Chemical composition of French and Polish cloudy apple juices

Summary

Cloudy juices from six apple cultivars from Poland (‘Ariwa’, ‘Gold Milenium’, ‘Florina’, ‘Melfree’, ‘Novamac’, and ‘Rajka’) and four French cultivars (‘Ariane’, ‘Chanteline’, ‘Judeline’, and ‘Judor’) were produced and chemically characterised. The analyses encompassed 23 chemical parameters and phenolics profiles. The most important parameter, differentiating cloudy juice from clear juice, was turbidity. Cloudy juices were characterised by having an average total turbidity of 1,210 Nephelometric Turbidity Units (NTU) and a stability of turbidity of 42%. Some of the results deviated from the accepted ranges given in reference values for apple juices in the Code of Practice of the European Fruit Juice Association. This occurred in the cases of simple sugars and saccharose contents of the Polish apple juices (e.g., up to 56.9 mg l^–1 of saccharose vs. a maximum value of 30 mg l^?1), and for some mineral compounds in the French apple juices (e.g., sodium values up to 10 mg l^?1). Large variations were found in case of important healthconferring components. Water-soluble pectin contents varied from 205 mg l^?1 for ‘Chanteline’, to 1,289 mg l^?1 for ‘Gold Milenium’; while, in the case of phenolic compounds, the range was from 85.7 mg l^?1 for ‘Novamac’, to 524.8 mg l^?1 for ‘Melfree’.