University of Montana
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Theses, Dissertations, Professional Papers
Graduate School
1959
Ascorbic acid content of apple varieties and
products available to the western Montana
consumer during the winter months
Shirley Ann Smith
The University of Montana
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Smith, Shirley Ann, "Ascorbic acid content of apple varieties and products available to the western Montana consumer during the
winter months" (1959). Theses, Dissertations, Professional Papers. Paper 1608.
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THE ASCCfflBIC ACID CONTENT OF APPLE VARIETIES AND PRODUCTS
AVAILABLE TO THE WESTERN MONTANA CONSUMER
DURING THE WINTER MONTHS
by
SHIRLEY ANN SMITH
B#S. Montana State University, 195Ô
Presented in partial fulfillment of the requirements
for the degree of
Master of Science
MONTANA STATE UNIVERSITY
1959
Approved by:
-I:)/7
Chairman, Board of Examiners
Dean, Graduate School
Date
UMI Number; EP34963
All rights reserved
IN FO R M A TIO N T O ALL U S E R S
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UMI E P 34963
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TABLE OF CCHÏTENTS
fâSS
INTRODUCTION ............
. . . . . .
.
1
P R O C E D U R E ............................................... 4
RESULTS AND DISCüSSIC»!
SUmARY
APPENDIX
............
......................
. . . . . . . . . . . . . . . .
-i-
11
15
16
LIST OF TABLES AND GRAPHS
Titl»
Page
COST OF APPLE VARIETIES AND P R O D W T B ..................... 5
ASCORBIC ACID CONTENT OF APPLE VARIETIES
AND P R O D U C T S ...................................... 12
PROCEDURES FOLLOWED IN PREPARING*
........... .. 16
EVAPCBAT :D a p p l e RINGS
EVAPORATED APPLE SAUCE
.......................... 16
SAUCE FROM RAW APPLES
t ♦ . * 16
STANDARDIZATION GRAPHS AND CALCULATION PROCEDURES
Delicious Apples • * • • • • • • • • • • • • • * . IS
Golden Delielous Apples
• • . , • • • 1 9
MelntoWh Apples # # • • • . • • . • • • • • . • • 2 0
Rome Beauty Apples .
................ • • • • « « 2 1
........ • • • • • • 2 2
Wlnesap Apples • • • • • •
Delielous Apple Sauce • • • • • •
• 23
Oolden Delielous Apple Sauce • • • • • • • • • • • 2 4
McIntosh Apple Sauce • . •
.................. * * 2 5
Rome Beauty Apple Sauce • • • • • • • • • • • • • 2 6
Wlnesap Apple Sauce * • • # • • • • • • • • • • • • 2 7
Evaporated Apple Rings • • • • • • • • • • . • . • 2 0
Evaporated Apple Sauce * • • • • • • • • • • . • # 2 9
Commercially Canned Apple Pie Slices
........... 30
6<mraiercially Canned Apple S a u c e
. • • * 31
-il-
INTRODUCTION
Numerous determinations of the aseorble acid content
of apples have been made*
Very few, however, have dealt
with the ascorbic acid content of apples as the consumer
m l ^ t purchase them during the winter months*
Jessie B*
Richardson and Helen L« Mayfield of the Montana Agricultural
Experimental Station determined the ascorbic acid content
of raw and cooked apples in the winter but they dealt only
with Wlnesap apples* (1)
Other investigators have found
the effect of storage at various temperatures upon the
ascorbic acid content of apples and this information can give
an approximation of the ascorbic acid content of winter
apples by ascertaining the length of time they have been
stored and the temperature at which they were stored* (2)
(3) (4)
The present study is designed to determine the
ascorbic acid content of apples in the forms in which the
Western Montana consumer m i ^ t purchase and utilize them*
These forms include raw apples, sauce prepared from the raw
apples, evaporated apples and commercially canned apples.
Apples are generally considered a poor source of
ascorbic acid*
Studies have shown a wide variation in the
ascorbic acid content of various apple varieties. (3)
A few
varieties have a very high content but these are the exception
rather than the rule*
The Sturmer apple has been found to
contain approximately 35 mg. of ascorbic acid per 100 grams
and a variety has been reported from Geneva, New York which
••I**
is nearly as rich as the orange in ascorbic acid, (5)
The
average apple, however, is considered, by the United States
Department of Agriculture, to contain 5 mg. ascorbic acid
per 100 grams. (6)
The ascorbic acid content of apples is
h i p e s t when the fruit is freshly picked. (4) (7)
The loss
thereafter is very rapid the first two weeks and the most
loss occurs during the first two months of storage.
after that time Is extremely slow.
Loss
The ascorbic acid loss
in apples occurs mainly frcmi the skin of the apple by
oxidation, (4)
Storage temperature has been found to affect ascorbic
acid loss in apples.
Cold storage, 32®P., preserves the
ascorbic acid most effectively while common storage, 45®F*>
permits more rapid loss of the vitamin from the apples. (2)
(3) (7)
Batehelder reports that Washington Delicious apples
held in storage at 32®P, for 6 months lost no ascorbic acid
while apples stored at 45®F. lost one##sixth of their ascorbic
acid content the first 3 months and up to one-fourth during
storage for 6 months, (2)
The loss of ascorbic acid in apples during cooking is
very great,
Curran, Tressler and King report a loss of
25^ in unstrained apple sauce made from peeled Northern Spy
apples and a loss of 3256 in strained apple sauce made from
peeled apples.
Losses up to
baking of apples.
were reported during the
They found, in the course of their studies,
that the greatest loss occurred during the first 4 minutes of
— 3"-
eooking and that some additional loss occurred if the apple
product was stored where ad.r could reach It* (S)
Studies on
other apple varieties have shown from considerable to complete
loss of ascorbic acid during cooking*
It is believed that
the apple peel contains from <Mie-fourth to one-half the
ascorbic acid found in the whole apple* (3) (9)
This would
then account for the great loss in apple sauce since the
apples are ordinarily peeled before cooking*
Curran, Tressler
and King found# though, that careful peel removal seemed to
have very little effect on the ascorbic acid loss In cooked
apples* (A)
Apples, therefore, already a poor source of ascorbic
acid would, by winter, have suffered their greatest ascorbic
acid loss since it mlj^t be assumed that they would have been
stored at unknown temperatures for at least two months*
They
usually suffer further loss upcm cooking so at best the
ascorbic acid available from apples during the winter months
is slight*
This study deals with the apples available to
the Western Montana constimer in the winter months*
These
include Delicious, Oolden Delicious, McIntosh, Rome Beauty
and Wlnesap in the raw state; evaporated apple sauce and
apple slices; and commercially canned, sweetened sauce and
pie slices*
PaOCEDUüE
The apple varieties and products available in Missoula
markets during the winter months were determined by inquiry
at the various markets.
was then obtained.
A representative sample of these
The apple varieties included Delicious,
Golden Delicious, McIntosh, Home Beauty and Winesap.
The
McIntosh apples were grown locally in the Bitteroot Valley
while the other varieties came from Washington.
Apple
products found on the market were evaporated apple sauce,
evaporated apple rings, commercially canned apple sauce and
commercially canned apple pie slices.
The evaporated apple
rings came from California apples and the evaporated apple
sauce had been prepared from California Oravenstein apples.
TKie eommereially canned apple sauce came from apples grown
between Spokane and Coeur D'Alene.
This sauce was sweetened.
The commercially canned apple pie slices were from "northern"
apples.
No variety was listed on the label.
were unsweetened.
These slices
The comparative prices of the apple
varieties and products can be seen on the chart on page $.
The raw apple varieties, sauces made from these apples,
the evaporated products and the canned products were analyzed
to determine their ascorbic acid content.
A photometric method was chosen for the ascorbic acid
analysis.
Biological assay methods and titrimetric methods
are also available but the photometric method was chosen for
its simplicity and accuracy.
Photometric methods are considered
-4-
COST OP APFLB VARIETIES AND PRODUCTS
Variety or Product
Cost per pound
Delicious apples
190
Golden Delicious apples
190
McIntosh apples
100
Home Beauty apples
1Ô0
Wlnesap apples
1B0
Delielous apple sauce
220
Golden Delicious apple sauce
220
McIntosh apple sauce
120
Home Beauty apple sauce
210
Winesap apple sauce
210
Evaporated apple ring»
70
Evaporated apple sauce
Ô0
Comaereially cmrned apple pie slices
170
CcHimtercially canned apple sauce
150
far less time consuming and far more precise than bioassays
and they avoid certain of the limitations of the visual
titration technics*
Difficulties encountered in determining
the end point of moderately turbid or colored acid extracts
in visual titration can be overcome, at least partially, by
the instrumentation of the photometric method*
The time
allowed for reaction of the ascorbic acid and the indicator
reagent may also be controlled more closely in photometric
methods, thus avoiding to some extent the Influence of
certain reducing agents other than ascorbic acid. (10)
A photometric method stiggested by Morton Sehmall,
Charles W* Plfer and Ernest G* Wollish for the determination
of ascorbic acid was first tried but this method was found
unsatisfactory for the determination of ascorbic acid in the
whole apple. (11)
The photometric method utilized in this
study is cme perfected by H. J* Loeffler and «T. I). Ponting,
It is based on the 2, 6*diehlorophenolindophenol reagent,
which is the most widely accepted reagent for ascorbic acid
determinations either titrimetric or phot (metric.
The
Loeffler and Ponting procedure reads as follows:
*Blend 25-50 grams of fresh or frozen fruit or
vegetable tissue with 350 ml. of X% metaphosphoric
acid in a blending machine operated for 5 minutes
at hlg)i speed. If the material is of high ascorbic
acid content, such as leafy vegetables, raspberries,
strawberries, or asparagus, use the smaller quantity.
50 grams are used with foods containing less ascorbic
acid such as stored potatoes, carrots, yams, peaches,
plums and apricots. If a dehydrated fruit or
vegetable is being analyzed, 5 or 10 grams of sample
—7—
are sufficient, depending upon this same classifi­
cation. Some thoroughly dehydrated vegetablessuch as sweet potatoes or carrots; may need 0.5
hour of soaking in the acid before blending.
Frozen foods may be blended without preliminary
thawing.
Filter the extract t h r o u ^ coarse fluted
filter paper. Extracts of starchy vegetables,
such as potatoes and c o m , filter better t h r o u ^
a buchner funnel. They can also be cleared by
centrifugation^ Moderate turbidities do not
interfere since the instrument is calibrated with
proper blanks.
Pipet 1 ml. portions of the filtrate into
3 matched tubes from the Evelyn photoelectric
colorimeter.
Add 9 ml. of distilled water to one tube and
adjust the colorimeter to read 100 with this tube
using filter no. 520*
To each of the other tubes add 9 ml. of the
previously standardized indophenol dye solution
frcHn a pipet. Take a reading in the photoelectric
colorimeter, using filter no. 520, 15 seconds after
the start of the dye addition.
The dye is standardized by noting the 15 se­
cond reading with filter 520 (when the instrument
is calibrated to 100 with distilled water) given
by a tube containing 1 ml. of 1$ metaphosphoric
acid and 9 ml. of the dye solution.
The dye solution is prepared simply by
dissolving enough of the dye in water so that
a reading of about **30** is given with the Evelyn
photoelectric colorimeter. The concentration of
dye to give such a reading is roughly 13 rag. per
liter. The reaction between ascorbic acid and
stronger dye solution is not a linear relationship
so that a calibration curve rather than a constant
factor must be used with such solutions.
0.4% oxalic acid may be substituted for 1$
metaphosphoric acid." (12)
An Evelyn photoelectric colorimeter was not available
BO a Coleman Universal Spectr ophotcmeter was used.
This
substitution did not necessitate any changes in the proce­
dure though it did involve a change in the dye standardi­
zation and the final calculation procedure.
The dye was
•tandardized on the Coleman spectrophotometer by taking
three readings.
Three standard samples were prepared, one
containing 2 ml, 0*4# oxalic acid and 9 ml, dye; one
containing 0*6 ml, of a standard ascorbic acid solution,
concentration 0*0$ mg*/ml,, 1.4 ml, 0*4^ oxalic acid and 9
ml, dye; and one containing 1 ml, of the standard ascorbic
acid solution, 1 ml* 0*4^ oxalic acid and 9 ml, dye.
These
three tubes were each placed in turn in the spectrophotometer
and a reading taken with the spectrophotometer set at 100
with distilled water*
These three readings were plotted
on a graph of concentration of ascorbic acid against
percent transmittance, forming a linear relationship, and
this graph was used to calculate the ascorbic acid content
of the samples by comparing the readings obtained.
The dye
standardization was checked before each set of determinations
since the indophenol dye tends to gradually weaken even
when kept under refrigeration as Loeffler and Ponting
recommend, (12)
Due to the very low ascorbic acid content of apples
the procedure was modified by using 2 ml, of filtrate
rather than 1 ml. as reccmmended by Loeffler and Ponting.
Oxalic acid was used in place of metaphosphoric acid,
A radial sample, 50 grams in weight for the Delicious,
Oolden Delicious, Rome Beauty and Winesap apples and 75 grams
in weigdit for the McIntosh, was placed in the Waring blender
and allowed to blend at high speed for 5 minutes.
This
-
9-
mixture was then filtered t h r o u ^ a fluted filter paper
into a 500 ml. beaker.
2 ml. portions of the filtrate were
pipetted into 3 matched tubes from the spectrophotometer
and 9 ml. of distilled water added to one tube.
The
Coleman Speotrophotometer was adjusted to read 100 with this
tube and readings taken of each of the other tubes 15 seconds
after the addition of 9 ml. of the indophenol dye solution.
Tiiese readings were compared to the standard!zatlcm graph
of the Indophcmol dye and calculated*
Loeffler and Ponting
show that with fruits the volume of the solids can be
neglected, since the distribution of ascorbic acid is in the
liquid #%ase present, water plus soluble solids, rather than
in the water alone*
fruits do not possess sufficient
insoluble solids to alter the results materially.
The
formula for calculating the ascorbic acid content from the
spectrophotometer readings therefore is:
Reading in mg. ase. acid X (350 ♦ smpl. wgt.)
2 X smpl. wgt.
X 100
—
—
mg. ascorbic acid/lOO grams apple
Two samples were treated in this way from each apple
variety.
Tims a total of four readings was obtained for
each variety.
This same procedure was followed in the determination
of the ascorbic acid content of the other apple products
although varying sample weights were employed according to
•»xo«»
the ascorbic acid content of the product.
100 gram samples
of the c(xnmerciaHy canned apple sauce and the commercially
canned apple pie slices were used, taken frc»a the freshly
opened can.
The evaporated products were first prepared
according to directions on the package and then tested.
If
it was necessary to keep a prepared product for a few hours
or a day the product was sealed, while still hot, in a glass
jar and kept under refrigeration.
100 gram samples of the
prepared apple sauce and 200 gram samples of the prepared
apple rings were used.
Sauce was made from each of the raw apple varieties
according to the following proportionsî
to 250 ml. water#
The sauce was cooked, covered, until the
apples were tender or about 15 minutes.
unsweetened.
500 grams apple
It was left
As in the case of the evaporated products,
if the sauce was to be kept for any period of time it was
sealed and refrigerated.
100, 200 and 100 gram samples of
the sauce were taken, giving a total of 6 readings for the
sauces instead of the usual 4#
RESULTS AND DISCUSSION
The ascorbic acid content of the raw apples varied
from 6.Ô mg* /loo grains apple for the Rome Beauty to 2,0
mg*/l00 grams apple for the McIntosh*
Delicious, Golden
Delicious and Wlnesap varieties contained 4*0 mg*/l00
grams apple, 6.3 mg./lOO grains apple and 4*4 mg./lOO grams
apple respectively.
The prepared evaporated apples also varied.
The
evaporated apple sauce contained 2,1 mg*/100 grams and the
prepared evaporated apple rings contained 0,0 mg./lOO grams.
In the commercially canned products the apple sauce
was found to contain 2,1 mg, ascorbic acid/lOO grams and
the apple pie slices 4*2 mg./lOO grams.
The sauce prepared from raw apples contained no
ascorbic acid in any variety.
100, 200 and 300 gram
samples were tested and the readings each time coincided
with the 0 point on the standardization graph.
In two
cases one reading fell slightly above the 0 point but this
was attributed to the extremely high sample weight utilized.
The average of the readings, in both cases, fell at the 0
point•
The raw apples supplied the most ascorbic acid.
Even
the Rome Beauty, however, would supply, in a 100 gram portion,
only about l/ll of the daily requirement for ascorbic acid
and this apple variety is most ccmamonly used in cooking.
The
most popular eating apple, the Delicious, would supply about
-
11-
-
12-
ASCORBIC ACID CONTENT OF APPLE VARIETIES AND PRODUCTS
Variety or Product
Content per 100
Delicious apples
4.8 mg.
Golden Delicious apples
6.3 mg.
McIntosh apples
2.0 mg.
Rome Beauty apples
6.8 mg*
Winesap apples
4*4 mg.
Delicious apple sauce
0.0 mg.
Golden Delicious apple sauce
0.0 mg.
McIntosh apple sauce
0.0 rag.
Rome Beauty apple sauce
0.0 mg.
Winesap apple sau,ce
0.0 mg.
Evaporated apple rings
0.8 rag.
Evaporated apple sauce
2.1 rag.
Commercially canned apple pie slices
4*2 mg.
Commercially canned apple sauce
2,1 mg.
-
13-
l/l6 the daily requirement. If eaten in 100 gram portions,
the approximate size of a email apple.
When the apples were
eooked they lost all ascorbic acid so even the Rcsne Beauty
would supply no ascorbic acid after cooking*
In other
determinations of the ascorbic acid content of the apple
varieties used in this study, the content reported for any
one variety varied widely from study to study*
of as much as 4 mg* was not unccmimon*
A variaticm
No comparisons are
therefore made of the content found with that reported in
other studies*
The evaporated and the commercially canned apple sauce
were both superior to the sauce made from raw apples as far
as ascorbic acid content was concerned*
mg*/lOO grams*
Each contained 2,1
One might thus suggest that the evaporated
or comaereially canned sauce would be superior to the sauce
made from raw apples in the winter months in Western Montana*
The commercially canned apple pie slices were quite
high, comparatively, in their ascorbic acid content but
since these slices would be baked in pies one might wonder
whether some or all of the ascorbic acid would be lost
during the baking process*
The
loss in the baking of
apples, reported by Curran, Tressler and King would indicate
that the commercially canned apple pie slices would not
retain their 4*2 mg. ascorbic acid/lOO grams content throu^out baking* (d)
The evaporated apple rings showed a very low ascorbic
—
14—
acid content as contrasted to the higher content of the
evaporated apple sauce.
This might be explained by the
difference in their preparation.
The apple sauce was
prepared, according to directions on the package, using only
a minimum of water While the apple rings were prepared, also
according to the directicwis on the package, in a large
quantity of water and then drained,
A considerable amount
of their original ascorbic acid content was probably lost
in the water.
SÜMMABT
The aseorble acid content of apple varieties and
products available to the Western Montana consumer during
the winter months was determined,
Rome Beauty apples were
found to contain the most ascorbic acid, 6,B mg,/lOO grams,
in the raw state.
They were followed, in order of ascorbic
acid content, by Golden Delicious, Delicious, Winesap and
McIntosh,
Sauce prepared from these varieties was found to
contain no ascorbic acid*
Evaporated apple sauce contained
2,1 mg, ascorbic acid/lOO grains as did commercially canned
apple sauce.
Evaporated apple rings contained only 0,8 rag,/
100 grams, probably because of the method employed in their
preparation.
Commercially canned apple pie slices had a
high ascorbic acid content but this m i ^ t be assumed to be
lost during the baking process after they were placed in a
pie.
The best ascorbic acid sources to be found in apples
during the winter months in Western Montana seem to be the
raw Rome Beauty and Golden Delicious apples.
The best
prepared sources are the evaporated apple sauces and the
ccmsaercially canned apple sauces.
As well as containing
more ascorbic acid the cost of the evaporated and coraraercially
canned sauces is below that of the sauce prepared from raw
apples at the prevailing winter price rates in Montana,
A P P E N D I X
PROCEDURE FOLLOWED IK PREPARING EVAPORATED APPLE RINGS
The evaporated apple rings were prepared according to
directions on the package which read as follows:
"Add Ô os. of apple rings to three quarts of
boiling water. Let cook, covered, for 15 minutes
on mediim to high flame. Drain,"
PROCEDURE FOLLOWED IN PREPARING EVAPmATED APPLE SAUCE
The evaporated apple sauce was prepared according to
directions on the package which read as follows:
"Add contents of package (6 oss,) to
cups
of boiling water, cover, cook at medium heat for
3 minutes,"
PROCEDURE FOLLOWED IN PREPARING SAUCE FROM RAW APPLES
Add 500 grams raw apple, pared and sliced, to 250 ml,
boiling water.
tender.
Cover,
Let cook for 15 minutes or until
-17-
The following pages, 1^ through 31, represent the
standardization graphs utilized in the calculation of the
ascorbic acid content of the apple varieties and products.
The calculation procedure for each variety and product is
included#
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