Effect of activated charcoal on water-soluble vitamin content of apple juice

Abstract

The effect of activated charcoals (0, 0.5,1.0, 2.0 and 3.0 g/L of powdered and granular activated charcoals) on the content of several water-soluble vitamins in apple juice was studied. Apple juice samples with activated carbon added were mixed for 0 (control), 5, 10, 20, and 30 min, respectively. The content of water-soluble vitamins was analyzed by HPLC. Considerable reduction in ascorbic acid (Vit C), niacin, pyridoxine (Vitamin B6), thiamine (Vitamin B1) and biotin concentrations was found while there was a dramatic improvement in the color and clearness of apple juice. The highest decrement in water-soluble vitamins was obtained at 3.0 g/L powdered activated charcoal. Statistical analysis of the data showed highly significant differences (P < 0.05, P < 0.01) in the water soluble vitamins, color and clearness of the apple juice samples between the dosages of activated charcoals but no significant differences induced by the mixing periods.