Abstract
ABSTRACTThe precipitate which forms during storage of clarified and pasteurized Magnolia and Carlos muscadine juices was examined using paper chromatography, HPLC, and ultraviolet, infrared, and mass spectrometries. The methanol washed juice precipitate was identified as ellagic acid. The concentrations of ellagic acid in Magnolia juice treated with polyvinylpolypyrrolidone (PVPP) at 0.12, 0.36, 0.60, 0.84, and 1.08 g/L and gelatin at 0.06, 0.12 and 0.24 g/L were determined. The treatment using 1.08g PVPP/L was most effective in reducing ellagic acid, total phenolics, and juice browning.
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