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Issue No:5, Vol.3 |
May - 2010 |
ISSN: 0974-5645 |
| RESEARCH ARTICLES |
Viewers & PDF |
| 21. Reduction of patulin in apple juice after treatment with SO2 and heat. Farideh Tabatabaie, Seyed Ali Mortazavi, Forouzan Tabatabaee and Abdol Ghaffar Ebadi (2010) Indian J.Sci.Technol. Vol. 3, Issue 5, pp: 596-597. Domain site: http://www.indjst.org. |
 
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- 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.
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