Phenolic composition and total antioxidant capacity of the fresh and commercial Tunisian apple juice

  • Hammouda Hédi Institute for engineering studies of Tunis, Tunis
  • Mohamed Journi
  • Malika Trabelsi-Ayadi
  • Jamila-Kalthoum Chérif


Six varieties of the fresh Tunisian apple juice and three varieties of the commercial juice were studied on the basis of their detailed polyphenolic profile. The separation and identification of the compounds were carried out by High performance Liquid Chromatography on Reversed Phase (RP-HPLC). Thiolysis coupled to RP-HPLC was used to determinate the nature, the proportion of the constitutive units and the concentration of procyanidins. Moreover, it gave access to the calculation of the average degree of polymerization (DPn flavan-3-ols/procyanidins). The structural analysis of some phenolic compounds was carried out by ion trap mass spectrometer equipped with an electrospray source of ionization in negative mode (LC-ESI-MS).The commercial apple juice contains only four phenolic compounds, with weak concentrations compared to the fresh juice. Lastly, the estimate of the total antioxidant capacity was determined by the FRAP method. The values of the antioxidant capacity in the case of the fresh juices oscillate between 1758 and 3950 µM. In the case of the commercial juice, the obtained results prove that these drinks contain weak capacities of antioxidants compared to the fresh juice.


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