Effects of Blackcurrant and Apple Mash Blending on the Phenolics Contents, Antioxidant Capacity, and Colour of Juices

The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4 degrees C and 30 degrees C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low L-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount Of L-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between L-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (P < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, p-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6 mu M T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93 mu M T/100 ml for ABTS (2,2'azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35 mu M T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (P < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of L* values in the samples stored at 4 degrees C for 6 months, and a much higher decrease of L* values in the samples stored at 30 degrees C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30 degrees C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity.