ACTIVATED CARBON EFFECTS ON PATULIN CONTENT REDUCTION IN APPLE JUICE

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FATHI ACHACHLOUEI B.; AHMADI ZONOUZ A.; ASADI Y.; HESARI J.; ASGHARI ZAKARIA R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2005 | Volume:2 | Issue:2 Page(s): 75-83

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Title

ACTIVATED CARBON EFFECTS ON PATULIN CONTENT REDUCTION IN APPLE JUICE

Author(s)

Keywords

PATULINQ3

ACTIVATED CARBONQ4

APPLEJUICEQ4

HPLCQ2

Abstract

In this study, the effect of different levels of powdered and granular forms of ACTIVATED CARBON on PATULIN reduction in apple juice has been investigated by HPLC, using factorial experiment based on completely randomized design. Results showed that powdered form on PATULIN reduction of apple juice was more effective than granular form. PATULIN content was reduced significantly by increasing the level of powdered form, whereas PATULIN content was removed completely by using 5 g/l in all contact time levels (5, 15, and 30 min). Also PATULIN content has been decreased significantly by increasing the contact time with lower content of powdered form. The PATULIN content was reduced to 2.4 mg/l by using 3 g/l of powdered form with 30 min contact time which did not have statistically difference with complete diminishing of PATULIN. According to the acceptable level of PATULIN in apple juice (50 mg/l), 3 g/l of powdered form with 5 min contact time could reduced the PATULIN amount to lower than the acceptable level.

Cites

مقدار مایکوتوکسین پاتولین در آب میوه های تولیدی چند کارخانه آب میوه سازی شمال غرب کشور

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APA: Copy

FATHI ACHACHLOUEI, B., AHMADI ZONOUZ, A., ASADI, Y., HESARI, J., & ASGHARI ZAKARIA, R.. (2005). ACTIVATED CARBON EFFECTS ON PATULIN CONTENT REDUCTION IN APPLE JUICE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(2), 75-83. SID. https://sid.ir/paper/71706/en

Vancouver: Copy

FATHI ACHACHLOUEI B., AHMADI ZONOUZ A., ASADI Y., HESARI J., ASGHARI ZAKARIA R.. ACTIVATED CARBON EFFECTS ON PATULIN CONTENT REDUCTION IN APPLE JUICE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(2):75-83. Available from: https://sid.ir/paper/71706/en

IEEE: Copy

B. FATHI ACHACHLOUEI, A. AHMADI ZONOUZ, Y. ASADI, J. HESARI, and R. ASGHARI ZAKARIA, “ACTIVATED CARBON EFFECTS ON PATULIN CONTENT REDUCTION IN APPLE JUICE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 2, pp. 75–83, 2005, [Online]. Available: https://sid.ir/paper/71706/en

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