The content of some B‐group vitamins in single‐variety apple juices and commercial ciders | Zendy

Goverd Keith A. | Zendy; Carr J. Geoffrey | Zendy

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The content of some B‐group vitamins in single‐variety apple juices and commercial ciders

Author(s) -

Goverd Keith A.,

Carr J. Geoffrey

Publication year - 1974

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740250916

Subject(s) - pantothenic acid , riboflavin , thiamine , food science , chemistry , b vitamins , biochemistry , biology , endocrinology

Microbiological assay techniques have been used to determine the content of some vitamins of the B group in apple juices and ciders. The range of values (μg/100 ml) found in apple juices was: thiamine, 2.8 to 13.2; nicotinic acid, 37 to 150; pantothenic acid, 47 to 116; and riboflavin, 0.33 to 2.6. In ciders the values were: nicotinic acid, 3.0 to 110; pantothenic acid, 10 to 100; and riboflavin, 0.33 to 4.7. Thiamine was not detected.

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