Algumas frutas de clima temperado e tropical, principalmente as do tipo "berries", têm como característica o acúmulo de compostos antioxidantes e são objeto de inúmeros estudos, haja vista a sua correlação com os benefícios para a saúde humana. Os objetivos deste trabalho foram quantificar as antocianinas, os compostos fenólicos e mensurar a capacidade antioxidante (ferric reducing antioxidant power - FRAP) de amoras-pretas de duas cultivares ('Brazos' e 'Tupy'), nos três estágios de maturação, considerados verde, semi-maduro e maduro, e dos seus produtos (polpas e fermentados). No processo de maturação da fruta, observou-se que o peso, tamanho, diâmetro e teor de açúcar aumentaram significativamente enquanto a acidez diminuiu. Os teores de antocianinas aumentaram de 4,19 (FSM cv. 'Tupy') (frutos semi-maduros) para 205,75mg 100g-1 (FM cv. 'Brazos') (frutos maduros). Os maiores teores de compostos fenólicos foram verificados para os frutos verdes (FV) das duas cultivares, enquanto a atividade antioxidante não apresentou diferença significativa nos estádios de maturação. A polpa estudada acumulou um elevado teor de compostos fenólicos (dez vezes superior ao encontrado nas frutas maduras). Os teores de antocianinas e de atividade antioxidante não apresentaram o mesmo perfil em função da degradação das antocianinas pelo processo térmico utilizado. O fermentado alcoólico de amora permaneceu estável (fenóis totais e atividade antioxidante) durante dois anos de estocagem, porém, no terceiro ano, foi observada uma redução significativa da atividade antioxidante. Estes resultados são importantes para o estabelecimento da vida-de-prateleira desses produtos derivados da amora

Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg 100g-1 (ripe 'Brazos' variety). The highest levels of phenolic compounds were observed for the unripe fruit of both varieties, while antioxidant activity showed no significant difference during the ripening stages. The studied pulp showed a high content of phenolic compounds (ten times higher than that found in the ripe fruits). The anthocyanin content and antioxidant activity did not show the same increase due to the degradation of anthocyanins caused by the heat treatment that was used. The alcoholic fermented beverage made from blackberries remained stable (total phenolic compounds and antioxidant activity) during two years of storage, but the in third year a significant reduction in antioxidant activity was observed. These results can be important for establishing the shelf life of this kind of product made with blackberry

The sugars in apple juice prove its authenticity and its sensory and nutritional properties. The aim of this study was to develop and validate a simple analytical method using high performance liquid chromatography with refractive index detection (HPLC-RI) to determinate and quantify the sugars sucrose, D-glucose, D-fructose, and D-sorbitol polyol in apple juices, as well as to analyze the juices from the Fuji suprema and Lis Gala cultivars at three ripening stages. The analytical performance parameters evaluated indicated that the method was specific for the compounds analyzed, and the linearity of the calibration curves of sugars showed high correlation coefficients (close to 1.0). The limits of detection and quantification are consistent with recommendations available in the literature for this type of matrix. Sample preparation is simple and generates small amount of residues. Over 70% of the sugars were determined in the juices of apples at the pre-ripe stage, with an increase during senescence. This method is applicable for the determination of sugars in juices and evaluation of apple ripening.

The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni. The control contained the indigenous microorganisms. Fermentation assays were carried out with clarified apple must from the Gala variety. At the beginning of fermentation, there was a fast growth of the non-Saccharomyces yeast population. Competitive inhibition occurred in all the assays, either with inoculated or indigenous populations of the yeast. The lactic acid bacteria count was ca. 1.41·10²CFU/mL at the beginning and 10(6)CFU/mL after yeast cells autolysis. The lactic bacteria O. oeni reached the highest population (10(7)CFU/mL) when added to the apple must after the decline of the yeast. The malic acid was totally consumed during the alcoholic fermentation period (80.0 to 95.5 %) and lactic acid was still synthesized during the 35 days of malolactic fermentation. These results could be important in order to achieve a high quality brut, or sec cider obtained from the dessert apple must.

Pomace, the main by-product of apple juice processing, contains all the fruit's compounds such as minerals, sugars, fibers, enzymes and secondary metabolites after bioprocessing. Dried pomace from four apple varieties (Gala, Fuji, Catarina and Joaquina) was used to extract fructose, glucose, and sucrose, the main soluble sugars contained in apple pomace, to verify the possible use of the sugar fractions. The concentrated sugars were characterized by NMR and FTIR. The partial least squares method (PLS) applied to the NMR and FTIR spectra revealed large amounts of fructose, glucose, and sucrose, without the presence of others compounds. Principal component analysis (PCA) discriminated the studied apple varieties, with a 99% level of significance, as function of the amount of each sugar in the respective extracts.

A pera (Pyrus communis), terceira fruta cultivada em climas temperados e subtropicais e somente superada pela maçã e o pêssego, guardam semelhanças físicas e químicas enquanto pomaceas. Somente há processamento de pera na falta de maçã enquanto matéria prima, o que sugere que a mesma linha tecnológica possa ser usada. São compatíveis, sendo permitida a adição de suco de pera no suco de maçã pela legislação. Os indicadores de qualidade mais acentuados no suco de pera foram acidez, o teor de compostos fenólicos totais e a capacidade antioxidante. Na distribuição de açúcares os teores de frutose foram expressivamente mais acentuados no suco de pera, com menores valores quando era empregado o método enzimático. A intensidade de cor, determinada instrumentalmente, foi mais expressiva no suco de pera, em especial no despolpamento, enquanto que no de maçã, no enzimático. Os resultados indicam de forma clara que a pera se comporta como matéria-prima aos processos com aptidão ao processamento de maçã, todavia cada fruta tem o seu próprio perfil de qualidade. Os resultados claramente apontam para os procedimentos mais adequados para obter bons produtos eis que as etapas de moagem e a de extração seguramente contribuem para a modificação da qualidade dos sucos de pera e de maçã.

Pear (Pyrus communis), which is intensively cultivated in subtropical and temperate climates, has recently attained the 3rd position in the world fruit ranking, just after apple and peach. This fruit exhibits certain similarities to apple with respect to the pulp, but pear is used as a raw material only when apple is no longer available, which suggests that the same technology line may be utilized. Both fruits do have processing compatibilities, and it is permissible to add pear juice to apple juice at levels defined by law. Quality indicators, such as pH, total acidity, total phenolic compounds and antioxidant activity were used. The simple sugar analysis clearly defines fructose as the main component in pear juice, and lower figures were found when enzymatic processing was used. Color intensity measured instrumentally was much greater in pear juice with all processing methods and in apple juice when an enzymatic method was used. The results clearly indicate proper ways of processing pear and apple, aiming to have better products, as the grinding and extraction processing steps surely affect the fruit juice quality.

A associação da celulose bacteriana com outros polímeros pode ser um método efetivo para aumentar suas características e estrutura, proporcionando novas aplicações industriais. O objetivo do trabalho foi verificar a influência da celulose bacteriana nas propriedades físicas, químicas e de barreira em filmes a partir de blendas de celulose bacteriana e fécula de batata. Os filmes foram produzidos segundo planejamento de mistura ternária, tendo como variáveis independentes a celulose bacteriana, fécula de batata e glicerol. Blendas com maiores concentrações de celulose bacteriana apresentaram aumento na espessura, gramatura, taxa de permeabilidade ao vapor de água e permeabilidade ao vapor de água e, redução da densidade, solubilidade, opacidade, índice de intumescimento em pH 1,8 e 8,0 (1, 10, 30 e 60 minuto). A microscopia eletrônica de varredura mostrou filmes com matriz coesa, porém irregular com presença de partículas insolúveis de celulose bacteriana. O filme de celulose bacteriana pura apresentou aumento na gramatura, opacidade, taxa de permeabilidade ao vapor de água e no intumescimento em pH 1,8 1 minuto e pH 8,0 1, 10, 30 e 60 minutos. A celulose bacteriana promoveu elevada capacidade de retenção, absorção e baixa dessorção a água, proporcionando biofilmes com características de barreira à luz e manutenção da umidade.

The association of bacterial cellulose with other polymers can be an effective method for increasing its characteristics and structure, providing new industrial applications. The purpose of this paper was to verify the influence from bacterial cellulose in the physical, chemical and barrier properties in films of bacterial cellulose blends and potato starch. The films were made according to a ternary mix planning, with bacterial cellulose, potato starch and glycerol as independent variables. Blends with higher concentrations of bacterial cellulose exhibited increase in thickness, weight, permeability rate of water steam and permeability to water steam and reduction of density, solubility, opacity, swelling index at pH 1.8 and 8.0 (1, 10, 30 and 60 minutes). The scanning electron microscopy showed films with cohesive matrix, but with irregular morphology, containing insoluble particles of bacterial cellulose. The pure bacterial cellulose film showed increased weight, opacity, permeability rate of water steam and at swelling at pH 1.8 at 1 minute and pH 8.0 at 1, 10, 30 and 60 minutes. The bacterial cellulose contributed to high capacity of retention, absorption and low water desorption, providing biofilms that acted as barrier for light and kept the humidity constant.

The objective of this work is to verifying the consume of the minerals K, Na, Fe, Mg, P, S-SO4-2,B,N Total Kjedahl (NTK), NO3--N, and NH4+-N in the production of bacterial cellulose by Acetobacter xylinum, according to the medium and the manner of cultivation. The fermentative process was in ripe and green coconut water. K and Na were determined by flame emission photometry, Mg and Fe by atomic absorption spectrophotometry, P by molecular absorption spectrophotometry, S-SO4-2 by barium sulphate turbidimetry, B by Azomethin-H method, NTK by Kjeldahl method, N-NO3-and N-NH4+ by vapor distillation with magnesium oxide and Devarda's alloy, respectively. In Fermentation of ripe coconut water there were higher consumption of K (69%), Fe (84,3%), P (97,4%), S-SO2-2 (64,9%), B (56,1%), N-NO3 (94,7%) and N-NH4+ (95,2%), whereas coconut water of green fruit the most consumed ions were Na (94,5%), Mg (67,7%) and NTK (56,6%). The cultivation under agitation showed higher mineral consumption. The higher bacterial cellulose production, 6 g.L-1, was verified in the coconut water fermentative in ripe fruit, added KH2PO4, FeSO4 and NaH2PO4 kept under agitation.

In this work, ¹H Nuclear Magnetic Resonance (¹H NMR) was employed to evaluate changes in apple juice in response to the addition of Panzym® Yieldmash and Ultrazym® AFP-L enzymatic complexes and compare it with premium apple juice. The juice was processed at different temperatures and concentrations of enzymatic complexes. The differences in the results were attributed mainly to the enzyme concentrations, since temperature did not cause any variation. A quantitative analysis indicated that the concentration of fructose increased while the concentrations of sucrose and glucose decreased in response to increasing concentrations of the enzymatic complexes.

A pectina, provavelmente a mais complexa macromolécula natural, é um heteropolissacarídeo contendo predominantemente resíduos de ácido galacturônico. Este polímero, do grupo das fibras dietéticas, é amplamente utilizado como geleificante e estabilizante na indústria de alimentos. O principal processo industrial para obtenção de pectina está baseado na solubilização da protopectina do bagaço de maçã e casca de frutos cítricos, realizada em condições levemente ácidas sob aquecimento. Estudos recentes têm reportado a extração de pectina de novas matérias-primas sob diferentes condições, com influência sobre a qualidade e sobre o rendimento do produto final, para aumentar sua qualidade reológica. Esta revisão descreve a estrutura, as fontes, as aplicações, o processo de extração industrial assim como as principais técnicas de caracterização da pectina.

Pectin, probably the most complex macromolecule in nature is a hetero-polysaccharide containing predominantly residues of galacturonic acid (GalA). This polymer, which belongs to a group of dietary fibers, is widely used as a gelling agent and stabilizer in the food industry. The main industrial processing to obtain pectin is based on the solubilization of protopectin from apple pomace and citrus peels, which is done under low acidity and heated conditions. Recent studies have reported the extraction of pectin from new raw materials and using different extraction conditions, which influence the yield and quality of the final product, and may improve the rheological properties. This review describes the structure, sources, applications and industrial extraction processes, as well as the analysis methods of physicochemical characterization of pectin.

Substâncias pécticas de 11 amostras de bagaço desidratado de maçã foram extraídas usando um procedimento ácido (HNO3 100 Mm, 10 min., 80º C), desidratadas, moídas e armazenadas em atmosfera de P2O5. O grau de esterificação das amostras foi determinado pelo método titulométrico, confirmado pelo instrumental FTIR. As amostras mostraram DE médio de 73% e o fingerprint característico no espectrograma em infravermelho. Os cromatogramas de exclusão estérica, obtidos com o detector para espalhamento multiangular de luz a laser (MALLS) e com o índice de refração (RI), indicaram que todas as amostras apresentam fração de elevada massa molar, eluída a 36-38 min. e outra grande família de polissacarídeos com tempo de eluição de 43 min. Outros oligossacarídeos de baixo peso molecular aparecem aos 58-6o min em algumas das amostras. A cromatografia gasosa dos alditóis derivatizados permitiu estimar as proporções de açúcares neutros das amostras. A razão entre os açúcares ácidos com a ramnose pode ser usada com parcimônia para a determinação do tamanho médio das cadeias de ácido poligalacturônico.

Pectic substances from eleven samples of dried apple pomace were extracted using an acid procedure (100 mM HNO3, 10 min., 80ºC), dried, ground and stored in a P2O5 atmosphere. The degree of esterification was determined by the classical titrimetric method and confirmed by the instrumental FTIR method. The samples showed an average DE of 73% and the typical fingerprint in IR spectrogram. The steric exclusion chromatograms obtained with the multi-angle laser light scattering (MALLS) and refraction index (RI) detectors showed that all samples had a high molar fraction eluted at 36-38 min., another large polysaccharide family had an elution time around 43 min, and some samples showed yet another low molecular oligosaccharide that appeared at 58-60 min. Gas chromatography of alditol acetate allowed estimates of the proportion of the neutral sugar in the samples. The ratio of galacturonic acid and rhamnose may give the average size of the galacturonan fraction. These results showed that yields of pectin extracted by the same acid procedure were slightly different. However, the degree of esterification of pectin was similar, with both factors pointing to the best sources in this group of varieties.

A composição química de sucos de maçã pode ser usada para diferenciar as variedades de mesa das industriais. Fuji e Gala têm características químicas que podem ser usadas para esta classificação. Métodos multivariados relacionam descritores químicos com a categoria da variedade de maçã. Três principais descritores do suco de maçã foram selecionados: ácido málico, açúcar redutor total e compostos fenólicos. Uma abordagem quimiométrica, empregando PCA e SIMCA, foi usada para classificar amostras de sucos de maçã. PCA foi realizado com 24 amostras de suco de Fuji e Gala, e SIMCA, com 15 sucos. Os modelos exploratórios e preditivos reconheceram 88% e 64%, respectivamente, como pertencentes a um domínio misto. Os sucos de maçã de frutas comerciais mostraram um padrão com as cultivares Fuji e Gala com limites de 0,18 a 0,389 g.100 mL-1 (ácido málico), de 8,65 a 15,18 g.100 mL-1 (açúcar redutor total) e de 100 a 400 mg.L-1 (compostos fenólicos), mas tais limites foram levemente menores no conjunto restante de sucos de maçãs comerciais, especificamente de 0,16 a 0,36 g.100 mL-1, 9,25 a 15,5 g.mL-1 e 180 a 606 mg.L-1 para acidez, açúcar redutor total e compostos fenólicos, respectivamente, representando os sabores ácido, doce e amargo.

The chemical composition of apple juices may be used to discriminate between the varieties for consumption and those for raw material. Fuji and Gala have a chemical pattern that can be used for this classification. Multivariate methods correlate independent continuous chemical descriptors with the categorical apple variety. Three main descriptors of apple juice were selected: malic acid, total reducing sugar and total phenolic compounds. A chemometric approach, employing PCA and SIMCA, was used to classify apple juice samples. PCA was performed with 24 juices from Fuji and Gala, and SIMCA, with 15 juices. The exploratory and predictive models recognized 88% and 64%, respectively, as belonging to a mixed domain. The apple juice from commercial fruits shows a pattern related to cv. Fuji and Gala with boundaries from 0.18 to 0.389 g.100 mL-1 (malic acid), from 8.65 to 15.18 g.100 mL-1 (total reducing sugar) and from 100 to 400 mg.L-1 (total phenolic compounds), but such boundaries were slightly shorter in the remaining set of commercial apple juices, specifically from 0.16 to 0.36 g.100 mL-1, from 9.25 to 15.5 g.100 mL-1 and from 180 to 606 mg.L-1 for acidity, reducing sugar and phenolic compounds, respectively, representing the acid, sweet and bitter tastes.

The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.

A industrialização da maçã, em particular do suco, gera, no processamento, como principal resíduo ou subproduto, o bagaço, e como gerenciá-lo adequadamente está entre as prioridades das indústrias processadoras. A composição físico-química da farinha de bagaço de maçã apresentou, neste estudo, 43% de fibras em base seca. Os estudos sobre as fibras demonstram que elas exercem uma ação hipocolesterolêmica, reduzindo a digestão e a absorção dos lipídios dietéticos, aumentando a excreção fecal dos ácidos biliares e esteróis neutros, aumentando a produção de ácidos graxos de cadeia curta no cólon e diminuindo a porcentagem de ácidos biliares primários na bile. O objetivo deste estudo foi avaliar sensorialmente produtos panificados, adicionados de farinha de bagaço de maçã, e comprovar que a farinha de bagaço de maçã pode constituir fonte alternativa potencial de fibra alimentar para a formulação de alimentos panificados.

The industrialization process of apple, particularly juice, generates the pomace as the main residue or by-product, whose proper management should be among the priorities of the processing industries. The physicochemical composition of the apple pomace flour obtained in this study consisted of 43% of fiber on a dry basis. Studies on the fibers show that they have a hypocholesterolemic action reducing the digestion and absorption of dietary lipids, increasing the fecal excretion of bile acids and neutral sterols, increasing the production of short-chain fatty acids in the colon, and decreasing the percentage of primary bile acids. The objective of this study was to evaluate sensorially bakery products added with apple pomace flour to show that the apple pomace flour can be a potential alternative source of dietary fibers in bakery products.

A composição do bagaço seco de maçã de 11 novas cultivares foi determinada neste trabalho. A secagem do bagaço de maçã disposto em camada fina em estufa de secagem por convecção com ar aquecido a 60ºC apresentou uma tendência polinomial cúbica e após 10 horas o produto continha uma umidade de equilíbrio de 10% com uma aparência homogêna, conforme parâmetros colorimétricos, sem evidências de superaquecimento. Houve diferenças significativas entre os teores de lipídeos, de ácido malico, de compostos fenólicos totais, de açúcares redutores totais e de fibras alimentares das amostras analisadas. O total de fibras dietéticas se constituiu de 35% de pectina e 65% de fibras insolúveis. O teor de compostos fenólicos totais (CFT), determinado com o reagente de Folin-Ciocalteu e expresso como catequina, variou de 2,29 a 7,15 g kg-1 de bagaço de maçã e a capacidade antioxidante, expressa como valores de total de equivalentes (TEAC), variou de 17,41 a 77,48 mMol g-1. Foi observada uma correlação de 82% entre estes dois atributos de qualidade. A análise dos componentes principais identificou a significância dos compostos fenólicos totais, capacidade antioxidante, fibras totais e açúcares redutores totais na qualificação das amostras de bagaço de maçã como fonte de compostos bioativos. A cultivar M-2/00 apresentou maior teor de compostos fenólicos e capacidade antioxidante e a variedade Catarina está mais relacionada aos teores de pectinas enquanto as cultivares MRC 11/95, M-12/00, M-8/00, M6/00 e M-11/00 apresentam teores mais elevados de ácido málico e açúcares redutores totais. As demais cultivares apresentaram teores elevados de fibras, cinzas e lipídios

The dried apple pomace composition of eleven cultivars was assessed in this work. The drying process of apple pomace spread in a thin layer in the trays of an oven with work. The drying process of apple pomace spread in a thin layer in the trays of an oven with circulating heated air at 60ºC showed a 3rd order polynomial tendency and after 10 hours the product, with an equilibrium moisture of 10%, showed an homogeneous appearance according to colorimetric parameters. There are significant differences in the content of lipids, proteins, total titratable acids, total reducing sugars, dietetic fibers total phenol compounds and also in an oxidant activity. Total dietary fibers include pectin, 35%, and insoluble fibers (65%). The content of total phenolic compound, determined with the Folin Ciocalteu reagent and expressed as catechin, goes from 2.29 to 7.15 g kg-1 of dried apple pomace and the antioxidant capacity, expressed as total equivalent (TEAC), from 17.41 to 77.48 mMol g-1. A correlation of 82% between both these quality factors was found. The principal component analysis established the efficiency of total phenol compound, antioxidative capacity, total fiber and total reducing sugars to identify the best cultivar set as source of bioactive compound. Cv. M-2/00 shows high content of total phenol compound and antioxidant capacity, cv. Catarina, of pectin while cv. MRC 11/95, M-12/00, M-8/00, M6/00 e M-11/00, of malic acid and of total reducing sugars. The other cultivars show high content of fibers, ashes and lipids

Os compostos fenólicos influenciam a qualidade de maçãs e seus produtos tanto em termos de aparência e sabor quanto em propriedades nutricionais. O objetivo deste trabalho foi quantificar os teores de compostos fenólicos totais, antocianinas, flavonóis e atividade antioxidante em maçãs da cultivar Gala e de duas mutações somáticas, Royal Gala e Galaxy Gala, com diferentes intensidades de pigmentação vermelha. Os teores de fenóis totais foram semelhantes nas frutas inteiras. A atividade antioxidante apresentou diferença significativa na fruta inteira, sendo que a cultivar Gala foi a que obteve maior valor (17559 µm.g-1) e a cv. Galaxy Gala, com pouca pigmentação, o menor (6160 µg.g-1). A cultivar Royal Gala apresentou valores intermediários de atividade antioxidante de 12050 µm.g-1, para as frutas com muita pigmentação vermelha, e 13546 µm.g-1 para as com pouca pigmentação. O teor de antocianinas na fruta inteira variou de 5,79 a 13,73 mg.100 g-1 e o teor de flavonóis oscilou entre 23,37 e 382,83 mg.100 g-1 nas cvs. Royal Gala e Galaxy Gala, respectivamente. Analisado nas diferentes partes das maçãs, o epicarpo apresentou a maior concentração de fenóis com aproximadamente 57% do conteúdo total e 42% da atividade antioxidante. Os compostos fenólicos e a atividade antioxidante nos sucos oxidados foram significativamente reduzidos com o escurecimento enzimático, com perdas de 69% e 83%, respectivamente. As frutas de mesma cultivar com maior e menor intensidade de cor apresentaram teores de compostos fenólicos e capacidade antioxidante semelhantes, porém as cultivares variaram significativamente.

Phenolic compounds influence the quality of apples and their products in appearance, flavor, and nutritional properties. The aim of this work was to quantify the phenolic compounds, anthocyanins, flavonols, and antioxidant activity in Gala apples and of two somatic mutations, Royal Gala and Galaxy Gala, with different intensities of red pigmentation. The total phenolic content was similar in these fruits. The antioxidant activity presented significant difference in the whole fruits. gala variety presented the highest value (17559 µm.g-1) while Galaxy Gala, with low pigmentation, presented the lowest value (6160 µm.g-1). The anthocyanins content in the whole fruit varied from 5.79 to 13.73 mg.100 g-1 and the flavonols content from 23.37 to 382.83 mg.100 g-1 in Royal Gala and Galaxy Gala, respectively. The phenolic compounds presented the highest concentration in the epicarp, around 57% of the total content, and 42% of the antioxidant activity. The phenolic compounds and the antioxidant activity in the apple juices were significantly reduced with the enzymatic browning, with losses of 69% and 83% respectively. The fruits from the same variety with high and low color intensity showed similar values of phenolic compounds content and antioxidant capacity. However, the cultivars varied significantly.