Use of HPLC-MS to Determine the Loss of Metabolites in Apple Juices under Different Storage Conditions

The focus of this experiment was to compare the color and metabolic profile of apple juice from the red-fleshed cultivar ‘Baya Marisa’ with the white-fleshed cultivar ‘Golden Delicious’. The changes in the phenolic compounds, organic acids, and sugar content during high-temperature short-time pasteurization and after one year of storage under different storage conditions were analyzed. A total of 26 individual phenolic compounds were identified and quantified. The total analyzed phenolics content (TAPC) decreased after pasteurization of the juices of both cultivars. The TAPC of fresh ‘Baya Marisa’ juice after pasteurization increased or remained the same compared to one-year stored ‘Baya Marisa’ juice, depending on the storage method. The sucrose content of the apple juice of both cultivars remained the same after pasteurization; interestingly, it decreased significantly after one year of storage, while the fructose and glucose content remained the same after pasteurization and increased significantly after one year of storage for both cultivars.