title: Effect of activated charcoal on patulin, fumaric acid and some other properties of apple juice.
abstract: In this study, 0, 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 g/l amounts of activated charcoal (AC) were added into apple juice with a patulin content of 62.3 ppb obtained from a well-established manufacturing company. Apple juice samples were then mixed for 0, 5, 10, 20, and 30 min, respectively. Considerable reduction in the patulin and HMF values was found while there is a dramatic improvement in the colour and clearness of apple juice. However, AC did not cause a significant decrease in the fumaric acid level of apple juice. The best result was obtained at 3.0 g/l AC mixed for 5 min. In addition, a negligible reduction in brix and pH values of samples was observed.
authors.affiliation: University of Ankara, Department of Food Engineering, TR-06110 Diskapi-Ankara, Turkey. ckadakal@hotmail.com
authors.forename: C
authors.initials: C
authors.lastname: Kadakal
authors.forename: S
authors.initials: S
authors.lastname: Nas
mesh_terms: D016588:Anticarcinogenic Agents / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002606:Charcoal / Q000494:pharmacology*; D005650:Fumarates / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D027845:Malus / Q000737:chemistry*; D009153:Mutagens / Q000032:analysis; D010365:Patulin / Q000032:analysis*; D013997:Time Factors
chemical_list: D016588:Anticarcinogenic Agents; D005650:Fumarates; D009153:Mutagens; D002606:Charcoal; C032005:fumaric acid; D010365:Patulin