Determination of patulin in solid and semisolid apple and pear products marketed in Argentina

Funes, Gustavo J.; Resnik, Silvia L.

doi:10.1016/j.foodcont.2008.05.010

Cited by 59 publications

(28 citation statements)

References 10 publications

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“…Nevertheless, the obtained recoveries (73-75%) still met EU recommendations (Funes and Resnik 2009). …”

Section: Pectin Removalsupporting

confidence: 51%

“…This approach allowed to obtain recovery results for patulin analysis from cloudy apple juices that complied with EU criteria (50-120% for < 20 μg kg (Spadaro et al 2008). Finally, employing depectinization followed by a solid-phase extraction (SPE) clean-up allowed for almost 100% recovery of patulin from apple marmalade, jam, jelly, and pear marmalade (Funes and Resnik 2009). It is important to note that depectinization step may in some cases cause a significant patulin loss, probably due to binding to proteins present in the solid residues of cloudy apple juice (Baert et al 2007).…”

Section: Pectin Removalmentioning

confidence: 98%

“…The analysis of reports show frequent occurrence of patulin, although at different level, in apples and various apple-based food commodities from over the World, i.e., Qatar (Hammami et al 2017), Portugal (Barreira et al 2010), Spain (Murillo-Arbizu et al 2009Marsol-Vall et al 2014), Italy (Ritieni 2003;Piemontese et al 2005), Czech Republic (Vaclavikova et al 2015), Romania (Catana et al 2011;Oroian et al 2014), Tunisia (Zaied et al 2013;Zouaoui et al 2015), Brazil (Sargenti and Almeida 2010), Argentina (Funes and Resnik 2009), United States (Harris et al 2009), Iran (Jalali et al 2010;Forouzan and Madadlou 2014), Pakistan (Iqbal et al 2018), South Korea (Cho et al 2010), and Northeast China (Yuan et al 2010). According to published data, patulin concentration in the infected apples could reach 8.8-120.4 mg kg −1 (Piemontese et al 2005;Wu et al 2008;Gaspar and Lucena 2009) (Celli et al 2009).…”

Section: Patulin Occurrence In Fruit Commoditiesmentioning

confidence: 99%

“…Citrus fruits (grapefruits, lemons, oranges) and apples contain much more pectin than cherries or grapes (Baker 1997). The enzymatic hydrolysis of pectin improves both patulin recoveries and a clarity of fruit juices or puree (MacDonald et al 2000;Funes and Resnik 2009). Depectinization is usually performed before chromatographic analyses of cloudy juices and solid apple products.…”

Section: Pectin Removalmentioning

confidence: 99%

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Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

2018

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Patulin is a mycotoxin that exhibits a number of toxic effects in animals. The main sources of patulin intake in human diet that was shown for EU consumers are apple juice and nectar and for this reason, apple-based food is most often monitored for this mycotoxin. However, the presence of patulin in other fruits, including stone fruits, and soft fruits has been reported as well. Most of them are seasonal, suitable for consumption for short time, and are usually processed in order to be commercially available throughout the year. Patulin can also be generated during food storage and remains stable over food processing procedures. Therefore, constant monitoring of different fruit-based products ought to be carried out to provide proper estimation of human exposure to this toxin. The preferred approach used for mycotoxin determination in a variety of foods is liquid chromatography (LC) allowing quantitative analysis of patulin content. This paper presents recently proposed LC methods with ultraviolet and mass spectrometric detection for patulin quantification in fruits and derived products. We focus on developments in sample preparation and the applied analytical conditions.

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“…Nevertheless, the obtained recoveries (73-75%) still met EU recommendations (Funes and Resnik 2009). …”

Section: Pectin Removalsupporting

confidence: 51%

Section: Pectin Removalmentioning

confidence: 98%

Section: Patulin Occurrence In Fruit Commoditiesmentioning

confidence: 99%

Section: Pectin Removalmentioning

confidence: 99%

See 2 more Smart Citations

Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

2018

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“…Patulin has been identified in apples and its products from various countries around the world, such as Canada [33], Chile [50], England [33,51], Finland [52], France [33,53,54], Spain [55][56][57], New Zealand [58], Netherlands [59], Sweden [60], USA [33,61,62], Turkey [63][64][65], Australia [66,67], Iran [68,69], Saudi Arabia [70], Argentina [71], Brazil [72][73][74][75][76], Japan [77], Italy [78][79][80], India [81], Austria [82], Belgium [83,84], Greece [85] and other countries, as presented in Table 1. …”

Section: Occurrence Of Patulin In Apple Juicementioning

confidence: 99%

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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Abstract:Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on OPEN ACCESSToxins 2010, 2 230 contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

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A new solid‐phase extraction and HPLC method for determination of patulin in apple products and hawthorn juice in China

Zhou

Kong

et al. 2012

J of Separation Science

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A new solid-phase extraction (SPE) pretreatment method using a home-made polyvinylpolypyrrolidone-florisil (PVPP-F) column was developed for the analysis of patulin in apple and hawthorn products in China. Fifty samples (25 apple juices, 12 apple jams, and 13 hawthorn juices) were prepared using the new method and then analyzed by high performance liquid chromatography with diode array detection (HPLC-DAD) on an Agela Venusil MP C(18) reversed-phase column (4.6 mm × 250 mm, 5 μm). The cleanup results for all samples using home-made PVPP-F column were compared with those obtained using a MycoSep®228 AflaPat column. The correlation coefficient R (0.9998) fulfilled the requirement of linearity for patulin in the concentration range of 2.5-250 μg/kg. The limits of detection (LODs) and quantification (LOQs) of patulin were 3.99 and 9.64 μg/kg for PVPP-F column, and 3.56 and 8.07 μg/kg for MycoSep®228 AflaPat column, respectively. Samples were spiked with patulin at levels ranging from 25 to 250 μg/kg, and recoveries using PVPP-F and MycoSep®228 AflaPat columns were in the range of 81.9-100.9% and 86.4-103.9%, respectively. Naturally occurring patulin was found in 2 of 25 apple juice samples (8.0%) and 1 of 13 hawthorn juice samples (7.7%) at concentrations ranging from 12.26 to 36.81 μg/kg. The positive results were further confirmed by liquid chromatography electrospray ionization mass spectrometry (LC-ESI-MS).

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Determination of patulin in solid and semisolid apple and pear products marketed in Argentina

Cited by 59 publications

References 10 publications

Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

A new solid‐phase extraction and HPLC method for determination of patulin in apple products and hawthorn juice in China

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