Preparation Of Antioxidant Apple Juice And Evaluation Of The Antifatigue Function Of Compound Apple Juice

Apples are rich in nutrients such as polyphenols,organic acids,sugars and minerals.The health benefits of apples are often linked to ingredients such as apple polyphenols and organic acids.Among them,apple polyphenols have strong antioxidant activity,and organic acids have the potential to improve the exercise ability of model animals.However,in the process of apple juice,some functional components are often lost,so optimizing the processing technology of apple juice can reduce the loss of functional components in the juice,so as to obtain better functional apple juice.In addition,in the process of apple juice processing,a large number of nutrients such as polyphenols,sugar and pectin remain in the fruit residue,resulting in a significant decrease in the content of nutrients in apple juice.How to make full use of nutrients in fruit residue is a research direction.Using aksu,qinguan and hongxing apples as raw materials,the effects of filtration precision,enzymatic hydrolysis mode and enhanced enzymatic hydrolysis on nutrient composition of apple juice were studied.The antioxidant apple juice was prepared by adding back fruit residue from polyphenols,aksu,qinguan and qingping with high antioxidant activity.Using compound apple juice rich in organic acids and polyphenols as raw material,the antifatigue effect of compound apple juice was investigated.The research results are as follows:(1)The total phenols,monomer phenols and antioxidant activities of ultrafiltration apple juice were higher than those of other filtered apple juice.The total phenol content of Qinguan and Aksu ultrafiltration juice was 82.7% and 190.7% higher than that of apple juice with other filtration accuracy.The content of chlorogenic acid in Qinguan ultrafiltration juice is 7.9 times that of 80 mesh filtered apple juice.Pectinase can increase the content of total phenol and polyphenol monomer in apple juice by 17.7%.Cellulase was added to the enzymatic hydrolysis of Qinguan,Hongxing and Aksu apple juice,and the ABTS· scavenging activity was reduced by 10.9%,22.9% and 9.7%,respectively.Eddy treatment can easily lead to Browning of apple juice.Ultrasound can promote enzymatic hydrolysis and increase the total phenol content of Qinguan and Hongxing apple juice by 5.3% and 39.2% respectively.(2)The total phenols and antioxidant activities of apple pulp extract were higher than that of apple juice.Among them,the total phenolic content of extracts from qinguan,aksu and Australian green apple residue was 4.7 times,5.6 times and 4.7 times that of the original juice,and the DPPH· scavenging activity was 6.0 times,5.4 times and 4.8 times that of the original juice,respectively.The total phenols(24.3%～31.0%),titration acid content(4%～8.5%),DPPH· scavenging ability(16.1%～64.6%)and soluble solids content(7.0%～9.0%)were significantly increased by adding the extract back into apple juice.(3)The swimming fatigue mice were given apple compound juice by gavage,and the swimming time after exhaustion was not significantly improved.The content of malondialdehyde in brain homogenate and blood of the control group was higher than that of the control group.Among them,the homogenate of brain tissue was 30.8% higher,and that of plasma was 71.1% higher.In addition,the blood urea content of the control group was 21.2% higher than that of the swimming group,and the blood lactate dehydrogenase activity was 2.8% higher than that of the swimming group.