Unclarified Apple Juice Healthier Than Clear

Research conducted by scientists at the Agricultural University of Wroclaw, Wroclaw, Poland, has shown that unclarified apple juice made from Champion apples has nearly four times the polyphenol content as clarified types. The results of the studies were published on Jan. 15 in the online version of the Journal of the Science of Food and Agriculture (see http://www3.interscience.wiley.com/cgi-bin/abstract/113494176/ABSTRACT).

In the study, researchers looked at the free-radical-scavenging effects of clear and cloudy juices made from Idared and Champion apples. Initial high-performance liquid chromatography showed that cloudy juices, especially those prepared from Champion apples, had a higher content of procyanidins than clear juices. While all juices showed long-lasting free-radical-scavenging activity, detailed analysis showed that cloudy juices overall had more-pronounced effects due to higher polyphenolic contentwith clear juice made from Idared apples containing 250 mg of polyphenols per liter and cloudy juice made from Champion apples containing 1,044 mg of polyphenols per liter. This led the researchers to conclude that apple juices, especially cloudy ones, are a rich source of natural antioxidants that may be used in the pharmaceutical or food industry.

Adding enzymes to apple juice removes pectin and starches to create a clear juice. This current research shows that the clarification process also affects polyphenol content. Consumers have regularly shown a preference for clarified apple juice. Unclarified apple juice typically has a shorter shelf life than clarified types.