Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate

One hundred per cent apple, orange and grapefruit juices were analysed for ascorbic acid (AA) content, total polyphenolic content (TPC), other parameters: titratable acids (TA), malic (MA), citric (CA), volatile (VA), soluble solids (SS), density, the of free amino as formol number (FN). Some apple on Czech market contain added vitamin C, AA such (268–632 mg L–1) is several times higher than that without C (around 50 L–1). Therefore, enriched had a comparable to citrus fruit (orange grapefruit). All contents compared separately made from concentrate directly pressed juices. The effect production method was statistically significant (P < 0.05) only TPC in juices, where it major [473 ± 136 gallic equivalents (GAE) L–1 vs. about twice value 798 193 GAE juice], smaller extent TA (12.5 0.8 g concentrate, which 30% more juice).