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pp.178-184
The physiochemical property, nutrient composition, and functionality of apple juice sterilized at a low temperature (LT, 70℃, 30 min) or a high temperature (HT, 100℃, 20 min) were analyzed. The pH of the apple juice that was sterilized at LT (pH 4.72) was higher than that of the apple juice that was sterilized at HT (pH 4.57), and the acidity of the apple juice that was sterilized at HT (8.90%) was higher than that of the other sample. The sugar content of the two apple juice samples was 15 °Brix, and the apple juice samples had high potassium, malic acid, and glutamic acid contents. The total polyphenol contents of the apple juice samples that were sterilized at LT and HT were 27.39 mg/100 mL and 23.24 mg/100 mL, respectively. The apple juice that was sterilized at LT had a significantly stronger DPPH radical scavenging activity than the apple juice that was sterilized at HT (p<0.01), and the apple juice that was sterilized at LT had a lower hydroxyl radical scavenging activity level than the other apple juice. Finally, the apple juice that was sterilized at LT showed significantly stronger activities that inhibit enzyme-related oxidation than the apple juice that was sterilized at HT (p<0.05).
