The validated and sensitive HPLC-DAD method for determination of patulin in strawberries

Sadok, Ilona; Szmagara, Agnieszka; Staniszewska, Magdalena

doi:10.1016/j.foodchem.2017.10.093

Cited by 58 publications

(28 citation statements)

References 32 publications

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“…Lately, a growing number of work focused on patulin determination in pigmented fruits such as hawthorns, red grapes, plums, sour cherries, and berries (strawberries, raspberries, blueberries, blackberries) (Zhou et al 2012;Abu-Bakar et al 2014;Vaclavikova et al 2015;Ji et al 2017;Iqbal et al 2018;Sadok et al 2018). The limited number of validated analytical methods for patulin quantification in this difficult fruit material entails the necessity to introduce new strategies of sample preparation for efficient removing of interfering compounds.…”

Section: −1mentioning

confidence: 99%

“…In case of patulin quantification in fruit matrices, the extraction solvents and composition of the salt mixture used for separation and purification steps have been optimized. Instead of acetonitrile (Marsol-Vall et al 2014), methanol (Vaclavikova et al 2015), mixture of water, and acetonitrile (Desmarchelier et al 2011) or acetonitrile acidified with acetic acid (Sadok et al 2018) can be used for patulin extraction. The improvements in matrix compounds separation could be achieved by introduction of buffering salts (sodium citrate, sodium hydrogen citrate sesquihydrate) into traditional mixture of magnesium sulfate anhydrous and sodium chloride for better pH control and improved recovery rate (Marsol-Vall et al 2014;Sadok et al 2018).…”

Section: Quechersmentioning

confidence: 99%

“…Instead of acetonitrile (Marsol-Vall et al 2014), methanol (Vaclavikova et al 2015), mixture of water, and acetonitrile (Desmarchelier et al 2011) or acetonitrile acidified with acetic acid (Sadok et al 2018) can be used for patulin extraction. The improvements in matrix compounds separation could be achieved by introduction of buffering salts (sodium citrate, sodium hydrogen citrate sesquihydrate) into traditional mixture of magnesium sulfate anhydrous and sodium chloride for better pH control and improved recovery rate (Marsol-Vall et al 2014;Sadok et al 2018). The purification step is performed using dSPE (Desmarchelier et al 2011;Marsol-Vall et al 2014;Sadok et al 2018) and rarely by traditional SPE columns (Tamura et al 2012).…”

Section: Quechersmentioning

confidence: 99%

“…The improvements in matrix compounds separation could be achieved by introduction of buffering salts (sodium citrate, sodium hydrogen citrate sesquihydrate) into traditional mixture of magnesium sulfate anhydrous and sodium chloride for better pH control and improved recovery rate (Marsol-Vall et al 2014;Sadok et al 2018). The purification step is performed using dSPE (Desmarchelier et al 2011;Marsol-Vall et al 2014;Sadok et al 2018) and rarely by traditional SPE columns (Tamura et al 2012).…”

Section: Quechersmentioning

confidence: 99%

“…QuEChERS methodology has been recently applied for patulin determination in different fruits: apples, pears, peaches, apricots, bananas, strawberries, grapes, plums, raspberries, blackberries, blueberries, sour cherries (Anastassiades et al 2003;Desmarchelier et al 2011;Marsol-Vall et al 2014;Sadok et al 2018;Vaclavikova et al 2015;Tamura et al 2012). …”

Section: Quechersmentioning

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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Section: −1mentioning

confidence: 99%

Section: Quechersmentioning

confidence: 99%

Section: Quechersmentioning

confidence: 99%

Section: Quechersmentioning

confidence: 99%

Section: Quechersmentioning

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‐Effective Mitigation Strategies in Food and Feed

Divyashree,

Adithi,

Shruthi

et al. 2023

Anti‐Mycotoxin Strategies for Food and Feed

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Determination of patulin in apple juice by amine‐functionalized solid‐phase extraction coupled with isotope dilution liquid chromatography tandem mass spectrometry

Zhang

et al. 2020

J Sci Food Agric

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BACKGROUND Patulin is a mycotoxin that mainly contaminates apple juice, which is a typical high sugar matrix. Many different adsorbents have been utilized to develop a sample pretreatment method to minimize the matrix interference from apple juice. RESULTS A simple and reliable extraction method for the determination of patulin in apple juice has been developed. The sample preparation involves a simple one‐step cleanup procedure using amine‐functionalized polymeric solid‐phase extraction cartridges (Retain AX) that effectively remove interferences and facilitate the quantification. Isotope dilution liquid chromatography tandem mass spectrometry (ID‐LC–MS/MS) was employed to minimize the matrix effect and ensure reliable results. The limit of detection was as low as 0.2 μg kg–1, which was satisfactory with regard to current European, US, and Chinese legislation. Matrix‐matched linearity (r2 = 0.9997) was established in the range of 1–400 μg kg–1. Recovery was performed in samples spiked at three levels, and results were between 97.2% and 100.2%. CONCLUSION The results indicated that, with one‐step cleanup, the matrix effect was negligible and sensitivity was satisfactory. Our work provided a simple and reliable method for patulin detection in apple juice and is also very promising in routine quality control. © 2020 Society of Chemical Industry

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The validated and sensitive HPLC-DAD method for determination of patulin in strawberries

Cited by 58 publications

References 32 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

Patulin‐Effective Mitigation Strategies in Food and Feed

Determination of patulin in apple juice by amine‐functionalized solid‐phase extraction coupled with isotope dilution liquid chromatography tandem mass spectrometry

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