrient or substance in a food and its effect on a

health function. They must not refer to a serious disease or to a biomarker of a serious

disease; for example: calcium is good for bones and teeth.

High level health claims refer to a nutrient or substance in a food and its relationship to a

serious disease or to a biomarker of a serious disease; for example: Diets high in calcium

may reduce the risk of osteoporosis in people 65 years and over. An example of a biomarker

health claim is: Phytosterols may reduce blood cholesterol.

Food businesses wanting to make general level health claims will be able to base their claims

on one of the more than 200 pre-approved food-health relationships in the Standard, or self-

substantiate a food-health relationship in accordance with detailed requirements set out in the

Standard. High level health claims must be based on a food-health relationship pre-approved by

FSANZ. There are currently 13 pre-approved food-health relationships for high level health

claims listed in the Standard. All health claims are required to be supported by scientific

evidence to the same degree of certainty, whether they are pre-approved by FSANZ or self-

substantiated by food businesses. Food-health relationships derived from health claims

approved in the European Union, Canada and the USA have been considered for inclusion in

the Standard. Health claims will only be permitted on foods that meet the nutrient profiling

scoring criterion (NPSC). For example, health claims will not be allowed on foods high in

saturated fat, sugar or salt. Apples easily meet the NPSC and so claims are allowed.

1.3 Apple composition

There are considerable apple nutrient data in the New Zealand Food Composition Database

(www.foodcomposition.co.nz). These data have been averaged to give ‘typical’ apple data and

are shown in Table 2. From these existing compositional data for apples, those nutrients that

deliver around 10% or more of the recommended dietary intake (RDI) or required intake for a

nutrition claim are vitamin C and fibre. In addition, McGhie et al. (2005) have studied the

phenolic composition of apples.

http://www.foodcomposition.co.nz/



Table 2. Previous apple data from New Zealand Food Composition database and McGhie et al. (2005).

Compound Class

Compound Average Value per

100 g

Average Value per apple (133

g)

%DI/RDI per apple

Proximates Energy 228 kJ 304 kJ 3% DI

Protein 0.3 g 0.4 g 1% DI

Fat 0.6 g 0.7 g 1% DI

Saturated fat 0.1 g 0.2 g 1% DI

Available carbohydrate 11.0 g 14.6 g 5% DI

Sugars 10.1 g 13.4 g 15% DI

Dietary fibre 2.6 g 3.4 g 11% DI

Minerals Calcium 4.7 mg 6.2 mg 1% RDI

Copper 20 µg 27 µg 1% RDI

Iron 0.2 mg 0.2 mg 2% RDI

Magnesium 4.1 mg 5.4 mg 2% RDI

Manganese 27 µg 36 µg 1% ESADDI

Phosphorus 7.4 mg 9.8 mg 1% RDI

Potassium 76 mg 101 mg Need 200 mg for claim

Selenium 0.09 µg 0.12 µg 0% RDI

Zinc 40 µg 53 µg 0% RDI

Vitamins Biotin 1.2 µg 1.6 µg 5% ESADDI

Folate 2.8 µg 3.7 µg 2% RDI

Niacin (vitamin B3) 0.1 mg 0.2 mg 2% RDI

Pantothenic acid 0.1 mg 0.1 mg 2% ESADDI

Riboflavin (vitamin B2) 10 µg 13 µg 1% RDI

Thiamin (vitamin B1) 20 µg 27 µg 2% RDI

Vitamin A 7.0 µg 9.3 µg 1% RDI

Vitamin B6 20 µg 27 µg 2% RDI

Vitamin C 7.8 mg 10.4 mg 26% RDI

Vitamin E 0.3 mg 0.4 mg 4% RDI

Phenolics Total phenolics 110 mg 146.3 mg -

Quercetin glycosides 14.7 mg 19.6 mg -

Total procyanidins 35.4 mg 47.1 mg -

Total anthocyanin 1.4 mg 1.9 mg -

Total phloridzin 1.4 mg 1.8 mg -

Chlorogenic acid 18.5 mg 24.6 mg -

Catechins (flavan-3-ols) 17.0 mg 22.6 mg -



2 Methods

2.1 Sample sourcing and preparation

2.1.1 Procurement of samples

Samples of ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples were provided by ENZA in 2013.

2.1.2 Sample preparation for analysis

Apples were divided into three sets (for triplicate analysis). The cores were removed from the

apples using a standard apple corer, the samples were processed in a food processor to obtain

a homogeneous sample, and frozen until analysis.

2.2 Analysis

The following analysis methods were used (these are standard methods for the New Zealand

Food Composition Database and approved for food-labelling purposes). Analysis was

conducted at approved laboratories used for database purposes.

Proximates:

Total nitrogen: AOAC (Association of Analytical Communities) method; protein

concentrations were determined by multiplication of total nitrogen concentrations by the

standard conversion factor (6.25)

Fat: Soxhlet extraction

Sugars: gas-liquid chromatography (GLC)

Starch: Boehringer Mannheim “Methods of biochemical analysis and food analysis”

Fibre: Enzymatic-gravimetric method, AOAC 991.43

The following analyses were also conducted to allow calculation of results:

Moisture: oven drying AOAC method

Ash: Gravimetric method

Elements (calcium, copper, iodine, iron, magnesium, manganese, phosphorus, potassium,

selenium, sodium, sulphur, zinc) were analysed by inductively coupled plasma mass

spectrometry (ICP-MS)

Vitamins:

Biotin: Biacore

Pantothenic acid: GC method

Vitamin B2 (riboflavin): HPLC method

Vitamin B3 (niacin): HPLC method

Vitamin B6 (total): HPLC method

Vitamin C: HPLC method

Vitamin E: HPLC method

Total phenolics were measured in acetone extracts using Folin-Ciocalteu reagent, adapted from

the method of Spanos & Wrolstad (1990). Individual phenolic compounds were quantified by

UPLC.



Antioxidant activity was determined by the ORAC assay. The Oxygen Radical Absorbance

Capacity (ORAC) assay is one of the most popular tests used today to rank the antioxidant

potential of foods. The ORAC assay measures antioxidant inhibition of peroxyl radical-induced

oxidation (Cao et al. 1993). The procedure used was based on a previous report by Ou et al.

(2001). Trolox, a water-soluble analogue of vitamin E, was used as a control standard.



3 Results and Discussion

The results are discussed in detail in the following sections. Comparisons with existing data

from the New Zealand food composition database are provided in Appendix 3.

3.1 Proximates

The proximate composition of the two apple types is given in Table 3. Values for the three

separate samples taken for each sample type were in most cases consistent. In general, these

results reported here are reasonably consistent with previously published data.

Energy: Energy values are in the range of previously reported data. They are higher than

some data because sugar concentrations are at the upper end of normal data. Differences in

energy values compared with some existing database values may also be explained by the

way carbohydrate data are used and or calculated (see Appendix 4 for explanation). Some

fruits and vegetables can be claimed to be low energy foods; however, this is not so for

apples, because to be a low energy food the energy content must be <170 kJ per 100 g.

Protein: The amount of protein noted in this study was low (c. 0.2 g per 100 g) but is in the

range of that previously reported. Under Standard 1.2.7, a food must contain a minimum of 5

g of protein per serve for a claim to be made, thus as would be expected, apples are not

eligible.

Fat: As expected, the fat concentrations in both apple cultivars were low (~0.2 g per 100 g),

with no detectable saturated fat. This is in line with previously published data. As a result, the

claim can be made that they are low in fat (see Section 4).

Carbohydrate: The available carbohydrate in the apples was comprised of sugar only, with

no detectable starch. ‘Scilate’/Envy™ had a slightly higher sugar content than

‘Scifresh’/Jazz™, but not remarkably so. Sugars were slightly higher than recorded in

previous New Zealand data.

Fibre: Fibre amounts were very similar for the two apple cultivars, and were in the range of

previously reported data. For ‘Scifresh’/Jazz™ apples, the total dietary fibre comprised 1.5 g

of insoluble fibre and 0.5 g soluble fibre. For ‘Scilate’/Envy™, there was 1.6 g of insoluble

fibre and 0.5 g soluble fibre. Under Standard 1.2.7, a serving of the food must contain at

least 2 g of dietary fibre per serve to make a claim about fibre (unless the claim is about low

or reduced dietary fibre). Both cultivars exceed this and thus a fibre claim can be made for

them (see Section 4).



Table 3. Proximate composition of ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples, expressed per 100 g fresh weight (average of

triplicate samples). Samples prepared as eaten (skin on but without core).

‘Scifresh’/Jazz™ ‘Scilate’/Envy™

Core Nutrients units Average SD Average SD

Energya kJ 249 7 244 9

Energyb kJ 280 5 288 8

Protein g 0.3 0.1 0.2 0.0

Fat, total g 0.2 0.0 0.2 0.0

Fat, saturated g 0 0 0 0

Total carbohydrate (by difference)

c

g 15.7 0.3 16.7 0.5

Available carbohydrated g 12.9 0.2 13.4 0.5

Sugars g 12.9 0.2 13.4 0.5

Starch g <0.1 - <0.1 -

Fibre g 2.0 0.1 2.1 0.2

Moisture g 83.7 0.3 82.8 0.5

Ash g 0.1 0.0 0.1 0.0

a Calculated using the available carbohydrate by summation and the fibre factor as used for New Zealand nutrition information panels (NIPs)

b Calculated using the total carbohydrate by difference and not factoring in fibre (this is the way is reported in some databases). Note this value should not be used for labelling purposes in New Zealand and is only included for comparison with other published data.

c Calculated by subtracting from 100, the average quantity expressed as a percentage of water, protein, fat and ash

d Sum of sugars plus starch

3.2 Vitamins

The concentrations of selected vitamins measured in ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™

apples are shown in Table 4. The triplicate samples for each apple type showed good

agreement in most cases, reinforcing that the values represent typical concentrations.

Biotin: Biotin concentrations were below the limits of detection for both apple cultivars.

Previous reports have given the biotin content of apples at 1.2 µg per 100 g, but that is still

low. No claim can be made.

Niacin (vitamin B3): Niacin concentrations were below the limits of detection for

‘Scifresh’/Jazz™ apples, while for ‘Scilate’/Envy™ they were 0.38 mg per 100 g (equates to

5% RDI per 133 g serve). The value for ‘Scilate’/Envy™ is higher than found in most other

published data, but is still relatively low and not an amount for which a claim could be made.

It would appear that niacin concentration is very cultivar dependent.



Pantothenic acid: The concentrations of pantothenic acid were relatively similar in the two

apple cultivars. Both were at the high end of values previously reported. However, they are

not high enough to make source claims (5-6% RDI per 133 g serve).

Riboflavin (vitamin B2): As with the other B vitamins, the concentrations of riboflavin were

low and not sufficient to make a content claim (4-6% RDI per 133 g serve). There was a

small difference between ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™.

Vitamin B6: Concentrations of vitamin B6 were similar for both apple cultivars and within the

range previously reported. Concentrations are too low to make source claims (2-3% RDI per

133 g serve).

Vitamin C: The concentration of vitamin C was the highest of all the vitamins and was similar

for the two cultivars. These values are in agreement with previous New Zealand data and

most of the literature. There are large variations in vitamin C concentrations between

different apple cultivars, but factors such as storage can also have big impacts. Because of

the concentrations are <10% RDI, a claim can be made for vitamin C (see Section 4).

Vitamin E: No vitamin E was detected in the ‘Scifresh’/Jazz™ apple samples, but

‘Scilate’/Envy™ had low concentrations. However, these were still relatively low and no claim

could be made (2% RDI per 133 g serve).

In summary, the only vitamin claim that can be made for apples is for vitamin C. This is

discussed further in Section 4.

Table 4. Concentrations of selected vitamins in ‘Scifresh’/Jazz™ & ‘Scilate’/Envy™ apples, expressed per 100 g fresh weight

(average of triplicate samples). Samples prepared as eaten (skin on but without core).


Vitamins units Average SD Average SD

Biotin μg <1 0 <1 0

Niacin (vitamin B3) mg 0.17 0.06 0.38 0.15

Pantothenic acid mg 0.17 0.06 0.23 0.06

Riboflavin (vitamin B2) mg 0.05 0.01 0.08 0.01

Vitamin B6 mg 0.03 0.00 0.04 0.00

Vitamin C mg 7.55 0.92 6.87 1.38

Vitamin E iu <0.1 - 0.18 0.06



3.3 Minerals

The average mineral concentrations in the apple samples are given in Table 5. Concentrations

were similar for both cultivars and in the range previously reported. All concentrations were low

and there are no minerals for which a content or health claim can be made.

Table 5. Concentrations of selected minerals in ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples, expressed per 100 g fresh weight

(average of triplicate samples). Samples prepared as eaten (skin on but without core).


Minerals units Average SD Average SD

Calcium mg 4.03 0.46 4.77 0.75

Copper mg 0.05 0.01 0.05 0.01

Iodine μg <0.2 - 0.5 0.2

Iron mg 0.14 0.01 <0.1 -

Magnesium mg 5.07 0.35 5.33 0.55

Manganese mg 0.04 0.01 0.04 0.01

Phosphorus mg 11.0 0.9 9.50 0.44

Potassium mg 114 9 105 8

Selenium μg <4 - <4 -

Sodium mg 1.40 0.17 1.05 0.07

Sulphur mg 2.87 0.21 3.30 0.17

Zinc mg 0.03 0.01 0.04 0.01

3.4 Phenolics and antioxidant activity

Total phenolics were 138.5 mg GAE per 100 g for ‘Scifresh’/Jazz™ apples and 114.4 mg GAE per 100 g

for ‘Scilate’/Envy™ apples. The lower concentrations of phenolics in ‘Scilate’/Envy™ were also reflected

when the individual phenolics were separated and quantified (Table 6). In particular, chlorogenic acid was

much lower in ‘Scilate’/Envy™ than in ‘Scifresh’/Jazz™. This may explain why the flesh of ‘Scilate’/Envy™

does not brown as much. The sum of the individual phenolics was lower than the total phenolics

determined by the Folin method. This was not unexpected, as some compounds may not have been

quantified and the Folin method is subject to some interference. The concentrations of individual phenolics

were lower than those reported by McGhie et al. (2005) and McGhie (2006). At present, there are no

health claims permitted for phenolics. The concentration can be sited on a label but because there is no

recommended dietary intake, they cannot be referred to as a source of or high in phenolics.



Table 6. Concentrations of individual phenolics in ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples, expressed per 100 g fresh

weight (average of triplicate samples). Samples prepared as eaten (skin on but without core).


Average SD Average SD

Chlorogenic acid 20.7 1.3 4.1 0.2

pCoumaryl quinic acid 2.3 0.1 2.9 0.1

Phenolic acids 22.9 1.4 7.0 0.3

Catechin 0.7 0.0 0.5 0.1

Epicatechin 5.1 0.1 4.4 0.3

Flavan-3-ols 5.8 0.2 4.9 0.4

Phloridzin 0.9 0.1 1.2 0.1

Phloridzin xyloside 1.4 0.0 2.6 0.1

Dihydrochalcones 2.3 0.1 3.8 0.2

Procyanidin trimer 2.6 0.1 2.2 0.1

Procyanidin tetramer 0.8 0.0 0.7 0.0

Procyanidin B1 1.0 0.0 0.8 0.1

Procyanidin B2 7.1 0.1 5.4 0.4

Procyanidins 11.5 0.1 9.0 0.6

Quercetin 3-arabinoside 3.7 0.3 3.2 1.1

Quercetin 3-galactoside 6.7 1.6 5.4 1.6

Quercetin 3-rhamnoside 1.9 0.3 1.8 0.4

Quercetin 3-rutinoside 0.9 0.4 0.4 0.3

Quercetin 3-xyloside 1.6 0.2 1.3 0.4

Flavonols 14.8 2.6 12.0 3.6

Cyanidin 3-galactoside 2.0 0.3 2.1 0.1

Anthocyanins 2.0 0.3 2.1 0.1

Total 59.4 2.8 38.9 4.2

The pattern of antioxidant activity was the same as for phenolics with ‘Scifresh’/Jazz™, having

higher antioxidant activity than ‘Scilate’/Envy™ (1,938 versus 1,548 μmol TE/100 g FW). ORAC

concentrations were lower than often reported for apples. This is probably because of the lower

phenolic content and may be influenced by a range of factors including growing conditions

(sunshine hours, night temperatures, etc.). Apples have moderate ORAC activity, not as high as

some other fruits such as berries (Table 7).



Table 7. Comparison of antioxidant activity of some common fruits (all results expressed per 100 g on a fresh weight basis)

ORAC

(μmol TE/100 g FW)

Apple 1,524-4,275

Apricot 1,115

Banana 879

Blackcurrant 7,597

Blueberry 4,669

Boysenberry 6,543

Cherry, sweet 3,365

Cranberry 9,090

Elderberry 14,697

Grape 1,260

Kiwifruit 882 (green)

1,210 (gold)

Plum 7,581

Raspberry 4,882

Strawberry 3,577



4 Claims

Based on the data gathered here, there are a few claims that can be made for apples (some of

these claims apply to all fruits and vegetables). The claims that can be made are the same for

both ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples (and are likely to be the same for other

cultivars). Under Standard 1.2.7, the following general claims can be made for apples:

Apples are a low fat food (the food contains no more fat than 3 g per 100 g for solid food)

Saturated fat free (the food contains no detectable saturated fatty acids; and the food

contains no detectable trans fatty acids)1

Apples are a low salt/sodium food (the food contains no more sodium than 120 mg per 100 g

for solid food). This statement can be linked to the following high level health claim: A diet

low in salt or sodium reduces blood pressure

A diet containing a high amount of both fruits and vegetables, such as apples, reduces the

risk of coronary heart disease (alternatively can say contributes to heart health)

Apples are a source of fibre (>2 g per serve)

Apples are a source of vitamin C (this vitamin is present at 10% or greater).

In addition, there are general level health claims that can be linked to fibre and vitamin C

(Table 8). These claims must be clearly linked to the component. Some also have to mention

the specific subgroup of the population to which they are relevant (e.g. children). This list is

large and will be too much to include on the packaging, so it is probably desirable to choose one

or two things on which to focus. More detail can appear on the website and other relevant

promotional material. The exact wording below does not have to be followed (it can be made

more consumer friendly) as long as the meaning remains. One important fact is that claims

must refer to supporting normal function; they must not refer to boosting or enhancing function.

1 This statement can be linked to the following high level health claim: A diet low in saturated fatty acids reduces total

blood cholesterol or blood LDL cholesterol. However, it may not be worth doing this, as would have to add other fatty

acid composition to label, and the positive elements are more important.



Table 8. Claims that could be made for apples.

Component Intake required

RDI & Content claim permissible for apples based on 133 g serving size

General level health Claims

Fibre 2 g Source of fibre Contributes to regular laxation

Vitamin C RDI 40 mg (need min 10% RDI to claim)

‘Scifresh’/Jazz™: 25% RDI

a

‘Scilate’/Envy™ 23% RDI

Source of vitamin C

Contributes to iron absorption from food

Necessary for normal connective tissue structure and function

Necessary for normal blood vessel structure and function

Contributes to cell protection from free radical damage

Necessary for normal neurological function

Contributes to normal growth and development (children)

Contributes to normal collagen formation for the normal structure of cartilage and bones

Contributes to normal collagen formation for the normal function of teeth and gums

Contributes to normal collagen formation for the normal function of skin

Contributes to normal energy metabolism

Contributes to normal psychological function

Contributes to the normal immune system function

Contributes to the reduction of tiredness and fatigue

a Although ‘Scifresh’/Jazz™ apples just reach the threshold of 25% RDI to make a ‘Good Source’ claim, it is probably

safer to stay with the ‘Source’ claim.

5 Acknowledgement

Thank you to Tony McGhie, PFR, for the phenolic analysis.



6 Bibliography

Boehringer Mannheim 1989 Starch. In Methods of biochemical analysis and food analysis, pp

126-128.

Cao G, Alessio H, Cutler R 1993. Oxygen-radical absorbance capacity assay for antioxidants. Free

Radical Biology & Medicine 14 (3): 303-11.

Codex Alimentarius. 1991. General Standards for the Labelling of Prepackaged Foods. Codex

Stan. 1-1985 (rev. 1-1991).

Food and Agriculture Organisation of the United Nations and the World Health Organisation

2003. Food energy−methods of analysis and conversion factors

www.fao.org/DOCREP/006/Y5022E/Y5022E00.HTM [accessed January 2012].

Food Standards Australia New Zealand 2013 Australia New Zealand Food Standards Code -

Standard 1.2.7 - Nutrition Information Requirements.

http://www.comlaw.gov.au/Details/F2013L00054 [accessed 27th March 2013]

Food Standards Australia New Zealand 2013 Australia New Zealand Food Standards Code -

Standard 1.2.8 - Nutrition Information Requirements.

http://www.comlaw.gov.au/Series/F2008B00608 [accessed 27th March 2013]

Greenfield H and Southgate DAT 2003. Food composition data: production management and

use. 2nd ed. Rome, Food and Agriculture Organisation of the United Nations.

McGhie TK 2006. Health enhancing and nutritionally active components of Scifresh apples.

HortResearch Client Report No. 19386. Report to ENZA Limited.

McGhie TK, Hunt MB, Barnett LE 2005. Cultivar and growing region determine the antioxidant

polyphenolic concentration and composition of apples grown in New Zealand. Journal of

Agricultural and Food Chemistry 53: 3065-3070.

The New Zealand Institute of Plant & Food Research 2013. New Zealand Food Composition

Database: New Zealand FOODfiles 2012 Version 01. The New Zealand Institute of Plant &

Food Research and the New Zealand Ministry of Health. www.foodcomposition.co.nz [accessed

21st January 2013]

New Zealand FOODfiles 2012 Manual / S Sivakumaran, L Huffman, Z Gilmore, S Sivakumaran,

Palmerston North, New Zealand: The New Zealand Institute for Plant & Food Research Limited,

2013.

Ou BX, Hampsch-Woodill M, Prior RL 2001. Development and validation of an improved oxygen

radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of

Agricultural and Food Chemistry 49(10): 4619-4626.

Spanos GA, Wrolstad RE 1990. Influence of processing and storage on the phenolic

composition of Thompson seedless grape juice. Journal of Agricultural and Food Chemistry 38:

1565-1571.

http://www.foodcomposition.co.nz/



Appendix 1: Standard 1.2.8: information relating to presentation of

DI/RDI information

7 Percentage daily intake information

(1) Information relating to the percentage daily intake of nutrients set out in a nutrition information panel may be included in the panel. (2) If percentage daily intake information is included in a panel –

(a) the percentage daily intake of dietary fibre per serving may be included in the panel; and

(b) the following matters must be included in the panel –

(i) the percentage daily intake of energy, fat, saturated fatty acids, carbohydrate, sugars, protein and sodium per serving;

(ii) either of the following statements – ‘*based on an average adult diet of 8700 kJ’; or ‘Percentage daily intakes are based on an average adult diet of 8700 kJ’.

(3) The percentage daily intakes of the food components listed in column 1 of the Table to this subclause that are included in the panel must be calculated using the corresponding reference value specified in column 2.

Table to subclause 7(3)

Column 1 Column 2

Food Component Reference Value

Energy 8700 kJ

Protein 50 g

Fat 70 g

Saturated fatty acids 24 g

Carbohydrate 310 g

Sodium 2300 mg

Sugars 90 g

Dietary fibre (if included) 30 g

7A Percentage recommended dietary intake information

(1) This clause applies if–

(a) a claim requiring nutrition information is made about or based on a vitamin or mineral (the relevant vitamin or mineral); and

(b) the relevant vitamin or mineral has a RDI; and (c) the food to which the claim relates is not a food for infants as standardised by

Standard 2.9.2. (2) The percentage of the RDI for the relevant vitamin or mineral contributed by one serving of the food must be set out in the nutrition information panel. (3) The percentage RDI under subclause (2) must be calculated –

(a) using the RDIs mentioned in the Schedule to Standard 1.1.1; and

(b) using the nutrient values set out in the nutrition information panel.

(4) Despite paragraph (1)(c), percentage recommended dietary intake information may be included in the nutrition information panel for a food for infants as standardised by Standard 2.9.2.



7B Percentage DI or RDI information presented outside the panel

(1) In this clause, DI or RDI information means the information in a nutrition information panel that

is permitted or required by clause 7 or 7A.

(2) DI or RDI information may be presented outside the nutrition information panel if –

a. the serving size is presented together with DI or RDI information; and

b. the food to which the DI or RDI information relates does not contain more than 1.15% alcohol by volume.

(3) If more than one piece of DI or RDI information is presented outside the nutrition information panel, those pieces of information must be presented together.

(4) DI or RDI information presented in accordance with this clause does not constitute a nutrition content claim.

(5) DI or RDI information may be presented outside the nutrition information panel if –

a. the serving size is presented together with DI or RDI information; and

b. the food to which the DI or RDI information relates does not contain more than 1.15% alcohol by volume.

(6) If more than one piece of DI or RDI information is presented outside the nutrition information panel, those pieces of information must be presented together.

(7) DI or RDI information presented in accordance with this clause does not constitute a nutrition content claim.



Appendix 2. Reference values of nutrients for making claims

Table 9. Daily intakes (DIs) for Core Nutrients.

Food Component Reference Value*

Energy 8700 kJ**

Protein 50 g

Fat 70 g

Saturated fatty acids 24 g

Carbohydrate 310 g

Sodium 2300 mg

Sugars 90 g

Dietary fibre (if included) 30 g

* Daily intakes for core nutrients are specified in FSANZ Standard 1.2.8. **Percentage daily intakes are based on an average adult diet of 8700 kJ

Table 10. Concentrations of selected nutrients for making content and general level health claims.

Nutrient* Claimable Amount

Source Good

source Excellent Source

Messaging

Fibre ≥2 g/serve 2 g/serve 4 g/serve 7 g/serve

‘source of fibre’ ‘good source of fibre’

‘excellent source of fibre’

Potassium ≥200 mg/serve - - - ‘contains potassium’

Carbohydrate Must contribute 55% of the energy content ‘carbohydrate for energy’

Energy ≥420 kJ/serve - - - ‘contributes energy for

normal metabolism’

Fat ≤3 g/100 g - - - ‘low in fat’

Sodium/salt ≤120 mg/100 g - - - ‘low in salt

*Nutrient concentrations for claims are specified in FSANZ Standard 1.2.7.



Table 11. Recommended dietary intakes (RDIs) and (ESADDIs) for vitamins and minerals.

Vitamins/Minerals* Adult ** Source Claim

level requirement Good Source Claim level requirement

Biotin ESADDI = 30 μg 3 μg 7.5 μg

Folate RDI = 200 μg 20 μg 50 μg

Niacin RDI = 10 mg 1 mg 2.5 mg

Pantothenic acid ESADDI = 5 mg 0.5 mg 1.25 mg

Riboflavin (vitamin B2) RDI = 1.7 mg 0.17 mg 0.43 mg

Thiamin (vitamin B1) RDI = 1.1 mg 0.11 mg 0.28 mg

Vitamin A RDI = 750 μg 75 μg 188 μg

Vitamin B6 RDI = 1.6 mg 0.16 mg 0.4 mg

Vitamin B12 RDI = 2 μg 0.2 μg 0.5 μg

Vitamin C RDI = 40 mg 4 mg 10 mg

Vitamin D RDI = 10 μg 1 μg 2.5 μg

Vitamin E RDI = 10 mg 1 mg 2.5 mg

Vitamin K ESADDI = 80 μg 8 μg 20 μg

Calcium RDI = 800 mg 80 mg 200 mg

Copper ESADDI = 3 mg 0.3 mg 0.75 mg

Iodine RDI = 150 μg 15 μg 37.5 μg

Iron RDI = 12 mg 1.2 mg 3 mg

Magnesium RDI = 320 mg 32 mg 80 mg

Manganese ESADDI = 5 mg 0.5 mg 1.25 mg

Molybdenum ESADDI = 250

μg 25 μg 62.5 μg

Phosphorus RDI = 1000 mg 100 mg 250 mg

Selenium RDI = 70 μg 7 μg 17.5 μg

Zinc RDI = 12 mg 1.2 mg 3 mg

* Claimable nutrients specified in FSANZ Standard 1.1.1



Appendix 3. Comparative apple data

Table 12. Comparative nutritional composition of ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples analysed here with existing New

Zealand data (all values per 100 g fresh weight).

Compound Class Compound ‘Scifresh’/Jazz™ ‘Scilate’/Envy™ Galaa Assorted varietiesb

Average databasec

Proximates Energy 249 kJ 244 kJ 217 kJ 230 kJ 228 kJ

Protein 0.3 g 0.2 g 0.25 g 0.46 g 0.29 g

Fat 0.2 g 0.2 g 0.58 g 0.3 g 0.55 g

- Saturated fat 0 g 0 g 0.152 g 0.028 g 0.14 g

Available carbohydrate

12.9 g 13.4 g 10.17 g 11.64 g 10.95 g

Sugars

12.9 g 13.4 g 9.39 g 10.8 g 10.10 g

Starch <0.1 g <0.1 g 0.78 g 0.84 g 0.85 g

Dietary fibre 2.0 g 2.1 g 2.7 g 2.1 g 2.55 g

Moisture 83.7 g 82.8 g 85.84 g 85.55 g 84.59 g

Ash 0.1 g 0.1 g 0.16 g 0.2 g 0.21 g

Minerals Calcium 4.03 mg 4.77 mg 5.53 mg 4.7 mg 4.66 mg

Copper 0.05 mg 0.05 mg 0.03 mg 0.03 mg 0.02 mg

Iodine <0.2 μg 0.5 μg 0.2 μg 0.2 μg 0.2 μg

Iron 0.14 mg <0.1 mg 0.17 mg 0.16 mg 0.15 mg

Magnesium 5.07 mg 5.33 mg 3.52 mg 5.3 mg 4.07 mg

Manganese 0.04 mg 0.04 mg 0.025 mg 0.043 mg 0.027 mg

Phosphorus 11.0 mg 9.50 mg 6.3 mg 11 mg 7.36 mg

Potassium 114 mg 105 mg 43.7 mg 110 mg 76.18 mg

Selenium <4 μg <4 μg 0.09 μg 0.2 μg 0.09 μg

Sodium 1.40 mg 1.05 mg 0.45 mg 1 mg 0.74 mg

Sulphur 2.87 mg 3.30 mg 2.37 mg - 3.24 mg

Zinc 0.03 mg 0.04 mg 0.06 mg 0.04 mg 0.04 mg

Vitamins Biotin <1 μg <1 μg 1.2 μg - 1.21 μg

Niacin (vitamin B3) 0.17 mg 0.38 mg 0.16 mg 0.14 mg 0.14 mg

Pantothenic acid 0.17 mg 0.23 mg 0.06 mg - 0.06 mg



Compound Class Compound ‘Scifresh’/Jazz™ ‘Scilate’/Envy™ Galaa Assorted varietiesb

Average databasec

Riboflavin (vitamin B2) 0.05 mg 0.08 mg 0.01 mg 0.01 mg 0.01 mg

Vitamin B6 0.03 mg 0.04 mg 0 mg 0 mg 0 mg

Vitamin C 7.55 mg 6.87 mg 4.1 mg 7.7 mg 7.82 mg

Vitamin E <0.09 mg 0.16 mg 0.25 mg 0.14 mg 0.29 mg



Appendix 4. Calculation of energy

Published data can vary significantly in energy values despite similar concentrations of energy

factors (i.e. carbohydrate, fat and protein). These differences relate to the way in which these

components are measured and calculated. The sum of the proximate components (water, fat,

protein, sugars, starch, dietary fibre and alcohol) usually falls within the range of 97−103 g per

100 g edible portion. A margin of plus or minus 3% is considered acceptable (Greenfield &

Southgate 2003), particularly as many of the components have been determined independently

on different samples in different laboratories. For some food records, the sum is outside this

range. Explanations for this include the presence of high concentrations of unusual constituents

not measured in proximate analyses, and also analytical variance. Thus using a carbohydrate

by difference calculation may not be totally accurate.

For some databases, carbohydrate is calculated by difference (sometimes including fibre and

sometimes not) and in others it is the sum of measured components. Hence the various

calculations have been done and included in Table 3. Once done this way, there are more

consistencies in the data (with a couple of exceptions that probably relate to sugar alcohols).

The presence of available carbohydrates should be declared on the label as “carbohydrates” =

dietary carbohydrate excluding dietary fibre. For labelling purposes in New Zealand, the

following applies (from Standard 1.2.8; Food Standards Australia

New Zealand 2013):

carbohydrate means –

a. ‘carbohydrate by difference’, calculated by subtracting from 100, the average quantity

expressed as a percentage of water, protein, fat, dietary fibre, ash, alcohol and, if

quantified or added to the food, any other unavailable carbohydrate and the substances

listed in column 1 of Table 2 to subclause 2(2); or

b. ‘available carbohydrate’, calculated by summing the average quantity of total available

sugars and starch, and if quantified or added to the food, any available

oligosaccharides, glycogen and maltodextrins.

The variation in carbohydrates partly explains variation in energy values between sources but

there is also variation in the way energy is calculated. Although metabolisable energy factors

are generally in use, there is a lack of uniformity in their application within and among countries.

For example, Codex (Codex Alimentarius 1991) uses Atwater general factors, with additional

factors for alcohol and organic acids. There is often a discrepancy between a country’s food

composition databases and its regulations for food labelling. Depending on the available data,

the energy content of different foods may be calculated in different ways within a single

database. In addition, some countries use energy values for novel food ingredients such as

polyols and polydextrose. The Codex Guidelines on Nutrition Labelling were adopted by the

Codex Alimentarius Commission at its 16th Session, 1985. The Nutrient Reference Values for

Food Labelling Purposes were amended by the 20th Session of the Commission, 1993. They

have been sent to all Member Nations and Associate Members of FAO and WHO as an

advisory text, and it is for individual governments to decide what use they wish to make of the

Guidelines (New Zealand largely follows these guidelines, with slight differences as outlined

below). According to Codex, the calculation of energy is as follows: The amount of energy to be

listed should be calculated by using the following conversion factors:

Carbohydrates 4 kcal/g – 17 kJ



Protein 4 kcal/g – 17 kJ

Fat 9 kcal/g – 37 kJ

Alcohol (Ethanol) 7 kcal/g – 29 kJ

Organic acid 3 kcal/g – 13 kJ

Although New Zealand uses these factors, there are slight differences in particular with regards

to fibre. In New Zealand for FOODFiles and printed New Zealand Food Composition database

values, energy values are calculated from the energy-producing food components

(carbohydrate, protein, fat, and alcohol), with and without dietary fibre. They have conversion

factors using the following formulae, which are based on the separate energy conversion factors

for each nutrient:

Energy, total metabolisable (kJ) = Protein (g) x 16.7 + total fat (g) x 37 + Available

carbohydrate (g) x 16.7 + alcohol x 29.3 (+Dietary fibre (Prosky) x 8)

Energy, total metabolisable (kcal) = Energy, total metabolisable (kJ)/4.184

Note the food components and conversion factors used in this equation, based on Food and

Agriculture Organisation of the United Nations and the World Health Organisation (2003), are

not exactly consistent with those specified for the calculation of energy in Standard 1.2.8, the

Nutrient Information requirement of the Australia New Zealand Food Standards Code, and

therefore these energy values, are not appropriate for use in nutrient labelling. The values used

in the standard are given in Table 13. Dietary fibre is included when calculating energy for NIPs.

There are different energy values that can be used for non-standard components and these are

shown in Table 14.

Table 13. Factors used for calculation of energy for food labelling purposes (Table 1 to subclause 2(2) from Food Standard

1.2.8).

Food Component Energy factor (kJ/g)

Alcohol 29

Carbohydrate (excluding unavailable carbohydrate)

17

Unavailable carbohydrate (including dietary fibre) 8

Fat 37

Protein 17



Table 14. Energy factors used for food components other than those given in Table 4 (Table 2 to subclause 2(2) from Food

Standard 1.2.8).

Food Component Energy factor (kJ/g)

Erythritol 1

Glycerol 18

Isomalt 11

Lactitol 11

Maltitol 13

Mannitol 9

Organic acids 13

Polydextrose 5

Sorbitol 14

D-Tagatose 11

Xylitol 14



Documents

Nutritional composition of ‘Scifresh’/Jazz™ and ‘Scilate ... · PDF fileNutritional composition of ‘Scifresh’/Jazz™ and ‘Scilate’/Envy™ apples. October 2013. SPTS