Nutritional composition of Scifresh /Jazz and Scilate /Envy apples

Transcription

1 PFR SPTS No Nutritional composition of Scifresh /Jazz and Scilate /Envy apples Lister C, Andrews F October 2013

2 Report for: ENZA Limited DISCLAIMER Unless agreed otherwise, The New Zealand Institute for Plant & Food Research Limited does not give any prediction, warranty or assurance in relation to the accuracy of or fitness for any particular use or application of, any information or scientific or other result contained in this report. Neither Plant & Food Research nor any of its employees shall be liable for any cost (including legal costs), claim, liability, loss, damage, injury or the like, which may be suffered or incurred as a direct or indirect result of the reliance by any person on any information contained in this report. PUBLICATION DATA Lister C, Andrews F. October Nutritional composition of Scifresh / Scifresh /Jazz and Scilate /Envy apples. A report prepared for: ENZA Limited. Plant & Food Research data: Milestone No Contract No Job code P/251001/01. SPTS No Report approved by: Carolyn Lister Scientist/Researcher, Bioresources Engineering & Chemistry Date: October 2013 Nigel Larsen Science Group Leader, Bioresources Engineering & Chemistry Date: October 2013 This report has been prepared by The New Zealand Institute for Plant & Food Research Limited (Plant & Food Research). Head Office: 120 Mt Albert Road, Sandringham, Auckland 1025, New Zealand, Tel: , Fax: THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED

3 Contents Executive summary... i 1 Introduction Standard 1.2.8: Nutrition Information Requirements Standard 1.2.7: Nutrition content claims and health claims Apple composition Methods Sample sourcing and preparation Analysis Results and Discussion Proximates Vitamins Minerals Phenolics and antioxidant activity Claims Acknowledgement Bibliography...14 Appendix 1: Standard 1.2.8: information relating to presentation of DI/RDI information..15 Appendix 2. Reference values of nutrients for making claims...17 Appendix 3. Comparative apple data...19 Appendix 4. Calculation of energy...21 THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED

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5 Executive summary Nutritional composition of Scifresh /Jazz and Scilate /Envy apples Lister C, Andrews F Plant & Food Research, Lincoln October 2013 It is important to be able to document accurately the nutritional value of any food product, so that this information can be made available to customers and consumers. Although not mandatory on fresh produce, it can be useful to provide this information in a nutrition information panel (NIP) on pack and/or website. Nutrition information can also provide the data to enable health claims to be made and, if health claims are to be made, then a NIP must be included on pack. A new health claims standard (FSANZ Standard 1.2.7) came into force in January 2013 and allows an extended range of preapproved general level health claims on pack as long as certain criteria are met. The aim of this project for ENZA was to gather nutritional data for two apple varieties: Scifresh /Jazz and Scilate /Envy. From these data, the permitted claims can be ascertained. Nutrition information panels provide information on the average amount of energy (in kilojoules or both in kilojoules and kilocalories), protein, fat, saturated fat, carbohydrate, sugars and sodium (a component of salt) in the food, as well as any other nutrients about which a nutrition claim is made. From existing compositional data for apples, those nutrients that deliver around 10% or more of the recommended dietary intake (RDI) or required intake for a nutrition claim are vitamin C and fibre. However, to be sure that all possible claims were captured, wider data on the nutritional composition of the apples were gathered. Data generated were used to generate possible NIPs for apples (as below). Because vitamin C was present at above 10% of the RDI and hence claims can be made, this was included in the NIP. It is not a requirement to include dietary fibre, but because the quantity is claimable, we recommend its inclusion. Differences between Scifresh /Jazz and Scilate /Envy apples were quite small in most cases. However, there were significant differences in phenolics and antioxidant activity. Scifresh /Jazz had considerably higher concentrations of phenolics and hence antioxidant activity than Scilate /Envy. At present there are no health claims permitted for phenolics. The concentration can be sited on a label but because there is no recommended dietary intake they cannot be referred to as a source or as high in phenolics. [i] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

6 Example of a standard nutrition information panel (NIP) for Scifresh /Jazz apples: NUTRITION INFORMATION Servings per package: [to be inserted] Serving size: 1 apple 133 g Quantity per Serve % Daily intake per serve Quantity per 100 g Energy 331 kj 4% 249 kj Protein 0.4 g 1% 0.3 g Fat, total 0.3 g 0% 0.2 g saturated 0 g 0% 0 g Carbohydrate 17.2 g 6% 12.9 g - sugars 17.2 g 19% 12.9 g Dietary fibre, total 2.7 g 9% 2.0 g Sodium 2 mg 0% 1 mg Vitamin C 10 mg 25% RDI 8 mg Example of a standard NIP for Scilate /Envy apples: NUTRITION INFORMATION Servings per package: [to be inserted] Serving size: 1 apple 133 g Quantity per Serve % Daily intake per serve Quantity per 100 g Energy 323 kj 4% 243 kj Protein 0.3 g 1% 0.2 g Fat, total 0.3 g 0% 0.2 g saturated 0 g 0% 0 g Carbohydrate 17.8 g 6% 13.4 g - sugars 17.8 g 20% 13.4 g Dietary fibre, total 2.8 g 9% 2.1 g Sodium 1 mg 0% 1 mg Vitamin C 9 mg 23% RDI 7 mg [ii] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

7 Based on the data gathered here, there are several claims that can be made for apples. The claims that can be made are the same for both Scifresh /Jazz and Scilate /Envy apples. Under Standard 1.2.7, the following general claims can be made for apples: Apples are a low fat food. Apples are a low salt/sodium food. This statement can be linked to the following high level health claim: A diet low in salt or sodium reduces blood pressure. A diet containing a high amount of both fruits and vegetables, such as apples, reduces the risk of coronary heart disease (alternatively can say contributes to heart health). Apples are a source of fibre. Apples are a source of vitamin C. In addition there are general level health claims that can be linked to the content of vitamin C. For example: Apples are a source of vitamin C. Vitamin C supports a healthy immune system. Likewise fibre: Apples are a source of fibre. Fibre helps to keep you regular. For further information please contact: Carolyn Lister The New Zealand Institute for Plant & Food Research Ltd Plant & Food Research Lincoln Private Bag 4704 Christchurch Mail Centre Christchurch 8140 NEW ZEALAND Tel: Fax: carolyn.lister@plantandfood.co.nz [iii] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

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9 1 Introduction It is important to be able to document accurately the nutritional value of any food product, so that it can be made available to customers and consumers. Although not mandatory on fresh produce, it can be useful to provide this information in a nutrition information panel (NIP) on pack and/or website. Nutrition information can also provide the data to enable health claims to be made. Food Standards Australia New Zealand (FSANZ) sets standards for what information must and can be used on food labels. There are two key standards that are relevant for making nutrition claims: standards (Nutrition Information Requirements) and (Nutrition content claims and health claims). 1.1 Standard 1.2.8: Nutrition Information Requirements Standard prescribes when nutritional information must be provided, and the manner in which such information is provided. Nutrition information panels (NIPs) provide information on the average amounts of energy (in kilojoules or both in kilojoules and kilocalories), protein, fat, saturated fat, carbohydrate, sugars and sodium (a component of salt) in the food, as well as any other nutrients about which a nutrition claim is made. For example, if a food has a good source of fibre claim, the amount of fibre in the food must be shown in the nutrition information panel. The nutrition information panel must be presented in a standard format that shows the average amount per serve and per 100 g (or 100 ml if liquid) of the food (a template is shown in Table 1). There are a few foods, including fruits and vegetables, which do not require a nutrition information panel. However, if a nutrition claim is made about any of these foods (for example, good source of calcium, low fat ), a nutrition information panel must be provided. Percentage daily intake (DI) of nutrients and recommended daily intake (RDI) of vitamins and minerals may also be included in the panel. There are set values to be used for calculating these and the requirements on the label (see Appendices 1 and 2 for details). Table 1. Format of a standard nutrition information panel as prescribed by Food Standards Australia New Zealand (FSANZ). NUTRITION INFORMATION Servings per package: (insert number of servings) Serving size: g (or ml or other units as appropriate) Quantity per Serving Quantity per 100 g (or 100 ml) Energy kj (Cal) kj (Cal) Protein g g Fat, total saturated Carbohydrate Sugars g g g g g g g g Sodium mg (mmol) mg (mmol) (insert any other nutrient or biologically active substance to be declared) g, mg, g (or other units as appropriate) g, mg, g (or other units as appropriate) [1] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

10 1.2 Standard 1.2.7: Nutrition content claims and health claims Nutrition content claims and health claims are voluntary statements made by food businesses on labels and in advertising about a food (including on websites). A new food standard to regulate nutrition content claims and health claims on food labels and in advertisements in Australia and New Zealand became law on 18 January Food businesses have three years to meet the requirements of the new standard and during this period they can either use the old regulations or the new regulations, but not a combination of the two on a product. Nutrition content claims are claims about the content of certain nutrients or substances in a food, such as low in fat or good source of calcium. These claims will need to meet certain criteria set out in the Standard. For example, with a good source of calcium claim, the food will need to contain more than the amount of calcium specified in the Standard. Health claims refer to a relationship between a food and health rather than a statement of content. There are two types of health claims: General level health claims refer to a nutrient or substance in a food and its effect on a health function. They must not refer to a serious disease or to a biomarker of a serious disease; for example: calcium is good for bones and teeth. High level health claims refer to a nutrient or substance in a food and its relationship to a serious disease or to a biomarker of a serious disease; for example: Diets high in calcium may reduce the risk of osteoporosis in people 65 years and over. An example of a biomarker health claim is: Phytosterols may reduce blood cholesterol. Food businesses wanting to make general level health claims will be able to base their claims on one of the more than 200 pre-approved food-health relationships in the Standard, or selfsubstantiate a food-health relationship in accordance with detailed requirements set out in the Standard. High level health claims must be based on a food-health relationship pre-approved by FSANZ. There are currently 13 pre-approved food-health relationships for high level health claims listed in the Standard. All health claims are required to be supported by scientific evidence to the same degree of certainty, whether they are pre-approved by FSANZ or selfsubstantiated by food businesses. Food-health relationships derived from health claims approved in the European Union, Canada and the USA have been considered for inclusion in the Standard. Health claims will only be permitted on foods that meet the nutrient profiling scoring criterion (NPSC). For example, health claims will not be allowed on foods high in saturated fat, sugar or salt. Apples easily meet the NPSC and so claims are allowed. 1.3 Apple composition There are considerable apple nutrient data in the New Zealand Food Composition Database ( These data have been averaged to give typical apple data and are shown in Table 2. From these existing compositional data for apples, those nutrients that deliver around 10% or more of the recommended dietary intake (RDI) or required intake for a nutrition claim are vitamin C and fibre. In addition, McGhie et al. (2005) have studied the phenolic composition of apples. [2] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

11 Table 2. Previous apple data from New Zealand Food Composition database and McGhie et al. (2005). Compound Class Compound Average Value per 100 g Average Value per apple (133 g) %DI/RDI per apple Proximates Energy 228 kj 304 kj 3% DI Protein 0.3 g 0.4 g 1% DI Fat 0.6 g 0.7 g 1% DI Saturated fat 0.1 g 0.2 g 1% DI Available carbohydrate 11.0 g 14.6 g 5% DI Sugars 10.1 g 13.4 g 15% DI Dietary fibre 2.6 g 3.4 g 11% DI Minerals Calcium 4.7 mg 6.2 mg 1% RDI Copper 20 µg 27 µg 1% RDI Iron 0.2 mg 0.2 mg 2% RDI Magnesium 4.1 mg 5.4 mg 2% RDI Manganese 27 µg 36 µg 1% ESADDI Phosphorus 7.4 mg 9.8 mg 1% RDI Potassium 76 mg 101 mg Need 200 mg for claim Selenium 0.09 µg 0.12 µg 0% RDI Zinc 40 µg 53 µg 0% RDI Vitamins Biotin 1.2 µg 1.6 µg 5% ESADDI Folate 2.8 µg 3.7 µg 2% RDI Niacin (vitamin B3) 0.1 mg 0.2 mg 2% RDI Pantothenic acid 0.1 mg 0.1 mg 2% ESADDI Riboflavin (vitamin B2) 10 µg 13 µg 1% RDI Thiamin (vitamin B1) 20 µg 27 µg 2% RDI Vitamin A 7.0 µg 9.3 µg 1% RDI Vitamin B6 20 µg 27 µg 2% RDI Vitamin C 7.8 mg 10.4 mg 26% RDI Vitamin E 0.3 mg 0.4 mg 4% RDI Phenolics Total phenolics 110 mg mg - Quercetin glycosides 14.7 mg 19.6 mg - Total procyanidins 35.4 mg 47.1 mg - Total anthocyanin 1.4 mg 1.9 mg - Total phloridzin 1.4 mg 1.8 mg - Chlorogenic acid 18.5 mg 24.6 mg - Catechins (flavan-3-ols) 17.0 mg 22.6 mg - [3] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

12 2 Methods 2.1 Sample sourcing and preparation Procurement of samples Samples of Scifresh /Jazz and Scilate /Envy apples were provided by ENZA in Sample preparation for analysis Apples were divided into three sets (for triplicate analysis). The cores were removed from the apples using a standard apple corer, the samples were processed in a food processor to obtain a homogeneous sample, and frozen until analysis. 2.2 Analysis The following analysis methods were used (these are standard methods for the New Zealand Food Composition Database and approved for food-labelling purposes). Analysis was conducted at approved laboratories used for database purposes. Proximates: Total nitrogen: AOAC (Association of Analytical Communities) method; protein concentrations were determined by multiplication of total nitrogen concentrations by the standard conversion factor (6.25) Fat: Soxhlet extraction Sugars: gas-liquid chromatography (GLC) Starch: Boehringer Mannheim Methods of biochemical analysis and food analysis Fibre: Enzymatic-gravimetric method, AOAC The following analyses were also conducted to allow calculation of results: Moisture: oven drying AOAC method Ash: Gravimetric method Elements (calcium, copper, iodine, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium, sulphur, zinc) were analysed by inductively coupled plasma mass spectrometry (ICP-MS) Vitamins: Biotin: Biacore Pantothenic acid: GC method Vitamin B2 (riboflavin): HPLC method Vitamin B3 (niacin): HPLC method Vitamin B6 (total): HPLC method Vitamin C: HPLC method Vitamin E: HPLC method Total phenolics were measured in acetone extracts using Folin-Ciocalteu reagent, adapted from the method of Spanos & Wrolstad (1990). Individual phenolic compounds were quantified by UPLC. [4] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

13 Antioxidant activity was determined by the ORAC assay. The Oxygen Radical Absorbance Capacity (ORAC) assay is one of the most popular tests used today to rank the antioxidant potential of foods. The ORAC assay measures antioxidant inhibition of peroxyl radical-induced oxidation (Cao et al. 1993). The procedure used was based on a previous report by Ou et al. (2001). Trolox, a water-soluble analogue of vitamin E, was used as a control standard. [5] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

14 3 Results and Discussion The results are discussed in detail in the following sections. Comparisons with existing data from the New Zealand food composition database are provided in Appendix Proximates The proximate composition of the two apple types is given in Table 3. Values for the three separate samples taken for each sample type were in most cases consistent. In general, these results reported here are reasonably consistent with previously published data. Energy: Energy values are in the range of previously reported data. They are higher than some data because sugar concentrations are at the upper end of normal data. Differences in energy values compared with some existing database values may also be explained by the way carbohydrate data are used and or calculated (see Appendix 4 for explanation). Some fruits and vegetables can be claimed to be low energy foods; however, this is not so for apples, because to be a low energy food the energy content must be <170 kj per 100 g. Protein: The amount of protein noted in this study was low (c. 0.2 g per 100 g) but is in the range of that previously reported. Under Standard 1.2.7, a food must contain a minimum of 5 g of protein per serve for a claim to be made, thus as would be expected, apples are not eligible. Fat: As expected, the fat concentrations in both apple cultivars were low (~0.2 g per 100 g), with no detectable saturated fat. This is in line with previously published data. As a result, the claim can be made that they are low in fat (see Section 4). Carbohydrate: The available carbohydrate in the apples was comprised of sugar only, with no detectable starch. Scilate /Envy had a slightly higher sugar content than Scifresh /Jazz, but not remarkably so. Sugars were slightly higher than recorded in previous New Zealand data. Fibre: Fibre amounts were very similar for the two apple cultivars, and were in the range of previously reported data. For Scifresh /Jazz apples, the total dietary fibre comprised 1.5 g of insoluble fibre and 0.5 g soluble fibre. For Scilate /Envy, there was 1.6 g of insoluble fibre and 0.5 g soluble fibre. Under Standard 1.2.7, a serving of the food must contain at least 2 g of dietary fibre per serve to make a claim about fibre (unless the claim is about low or reduced dietary fibre). Both cultivars exceed this and thus a fibre claim can be made for them (see Section 4). [6] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

15 Table 3. Proximate composition of Scifresh /Jazz and Scilate /Envy apples, expressed per 100 g fresh weight (average of triplicate samples). Samples prepared as eaten (skin on but without core). Scifresh /Jazz Scilate /Envy Core Nutrients units Average SD Average SD Energy a kj Energy b kj Protein g Fat, total g Fat, saturated g Total carbohydrate (by difference) c g Available carbohydrate d g Sugars g Starch g <0.1 - <0.1 - Fibre g Moisture g Ash g a Calculated using the available carbohydrate by summation and the fibre factor as used for New Zealand nutrition information panels (NIPs) b Calculated using the total carbohydrate by difference and not factoring in fibre (this is the way is reported in some databases). Note this value should not be used for labelling purposes in New Zealand and is only included for comparison with other published data. c Calculated by subtracting from 100, the average quantity expressed as a percentage of water, protein, fat and ash d Sum of sugars plus starch 3.2 Vitamins The concentrations of selected vitamins measured in Scifresh /Jazz and Scilate /Envy apples are shown in Table 4. The triplicate samples for each apple type showed good agreement in most cases, reinforcing that the values represent typical concentrations. Biotin: Biotin concentrations were below the limits of detection for both apple cultivars. Previous reports have given the biotin content of apples at 1.2 µg per 100 g, but that is still low. No claim can be made. Niacin (vitamin B3): Niacin concentrations were below the limits of detection for Scifresh /Jazz apples, while for Scilate /Envy they were 0.38 mg per 100 g (equates to 5% RDI per 133 g serve). The value for Scilate /Envy is higher than found in most other published data, but is still relatively low and not an amount for which a claim could be made. It would appear that niacin concentration is very cultivar dependent. [7] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

16 Pantothenic acid: The concentrations of pantothenic acid were relatively similar in the two apple cultivars. Both were at the high end of values previously reported. However, they are not high enough to make source claims (5-6% RDI per 133 g serve). Riboflavin (vitamin B2): As with the other B vitamins, the concentrations of riboflavin were low and not sufficient to make a content claim (4-6% RDI per 133 g serve). There was a small difference between Scifresh /Jazz and Scilate /Envy. Vitamin B6: Concentrations of vitamin B6 were similar for both apple cultivars and within the range previously reported. Concentrations are too low to make source claims (2-3% RDI per 133 g serve). Vitamin C: The concentration of vitamin C was the highest of all the vitamins and was similar for the two cultivars. These values are in agreement with previous New Zealand data and most of the literature. There are large variations in vitamin C concentrations between different apple cultivars, but factors such as storage can also have big impacts. Because of the concentrations are <10% RDI, a claim can be made for vitamin C (see Section 4). Vitamin E: No vitamin E was detected in the Scifresh /Jazz apple samples, but Scilate /Envy had low concentrations. However, these were still relatively low and no claim could be made (2% RDI per 133 g serve). In summary, the only vitamin claim that can be made for apples is for vitamin C. This is discussed further in Section 4. Table 4. Concentrations of selected vitamins in Scifresh /Jazz & Scilate /Envy apples, expressed per 100 g fresh weight (average of triplicate samples). Samples prepared as eaten (skin on but without core). Scifresh /Jazz Scilate /Envy Vitamins units Average SD Average SD Biotin μg <1 0 <1 0 Niacin (vitamin B3) mg Pantothenic acid mg Riboflavin (vitamin B2) mg Vitamin B6 mg Vitamin C mg Vitamin E iu < [8] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

17 3.3 Minerals The average mineral concentrations in the apple samples are given in Table 5. Concentrations were similar for both cultivars and in the range previously reported. All concentrations were low and there are no minerals for which a content or health claim can be made. Table 5. Concentrations of selected minerals in Scifresh /Jazz and Scilate /Envy apples, expressed per 100 g fresh weight (average of triplicate samples). Samples prepared as eaten (skin on but without core). Scifresh /Jazz Scilate /Envy Minerals units Average SD Average SD Calcium mg Copper mg Iodine μg < Iron mg <0.1 - Magnesium mg Manganese mg Phosphorus mg Potassium mg Selenium μg <4 - <4 - Sodium mg Sulphur mg Zinc mg Phenolics and antioxidant activity Total phenolics were mg GAE per 100 g for Scifresh /Jazz apples and mg GAE per 100 g for Scilate /Envy apples. The lower concentrations of phenolics in Scilate /Envy were also reflected when the individual phenolics were separated and quantified (Table 6). In particular, chlorogenic acid was much lower in Scilate /Envy than in Scifresh /Jazz. This may explain why the flesh of Scilate /Envy does not brown as much. The sum of the individual phenolics was lower than the total phenolics determined by the Folin method. This was not unexpected, as some compounds may not have been quantified and the Folin method is subject to some interference. The concentrations of individual phenolics were lower than those reported by McGhie et al. (2005) and McGhie (2006). At present, there are no health claims permitted for phenolics. The concentration can be sited on a label but because there is no recommended dietary intake, they cannot be referred to as a source of or high in phenolics. [9] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

18 Table 6. Concentrations of individual phenolics in Scifresh /Jazz and Scilate /Envy apples, expressed per 100 g fresh weight (average of triplicate samples). Samples prepared as eaten (skin on but without core). Scifresh /Jazz Scilate /Envy Average SD Average SD Chlorogenic acid pcoumaryl quinic acid Phenolic acids Catechin Epicatechin Flavan-3-ols Phloridzin Phloridzin xyloside Dihydrochalcones Procyanidin trimer Procyanidin tetramer Procyanidin B Procyanidin B Procyanidins Quercetin 3-arabinoside Quercetin 3-galactoside Quercetin 3-rhamnoside Quercetin 3-rutinoside Quercetin 3-xyloside Flavonols Cyanidin 3-galactoside Anthocyanins Total The pattern of antioxidant activity was the same as for phenolics with Scifresh /Jazz, having higher antioxidant activity than Scilate /Envy (1,938 versus 1,548 μmol TE/100 g FW). ORAC concentrations were lower than often reported for apples. This is probably because of the lower phenolic content and may be influenced by a range of factors including growing conditions (sunshine hours, night temperatures, etc.). Apples have moderate ORAC activity, not as high as some other fruits such as berries (Table 7). [10] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

19 Table 7. Comparison of antioxidant activity of some common fruits (all results expressed per 100 g on a fresh weight basis) ORAC (μmol TE/100 g FW) Apple 1,524-4,275 Apricot 1,115 Banana 879 Blackcurrant 7,597 Blueberry 4,669 Boysenberry 6,543 Cherry, sweet 3,365 Cranberry 9,090 Elderberry 14,697 Grape 1,260 Kiwifruit 882 (green) 1,210 (gold) Plum 7,581 Raspberry 4,882 Strawberry 3,577 [11] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

20 4 Claims Based on the data gathered here, there are a few claims that can be made for apples (some of these claims apply to all fruits and vegetables). The claims that can be made are the same for both Scifresh /Jazz and Scilate /Envy apples (and are likely to be the same for other cultivars). Under Standard 1.2.7, the following general claims can be made for apples: Apples are a low fat food (the food contains no more fat than 3 g per 100 g for solid food) Saturated fat free (the food contains no detectable saturated fatty acids; and the food contains no detectable trans fatty acids) 1 Apples are a low salt/sodium food (the food contains no more sodium than 120 mg per 100 g for solid food). This statement can be linked to the following high level health claim: A diet low in salt or sodium reduces blood pressure A diet containing a high amount of both fruits and vegetables, such as apples, reduces the risk of coronary heart disease (alternatively can say contributes to heart health) Apples are a source of fibre (>2 g per serve) Apples are a source of vitamin C (this vitamin is present at 10% or greater). In addition, there are general level health claims that can be linked to fibre and vitamin C (Table 8). These claims must be clearly linked to the component. Some also have to mention the specific subgroup of the population to which they are relevant (e.g. children). This list is large and will be too much to include on the packaging, so it is probably desirable to choose one or two things on which to focus. More detail can appear on the website and other relevant promotional material. The exact wording below does not have to be followed (it can be made more consumer friendly) as long as the meaning remains. One important fact is that claims must refer to supporting normal function; they must not refer to boosting or enhancing function. 1 This statement can be linked to the following high level health claim: A diet low in saturated fatty acids reduces total blood cholesterol or blood LDL cholesterol. However, it may not be worth doing this, as would have to add other fatty acid composition to label, and the positive elements are more important. [12] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

21 Table 8. Claims that could be made for apples. Component Intake required RDI & Content claim permissible for apples based on 133 g serving size General level health Claims Fibre 2 g Source of fibre Contributes to regular laxation Contributes to iron absorption from Vitamin C RDI 40 mg Scifresh /Jazz : (need min 25% RDI a food Necessary for normal connective 10% RDI to claim) Scilate /Envy tissue structure and function 23% RDI Necessary for normal blood vessel structure and function Source of vitamin Contributes to cell protection from C free radical damage Necessary for normal neurological function Contributes to normal growth and development (children) Contributes to normal collagen formation for the normal structure of cartilage and bones Contributes to normal collagen formation for the normal function of teeth and gums Contributes to normal collagen formation for the normal function of skin Contributes to normal energy metabolism Contributes to normal psychological function Contributes to the normal immune system function Contributes to the reduction of tiredness and fatigue a Although Scifresh /Jazz apples just reach the threshold of 25% RDI to make a Good Source claim, it is probably safer to stay with the Source claim. 5 Acknowledgement Thank you to Tony McGhie, PFR, for the phenolic analysis. [13] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

22 6 Bibliography Boehringer Mannheim 1989 Starch. In Methods of biochemical analysis and food analysis, pp Cao G, Alessio H, Cutler R Oxygen-radical absorbance capacity assay for antioxidants. Free Radical Biology & Medicine 14 (3): Codex Alimentarius General Standards for the Labelling of Prepackaged Foods. Codex Stan (rev ). Food and Agriculture Organisation of the United Nations and the World Health Organisation Food energy methods of analysis and conversion factors [accessed January 2012]. Food Standards Australia New Zealand 2013 Australia New Zealand Food Standards Code - Standard Nutrition Information Requirements. [accessed 27th March 2013] Food Standards Australia New Zealand 2013 Australia New Zealand Food Standards Code - Standard Nutrition Information Requirements. [accessed 27th March 2013] Greenfield H and Southgate DAT Food composition data: production management and use. 2nd ed. Rome, Food and Agriculture Organisation of the United Nations. McGhie TK Health enhancing and nutritionally active components of Scifresh apples. HortResearch Client Report No Report to ENZA Limited. McGhie TK, Hunt MB, Barnett LE Cultivar and growing region determine the antioxidant polyphenolic concentration and composition of apples grown in New Zealand. Journal of Agricultural and Food Chemistry 53: The New Zealand Institute of Plant & Food Research New Zealand Food Composition Database: New Zealand FOODfiles 2012 Version 01. The New Zealand Institute of Plant & Food Research and the New Zealand Ministry of Health. [accessed 21 st January 2013] New Zealand FOODfiles 2012 Manual / S Sivakumaran, L Huffman, Z Gilmore, S Sivakumaran, Palmerston North, New Zealand: The New Zealand Institute for Plant & Food Research Limited, Ou BX, Hampsch-Woodill M, Prior RL Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry 49(10): Spanos GA, Wrolstad RE Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. Journal of Agricultural and Food Chemistry 38: [14] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

23 Appendix 1: Standard 1.2.8: information relating to presentation of DI/RDI information 7 Percentage daily intake information (1) Information relating to the percentage daily intake of nutrients set out in a nutrition information panel may be included in the panel. (2) If percentage daily intake information is included in a panel (a) the percentage daily intake of dietary fibre per serving may be included in the panel; and (b) the following matters must be included in the panel (i) the percentage daily intake of energy, fat, saturated fatty acids, carbohydrate, sugars, protein and sodium per serving; (ii) either of the following statements *based on an average adult diet of 8700 kj ; or Percentage daily intakes are based on an average adult diet of 8700 kj. (3) The percentage daily intakes of the food components listed in column 1 of the Table to this subclause that are included in the panel must be calculated using the corresponding reference value specified in column 2. Table to subclause 7(3) Column 1 Column 2 Food Component Energy Protein Fat Saturated fatty acids Carbohydrate Sodium Sugars Dietary fibre (if included) Reference Value 8700 kj 50 g 70 g 24 g 310 g 2300 mg 90 g 30 g 7A Percentage recommended dietary intake information (1) This clause applies if (a) (b) (c) a claim requiring nutrition information is made about or based on a vitamin or mineral (the relevant vitamin or mineral); and the relevant vitamin or mineral has a RDI; and the food to which the claim relates is not a food for infants as standardised by Standard (2) The percentage of the RDI for the relevant vitamin or mineral contributed by one serving of the food must be set out in the nutrition information panel. (3) The percentage RDI under subclause (2) must be calculated (a) (b) using the RDIs mentioned in the Schedule to Standard 1.1.1; and using the nutrient values set out in the nutrition information panel. (4) Despite paragraph (1)(c), percentage recommended dietary intake information may be included in the nutrition information panel for a food for infants as standardised by Standard [15] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

24 7B Percentage DI or RDI information presented outside the panel (1) In this clause, DI or RDI information means the information in a nutrition information panel that is permitted or required by clause 7 or 7A. (2) DI or RDI information may be presented outside the nutrition information panel if a. the serving size is presented together with DI or RDI information; and b. the food to which the DI or RDI information relates does not contain more than 1.15% alcohol by volume. (3) If more than one piece of DI or RDI information is presented outside the nutrition information panel, those pieces of information must be presented together. (4) DI or RDI information presented in accordance with this clause does not constitute a nutrition content claim. (5) DI or RDI information may be presented outside the nutrition information panel if a. the serving size is presented together with DI or RDI information; and b. the food to which the DI or RDI information relates does not contain more than 1.15% alcohol by volume. (6) If more than one piece of DI or RDI information is presented outside the nutrition information panel, those pieces of information must be presented together. (7) DI or RDI information presented in accordance with this clause does not constitute a nutrition content claim. [16] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

25 Appendix 2. Reference values of nutrients for making claims Table 9. Daily intakes (DIs) for Core Nutrients. Food Component Energy Protein Fat Saturated fatty acids Carbohydrate Sodium Sugars Dietary fibre (if included) Reference Value* 8700 kj** 50 g 70 g 24 g 310 g 2300 mg 90 g 30 g * Daily intakes for core nutrients are specified in FSANZ Standard **Percentage daily intakes are based on an average adult diet of 8700 kj Table 10. Concentrations of selected nutrients for making content and general level health claims. Nutrient* Claimable Amount Source Good source Excellent Source Messaging Fibre 2 g/serve 2 g/serve 4 g/serve 7 g/serve source of fibre good source of fibre excellent source of fibre Potassium 200 mg/serve contains potassium Carbohydrate Must contribute 55% of the energy content carbohydrate for energy Energy 420 kj/serve contributes energy for normal metabolism Fat 3 g/100 g low in fat Sodium/salt 120 mg/100 g low in salt *Nutrient concentrations for claims are specified in FSANZ Standard [17] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

26 Table 11. Recommended dietary intakes (RDIs) and (ESADDIs) for vitamins and minerals. Vitamins/Minerals* Adult ** Source Claim level requirement Good Source Claim level requirement Biotin ESADDI = 30 μg 3 μg 7.5 μg Folate RDI = 200 μg 20 μg 50 μg Niacin RDI = 10 mg 1 mg 2.5 mg Pantothenic acid ESADDI = 5 mg 0.5 mg 1.25 mg Riboflavin (vitamin B2) RDI = 1.7 mg 0.17 mg 0.43 mg Thiamin (vitamin B1) RDI = 1.1 mg 0.11 mg 0.28 mg Vitamin A RDI = 750 μg 75 μg 188 μg Vitamin B6 RDI = 1.6 mg 0.16 mg 0.4 mg Vitamin B12 RDI = 2 μg 0.2 μg 0.5 μg Vitamin C RDI = 40 mg 4 mg 10 mg Vitamin D RDI = 10 μg 1 μg 2.5 μg Vitamin E RDI = 10 mg 1 mg 2.5 mg Vitamin K ESADDI = 80 μg 8 μg 20 μg Calcium RDI = 800 mg 80 mg 200 mg Copper ESADDI = 3 mg 0.3 mg 0.75 mg Iodine RDI = 150 μg 15 μg 37.5 μg Iron RDI = 12 mg 1.2 mg 3 mg Magnesium RDI = 320 mg 32 mg 80 mg Manganese ESADDI = 5 mg 0.5 mg 1.25 mg Molybdenum ESADDI = 250 μg 25 μg 62.5 μg Phosphorus RDI = 1000 mg 100 mg 250 mg Selenium RDI = 70 μg 7 μg 17.5 μg Zinc RDI = 12 mg 1.2 mg 3 mg * Claimable nutrients specified in FSANZ Standard [18] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

27 Appendix 3. Comparative apple data Table 12. Comparative nutritional composition of Scifresh /Jazz and Scilate /Envy apples analysed here with existing New Zealand data (all values per 100 g fresh weight). Compound Class Compound Scifresh /Jazz Scilate /Envy Gala a Assorted varieties b Average database c Proximates Energy 249 kj 244 kj 217 kj 230 kj 228 kj Protein 0.3 g 0.2 g 0.25 g 0.46 g 0.29 g Fat 0.2 g 0.2 g 0.58 g 0.3 g 0.55 g - Saturated fat 0 g 0 g g g 0.14 g Available carbohydrate 12.9 g 13.4 g g g g Sugars 12.9 g 13.4 g 9.39 g 10.8 g g Starch <0.1 g <0.1 g 0.78 g 0.84 g 0.85 g Dietary fibre 2.0 g 2.1 g 2.7 g 2.1 g 2.55 g Moisture 83.7 g 82.8 g g g g Ash 0.1 g 0.1 g 0.16 g 0.2 g 0.21 g Minerals Calcium 4.03 mg 4.77 mg 5.53 mg 4.7 mg 4.66 mg Copper 0.05 mg 0.05 mg 0.03 mg 0.03 mg 0.02 mg Iodine <0.2 μg 0.5 μg 0.2 μg 0.2 μg 0.2 μg Iron 0.14 mg <0.1 mg 0.17 mg 0.16 mg 0.15 mg Magnesium 5.07 mg 5.33 mg 3.52 mg 5.3 mg 4.07 mg Manganese 0.04 mg 0.04 mg mg mg mg Phosphorus 11.0 mg 9.50 mg 6.3 mg 11 mg 7.36 mg Potassium 114 mg 105 mg 43.7 mg 110 mg mg Selenium <4 μg <4 μg 0.09 μg 0.2 μg 0.09 μg Sodium 1.40 mg 1.05 mg 0.45 mg 1 mg 0.74 mg Sulphur 2.87 mg 3.30 mg 2.37 mg mg Zinc 0.03 mg 0.04 mg 0.06 mg 0.04 mg 0.04 mg Vitamins Biotin <1 μg <1 μg 1.2 μg μg Niacin (vitamin B3) 0.17 mg 0.38 mg 0.16 mg 0.14 mg 0.14 mg Pantothenic acid 0.17 mg 0.23 mg 0.06 mg mg [19] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

28 Compound Class Compound Scifresh /Jazz Scilate /Envy Gala a Assorted varieties b Average database c Riboflavin (vitamin B2) 0.05 mg 0.08 mg 0.01 mg 0.01 mg 0.01 mg Vitamin B mg 0.04 mg 0 mg 0 mg 0 mg Vitamin C 7.55 mg 6.87 mg 4.1 mg 7.7 mg 7.82 mg Vitamin E <0.09 mg 0.16 mg 0.25 mg 0.14 mg 0.29 mg [20] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

29 Appendix 4. Calculation of energy Published data can vary significantly in energy values despite similar concentrations of energy factors (i.e. carbohydrate, fat and protein). These differences relate to the way in which these components are measured and calculated. The sum of the proximate components (water, fat, protein, sugars, starch, dietary fibre and alcohol) usually falls within the range of g per 100 g edible portion. A margin of plus or minus 3% is considered acceptable (Greenfield & Southgate 2003), particularly as many of the components have been determined independently on different samples in different laboratories. For some food records, the sum is outside this range. Explanations for this include the presence of high concentrations of unusual constituents not measured in proximate analyses, and also analytical variance. Thus using a carbohydrate by difference calculation may not be totally accurate. For some databases, carbohydrate is calculated by difference (sometimes including fibre and sometimes not) and in others it is the sum of measured components. Hence the various calculations have been done and included in Table 3. Once done this way, there are more consistencies in the data (with a couple of exceptions that probably relate to sugar alcohols). The presence of available carbohydrates should be declared on the label as carbohydrates = dietary carbohydrate excluding dietary fibre. For labelling purposes in New Zealand, the following applies (from Standard 1.2.8; Food Standards Australia New Zealand 2013): carbohydrate means a. carbohydrate by difference, calculated by subtracting from 100, the average quantity expressed as a percentage of water, protein, fat, dietary fibre, ash, alcohol and, if quantified or added to the food, any other unavailable carbohydrate and the substances listed in column 1 of Table 2 to subclause 2(2); or b. available carbohydrate, calculated by summing the average quantity of total available sugars and starch, and if quantified or added to the food, any available oligosaccharides, glycogen and maltodextrins. The variation in carbohydrates partly explains variation in energy values between sources but there is also variation in the way energy is calculated. Although metabolisable energy factors are generally in use, there is a lack of uniformity in their application within and among countries. For example, Codex (Codex Alimentarius 1991) uses Atwater general factors, with additional factors for alcohol and organic acids. There is often a discrepancy between a country s food composition databases and its regulations for food labelling. Depending on the available data, the energy content of different foods may be calculated in different ways within a single database. In addition, some countries use energy values for novel food ingredients such as polyols and polydextrose. The Codex Guidelines on Nutrition Labelling were adopted by the Codex Alimentarius Commission at its 16th Session, The Nutrient Reference Values for Food Labelling Purposes were amended by the 20th Session of the Commission, They have been sent to all Member Nations and Associate Members of FAO and WHO as an advisory text, and it is for individual governments to decide what use they wish to make of the Guidelines (New Zealand largely follows these guidelines, with slight differences as outlined below). According to Codex, the calculation of energy is as follows: The amount of energy to be listed should be calculated by using the following conversion factors: Carbohydrates 4 kcal/g 17 kj [21] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

30 Protein 4 kcal/g 17 kj Fat 9 kcal/g 37 kj Alcohol (Ethanol) 7 kcal/g 29 kj Organic acid 3 kcal/g 13 kj Although New Zealand uses these factors, there are slight differences in particular with regards to fibre. In New Zealand for FOODFiles and printed New Zealand Food Composition database values, energy values are calculated from the energy-producing food components (carbohydrate, protein, fat, and alcohol), with and without dietary fibre. They have conversion factors using the following formulae, which are based on the separate energy conversion factors for each nutrient: Energy, total metabolisable (kj) = Protein (g) x total fat (g) x 37 + Available carbohydrate (g) x alcohol x 29.3 (+Dietary fibre (Prosky) x 8) Energy, total metabolisable (kcal) = Energy, total metabolisable (kj)/4.184 Note the food components and conversion factors used in this equation, based on Food and Agriculture Organisation of the United Nations and the World Health Organisation (2003), are not exactly consistent with those specified for the calculation of energy in Standard 1.2.8, the Nutrient Information requirement of the Australia New Zealand Food Standards Code, and therefore these energy values, are not appropriate for use in nutrient labelling. The values used in the standard are given in Table 13. Dietary fibre is included when calculating energy for NIPs. There are different energy values that can be used for non-standard components and these are shown in Table 14. Table 13. Factors used for calculation of energy for food labelling purposes (Table 1 to subclause 2(2) from Food Standard 1.2.8). Food Component Energy factor (kj/g) Alcohol 29 Carbohydrate (excluding unavailable carbohydrate) 17 Unavailable carbohydrate (including dietary fibre) 8 Fat 37 Protein 17 [22] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

31 Table 14. Energy factors used for food components other than those given in Table 4 (Table 2 to subclause 2(2) from Food Standard 1.2.8). Food Component Energy factor (kj/g) Erythritol 1 Glycerol 18 Isomalt 11 Lactitol 11 Maltitol 13 Mannitol 9 Organic acids 13 Polydextrose 5 Sorbitol 14 D-Tagatose 11 Xylitol 14 [23] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

32 [24] THE NEW ZEALAND INSTITUTE FOR PLANT & FOOD RESEARCH LIMITED (2013)

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