DOI: 10.36347/sjet

Pages: 667-671

Phytic acid was added into apple juice at the concentration of 0.1mmol/L, and the effects of phytic acid on antioxidant activities and the contents of vitamin C and polyphenols and antioxidant activities of apple juice were investigated. The result showed as followed. Vitamin C and polyphenols of apple juice decreased during storage time. Adding phytic acid with concentration of 0.1mmol/L might reduce the decrease of vitamin C and polyphenols of apple juice. As for apple juice with added phytic acid, its DPPH free radical scavenging activity decreased, its reducing power slightly decreased and its Fe2+ chelating activity increased with storage time extension.