Effects of phytic acid on nutrients and antioxidant activities of apple juice
Journal Title: Scholars Journal of Engineering and Technology - Year 2015, Vol 3, Issue 7
Abstract
Phytic acid was added into apple juice at the concentration of 0.1mmol/L, and the effects of phytic acid on antioxidant activities and the contents of vitamin C and polyphenols and antioxidant activities of apple juice were investigated. The result showed as followed. Vitamin C and polyphenols of apple juice decreased during storage time. Adding phytic acid with concentration of 0.1mmol/L might reduce the decrease of vitamin C and polyphenols of apple juice. As for apple juice with added phytic acid, its DPPH free radical scavenging activity decreased, its reducing power slightly decreased and its Fe2+ chelating activity increased with storage time extension. Keywords: Apple juice, phytic acid, nutrients, antioxidant activity.
Authors and Affiliations
Weiqin Li, Shaoying Zhang, Chang Li
Keywords
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- EP ID EP385412
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