Title : ( Reduction of patulin in apple juice after treatment with SO2 and heat )
Authors: Farideh Tabatabaei yazdi , Sayed Ali Mortazavi , forouzan tabatabaie yazdy , Abdol Ghaffar Ebadi ,
دانلود فایل برای اعضای دانشگاهAccess to full-text not allowed by authors
Abstract
The aim of this study was to investigate the patulin concentration in apple juice commercialized produced in Mashhad city of Iran after treatment with So2 and heat. Apple Juice samples were analyzed for patulin using reversed-phase high performance liquidated chromatography. The results of this study showed that temperature (90, 107.5 and 125°C for 30 & 268 min) and SO2 (0 & 350 ppm) have significant effect on reducing patulin amount. The most effective condition in decreasing patulin was observed at 125°C and 350 ppm which resulted in about 86% reduction of patulin. Results showed that heat and SO2 are the most effortless methods that be recommended for fruit juice industries in preventing infection which has got a major role in the product of patulin in apple juice.
Keywords
, Patulin, apple, juice industry, SO2, heat, mycotoxin treatment
@article{paperid:1016547,
author = {Tabatabaei Yazdi, Farideh and Mortazavi, Sayed Ali and Tabatabaie Yazdy, Forouzan and Abdol Ghaffar Ebadi},
title = {Reduction of patulin in apple juice after treatment with SO2 and heat},
journal = {Indian Journal of Science and Technology},
year = {2010},
volume = {0.3},
number = {1},
month = {May},
issn = {0974-6846},
pages = {596--597},
numpages = {1},
keywords = {Patulin; apple; juice industry; SO2; heat; mycotoxin treatment},
}
%0 Journal Article
%T Reduction of patulin in apple juice after treatment with SO2 and heat
%A Tabatabaei Yazdi, Farideh
%A Mortazavi, Sayed Ali
%A Tabatabaie Yazdy, Forouzan
%A Abdol Ghaffar Ebadi
%J Indian Journal of Science and Technology
%@ 0974-6846
%D 2010
