Effect of thiamine hydrochloride, pyridoxine hydrochloride and calcium-d-pantothenate on the patulin content of apple juice concentrate

Yazici S., Velioglu Y. S.

NAHRUNG-FOOD, cilt.46, sa.4, ss.256-257, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 4
  • Basım Tarihi: 2002
  • Dergi Adı: NAHRUNG-FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.256-257
  • Anahtar Kelimeler: apple juice, B-vitamins, clarity, patulin, turbidity
  • Ankara Üniversitesi Adresli: Evet

Özet

Thiamine hydrochloride, pyridoxine hydrochloride and calcium-d-pantothenate were applied apple juice concentrates (AJC) at various doses in order to reduce the patulin content. AJC samples containing high levels of patulin were stored at 22+/-2degreesC and 4degreesC for 6 months after vitamins were added. Patulin was fully degraded at the end of a 6-month period in samples stored at 22+/-2degreesC, on the other hand, other quality parameters diminished significantly. Without any considerable reduction on other quality parameters, applications of 1000 and 2500 mg/kg calcium-d-pantothenate resulted in reduction of patulin of 73.6 and 94.3%, respectively, however, 42.1% of patulin reduction was observed in the control sample of AJC stored for 1 month at 22+/-2degreesC. Addition of thiamine hydrochloride (1000 mg/kg), pyrodoxine hydrochloride (625 or 875 mg/kg) and calcium-d-pantothenate (1000 or 2500 mg/kg) into the samples and storage at 4degreesC for 6 months yielded 55.5 to 67.7% of patulin reduction which was only 35.8% for the control, while the other quality parameters were protected adequately.