Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9746532 | Food Chemistry | 2005 | 6 Pages |
Abstract
The raw apple juice samples produced from surface-decayed apples as sound, 30%, 60% and 100%, were tested for pH, Brix, patulin and ergosterol concentrations. The patulin concentrations in juice samples produced from golden delicious apples, that are sound, 30%, 60% and 100% decayed, ranged from 0.3-2.0, 139-23, 504-630, and 889.6-940.2 μg lâ1, respectively. The ergosterol concentrations in the same juice samples ranged from 0.1-1.8, 14.4-34.3, 27.2-75.8 and 95.7-131 mg lâ1. When juice samples were analyzed, decay proportion was linearly correlated to patulin (r=0.99) and ergosterol (r=0.99) but not to pH and Brix. However, a linear correlation (r=0.98) between patulin and ergosterol was determined in juice samples with all the decay proportions.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ãetin Kadakal, Sebahattin Nas, Raci Ekıncı,