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568 Part 5: Fruits, Vegetables, and CerealsTable 28.6.Nutrients in Fruit and Processed Products (454 g)ApplesSodium
(mg)Potassium
(mg)Vitamin A
(IU)Thiamin
(mg)Riboflavin
(mg)Niacin
(mg)Vitamin C
(mg)Raw fresh 4 459 380 0.12 0.08 0.3 16
Applesaucea 9 295 180 0.08 0.05 0.2 5
Unsweetened juice 9 354 180 0.08 0.05 0.2 5
Apple juice 5 458 – 0.03 0.07 0.4 4
Frozen sliceda 64 308 80 0.05 0.014 1.0 33
Apple buttera 9 1143 0 0.05 0.09 0.7 9
Dried, 24% 23 22,581 – 0.26 0.053 2.3 48
Dehydrated, 2% 32 3311 – 0.02 0.026 2.9 47Source: Composition of foods. Agriculture Handbook No 8.
aWith sugar.AnthocyaninsAnthocyanins often occur as a complex mixture. Grape extracts
can have glucosides, acetyl glucosides, and coumaryl glucosides
of delphinidin, cyanidin, petunidin, peonidin, and malvidin. The
color of anthocyanins is pH dependent. An anthocyanin is usu-
ally red at a pH of 3.5, becoming colorless and then shifting
to blue as the pH increases. Fruit anthocyanin content increases
with maturity. In stone fruits (peaches and plums) and pome
fruits (apple and pears), anthocyanins are restricted to the skin,
whereas in soft fruits (berries), they are present both in skin and
flesh. Anthocyanins are used as coloring agents for beverages
and other food products.FlavansFlavans are what was once called catechins, leucoanthocyanins,
proanthocyanins, and tannins. They occur as monoflavans, bi-
flavans, and triflavans. Monoflavans are found in ripe fruits and
fresh leaves. Biflavans and triflavans are found in fruits such as
apples, blackberries, blackcurrants, cranberries, grapes, peaches,
and strawberries (Table 28.6).FURTHER READING
Arthey D, Ashwurst PR. 2001.Fruit Processing: Nutrition, Products
and Quality Management. Aspen Publishers, Gaithersburg, MD,
p. 312.
Enachescu DM. 1995.Fruit and Vegetable Processing.FAOAgri-
cultural Services Bulletin 119, FAO, p. 382.
Jongen WMF. 2002.Fruit and Vegetable Processing: Improving
Quality.(Electronic Resource). CRC Press, Boca Raton, FL.
Salunkhe DK, Kadam SS. 1998.Handbook of Vegetable Science and
Technology: Production, Composition, storage and Processing.
Marcel Dekker, New York, p. 721.REFERENCES
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Bissessur J et al. 2001. Reduction of patulin during apple juice
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