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D.A. PEARSON, C.H., TAN, J.B. GERMAN, P.A. DAVIS, M.E. GERSHWIN.
DEPTS OF FOOD SCIENCE AND TECHNOLOGY, NUTRITION AND INTERNAL MEDICINE, UC-DAVIS, DAVIS, CALIFORNIA 95616
Phytochemicals have attracted increasing scrutiny as they may have beneficial human health effects. Fruit and vegetable juices contain significant amounts of phytochemicals and as fruit juice consumption accounts for ±7% of U.S. beverage consumption, juices are a potentially large source of phenolic compounds. Apple juices (n=6) and fresh Red Delicious peel (RP), flesh (RF) and whole (RW) phenolic composition was determined by HPLC. The phenolic concentration (as %total phenolics) was hydroxymethylfurfural (4-30/not detectable (n.d.)/juices, apples respectively); phloridzin (22-36/11-17); cinnamates (25-36/3-27);anthocyanins (n.d./0-42); flavan-3-ols (8-27/31-54); flavanols (2-10/1-10) indicating that juices differ amongst themselves and from fresh apple extracts. In addition to HPLC analysis, the ability of apple juices and fresh apple extracts to alter human LDL hexanal production during in vitro Cu++ catalyzed oxidation was tested.
At a fixed phenolics concentration (5M gallic acid equivalents), LDL oxidation inhibition by juices ranged from 9 to 34% while inhibition by RF, RW and RP was 21, 34 and 38%, respectively. Regression analyses indicated that no one phenolic component was the predominant determinant of total antioxidant activity. These data indicate that apples and apple juices show a spectrum of phenolics similar to purple grape juice and thus may have similar potential to reduce heart disease risk by their inclusion in a healthy diet.
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