Effect of apple cultivar and enzyme treatment on phenolic compounds content during clear apple juice production

The aim of the investigation was evaluation of phenolic compounds content, measured by HPLC method at selected stages of clear apple juice production with pectolytic mash enzymation from 'Shampion' and 'Idared' apples. Sum of phenolic compounds in 'Shampion' mash was significantly higher than in 'Idared' mash, 520 and 352 mg kg(-1), respectively. Enzymation of 'Idared' mash resulted in a higher phenolic compounds decrease compared to 'Shampion', 23% and 14% respectively. Sum of phenolics in juices from 'Shampion' for Panzym at 50 degrees C (366 mg kg(-1)) was significantly higher than in juices from 'Shampion' for Rohapect at 20 degrees C and 'Idared' for Panzym at 50 degrees C (256 and 234 mg kg(-1), respectively). The lowest phenolics (95 mg kg(-1)) was in juices from 'Idared' for Rohapect at 20 degrees C. There was a positive correlation (R-2 = 0.933) between phenolics content and antioxidant activity of juices (ABTS(center dot+)). In general, enzymation at 50 degrees C with Panzym lead to a higher content of the phenolic compounds in juices compared to Rohapect at 20 degrees C.