Dry fruit as source of fungal contaminants or functional compounds?

Abstract

This study evaluated the role of dry fruits as a source of fungal contaminants or functional compounds. Dry apple, apricot, candied fruits, prune, and white and black raisin were evaluated regarding patulin and ergosterol content, centesimal composition, pH, acidity, pectin, and phenolic profile. The ergosterol was detected in 38% of the samples and patulin (PAT) in 89%, the apricot samples stood out most by contaminant level. Apricot, candied fruit, and prunes presented moisture values beyond the other dry fruits. The pH ranged from 3.8 to 4.6; acidity from 0.1 to 1.0%; sugar content from 1.7 to 5.5%; and levels of soluble and insoluble pectin from 1.6 to 5.1% and 10.9% to 27.3%, respectively. The apples showed a higher content of free phenolic compounds (6.6 mg of gallic acid/g) with a predominance of gallic and protocatechuic acids. Pearson's correlation showed a significant positive correlation between patulin and ergosterol content (0.99) and soluble pectin (0.78); a significant negative relation between total sugars (-0.66) and free phenolic compounds (-0.63). Fungal contamination and the occurrence of PAT show that this mycotoxin is present and, therefore, the evaluation of fungal toxins in dry fruits is recommended before claiming them to be a source of functional compounds. Practical Application:The study conducted in this work proves that a concern regarding the consumption of dehydrated fruits is necessary. Since they are widely consumed due to their practicality and present different levels of contamination by mycotoxin patulin.

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

“…Dried fruits contain gallic, chlorogenic, protocatechuic and ferulic acids. All these are compounds with a proven ability to reduce PAHs [ 75 , 76 , 77 , 78 ]. The concentrations of these phenolic acids in dried fruit are in the order of mg/100 g of the product.…”

“…The content of gallic acid in dried cranberries, according to Dorofejeva et al, is about 1.8 mg/100 g dry matter [ 77 ]. Vanillic acid was found in prunes at an amount of 3–10 µg/100 g [ 78 ]. Prunes also contain small amounts of ferulic acid (about 1 mg/100 g) [ 75 ].…”

Polygonum capitatum Buch.-Ham. ex D. Don: a review of its phytochemistry

“…Flavonoids were mentioned to be associated with α-glucosidase inhibition activity (Syabana et al, 2021). Phenolic acids had been shown to have a functional role due to their high antioxidant activity, that prevented oxidative damages (Hartwig et al, 2020). Chemical fractions rich in flavonoids and tannins possessed bacteriostatic and bactericidal properties, while those rich in triterpenoids, steroids, and flavonoids exhibited anti-inflammatory activity (Liao et al, 2011).…”