1. The Partial Compositional Characteristics of Apple Juice from 175 Apple Varieties J. Food Composition & Analysis Thomas A. Eisele – Tree Top Inc Stephen R. Drake – ARS-USDA

2.  Location – Selah, WA  400 Varieties on 85 Semi-dwarf Trees  Scion Wood Collected Over 15 Years From Major Growing Regions of World From Major Growing Regions of World 12 Countries 12 Countries “Antique”, “Old”, and New Varieties “Antique”, “Old”, and New Varieties  Harvest - 1997 175 Varieties with Sufficient Fruit 175 Varieties with Sufficient Fruit Customary Harvest Date for Variety Customary Harvest Date for Variety

3. Purpose  Develop Commercial Varieties that Target Specific Consumer Requirements  Contributed to Data Bases for Attribute Ranges for Composition of Apple Juice

4. Method  10 Apples per Variety  Washed, Combined, & Juiced  Rough Filtered 300 mL  Enzyme Treated @ 15 0 C for 4 Hr Diazyme (starch) Diazyme (starch) Clarex (pectinase) Clarex (pectinase)  Centrifuged @ ~ 8000 X g for 30 Min  Samples Distributed & Frozen

5. Results  Attribute  Units (@ 11.5 Brix)  Mean  Standard Deviation  % CV  Minimum  Maximum  Range

6. Attributes  Brix, pH, Ash, TA  Carbohydrates: Sucrose, Glucose, Fructose, Sorbitol, Fru/Glu Ratio  Organic Acids: Quinic, Malic, Isocitric, Shikimic, Citric, Fumaric  Minerals: Sodium, Potassium, Magnesium, Calcium, Iron, Chloride, Phosphate  Phenolics: Chlorogenic, Catechin, Caffeic, Epicatechin, p-Coumaric, Ferulic, Rutin, Phloridzin, (HMF, Arbutin)

7. Methodology (See Specifics in Manuscript)  Brix, pH, Ash, TA – AOAC  Carbohydrates – HPLC (BioRad Aminex HPX-87C) & RI Detector  Organic Acids – HPLC (AOAC)  Minerals – AA  Chloride & Phosphate – HPLC (Ion)  Phenolics – HPLC & UV (Diode array)

8. Basic Attributes AttributeUnitsMeanStd%CVMinimumMaximumRange Brix o 14.241.812.610.2621.6211.36 pH 3.710.164.33.374.240.87 Ash (% w/w) 0.250.05200.120.390.27 TA (% as malic) 0.870.2832.20.231.821.59

9. Carbohydrates AttributeUnitsMeanStd%CVMinimumMaximumRange Sucrose (g/100 ml) 2.160.7333.80.385.655.27 Glucose 2.010.5326.41.053.232.18 Fructose 5.690.8414.83.848.014.17 Sorbitol 0.450.2248.90.171.41.23 Fru/Glu Ratio 3.051.0434.11.36.735.43

10. Organic Acids AttributeUnitsMeanStd%CVMinimumMaximumRange Quinic (mg/100 ml) 41.824.859.3NDd152152 Malic 847.728133.1193.31738.21545 Isocitric 3.84.9129ND24.824.8 Shikimic 1.40.857.10.34.64.3 Citric 11.95.445.40.827.426.6 Fumaric 0.140.1178.6ND0.890.89

11. Minerals AttributeUnitsMeanStd%CVMinimumMaximumRange Sodium(ppm)11.810.5890.573.472.9 Potassium(ppm)151126717.7765.92712.31946 Magnesium(ppm)64.99.915.335.2100.565.3 Calcium(ppm)41.913.632.518.780.361.6 Iron(ppm)0.10.2200ND0.70.7 Chloride(ppm)1.42.2157ND1818 Phosphate(ppm)252.172.928.986459373

12. Phenolics AttributeUnitsMeanStd%CVMinimumMaximumRange Chlorogenic(ppm)70.779.31121.5396.9395.4 Catechin(ppm)1.26.1508ND5252 Caffeic(ppm)4.94.693.9ND31.831.8 Epicatechin(ppm)16.625.6154ND148.5148.5 p-Coumaric(ppm)4.93.367.3ND19.419.4 Ferulic(ppm)0.30.5167ND2.42.4 Rutin(ppm)8.48.6102ND45.545.5 Phloridzin(ppm)26.122.385.40.9120.3119.4

13. Conclusions  Arbutin not found in any sample  HMF not found in any sample  Phloridzin and chlorogenic present in all samples  High in acid (TA and malic)  Highly variable distribution of most attributes.

14. Copy of Data Base  Put your e-mail address on sheet (print). Will send to you as an attachment (Excel) or pdf file.  Manuscript to be published in Nov/Dec. Cannot send copy – copyright laws. Cannot send copy – copyright laws. Reprints available in 2005. Reprints available in 2005.