Determination of patulin and hydroxymethylfurfural in beverages by UPLC-PDA

Abstract

The present study describes using molecularly imprinted polymer (MIP) technology for determination of patulin (PAT) and 5-hydroxymethylfurfural (5-HMF) in beverages by ultra-high performance liquid chromatography coupled to photodiode array (UPLC-PDA). PAT (4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one) is a mycotoxin produced by Penicillium fungi and Penicillium expansum is probably the most commonly encountered species that infects apples during their growth, harvest, storage or processing. The occurrence of PAT as a natural contaminant of apples is a worldwide problem. 5-HMF (also known as 5-(hydroxymethyl) furan-2-carbaldehyde), is formed in the Maillard reaction as well as during caramelisation. It is a good storage time-temperature marker and flavour indicator, especially in beverages such as wine, beer, but also cider and apple juice which may contain PAT. PAT and 5-HMF were separated within 2 min using a Luna Omega C18 column and the PDA detector wavelength was set to 276 nm. The validation parameters of the analytical method such as linearity, limit of detection, limit of quantification, accuracy and precision were tested. The calibration curves were linear at least in the range 50-1000 ng/ml with a good linearity (R2>0.999) for both analytes, the limit of detection and the limit of quantification for PAT and 5-HMF were in the range 4.9-6.6 and 16.1-21.8 μg/l, respectively. The recoveries of the selected analyte were in the range 61.9-109.0% with a precision of <8.2% (relative standard deviation (RSD)) for PAT and in the range 50.8-98.0% with a precision of <10.0% (RSD) for 5-HMF. The validated procedure was successfully applied for the analysis of PAT and 5-HMF in beverages from retail shops.

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

“…Mould is a major problem for apples and apple products, including cider. This mould generally affects damaged or fallen apples but could infect apples also during storage or processing [74]. Apples and apple products are the main sources of patulin in the human diet [75].…”

Mycotoxin patulin contamination in various fruits and estimating its dietary impact on the consumers: From orchard to table

“…The LOD and LOQ documented in the current study were relatively high compared to earlier studies [ 25 , 26 ]. Pernica et al [ 27 ] have reported the levels of LOD and LOQ of 4.9 and 6.6 μg/L of patulin. The values of LOD from 2.6 to 7.5 μg/kg and LOQ of 8.0–15.0 μg/kg were documented in dried fruits, juices, and jams samples [ 4 ].…”

Developments in mycotoxin analysis: an update for 2020-2021

“…The study thus concluded that molecularly imprinted SPE could be used as an alternative sample preparation method for detecting OTA in pig products. Pernica et al (2021) assessed the effectiveness of using UHPLC-photodiode array detection (PDA) in determining the presence of PAT and potentially hazardous products formed during processing (5-hydroxymethylfurfural) in beverages. The methodology utilised MIP extraction, with separation of PAT from 5-hydroxymethylfurfural within two minutes using a Luna Omega C 18 column while the wavelength of the PDA detector was set at 276 nm.…”