The effect of enzymatic treatment on bioactive compounds and antioxidant capacity of pasteurized apple juice.

In this study the effect of enzymatic treatment of pasteurisation apple juice derived from two apple cultivars, on bioactive compounds and antioxidant capacity was evaluated. The enzymatic treatment with pectinase was used to obtain the clear juice. The total polyphenols content was determined by Folin-Ciocaltei method, the total flavonoids was determined by colorimetric method and vitamin C was determined by titrimetric method. The antioxidant activity was determined by DPPH method. The enzymatic treatment decrease significantly the content in polyphenols and flavonoids. The vitamin C drastic decreases during the pasteurisation process, because is heat labile. The antioxidant capacity was not affect by the enzymatic treatment in the case of Golden juices but it was low in the case of Florina juices by 17.72%.