The reduction of patulin in apple juice by three different types of activated carbon.
Three types of activated carbon (NORIT SA 4, NORIT SX 4 and NORIT CA 1) were investigated for their ability to reduce patulin levels in apple juice at various Brix levels and temperatures. The steam-activated carbons (NORIT SA 4 and NORIT SX 4) exhibited similar adsorption isotherms at a dosage level of 1 g/l. They achieved patulin reductions of 80% and 70% respectively in 12(o) Brix juice at 55 degrees C. The similarity in performance between the steam-activated carbons implies that the purity and the surface acidity does not influence the adsorption of patulin. Chemically-activated carbon (NORIT CA 1) was less effective in removing patulin and achieved only a 45% reduction at a dose of 1 g/l. Patulin removal was influenced by juice Brix in that higher carbon doses were required at higher Brix levels for equivalent removal efficiency. At a dose of 1 g/l, NORIT SA 4 removed only 45% patulin from a 20(o) Brix juice. The removal of patulin from either 12 or 20(o) Brix juice by NORIT SA 4 at 1 g/l was not influenced by temperature changes in the range 30 to 65 degrees C.
Leggott
N L
NL
Programme on Mycotoxins and Experimental Carcinogenesis, Medical Research Council, Tygerberg, South Africa.
Shephard
G S
GS
Stockenström
S
S
Staal
E
E
van Schatkwyk
D J
DJ
D001628:Beverages / Q000032:analysis*; D002244:Carbon; D003666:Decontamination / Q000379:methods; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination; D006801:Humans; D009153:Mutagens / Q000032:analysis*; D010365:Patulin / Q000032:analysis*; D019685:Rosales / Q000737:chemistry*; D013696:Temperature
D009153:Mutagens; D002244:Carbon; D010365:Patulin