Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice.

Foods · 2021 · PMC8535902 · PMID 34681472

Europe PMC DOI

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a significant trendno p-value reported

Compared with the ground coffee group, the furan concentration in the coffee solution after the addition of the ascorbic acid showed a significant trend of 485 ng/g, and the reduction rate was 16%.

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extremely significantno p-value reported

The reduction effect of RAAE on furan in the Maillard model system was extremely significant, and there was no significant difference compared with the cyanidin group ( Figure 6 ).

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