Khomich, L. M., Berezhnaya, Y. A., Shashin, D. L., Polyakov, S. A., . . . Eller, K. I. (2022). Comparative analysis of the total content of polyphenols in some types of industrial juice products. Voprosy Pitaniia, 91(5), 124-132. doi:10.33029/0042-8833-2022-91-5-124-132 

Abstract:

Fruits are the most important source of polyphenols - substances that have a positive effect on human health. Modern technologies for the industrial processing of fruits into juice are aimed at preserving the useful components of the raw material in it. The issue of the content of polyphenols in industrial juice products and especially the change in their concentration over time is important for understanding the nutritional value of juice products and requires further study.

The purpose of the work is to study the total content of polyphenols depending on the type of juice products and the time elapsed since the product was manufactured.

Material and methods. The total content of polyphenols in terms of gallic acid was determined by the Folin-Ciocalteu method in 4 popular types of juice products (orange, grapefruit and apple juices, cherry nectar) of various brands and with different production dates. The results of the determination of polyphenols in 60 product samples taken from Russian retail chains were analyzed.

Results. Polyphenols are found in all types of products in significant quantities: in orange juices - from 678 to 870 mg/kg, in grapefruit juices - from 447 to 798 mg/kg, in apple juices - from 264 to 1320 mg/kg, in cherry nectars - from 696 to 1090 mg/kg. The highest average content was found in cherry nectars (859±106 mg/kg), followed by orange (781±54 mg/kg) and grapefruit juices (634±91 mg/kg). In apple juices, there is a significant variation in the content of polyphenols depending on the method of juice production - the highest content of polyphenols was found in straight-pressed apple juices (1119±124 mg/kg). The content of polyphenols in products stored for six months or more does not show any significant differences from the content in fresher products.

Conclusion. The study showed the presence of high concentrations of common polyphenols in juice products.

The dependence of the content of polyphenols in the product on the time elapsed since the production of the product was not found. Juice products of industrial production can make a significant contribution to the intake of polyphenols in the human body.