Effects of phytic acid on nutrients and antioxidant activities of apple juice
نویسندگان
چکیده
Phytic acid was added into apple juice at the concentration of 0.1mmol/L, and the effects of phytic acid on antioxidant activities and the contents of vitamin C and polyphenols and antioxidant activities of apple juice were investigated. The result showed as followed. Vitamin C and polyphenols of apple juice decreased during storage time. Adding phytic acid with concentration of 0.1mmol/L might reduce the decrease of vitamin C and polyphenols of apple juice. As for apple juice with added phytic acid, its DPPH free radical scavenging activity decreased, its reducing power slightly decreased and its Fe chelating activity increased with storage time extension.
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