Reduction of patulin in apple juice after treatment with SO2 and heat

Farideh Tabatabaie; Seyed Ali Mortazavi; Forouzan Tabatabaee  and Abdol Ghaffar Ebadi

doi:10.17485/ijst/2010/v3i5.18

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Reduction of patulin in apple juice after treatment with SO2 and heat

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Indian Journal of Science and Technology

DOI: 10.17485/ijst/2010/v3i5.18

Year: 2010, Volume: 3, Issue: 5, Pages: 596-598

Original Article

Reduction of patulin in apple juice after treatment with SO2 and heat

Farideh Tabatabaie¹ , Seyed Ali Mortazavi¹ , Forouzan Tabatabaee² and Abdol Ghaffar Ebadi³

¹ Dept. of Food Science and Technology, Ferdowsi University of Mashhad , Mashhad , Iran
² Dept. of Animal Sciences, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad , Iran
³ Dept. of Biological Sciences, Islamic Azad University, Jouybar branch, Jouybar, Iran
[email protected] , [email protected]

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

The aim of this study was to investigate the patulin concentration in apple juice commercialized produced in Mashhad city of Iran after treatment with SO₂ and heat. Apple Juice samples were analyzed for patulin using reversed-phase high performance liquidated chromatography. The results of this study showed that temperature (90, 107.5 and 125°C for 30 & 268 min) and SO₂ (0 & 350 ppm) have significant effect on reducing patulin amount. The most effective condition in decreasing patulin was observed at 125°C and 350 ppm which resulted in about 86% reduction of patulin. Results showed that heat and SO₂ are the most effortless methods that be recommended for fruit juice industries in preventing infection which has got a major role in the product of patulin in apple juice.
Keywords: Patulin, apple, juice industry, SO₂, heat, mycotoxin treatment.