Decrease of the patulin content in fruit juices under heat treatment
1991
Buchalla, B. (Kerteszeti es Elelmiszeripari Egyet (Hungary). Kerteszeti Foiskolai Kar)
Juice samples pressed from "Jonadel" apple cultivars were heat treated 80, 90, 100 and 110 centigrade for 10, 20 and 40 minutes, resp. The patulin mycotoxin concentration as a function of temperature and time of heat treatment and pH was determined by thin-layer chromatography (AOAC, 1975). In the frame of serial tests, the heat decomposition curves of patulin were plotted and evaluated. The decimation of patulin concentration at pH=3.3, 110 centigrade required 31 minutes, while the "z" value was 42.4 centigrade. Slight changes in pH (pH= 2.8-4.2) did not effect the decomposition rate of patulin. In the 1:1 mixture of apple and orange juice, the decomposition of patulin accelerated, probably due to the high sulfhydryl content in orange juice.
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