Improvements in the quantitation of patulin in apple juice by high-performance liquid chromatography

Rovira, Ramon.; Ribera, Francesc; Sanchís, V.; Canela, Ramón

doi:10.1021/jf00026a013

Cited by 47 publications

(24 citation statements)

References 6 publications

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“…PAT has been detected in apples and apple products, and occasionally in other fruits such as pears, apricots, peaches and grapes [77]. It has also become a quality indicator of fruit used for the production of apple juice concentrates [89]. It is mainly produced in rotten parts of the fruits after infestation with PAT-producing fungus that can occur at 0 °C during storage or develops rapidly when fruits are returned to room temperature [90].…”

Section: Producing Fungal Speciesmentioning

confidence: 99%

Mycotoxins: Producing Fungi and Mechanisms of Phytotoxicity

2015

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Abstract:Mycotoxins are secondary fungal metabolites, toxic to humans, animals and plants. Among the hundreds of known mycotoxins, aflatoxins, citrinin, patulin, penicillic acid, tenuazonic acid, ochratoxin A, cytochalasins, deoxynivalenol, fumonisins, fusarin C, fusaric acid, and zearalenone are considered the types that most contaminate cereal grain. The majority of the mycotoxins in these groups are produced by three fungal genera: Aspergillus, Penicillium and Fusarium. These metabolites primarily affect the seed quality, germination, viability, seedling vigour, growth of root and cleoptile. Additionally, since the fungi responsible for the production of these mycotoxins are often endophytes that infect and colonize living plant tissues, accumulation of mycotoxins in the plant tissues may at times be associated with development of plant disease symptoms. The presence of mycotoxins, even in the absence of disease symptoms, may still have subtle biological effects on the physiology of plants. Several studies highlight the toxic effects of mycotoxins on animals and cell lines but little is known about the mode of action of most of these metabolites on plant cells. The most important mycotoxins with phytotoxic effects and their producers in addition to their discovery are briefly outlined below and will be addressed in this article.

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Section: Producing Fungal Speciesmentioning

confidence: 99%

Mycotoxins: Producing Fungi and Mechanisms of Phytotoxicity

2015

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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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“…The most widely used sample preparation technique has been solvent extraction. Recently, some solid phase extraction (SPE) protocols for purification of patulin from apple juice have been reported [29][30][31][32][33][34]. However, typical SPE sorbents lack selectivity and this constitutes a problem when a selective extraction from a complex matrix has to be performed.…”

Section: Introductionmentioning

confidence: 99%

Synthesis and Evaluation of a Molecularly Imprinted Polymer for Pre-concentration of Patulin from Apple Juice

Khorrami

Taherkhani

2011

Chromatographia

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Patulin, (4-hydroxy-4H-furo[3,2-c] pyran-2(6H)-one) is a toxic secondary metabolite produced by a wide range of fungal species growing on some fruits, including apples. A novel molecularly imprinted polymer (MIP) for patulin has been synthesized using oxindole as a dummy template. The synthesis of MIPs based on dummy templates is a solution to overcome ''template bleeding'' shortcoming in trace analysis. The polymer was prepared in a non-covalent approach with methacrylic acid as functional monomer and ethylene glycol dimethacrylate as cross-linker via free radical polymerization. It was revealed that the MIP particles in extraction columns displayed high affinity towards patulin and, therefore, subsequently employed for molecularly imprinted-solid phase extraction (MIP-SPE) of patulin from contaminated apple juice samples. The analysis of spiked samples showed good recoveries ([80%). Reproducibility, repeatability, and limit of detection of the proposed method were also investigated.

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Improvements in the quantitation of patulin in apple juice by high-performance liquid chromatography

Cited by 47 publications

References 6 publications

Mycotoxins: Producing Fungi and Mechanisms of Phytotoxicity

Mycotoxins: Producing Fungi and Mechanisms of Phytotoxicity

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

Synthesis and Evaluation of a Molecularly Imprinted Polymer for Pre-concentration of Patulin from Apple Juice

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