Patulin content in apple products marketed in Northeast China

Yuan, Yuan; Zhuang, Hong; Zhang, Tiehua; Liu, Jingbo

doi:10.1016/j.foodcont.2010.04.019

Cited by 54 publications

(31 citation statements)

References 16 publications

(20 reference statements)

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“…To highlight some, 28% of tested products from Tunisia contained sevenfold more of patulin than the maximum permitted limit (average contamination of 68 μg L −1 ) (Zaied et al 2013). Similarly, in China, patulin was detected in 19 out of 30 analyzed baby food products with a highest level reaching 67.3 μg L −1 (Yuan et al 2010). Several other products dedicated for babies made out of apples that were tested in Italy contained considerable amount of patulin (see Table 3).…”

Section: −1mentioning

confidence: 98%

“…The analysis of reports show frequent occurrence of patulin, although at different level, in apples and various apple-based food commodities from over the World, i.e., Qatar (Hammami et al 2017), Portugal (Barreira et al 2010), Spain (Murillo-Arbizu et al 2009Marsol-Vall et al 2014), Italy (Ritieni 2003;Piemontese et al 2005), Czech Republic (Vaclavikova et al 2015), Romania (Catana et al 2011;Oroian et al 2014), Tunisia (Zaied et al 2013;Zouaoui et al 2015), Brazil (Sargenti and Almeida 2010), Argentina (Funes and Resnik 2009), United States (Harris et al 2009), Iran (Jalali et al 2010;Forouzan and Madadlou 2014), Pakistan (Iqbal et al 2018), South Korea (Cho et al 2010), and Northeast China (Yuan et al 2010). According to published data, patulin concentration in the infected apples could reach 8.8-120.4 mg kg −1 (Piemontese et al 2005;Wu et al 2008;Gaspar and Lucena 2009) (Celli et al 2009).…”

Section: Patulin Occurrence In Fruit Commoditiesmentioning

confidence: 99%

“…(Zouaoui et al 2015). The major concern associated with patulin contamination regards apple juices, since loss of patulin through processing (pressing, milling, pasteurization processes, enzymatic and micro-filtration treatments) is relatively small (Yuan et al 2010). Table 2 illustrates patulin content in apple and other fruit juices from different regions in the world.…”

Section: Patulin Occurrence In Fruit Commoditiesmentioning

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: 98%

Section: Patulin Occurrence In Fruit Commoditiesmentioning

confidence: 99%

Section: Patulin Occurrence In Fruit Commoditiesmentioning

confidence: 99%

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Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

2018

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“…Because of patulin concern on human health, a number of reports were published related to the occurrence of this compound in apple products. In China, the largest apple juice concentrate producer and exporter in the world, a total of 95 samples of apple products were analysed for patulin content and found to be contaminated within the range between 1.2 to 94.7 µg/L [7]. Moreover, 37%, of baby food in this report exceeded the EU permitted limit.…”

Section: Introductionmentioning

confidence: 80%

“…Also, the average for the baby apple juice was 30.7 µg/kg, which is more than 3-folds of the maximum permitted limit, hence representing a high risk for the consumer of these products. In China, patulin was detected in 19 samples of baby food including apple juice, apple sauce, and mixed fruit sauce with a maximum of 67.3 µg/L [7]. Moreover, Cano-Sancho et al [9] reported that 42 samples among 124 of apple-based baby food contained patulin but no sample exceeded 10 µg/kg.…”

Section: Discussionmentioning

confidence: 99%

Patulin and patulin producing Penicillium spp. occurrence in apples and apple-based products including baby food

Hammami

Al‐Thani

Fiori

et al. 2017

J Infect Dev Ctries

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Introduction: Patulin has raised the international attention because of its health risk. In fact, it has mutagenic, neurotoxic, immunotoxic, genotoxic and gastrointestinal effects in animals. In the present work, patulin and patulin-producing Penicillium spp. in apple and apple-based products marketed in Qatar were analysed. Methodology: Sampling was carried out using apple fruits and apple-based products. Fungi were isolated from undamaged apples, apple juice and baby apple food. DNA extraction was carried out with DNeasy Plant Mini Kit (QIAGEN, Valencia, USA). The molecular identification of fungal isolates was carried out using ITS1-ITS4 PCR. PCR products were sequenced and blasted. Patulin was extracted and analyzed by LC/MS/MS, then quantified using Agilent 1290UHPLC coupled to 6460 triple quadruple mass spectrometer. Results: Forty-five samples of undamaged fresh apple fruits, apple juice and apple-based baby food products sold in different markets in Qatar were surveyed for both fungal and patulin contamination using Liquid Chromatography Tandem Mass Spectrometery (LC/MS/MS). Twentyfive Penicillium spp. isolates were selected, including 23 P. expansum and one isolate each of P. brevicompactum and P. commune. All the tested Penicillium spp. isolates produced patulin in vitro (from 40 to 100 μg/g on Malt Yeast Extract agar medium). Patulin was detected in 100% of apple juice samples at levels ranging from 5.27 to 82.21 µg/kg. Only 5 samples contained patulin levels higher than European Union recommended limit (50 µg/kg). The average patulin contamination was 30.67 µg/kg and 10.92 µg/kg in baby apple juice and in baby apple compote, respectively.

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