Occurrence of patulin in apple juice

Patulin Analysis: Sample Preparation Methodologies and Chromatographic Approaches

“…Although patulin can occur in several fruits, grains and other foods infected by fungi, the main concern is with apples (Sommer et al, 1974, as cited in Brian et al, 1956Harwig et al, 1973), apple cider (Sands et al, 1976, as cited in Stott &.Bullernan, 1975 and apple juice (Scott et al, 1972) due to their higher consumption. It is also found and isolated from other fruits and vegetables; they are: grapes, pears, apricots (Sommer et al, 1974), cherries, strawberries, nectarines, raspberries, peaches, plums, tomatoes, bananas, almonds, hazelnuts and peanuts (Leggott & Shephard, 2001;Moake et al, 2005, as cited in Harvey et al, 1972Buchanan et al, 1974;Lovett et al, 1974;Akerstrand et al, 1976;Andersson et al, 1977;Frank et al, 1977;Harwig et al, 1978;Brackett & Marth, 1979a;Jelinek et al, 1989;Jiminez et al, 1991;Prieta et al, 1994;Demirci et al, 2003;Ritieni, 2003).…”

“…Studies have been developed in several countries related with the occurrence of patulin; it has been identified in apples from Canada, England, United States, Australia (Sommer et al, 1974), South Africa (Leggott & Shephard, 2001), New Zealand (Moake et al, 2005, as cited in Walker, 1969 and Portugal (Gaspar & Lucena, 2009), and had also been found in apple juices from Canada (Moake et al, 2005, as cited in Scott et al, 1972) …”

Quorum sensing as a target for developing control strategies for the plant pathogen Pectobacterium

“…A screen of 50 Penicillum species revealed that about 50% produced inhibitors, two of these being identified as the lactones patulin and penicillic acid (Rasmussen et al 2005b). Interestingly, patulin naturally occurs in fruits such as apple, pear, peach, apricot, banana, pineapple, and grape (Scott et al 1972;Frank 1977), where the compound may also contribute to the inhibition of QS.…”

Patulin in homogenized fruit's and tomato products

“…It has been identified in different types of fruits (apples, pears, peaches, cherries, black currants, oranges, apricots, pineapple, grapes, bananas, strawberries, plums) (Buchanan et al, 1974;Frank, 1977;Karabulut & Baykal, 2002;Scott, Miles, Toft, &Dobe, 1972 and1977), but was especially found in apples, pears, peaches, and in their processed products like juices and puree (World Health Organization, 1996). The relevance of Patulin among important mycotoxins cannot easily be underestimated, and it is synthesized by several species of filamentous fungi belonging to the genera Penicillium, Aspergillus, and Byssochlamys (Jimenez, Sanchis, Mateo, & Hernandez, 1988;Stray, 1978).…”