Rapid Liquid Chromatographic Determination of Patulin in Apple Juice

Forbito, Pedro Rafael; Babsky, Norma Elena

doi:10.1093/jaoac/68.5.950

Cited by 7 publications

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“…Patulin dissolved in a pH 4.0 acetic acid solution was more stable (9% loss of a 0.5 µg/mL solution after 130 min). Although the acetic acid solution did not completely prevent patulin from degradation, acidified water has been used in many methods to stabilize patulin before being injected into the HPLC system (Forbito and Babsky, 1985;Brause et al, 1996). The only advantage of dissolving samples in run buffer was that it resulted in a smoother chromatogram (Figure 2).…”

Section: Resultsmentioning

confidence: 99%

“…Because of health-related concerns, it has been suggested that patulin be used as a quality indicator for apples used in food and drink (Rovira et al, 1993;Prieta et al, 1994). The World Health Organization (WHO), and many European countries, such as Switzerland, Sweden, Belgium, Russia, and Norway, have set the maxi-mum acceptable level of patulin in apple juice at 50 µg/L (Moller and Josefsson, 1980;Forbito and Babsky, 1985;Van Egmond, 1989;Stoloff et al, 1991, Rovira et al, 1993.…”

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confidence: 99%

“…These HPLC methods involved extensive extraction and cleanup procedures for good chromatographic separation. Despite the many efforts in simplifying the extraction and cleanup procedures for rapid analysis of patulin, many of them are still cumbersome (Moller and Josefsson, 1980;Forbito and Babsky, 1985;Rovira et al, 1993). Capillary electrophoresis (CE) is a new separation and analytical technique, which has been increasingly used in analysis of many different compounds in various food samples (Zeece, 1992;Cancalon, 1995;Colon et al, 1997).…”

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Micellar Electrokinetic Capillary Electrophoresis for Rapid Analysis of Patulin in Apple Cider

Tsao

Zhou

2000

J. Agric. Food Chem.

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A micellar electrokinetic capillary chromatography (MECC) mode was applied to a capillary electrophoresis (CE) method, which was developed for detection and quantitation of patulin in apple ciders. This method used a small sample amount (2 mL) and consumed minimal organic solvent compared to the most commonly used HPLC methods. The sample preparation procedure of the CE method was also simpler than other chromatographic techniques developed for patulin analysis. Patulin was detected with a photodiode array detector at 273 nm. The standard curve was linear (r(2) = 0.9984) from 75 microgram/L to 121 microgram/mL with patulin working solutions corresponding to 3.8 microgram/L to 6.1 microgram/mL patulin in the sample. The linearity was better in a narrower range of concentrations (r(2) = 0.9999) from 75 microgram/L to 24.1 microgram/mL. The limit of detection of the method was 3.8 microgram/L. Patulin recoveries at 4 levels in spiked samples (10-121 microgram/L) ranged from 95.2 to 105.4%. The recoveries were 96. 9% and 99.2% for 2 levels (22.3 and 223 microgram/L, respectively) of patulin in infected apple samples. This method represents a unique alternative method for rapid and sensitive analysis of patulin in apple ciders.

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Section: Resultsmentioning

confidence: 99%

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Micellar Electrokinetic Capillary Electrophoresis for Rapid Analysis of Patulin in Apple Cider

Tsao

Zhou

2000

J. Agric. Food Chem.

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“…Not long after, various studies suggested patulin to be not only toxic to fungi and bacteria but also to animals (see below, Health Effects) and higher plants, including cucumber, wheat, peas, corn, and flax (Iyengar and Starky 1953;McCalla 1963, 1968;Berestets'kyi and Synyts'kyi 1973) As continued evidence for the negative health effects of patulin surfaced, many regulatory agencies began placing caps on patulin content within foods. European countries were among the 1st to address the concern, and today many countries across the world, particularly those within the EU, limit allowable patulin content within foods at 50 g/L (Moller and Josefsson 1980;van Egmond 1989;AIJN 1990;Stoloff and others 1991;Rovira and others 1993;Forbito and Babsky 1996;Gokmen and Akar 1998).…”

Section: History and Regulationmentioning

confidence: 99%

Comprehensive Review of Patulin Control Methods in Foods

Moake

Qiu

Worobo

2005

Comp Rev Food Sci Food Safety

363

229

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The mycotoxin, patulin (4‐hydroxy‐4H‐furo [3, 2c] pyran‐2[6H]‐one), is produced by a number of fungi common to fruit‐ and vegetable‐based products, most notably apples. Despite patulin's original discovery as an antibiotic, it has come under heavy scrutiny for its potential negative health effects. Studies investigating these health effects have proved inconclusive, but there is little doubt as to the potential danger inherent in the contamination of food products by patulin. The danger posed by patulin necessitates its control and removal from foods products, creating a demand for handling and processing techniques capable of doing so, preferably at low cost to industry. With this being the case, much research has been devoted to understanding the basic chemical and biological nature of patulin, as well as its interaction within foods and food production. While past resarch has elucidated a great deal, patulin contamination continues to be a challenge for athe food industry. Here, we review in depth the past research on patulin with an emphasis upon its influence within the food industry, including its regulation, health effects, biosynthesis, detection, quantification, distribution within foods, and control, during the various stages of apple juice production. Finally, key areas where future patulin research should focus to best control the patulin contamination problem within the food industry are addressed.

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“…Furthermore, our method showed a better detection limit than those claimed by these authors. Relative to other methods which use one or more columns for purification, our method is faster, has similar or better recovery levels, and has the same or better sensitivity (Leuenberger et al, 1978;Stray, 1978, Forbito andBabsky, 1985;Kubacki and Goszcz, 1988; Lehmann and Wald, 1990;Tarter and Scott, 1991).…”

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confidence: 99%

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

Rovira¹,

Ribera²,

Sanchís³

et al. 1993

J. Agric. Food Chem.

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A method is described for Sep-Pak silica cartridge purification of patulin from apple juice followed by reversed-phase high-performance liquid chromatographic (HPLC) determination. The method has a rapid sample preparation and offers a good separation of patulin from other constituents. The 80-87 % recovery at 3-100 ppb levels is on the order of the best described methods for patulin analysis. The method has been applied to 10 different apple juice concentrates and 8 commercial apple juices, showing a fairly good reproducibility and a detection level of 2 ppb.* Author to whom correspondence should be addressed. f This research was supported partly by the Catalan Government (CIRIT) and the Spanish Government (CAICYT, Grant PA86-0291).

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Rapid Liquid Chromatographic Determination of Patulin in Apple Juice

Cited by 7 publications

References 0 publications

Micellar Electrokinetic Capillary Electrophoresis for Rapid Analysis of Patulin in Apple Cider

Micellar Electrokinetic Capillary Electrophoresis for Rapid Analysis of Patulin in Apple Cider

Comprehensive Review of Patulin Control Methods in Foods

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

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