Effect of activated charcoal on water-soluble vitamin content of apple juice
JOURNAL OF FOOD QUALITY, vol.27, no.2, pp.171-180, 2004 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 27 Issue: 2
- Publication Date: 2004
- Doi Number: 10.1111/j.1745-4557.2004.tb00647.x
- Journal Name: JOURNAL OF FOOD QUALITY
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.171-180
- Ankara University Affiliated: No
Abstract
The effect of activated charcoals (0, 0.5, 1.0, 2.0 and 3.0 g/L of powdered and granular activated charcoals) on the content of several water-soluble vitamins in apple juice was studied. Apple juice samples with activated carbon added were mixed for 0 (control), 5, 10, 20, and 30 min, respectively. The content of water-soluble vitamins was analyzed by HPLC. Considerable reduction in ascorbic acid (Vit C), niacin, pyridoxine (Vitamin B-6), thiamine (Vitamin B-1) and biotin concentrations was found while there was a dramatic improvement in the color and clearness of apple juice. The highest decrement in water-soluble vitamins was obtained at 3.0 g/L powdered activated charcoal. Statistical analysis of the data showed highly significant differences (P < 0.05, P < 0.01) in the water soluble vitamins, color and clearness of the apple juice samples between the dosages of activated charcoals but no significant differences induced by the mixing periods.