Abstract

The effect of heat treatment on the chemical composition and antioxidant properties of apple juice of the first extraction has been studied. The content of soluble solids, the mass fraction of titratable acids and that of reducing sugars, the content of phenol compounds and flavonoids as well as antiradical and antioxidant activities and the restoring force have been determined. The optimum regime of heat treatment has been established.

Keywords

Apple juice, heat treatment, antioxidant activity, phenols, flavonoids, physical and chemical properties

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