title: Effect of irradiation on the patulin content and chemical composition of apple juice concentrate.
abstract: The influence of ionizing radiation on the patulin content of apple juice concentrate was investigated. The results indicated that patulin, at an initial concentration of about 2 mg/kg, disappeared after irradiation of the concentrate with doses as low as 2.5 kGy. For lower doses, the extent of patulin degradation was proportional to the absorbed dose. Irradiation of the concentrate with doses sufficient for patulin disappearance did not change the titratable acidity, the content of reducing sugars and carbonyl compounds or the amino acid composition. The content of ascorbic acid slightly decreased and the colour of the concentrate brightened. The intensity of the patulin absorption spectra after irradiation of mycotoxin in aqueous solutions decreased.
authors.affiliation: Institute of Applied Radiation Chemistry, Technical University, Lódź, Poland.
authors.forename: H
authors.initials: H
authors.lastname: Zegota
authors.forename: A
authors.initials: A
authors.lastname: Zegota
authors.forename: S
authors.initials: S
authors.lastname: Bachman
mesh_terms: D000596:Amino Acids / Q000032:analysis / Q000528:radiation effects; D001205:Ascorbic Acid / Q000032:analysis / Q000528:radiation effects; D001628:Beverages / Q000032:analysis / Q000528:radiation effects*; D005514:Food Irradiation; D005638:Fruit / Q000032:analysis / Q000528:radiation effects*; D010365:Patulin / Q000032:analysis / Q000528:radiation effects*; D011714:Pyrans / Q000528:radiation effects*
chemical_list: D000596:Amino Acids; D011714:Pyrans; D010365:Patulin; D001205:Ascorbic Acid