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EFFECT OF APPLE DECAY PROPORTION ON THE PATULIN, FUMARIC ACID, HMF AND OTHER APPLE JUICE PROPERTIES
Author(s) -
KADAKAL ÇETIN,
NAS SEBAHATTIN
Publication year - 2002
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2002.tb00327.x
Subject(s) - patulin , fumaric acid , chemistry , food science , brix , high performance liquid chromatography , botany , horticulture , chromatography , biology , biochemistry , sugar , mycotoxin
Starking apples, classified by the decay proportion on the fruit surface as sound, 30, 60 or 100% decayed were used in the production of apple juice. Then patulin, fumaric acid, HMF, pH, brix and Hunter L, a and b values of apple juice samples were determined. Patulin and fumaric acid analysis were done with HPLC. The patulin concentration in juice samples produced with Starking apples that are sound, 30, 60 and 100% decayed ranged between 0.0–15.9 μg/kg, 47.1–500.3 μg/kg, 156.4–2257.5 μg/kg, 54.9–2508.6 μg/kg, respectively. The fumaric acid concentration in the same juice samples ranged between 0.00–0.20 mg/kg, 0.23–0.69 mg/kg, 0.41–2.08 mg/kg and 1.40–4.14 mg/kg. In general, the color values (L, a, b) of the samples produced from 100% decayed apples measured by reflectance with a Hunter colorimeter were low when compared with the others.