The Partial Compositional Characteristics of Apple Juice from 175 Apple Varieties J. Food Composition & Analysis Thomas A. Eisele – Tree Top Inc Stephen

The Partial Compositional The Partial Compositional Characteristics of Apple Juice from Characteristics of Apple Juice from

175 Apple Varieties175 Apple Varieties

J. Food Composition & AnalysisJ. Food Composition & Analysis

Thomas A. Eisele – Tree Top IncThomas A. Eisele – Tree Top Inc

Stephen R. Drake – ARS-USDAStephen R. Drake – ARS-USDA

Location – Selah, WALocation – Selah, WA 400 Varieties on 85 Semi-dwarf Trees400 Varieties on 85 Semi-dwarf Trees Scion Wood Collected Over 15 YearsScion Wood Collected Over 15 Years

From Major Growing Regions of WorldFrom Major Growing Regions of World 12 Countries12 Countries ““Antique”, “Old”, and New VarietiesAntique”, “Old”, and New Varieties

Harvest - 1997Harvest - 1997 175 Varieties with Sufficient Fruit175 Varieties with Sufficient Fruit Customary Harvest Date for VarietyCustomary Harvest Date for Variety

PurposePurpose

Develop Commercial Varieties that Target Develop Commercial Varieties that Target Specific Consumer RequirementsSpecific Consumer Requirements

Contributed to Data Bases for Attribute Contributed to Data Bases for Attribute Ranges for Composition of Apple JuiceRanges for Composition of Apple Juice

MethodMethod 10 Apples per Variety10 Apples per Variety Washed, Combined, & JuicedWashed, Combined, & Juiced Rough Filtered 300 mLRough Filtered 300 mL Enzyme Treated @ 15Enzyme Treated @ 1500 C for 4 Hr C for 4 Hr

Diazyme (starch)Diazyme (starch) Clarex (pectinase)Clarex (pectinase)

Centrifuged @ ~ 8000 X g for 30 MinCentrifuged @ ~ 8000 X g for 30 Min Samples Distributed & FrozenSamples Distributed & Frozen

ResultsResults

AttributeAttribute Units (@ 11.5 Brix)Units (@ 11.5 Brix) MeanMean Standard DeviationStandard Deviation % CV% CV MinimumMinimum MaximumMaximum RangeRange

AttributesAttributes

Brix, pH, Ash, TABrix, pH, Ash, TA Carbohydrates: Sucrose, Glucose, Fructose, Carbohydrates: Sucrose, Glucose, Fructose,

Sorbitol, Fru/Glu RatioSorbitol, Fru/Glu Ratio Organic Acids: Quinic, Malic, Isocitric, Shikimic, Organic Acids: Quinic, Malic, Isocitric, Shikimic,

Citric, FumaricCitric, Fumaric Minerals: Sodium, Potassium, Magnesium, Minerals: Sodium, Potassium, Magnesium,

Calcium, Iron, Chloride, PhosphateCalcium, Iron, Chloride, Phosphate Phenolics: Chlorogenic, Catechin, Caffeic, Phenolics: Chlorogenic, Catechin, Caffeic,

Epicatechin, p-Coumaric, Ferulic, Rutin, Epicatechin, p-Coumaric, Ferulic, Rutin, Phloridzin, (HMF, Arbutin)Phloridzin, (HMF, Arbutin)

MethodologyMethodology(See Specifics in Manuscript)(See Specifics in Manuscript)

Brix, pH, Ash, TA – AOACBrix, pH, Ash, TA – AOAC Carbohydrates – HPLC (BioRad Aminex Carbohydrates – HPLC (BioRad Aminex

HPX-87C) & RI DetectorHPX-87C) & RI Detector Organic Acids – HPLC (AOAC)Organic Acids – HPLC (AOAC) Minerals – AAMinerals – AA Chloride & Phosphate – HPLC (Ion)Chloride & Phosphate – HPLC (Ion) Phenolics – HPLC & UV (Diode array)Phenolics – HPLC & UV (Diode array)

Basic AttributesBasic Attributes

AttributeAttribute UnitsUnits MeanMean StdStd %CV%CV MinimumMinimum MaximumMaximum RangeRange

BrixBrixoo 14.2414.24 1.81.8 12.612.6 10.2610.26 21.6221.62 11.3611.36

pHpH 3.713.71 0.160.16 4.34.3 3.373.37 4.244.24 0.870.87

AshAsh (% w/w)(% w/w) 0.250.25 0.050.05 2020 0.120.12 0.390.39 0.270.27

TATA (% as malic)(% as malic) 0.870.87 0.280.28 32.232.2 0.230.23 1.821.82 1.591.59

CarbohydratesCarbohydrates

AttributeAttribute Units Units MeanMean StdStd %CV%CV MinimumMinimum MaximumMaximum RangeRange

SucroseSucrose (g/100 ml)(g/100 ml) 2.162.16 0.730.73 33.833.8 0.380.38 5.655.65 5.275.27

GlucoseGlucose (g/100 ml)(g/100 ml) 2.012.01 0.530.53 26.426.4 1.051.05 3.233.23 2.182.18

FructoseFructose (g/100 ml)(g/100 ml) 5.695.69 0.840.84 14.814.8 3.843.84 8.018.01 4.174.17

SorbitolSorbitol (g/100 ml)(g/100 ml) 0.450.45 0.220.22 48.948.9 0.170.17 1.41.4 1.231.23

Fru/Glu RatioFru/Glu Ratio 3.053.05 1.041.04 34.134.1 1.31.3 6.736.73 5.435.43

Organic AcidsOrganic Acids


QuinicQuinic (mg/100 ml)(mg/100 ml) 41.841.8 24.824.8 59.359.3 NDdNDd 152152 152152

MalicMalic (mg/100 ml)(mg/100 ml) 847.7847.7 281281 33.133.1 193.3193.3 1738.21738.2 15451545

IsocitricIsocitric (mg/100 ml)(mg/100 ml) 3.83.8 4.94.9 129129 NDND 24.824.8 24.824.8

ShikimicShikimic (mg/100 ml)(mg/100 ml) 1.41.4 0.80.8 57.157.1 0.30.3 4.64.6 4.34.3

CitricCitric (mg/100 ml)(mg/100 ml) 11.911.9 5.45.4 45.445.4 0.80.8 27.427.4 26.626.6

FumaricFumaric (mg/100 ml)(mg/100 ml) 0.140.14 0.110.11 78.678.6 NDND 0.890.89 0.890.89

MineralsMinerals


SodiumSodium (ppm)(ppm) 11.811.8 10.510.5 8989 0.50.5 73.473.4 72.972.9

PotassiumPotassium (ppm)(ppm) 15111511 267267 17.717.7 765.9765.9 2712.32712.3 19461946

MagnesiumMagnesium (ppm)(ppm) 64.964.9 9.99.9 15.315.3 35.235.2 100.5100.5 65.365.3

CalciumCalcium (ppm)(ppm) 41.941.9 13.613.6 32.532.5 18.718.7 80.380.3 61.661.6

IronIron (ppm)(ppm) 0.10.1 0.20.2 200200 NDND 0.70.7 0.70.7

ChlorideChloride (ppm)(ppm) 1.41.4 2.22.2 157157 NDND 1818 1818

PhosphatePhosphate (ppm)(ppm) 252.1252.1 72.972.9 28.928.9 8686 459459 373373

PhenolicsPhenolics

AttributeAttribute UnitsUnits MeanMean StdStd %CV%CV MinimumMinimum MaximumMaximum RangeRange

ChlorogenicChlorogenic (ppm)(ppm) 70.770.7 79.379.3 112112 1.51.5 396.9396.9 395.4395.4

CatechinCatechin (ppm)(ppm) 1.21.2 6.16.1 508508 NDND 5252 5252

CaffeicCaffeic (ppm)(ppm) 4.94.9 4.64.6 93.993.9 NDND 31.831.8 31.831.8

EpicatechinEpicatechin (ppm)(ppm) 16.616.6 25.625.6 154154 NDND 148.5148.5 148.5148.5

p-Coumaricp-Coumaric (ppm)(ppm) 4.94.9 3.33.3 67.367.3 NDND 19.419.4 19.419.4

FerulicFerulic (ppm)(ppm) 0.30.3 0.50.5 167167 NDND 2.42.4 2.42.4

RutinRutin (ppm)(ppm) 8.48.4 8.68.6 102102 NDND 45.545.5 45.545.5

PhloridzinPhloridzin (ppm)(ppm) 26.126.1 22.322.3 85.485.4 0.90.9 120.3120.3 119.4119.4

ConclusionsConclusions

Arbutin not found in any sampleArbutin not found in any sample HMF not found in any sampleHMF not found in any sample Phloridzin and chlorogenic present in all Phloridzin and chlorogenic present in all

samplessamples High in acid (TA and malic)High in acid (TA and malic) Highly variable distribution of most Highly variable distribution of most

attributes.attributes.

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Manuscript to be published in Nov/Dec. Manuscript to be published in Nov/Dec. Cannot send copy – copyright laws.Cannot send copy – copyright laws. Reprints available in 2005.Reprints available in 2005.

Documents

The Partial Compositional Characteristics of Apple Juice from 175 Apple Varieties J. Food Composition & Analysis Thomas A. Eisele – Tree Top Inc Stephen