Variation of Patulin Levels in Citrus Fruits From Central Cities of Punjab and Northern Cities of Pakistan, and Estimation of Dietary Intake

Abstract

The research aims to discover the natural occurrence of patulin (PAT) in selected citrus fruits from the central cities of Punjab and Pakistan's Northern cities. Total 2970 samples of twelve citrus fruits; kinnow, orange, grapefruits, bitter orange, mausami, red blood, pineapple, sweet orange, rough lime, sweet lime, kagzi lime and lemon were examined using liquid chromatography fitted with UV detector. The limit of detection (LOD) and quantification limit was 0.04 and 0.12 µg/kg, respectively. The results have shown that 56% of samples of citrus fruits from Punjab's central cities, Pakistan, were discovered to be infected from PAT. The elevated amounts of PAT ranging from 0.04 to 1150 µg/kg were found in citrus fruit samples from Multan cities. Furthermore, 31.7% of samples of citrus fruits from Northern cities of Pakistan were discovered to be infected with PAT, and the elevated amounts were found ranging from 0.04-320 µg/kg from Swat city. About 22.1% of samples of citrus fruits have levels of PAT greater than the suggested limits established by the European Union (EU). PAT's dietary intake levels ranged from 0.10-1.11 µg/kg bw/day from the central cities of Punjab, Pakistan, and 0.13-1.93 µg/kg bw/day were documented from Northern cities of Pakistan.

Diversity of mycotoxins and other secondary metabolites recovered from blood oranges infected byColletotrichum,Alternaria, andPenicilliumspecies

“…The genus Citrus, family Rutaceae, comprises some of the most widely cultivated fruit crops worldwide, such as oranges, lemons, tangerines, mandarins, limes, grapefruits and citrons [1][2][3]. Globally, citrus are cultivated in tropical, subtropical and temperate climates in more than 140 countries and are consumed mainly as fresh fruit or juice [4].…”

“…In fruits and juices, only PAT and OTA are regulated [41]. For PAT, the European Union (EU) [53] set a maximum level of 50 µg/kg in fruit juices, concentrated fruit juices, fruit nectars, cider and other fermented drinks derived from apples or containing apple juice [3,54]. A limit of 25 µg/kg has been implemented in processed solid apple products (apple compote, apple puree intended for direct consumption) [38,54] and 10 µg/kg for apple-derived products intended for young children and infants [38,54].…”