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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.