Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index

Bonggi Lee, Jeong Dae Seo, Jin Kyu Rhee, Choon Young Kim

Research output: Contribution to journalArticlepeer-review

74 Scopus citations


Although fruit juices are very popular, enzymatic browning occurs easily. Browning of fruit juice deteriorates nutrition value and product quality due to oxidation of polyphenol compounds. Therefore, development of natural food additives that reduce browning will be beneficial for improving quality of fruit juices. Onion has been reported to be a potent natural anti-browning agent. Here, we compared unheated and heated apple juices pre-supplemented with onion with respect to browning and nutritional quality. The unheated apple juice supplemented with onion showed reduced browning as well as increased total soluble solid, total phenol concentration, radical scavenging activities, and ferric reducing and copper chelating activities without any change in flavonoid concentration. On the other hand, heated juice supplemented with onion not only showed improved values for these parameters but also markedly increased flavonoid concentration. Thus, we conclude that application of heating and onion addition together may greatly improve quality of apple juice.

Original languageEnglish
Pages (from-to)315-319
Number of pages5
JournalFood Chemistry
StatePublished - 15 Jun 2016

Bibliographical note

Funding Information:
This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2015R1D1A1A01058195).

Publisher Copyright:
© 2016 Elsevier Ltd. All rights reserved.


  • Antioxidant
  • Apple juice
  • Browning
  • Flavonoid
  • Onion extract


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