Table 1.
Organic acid contents of blended and juiced Korean kernel fruit juices
| Organic acid (μg/mL)
|
Ascorbic acid
|
Citric acid
|
Malic acid
|
||||
|---|---|---|---|---|---|---|---|
| Fruit juice | Juiced | Blended | Juiced | Blended | Juiced | Blended | |
| Apple | Flesh | 90.8±0.4* | 38.2±0.6 | 93.5±1.4* | 173.6±1.4 | 3,744.5±15.3 | 3,790.1±17.1 |
| Whole | 112.2±1.8* | 52.6±1.1 | 84.1±2.2* | 168.2±1.7 | 3,919.2±13.2 | 4,091.6±13.3 | |
| Persimmon | Flesh | 335.3±2.4* | 726.4±9.3 | 208.5±2.7* | 304.8±1.5 | 2,035.7±16.1 | 2,124.1±11.5 |
| Whole | 395.8±1.6* | 1,144.9±11.2 | 114.9±1.6* | 202.4±1.2 | 2,302.9±14.7* | 2,551.4±14.4 | |
| Pear | Flesh | 18.6±0.3 | ND1) | 944.1±11.3 | 975.3±2.2 | 1,485.9±11.2 | 1,528.5±12.1 |
| Whole | 19.1±0.2 | ND | 813.1±4.4* | 931.5±4.4 | 1,564.5±17.4* | 1,740.5±13.6 | |
| Mandarin orange | Flesh | 283.5±2.5* | 177.4±2.8 | 5,495.6±12.5 | 5,777.7±15.8 | 338.6±7.7 | 356.8±1.8 |
| Whole | 386.3±3.4* | 278.9±2.1 | 5,548.5±15.4 | 5,687.4±14.2 | 353.4±1.9* | 455.4±2.5 | |
Data are expressed as mean±SD of triplicate experiments.
*
Significantly different from blended juice at P <0.05.
1)
ND: not detected.