Vitamins juice, apple

Arthur s Fresh Company POMtastic (arthursjuice.com)—contains pomegranate juice, apple juice, banana puree, and blackcurrant puree fortified with dietary fiber, vitamins C, D, and E, five B vitamins, and three dietary minerals... 

If you have a glut of fruit and vegetables, turn them into healthy, refreshing juices. Apples, carrots, and pears are all high in antioxidants and are good sources of vitamin A (carrots) and vitamin C (apples). Apple juice is also known to be cleansing and beneficial to the liver and gall bladder. 

The important commercial feature of these juices, especially significant with blackcurrant and tomato juices, is their ascorbic acid (or vitamin C) content, of which loss by oxidation is known to be accelerated both by heat and by metal (particularly copper) contamination. The effect of copper has been carefully investigated for pure ascorbic acid", and more recently ascorbic acid in blackcurrant juice and model systems. There are, however, oxidation inhibitors of different kinds (which may themselves be heat-sensitive) present in various fruits, which give differing results. The presence of metals will also affect flavours", may cause discoloration, and may give rise to clouding effects, as in apple juice. ... 

The consumption of a mixture of phenolic compounds presented in apple or purple grape juice inhibited mammary carcinogenesis in 7,12-dimethylbenzo[a]anthracene (DMBA) treated rats (Liu and others 2005 Jung and others 2006). However, the individual antioxidants of these foods studied in clinical trials, including (3-carotene, vitamin C, and vitamin E, do not appear to have consistent preventive effects comparable to the observed health benefits of diets rich in fruits and vegetables, suggesting that natural phytochemicals in fresh fruits and vegetables could be more effective than a dietary supplement. 

This method is also used to measure ex vivo low-density lipoprotein (LDL) oxidation. LDL is isolated fresh from blood samples, oxidation is initiated by Cu(II) or AAPH, and peroxidation of the lipid components is followed at 234 nm for conjugated dienes (Prior and others 2005). In this specific case the procedure can be used to assess the interaction of certain antioxidant compounds, such as vitamin E, carotenoids, and retinyl stearate, exerting a protective effect on LDL (Esterbauer and others 1989). Hence, Viana and others (1996) studied the in vitro antioxidative effects of an extract rich in flavonoids. Similarly, Pearson and others (1999) assessed the ability of compounds in apple juices and extracts from fresh apple to protect LDL. Wang and Goodman (1999) examined the antioxidant properties of 26 common dietary phenolic agents in an ex vivo LDL oxidation model. Salleh and others (2002) screened 12 edible plant extracts rich in polyphenols for their potential to inhibit oxidation of LDL in vitro. Gongalves and others (2004) observed that phenolic extracts from cherry inhibited LDL oxidation in vitro in a dose-dependent manner. Yildirin and others (2007) demonstrated that grapes inhibited oxidation of human LDL at a level comparable to wine. Coinu and others (2007) studied the antioxidant properties of extracts obtained from artichoke leaves and outer bracts measured on human oxidized LDL. Milde and others (2007) showed that many phenolics, as well as carotenoids, enhance resistance to LDL oxidation. 

The examination was performed with the apple variety Jonagold. Apple pieces weighting 0.3-0.5 g without skin were homogenized in a Potter-type glass homogenizer and then centrifuged. Before examination, the supernatant was diluted 1 10 with double distilled water. PCL measurements were performed with 2 pL of the diluted supernatant. Apple juice contains mainly vitamin C and caroti-noids as principal ACW components. 

Owing to the varied structures of various food dyes, they can often be differentiated from one another by their characteristic ultraviolet/visible absorbance spectra. Using HPLC coupled with a diode array detector (HPLC-DAD) it is possible to collect a compound s absorbance spectrum as it elutes from the HPLC column, which greatly assists in identification. At Reading Scientific Services Ltd (RSSL) this type of detector is routinely used in a range of analyses of such substances as patulin, a mycotoxin found in apple juice, and in the analysis of colours and vitamins, which allows a more certain assignment of a particular peak to a specific compound to be made. 

All varieties of pears, even storage varieties, can only be kept for a few weeks without cold storage. They become mealy or their flesh turns brown after a short period of optimum ripeness. This period is particularly short in summer and autumn cultivars. This is why pears are often preserved as tinned fruit, in addition to being eaten as fresh fruit. A few special varieties are used for juice production and for manufacture of fruit brandies. Although they have a lower vitamin content than apples, fully mature, well developed pears are delicious. 

Odwalla C Monster—contains orange juice, peach puree, apple juice, guava puree, pineapple juice, acerola juice, and raspberry puree fortified with ten times the daily value for vitamin C (from the acerola) and vitamin K... 

Arthur s Fresh Company (arthursjuice.com)—A ai Plus contains purees of a ai berries, blackberries, blueberries, and boysenberries, apple and pear juices, and banana puree fortified with dietary fiber, antioxidant A-C-E vitamins, and nine other essential nutrients... 

Acids and bases have been known by their properties since the early days of experimental chemistry. The word acid comes from the Latin acidus, meaning sour or tart, since water solutions of acids have a sour or tart taste. Lemons, grapefruit, and limes taste sour because they contain citric acid and ascorbic acid (vitamin C). Another common acid is vinegar, which is the sour liquid produced when apple cider, grape juice, or other plant juices ferment beyond the formation of alcohol. Vinegar is a 5 percent wa-... 

Cashew fruit is also a rich source of vitamins, minerals, and other essential micronutrients. The cashew apple is an excellent source of ascorbic acid (averaging 269-287mg/lOOmL of juice), which is about four to seven times that of orange juice [41,42]. It is also a rich source of vitanfin A precursors [43]. 

Cecchi, H.M. and Rodrignez-Amaya, D.B., Carotenoid composition and vitamin A value of fresh and pasteurized cashew apple juice, J. Food Sci., 46, 147-149, 1981. 

By far the most important acid present in fruits is L-ascorbic acid, vitamin C. Fruits, together with vegetables, are the main sources of this vitamin in the human diet. Its importance was first reported by a Hungarian physician in 1732, who documented the relationship between citrus fruit and antiscorbutic activity. The concentration of L-ascorbic acid can vary between only 2 and 30 mg per 100 g in apples and pears, to over 1000 mg per 100 g in rose hips and certain cherry varieties. The majority of fruits, however, including citrus, have values in the region of 30-100 mg per 100 g. Today, orange juice alone provides 60% of the US Recommended Daily Allowance (RDA) for vitamin C in the American diet. 

The media outlined for the cultivation of lactic acid bacteria are the apple juice Rogosa medium (King and Beelman, 1986) and the tomato juice-glucose-fructose-malate medium (Izuagbe et al., 1985). These media use either apple juice or tomato juice serum to provide the so-called tomato juice factor (Section 2.3). Liver extract or concentrate has a number of vitamins that improves bacterial growth and is available from Sigma Chemical Company. Both media can be made selective against Sac-charomyces by the addition of cycloheximide. 

The Brazilian Northeast is an important cashew producer and a traditional consumer of cashew produets. The cashew apple is an important source of vitamin C and a number of processes have been developed for converting it into various products, such as juice, jams, syrups, fhiit pulp, and as a popular nonalcoholic beverage called cajuim. 

Table 18.40 lists data on the composition of some juices and nectars. Multivitamin juices are produced from orange and apple juice with the addition of banana slurry, passion fruit, mango, pineapple and papaya as well as a mixture of vitamins C, E, Bi, folic acid, niacin and panthothenic acid. 

Freezing— The vitamin contents of eight common frozen fruit products (apples, apricots, blueberries, cherries, orange juice concentrate, peaches, raspberries, and strawberries) were found to be lower than those of their fresh counterparts, but higher than those of canned fruit products.This study showed that the average vitamin losses were as follows vitamin A, 37% vitamin B-1 (thiamin), 29% vitamin B-2 (riboflavin), 17% niacin, 15% and vitamin C, 18%. 

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