Apples and apple juices are important components of a modern nutrition. Major polyphenols in apples are flavan-3-ols (epicatechin, catechin and procyanidins), phenolic acids like chlorogenic acid and coumaroyl acid, glycosides of flavonols like quercetin glycosides and dihydrochalcones and their glycosides. During the production of apple juice part of these secondary plant metabolites may be modified or lost. In this part of the project, we develop new technologies to improve the yield of valuable constituents. Moreover, we investigate the role of cloud fractions in cloudy apple juice which is more effective than clear apple juice e.g. in decreasing DNA damage in rat colon (refer to project 1.8). The responsible constituents in cloudy apple juice are unknown and under investigation at present.
Period: 1.7.2005 – 31.6.2008
Contact
Prof. Dr. Helmut Dietrich, Dr. Frank Will
Institut für Oenologie und Getränkeforschung
Fachgebiet Weinanalytik und Getränkeforschung
Rüdesheimerstraße 28
65366 Geisenheim
Phone +49(0)6722 502-311
Fax +49(0)6722 502-310
H.Dietrich@fa-gm.de
will@fa-gm.de
1.2 Geisenheim
Industrial Partner VK Mühlen AG