Determination of Patulin in Apple Juice by Liquid Chromatography: Collaborative Study

Brause, Allan R.; Trucksess, Mary W; Thomas, Frederick S.; Page, Samuel W.

doi:10.1093/jaoac/79.2.451

Cited by 79 publications

(30 citation statements)

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“…All analyses were performed in duplicate. The protocol used for the analysis of patulin was based on AOAC method 995.1028, 29 with some modifications. Patulin was extracted with ethyl acetate.…”

Section: Methodsmentioning

confidence: 99%

Some factors influencing patulin production by Penicillium expansum in pome fruits

et al. 2010

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Section: Methodsmentioning

confidence: 99%

Some factors influencing patulin production by Penicillium expansum in pome fruits

et al. 2010

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“…In this way, emulsions were avoided during extraction. Following AOAC method 995.10 (Brause et al 1996), patulin was extracted with ethyl acetate and then cleaned up by extraction with sodium carbonate solution. Extracted samples were dried with anhydrous sodium sulfate.…”

Section: Patulin Analysesmentioning

confidence: 99%

Patulin accumulation in apples by Penicillium expansum during postharvest stages

Morales-Valle

Marı́n

Rovira

et al. 2007

Lett Appl Microbiol

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Aims: The aim of this study was to assess the opportunities of Penicillium expansum to develop and produce patulin in apples during cold storage and in the steps prior to processing of apple products. Methods and Results: Two lots of apples var. Golden with different ripeness degree were used. Half of each lot was fungicide treated. Apples were inoculated with P. expansum and stored at 1°C for 6 weeks. The extent of lesions and patulin accumulation both at the end of cold storage and after 3 days at 20°C were assessed. Short storage at 20°C aimed to simulate the transport and storage steps at room temperature before processing. Lesion size significantly increased during the storage at 20°C. An interaction between fungicide treatment and ripeness degree was found; efficiency of fungicide treatment was higher for ripe apples. Although lesions were evident after cold storage, no patulin was detected. Patulin was detected only when fruits were further stored at 20°C. Neither ripeness degree nor fungicide treatment affected patulin accumulation. Conclusions: Cold storage periods of 6 weeks do not lead to patulin accumulation. Significance and Impact of the Study: Shortening preprocessing times at warm temperatures would result into a reduction in patulin content at initial steps of fruits entering the processing plants.

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“…were performed according to a previously described protocol 46 , adapted to our conditions. Samples were prepared by mixing 0.5 mL of filtrate, obtained using the 10 kDa cut-off membrane filters, and 1 mL of ethyl acetate in a glass tube, followed by vigorous homogenization for 1 min.…”

Section: Methodsmentioning

confidence: 99%

Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions

Geicu

Stanca

Dinischiotu

et al. 2018

Sci Rep

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Dairy technology used to produce sweetened milk products might introduce additional advanced glycation end products (AGEs) into the diet. These molecular messengers are linked to detrimental health effects. Using a model accurate to the thermal treatment, reducing sugars, main protein content, and prolonged storage of ultra-high-temperature-sterilized (UHT) milk, we studied the behaviour of milk proteins during glycation. Two-dimensional electrophoresis (2-DE) profiles and western blots of glycated total casein revealed the major contributions of αs2-casein and β-casein and the relatively minor contributions of κ-casein towards the formation of Nε-carboxymethyllysine (CML)-positive aggregates. Glycated κ-casein had the lowest furosine (FUR), 5-hydroxymethylfurfural (HMF) and AGEs content. Conversely, the α-casein fraction demonstrated a high susceptibility to glycation, having the highest FUR, HMF and AGE levels. The gel-filtration elution profiles and the corresponding fraction fluorescence revealed that glycated casein aggregates were highly fluorescent, while the β-lactoglobulin glycation profile was similar to that of bovine serum albumin, and fluorescence was detected mainly in tetramers. Although CML is not a cross-linking AGE, it was only detected in large molecular aggregates and not in glycated monomers. Our results also indicate that in casein, glycation-induced changes in the UHT conditions were less deleterious than the subsequent 90 day storage period.

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Determination of Patulin in Apple Juice by Liquid Chromatography: Collaborative Study

Cited by 79 publications

References 0 publications

Some factors influencing patulin production by Penicillium expansum in pome fruits

Some factors influencing patulin production by Penicillium expansum in pome fruits

Patulin accumulation in apples by Penicillium expansum during postharvest stages

Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions

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