Apples are the fourth most important world fruit crop following all citrus types, grapes and bananas. Apples are a widely consumed, rich source of phytochemicals, including phenolic compounds, pigments, vitamin C among others.
Fresh apple juice may contain up to 100 ppm of vitamin C, but during processing into juice this is rapidly lost.
There are four major classes of polyphenols found in apple juice:
*Phenolics acids: chlorogenic acid
*Dihydrochalcones: phloridzin
*Catechins
*Procyanidins
The phytochemical composition of apples fruit vary greatly between different varieties and it changes during maturation, ripening, storage and processing.
The color development in red apples is due to the formation of red pigments, called anthocyanins that synthesize only where light shines directly on the fruits.
Apples can be eaten directly from the tree or stored for up to a year in controlled atmosphere. They can be processed into juice, sauce and slices and are a favorite ingredient in cakes, pies and pastries.
The juice can be consumed fresh or fermented into cider, wine or vinegar. Apple cider is considered around the world as the fermented juice of the apple, but in the United States apple cider refers to sweet cider, the simple juice of early season, tart apples.
Apple fruit
