Liquid Chromatographic Method for Quantitation of Patulin at 10 ng/mL in Apple-Based Products Intended for Infants: Interlaboratory Study

Abstract

An interlaboratory trial for the determination of patulin in apple juice and fruit puree was conducted, involving 17 participants representing a cross section of industry, official food control, and research facilities. Mean recoveries reported ranged from 74 (10 ng/g) to 62% (25 ng/g) for apple juice and from 72 (25 ng/g) to 74% (10 ng/g) for fruit puree. Based on results for spiked samples (blind pairs at 2 levels), as well as naturally contaminated samples (blind pairs at 3 levels), the relative standard deviation for repeatability (RSDr) in juice ranged from 8.0 to 14.3% and in puree from 3.5 to 9.3%. The relative standard deviation for reproducibility (RSDR) in juice ranged from 19.8 to 39.5% and in puree from 12.5 to 35.2%, reflecting HORRAT values from 0.6 to 1.0 for juice and 0.4 to 0.9 for puree. The method showed acceptable within-laboratory and between-laboratory precision for each matrix, as required by current European legislation.

Fungi Isolated from Traditional and Exotic Apple Varieties from Portugal and Patulin Production

“…PAT extraction, the clean-up procedure and preparation of stock standard solutions were performed according to conditions described by Arranz [28] and previously tested and validated by some researchers of the our group [9]. The method was adapted for the new conditions (different laboratory, other equipment, and change of sample loop) and in-house validated.…”

Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods

“…The identification of the patulin peak of the sample extracts was produced by comparison with the retention time of standard solutions and samples fortified with patulin. Additional validation of patulin was achieved by comparing peak spectra with standard spectra found under the same chromatographic requirements and peak purity assessment [ 66 , 67 ].…”

Laboratory competence evaluation through proficiency testing - mycotoxins in food

“…Each mycotoxin was extracted from the food matrix and purified using immunoaffinity columns with specific antibodies (LCTech, Dorfen, Germany / Vicam, Waters, US) following producers' instructions. The exception was PAT, for which solvent extraction and solid-phase C-18 (Supelco, Bellefonte, PA, US) clean-up were used, according to Arranz et al (2005).…”