Determination of trace patulin in apple-based food matrices

Li, Xianjiang; Li, Hongmei; Zhang, Qinghe

doi:10.1016/j.foodchem.2017.04.117

Cited by 68 publications

(25 citation statements)

References 87 publications

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“…In detail, the method consists of four steps, including liquid-liquid extraction with ethyl acetate, sodium carbonate clean-up, sodium sulfate drying, and LC-UV determination. Na 2 CO 3 neutralization is used to lower interference from the phenolic compounds in fruit matrices, such as the 5-hydroxymethylfurfural (5-HMF) [32]. The main shortcoming of the method is the presence of interfering matrix components that might affect chromatographic separation.…”

Section: Methods Validationmentioning

confidence: 99%

Patulin Mycotoxin in Mango and Orange Fruits, Juices, Pulps, and Jams Marketed in Pakistan

Hussain

Asi

Iqbal

et al. 2020

Toxins

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The objective of the study was to explore the incidence of patulin (PAT) mycotoxin in mango and orange fruits and derived products marketed in Pakistan. A total of 274 samples, including 70 mango fruits, 63 mango-based products (juices, pulp, and jam), 77 orange fruits, and 64 orange-based products, were collected. PAT was determined by reverse-phase high-performance liquid chromatography (HPLC) with UV-Vis detector (276 nm). Linear detector response was observed (R2 > 0.99), the limit of detection (LOD) was 5 µg/kg and recovery percentage was 97.4%. The incidence of PAT in mango samples was 61.7%, and the concentration ranged from <LOD to 6415 µg/kg with a mean of 110.9 µg/kg. Our results showed the high susceptibility of mango fruits to patulin, and it was observed that decayed mango fruits were most contaminated with PAT. Among the mango samples, PAT concentration was higher in fruits than in processed products such as mango juice, pulp, and jam. Toxin incidence in orange samples was 52.5% with concentrations from <LOD to 61 µg/kg and a mean of 6.3 µg/kg. As much as 29 samples of mango (21.8%) contained PAT concentration above the regulatory limit (50 µg/kg), whereas there was only one exceeding orange sample (0.7%). Our results show that PAT seems to be a problem in fruits, juices, and derived solid products, especially from mango, and needs surveillance on regular basis.

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Section: Methods Validationmentioning

confidence: 99%

Patulin Mycotoxin in Mango and Orange Fruits, Juices, Pulps, and Jams Marketed in Pakistan

Hussain

Asi

Iqbal

et al. 2020

Toxins

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“…For many years, the most widely used strategy to detect patulin was solvent extraction, followed by a clean-up step, and finally, chromatographic analysis using a reverse phase HPLC coupled with ultra-violet (HPLC-UV) detection at 277 nm [ 89 ]. Although HPLC-UV shows good repeatability and high quantitative precision, this method is undermined because of the presence of interfering substances from apple or apple by-products formed during processing [ 90 , 91 ]. Among them, 5-hydroxymethylfurfural (5-HMF), pectin, and some proteins have been found in liquid and dried apple products that interfere patulin determination [ 18 , 92 ].…”

Section: The Burdens Of Patulin Accumulation In Apples and Apple Pmentioning

confidence: 99%

Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies

Zhong

Carere

et al. 2018

Toxins

116

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Apples and apple-based products are among the most popular foods around the world for their delightful flavors and health benefits. However, the commonly found mold, Penicillium expansum invades wounded apples, causing the blue mold decay and ensuing the production of patulin, a mycotoxin that negatively affects human health. Patulin contamination in apple products has been a worldwide problem without a satisfactory solution yet. A comprehensive understanding of the factors and challenges associated with patulin accumulation in apples is essential for finding such a solution. This review will discuss the effects of the pathogenicity of Penicillium species, quality traits of apple cultivars, and environmental conditions on the severity of apple blue mold and patulin contamination. Moreover, beyond the complicated interactions of the three aforementioned factors, patulin control is also challenged by the lack of reliable detection methods in food matrices, as well as unclear degradation mechanisms and limited knowledge about the toxicities of the metabolites resulting from the degradations. As apple-based products are mainly produced with stored apples, pre- and post-harvest strategies are equally important for patulin mitigation. Before storage, disease-resistance breeding, orchard-management, and elicitor(s) application help control the patulin level by improving the storage qualities of apples and lowering fruit rot severity. From storage to processing, patulin mitigation strategies could benefit from the optimization of apple storage conditions, the elimination of rotten apples, and the safe and effective detoxification or biodegradation of patulin.

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“…Important classes of mycotoxins are trichothecenes, fumonisins, zearalenone, aflatoxins, ochratoxins and patulin produced by aforementioned fungal genera . Aflatoxins are produced by many species of aspergilli, whereas patulin is produced by Penicillium species . Deoxynivalenol, zearalenone, and fumonisins are produced by Fusarium species, whereas ochratoxins are produced by several species of Aspergillus .…”

Section: Introductionmentioning

confidence: 99%

“…2 Aflatoxins are produced by many species of aspergilli, whereas patulin is produced by Penicillium species. 3,4 Deoxynivalenol, zearalenone, and fumonisins are produced by Fusarium species, whereas ochratoxins are produced by several species of Aspergillus. 5 Several reports have described mycotoxicoses outbreaks as a result of mycotoxin contamination; therefore, maintaining a safe supply of food and feed for both human and animal consumption is a critical issue.…”

Section: Introductionmentioning

confidence: 99%

Specific antigen‐based and emerging detection technologies of mycotoxins

Rahman

Yue

et al. 2019

J Sci Food Agric

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Mycotoxins are secondary fungal metabolites produced by certain types of filamentous fungi or molds, such as Aspergillus, Fusarium, Penicillium, and Alternaria spp. Mycotoxins are natural contaminants of agricultural commodities, and their prevalence may increase due to global warming. According to the Food and Agriculture Organization of the United Nations, approximately 25% of the world's food crops are annually contaminated with mycotoxins. Mycotoxin‐contaminated food and feed pose a high risk to both human and animal health. For instance, they possess carcinogenic, immunosuppressive, hepatotoxic, nephrotoxic, and neurotoxic effects. Hence, various approaches have been used to assess and control mycotoxin contamination. Significant challenges still exist because of the complex heterogeneous nature of food and feed composition. The potential of antigen‐based approaches, such as enzyme‐linked immunosorbent assay, flow injection immunoassay, chemiluminescence immunoassay, lateral flow immunoassay, and flow‐through immunoassay, would contribute to our understanding about mycotoxins' rapid identification, their isolation, and the basic principles of the detection technologies. Additionally, we address other emerging technologies of potential application in the detection of mycotoxins. The data included in this review focus on basic principles and results of the detection technologies and would be useful as benchmark information for future research. © 2019 Society of Chemical Industry

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Determination of trace patulin in apple-based food matrices

Cited by 68 publications

References 87 publications

Patulin Mycotoxin in Mango and Orange Fruits, Juices, Pulps, and Jams Marketed in Pakistan

Patulin Mycotoxin in Mango and Orange Fruits, Juices, Pulps, and Jams Marketed in Pakistan

Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies

Specific antigen‐based and emerging detection technologies of mycotoxins

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