Determination of patulin in fruit juices and compote of apple and pear

Toxin Reviews

Volumn 32, Issue 3, 2013, Pages 39-42

  Azizi, Issa Gholampour ^a   Rouhi, Samaneh ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Apple; Compote; Fruit juices; Patulin; Pear

Indexed keywords

PATULIN;

APPLE JUICE; CONTAMINATION; FRUIT JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; PEAR; PEAR JUICE; REVIEW; TOXIN ANALYSIS;

EID: 84880524462     PISSN: 15569543     EISSN: 15569551     Source Type: Journal    
DOI: 10.3109/15569543.2013.801354     Document Type: Review

References (62)

1. Al-Hazmi NA. (2010). Determination of patulin and ochratoxin A using HPLC in apple juice samples in Saudi Arabia. Saudi J Biol Sci 17: 353-9.
2. Barreira MJ, Alvito PC, Almeida MMC. (2010). Occurrence of patulin in apple-based-foods in Portugal. Food Chem 121:653-8.
3. Caldwell L. (2005). The use of vinegar vapor and post-harvest biological contorol to reduce patulin in apple cider: submitted in partial fulfillment of the requirements for the degree of master of science (in food science and human nutrition) the graduate school the University of Maine, August 2009, pp. 1-201.
4. Catana M, Catana L, Lilios G, et al. (2011). Determination of patulin in apple juice. Romanian J Food Sci 1:65-9.
5. Cheraghali AM, Mohammadi HM, Amirahmadi M, et al. (2005). Incidence of patulin contamination in apple juice produced in Iran. Food Cont 16:165-7.
6. Collin S, Bodart E, Badot C, et al. (2008). Identification of the main degradation products of patulin generated through heat detoxication treatments. J I Brewing 114:167-71.
7. Davarmanesh M, Sabokbar A, Riazipur M, et al. (2011). Determination of patulin in apple juice produced in Iran, HPLC with diode array detection. World Appl Sci J 14:490-6.
8. Desylos CM, Rodriguez-Amaya DB. (1999). Incidence of patulin in fruits and fruit juices marketed in Campinas, Brazil. Food Addit Contam 16:71-4.
9. Drusch S, Kopka S, Kaeding J. (2007). Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid. Food Chem 100:192-7.
10. Elisa WJ, Michele B, Alberto DH, Beatriz I. (2009). Effect of processing stage of apple juice concentrate on patulin levels. Food Cont 20: 48-52.
11. Elhariry H, Bahobial AA, Gherbawy Y. (2011). Genotypic identification of Penicillium expansum and the role of processing on patulin presence in juice. Food Chem Toxicol 49:941-6.
12. Farhadi K, Maleki R. (2011). Dispersive liquid-liquid microextraction followed by HPLC-DAD as an efficient and sensitive technique for the determination of patulin from apple juice and concentrate samples. J Chin Chem Soc-Taip 58:340-5.
13. Fuchs S, Sontag G, Stidl R, et al. (2008). Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria. Food Chem Toxicol 46:1398-407.
14. Funes GJ, Resnik SL. (2009). Determination of patulin in solid and semisolid apple and pear products marketed in Argentina. Food Cont 20:277-80.
15. Güray T, Tuncel M, Uysal UD. (2013). A rapid determination of patulin using capillary zone electrophoresis and its application to analysis of apple juices. J Chromatogr Sci 51:307-10.
16. Hashemi M, Gholampour Azizi I, et al. (2012). Mycological survey and total aflatoxin analyze in silage from Qaemshahr city (Northern Iran). J Chem Health Risks 2:51-6.
17. Ionescu V, Catana M, Catana L, et al. (2010). Evaluation of patulin contamination of apple juice, using high performance liquid chromatography. Chem Bull. "POLITEHNICA" Univ. (Timisoara) 55: 186-8.
18. Iha MH, Sabino M. (2008). Incidence of patulin in Brazilian apple-based drinks. Food Cont 19:417-22.
19. Institute of Standards & Industrial Research of Iran [ISIRI]. (2002). Food and feed-mycotoxins: maximum tolerated level, 1st ed. Tehran, Iran: Institute of standards and industrial research of Iran (ISIRI), 3-20.
20. Jalali A, Khorasgani ZN, Goudarzi M, Khoshlesan N. (2010). HPLC determinatiom of patulin in apple juics: a single center study of Southwest Area of Iran. J Pharmacol Toxicol 5:208-14.
21. Lai CL, Fuh YM, Yang-Chih Shih D. (2000). Detection of mycotoxin patulin in apple juice. J Food Drug Anal 8:85-96.
22. Melki Ben Fredj S, Chebil S, Mliki A. (2009). Isolation and characterization of ochratoxin A and aflatoxin B1 producing fungi infecting grapevines cultivated in Tunisia. Afr J Microbiol Res 3:523-7.
23. Moake MM, Padilla-Zakour OI, Worobo RW. (2005). Comprehensive review of patulin control methods in foods. Comprehen Rev Food Sci Food Safety 1:8-21.
24. Moreno EC, Garcia GT, Ono MA, et al. (2009). Co-occurrence of mycotoxins in corn samples from the Northern region of Paran State, Brazil. Food Chem 116:220-6.
25. Murillo-Arbizu M, Amézqueta S, Gonzalez-Peoas E, Lopez de Cerain A. (2009). Occurrence of patulin and its dietary intake through apple juice consumption by the Spanish population. Food Chem 113:420-3.
26. Nielsen KF, Smedsgaard J. (2003). Fungal metabolite screening: Database of 474 mycotoxins and fungal metabolites for dereplication by standardised liquid chromatography-UV-mass spectrometry methodology. J Chromatogr A 1002:111-36.
27. Sargenti SR, Almeida CAA. (2010). Determination of patulin in apple juice by HPLC using a simple and fast sample preparation method. Ecl Qu?́m Sao Paulo 35:14-21.
28. Tabatabaie F, Mortazavi SA, Tabatabaee F, Ebadi AG. (2010). Reduction of patulin in apple juice after treatment with SO2 and heat. Indian J Sci Technol 3:596-7.
29. Tanasupawat S, Thawai C, Yukphan P, et al. (2004). Gluconobacter thailandicu ssp. An acetic acid bacterium in the a-Proteobacteria. J Gen Appl Microbiol 50:159-67.
30. Von V, Hernández IA. (2009). Development and validation of analytical methods for mycotoxins in food: medicinal herbs and feed. Angefertigtmit genehmigung dermathematisch-naturwissenschaftlichen fakultät der rheinischen friedrich-wilhelms-universität Bonn, pp. 1-221.
31. Wu TS, Liao YC, Yu FY, et al. (2008). Mechanism of patulin-induced apoptosis in human leukemia cells (HL-60). Toxicolo Lett 183: 105-11.
32. Al-Hazmi NA. (2010). Determination of patulin and ochratoxin A using HPLC in apple juice samples in Saudi Arabia. Saudi J Biol Sci 17: 353-9.
33. Barreira MJ, Alvito PC, Almeida MMC. (2010). Occurrence of patulin in apple-based-foods in Portugal. Food Chem 121:653-8.
34. Caldwell L. (2005). The use of vinegar vapor and post-harvest biological contorol to reduce patulin in apple cider: submitted in partial fulfillment of the requirements for the degree of master of science (in food science and human nutrition) the graduate school the University of Maine, August 2009, pp. 1-201.
35. Catana M, Catana L, Lilios G, et al. (2011). Determination of patulin in apple juice. Romanian J Food Sci 1:65-9.
36. Cheraghali AM, Mohammadi HM, Amirahmadi M, et al. (2005). Incidence of patulin contamination in apple juice produced in Iran. Food Cont 16:165-7.
37. Collin S, Bodart E, Badot C, et al. (2008). Identification of the main degradation products of patulin generated through heat detoxication treatments. J I Brewing 114:167-71.
38. Davarmanesh M, Sabokbar A, Riazipur M, et al. (2011). Determination of patulin in apple juice produced in Iran, HPLC with diode array detection. World Appl Sci J 14:490-6.
39. Desylos CM, Rodriguez-Amaya DB. (1999). Incidence of patulin in fruits and fruit juices marketed in Campinas, Brazil. Food Addit Contam 16:71-4.
40. Drusch S, Kopka S, Kaeding J. (2007). Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid. Food Chem 100:192-7.
41. Elisa WJ, Michele B, Alberto DH, Beatriz I. (2009). Effect of processing stage of apple juice concentrate on patulin levels. Food Cont 20: 48-52.
42. Elhariry H, Bahobial AA, Gherbawy Y. (2011). Genotypic identification of Penicillium expansum and the role of processing on patulin presence in juice. Food Chem Toxicol 49:941-6.
43. Farhadi K, Maleki R. (2011). Dispersive liquid-liquid microextraction followed by HPLC-DAD as an efficient and sensitive technique for the determination of patulin from apple juice and concentrate samples. J Chin Chem Soc-Taip 58:340-5.
44. Fuchs S, Sontag G, Stidl R, et al. (2008). Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria. Food Chem Toxicol 46:1398-407.
45. Funes GJ, Resnik SL. (2009). Determination of patulin in solid and semisolid apple and pear products marketed in Argentina. Food Cont 20:277-80.
46. Güray T, Tuncel M, Uysal UD. (2013). A rapid determination of patulin using capillary zone electrophoresis and its application to analysis of apple juices. J Chromatogr Sci 51:307-10.
47. Hashemi M, Gholampour Azizi I, et al. (2012). Mycological survey and total aflatoxin analyze in silage from Qaemshahr city (Northern Iran). J Chem Health Risks 2:51-6.
48. Ionescu V, Catana M, Catana L, et al. (2010). Evaluation of patulin contamination of apple juice, using high performance liquid chromatography. Chem Bull. "POLITEHNICA" Univ. (Timisoara) 55: 186-8.
49. Iha MH, Sabino M. (2008). Incidence of patulin in Brazilian apple-based drinks. Food Cont 19:417-22.
50. Institute of Standards & Industrial Research of Iran [ISIRI]. (2002). Food and feed-mycotoxins: maximum tolerated level, 1st ed. Tehran, Iran: Institute of standards and industrial research of Iran (ISIRI), 3-20.
51. Jalali A, Khorasgani ZN, Goudarzi M, Khoshlesan N. (2010). HPLC determinatiom of patulin in apple juics: a single center study of Southwest Area of Iran. J Pharmacol Toxicol 5:208-14.
52. Lai CL, Fuh YM, Yang-Chih Shih D. (2000). Detection of mycotoxin patulin in apple juice. J Food Drug Anal 8:85-96.
53. Melki Ben Fredj S, Chebil S, Mliki A. (2009). Isolation and characterization of ochratoxin A and aflatoxin B1 producing fungi infecting grapevines cultivated in Tunisia. Afr J Microbiol Res 3:523-7.
54. Moake MM, Padilla-Zakour OI, Worobo RW. (2005). Comprehensive review of patulin control methods in foods. Comprehen Rev Food Sci Food Safety 1:8-21.
55. Moreno EC, Garcia GT, Ono MA, et al. (2009). Co-occurrence of mycotoxins in corn samples from the Northern region of Paran State, Brazil. Food Chem 116:220-6.
56. Murillo-Arbizu M, Amézqueta S, Gonzalez-Peoas E, Lopez de Cerain A. (2009). Occurrence of patulin and its dietary intake through apple juice consumption by the Spanish population. Food Chem 113:420-3.
57. Nielsen KF, Smedsgaard J. (2003). Fungal metabolite screening: Database of 474 mycotoxins and fungal metabolites for dereplication by standardised liquid chromatography-UV-mass spectrometry methodology. J Chromatogr A 1002:111-36.
58. Sargenti SR, Almeida CAA. (2010). Determination of patulin in apple juice by HPLC using a simple and fast sample preparation method. Ecl Qu?́m Sao Paulo 35:14-21.
59. Tabatabaie F, Mortazavi SA, Tabatabaee F, Ebadi AG. (2010). Reduction of patulin in apple juice after treatment with SO2 and heat. Indian J Sci Technol 3:596-7.
60. Tanasupawat S, Thawai C, Yukphan P, et al. (2004). Gluconobacter thailandicu ssp. An acetic acid bacterium in the a-Proteobacteria. J Gen Appl Microbiol 50:159-67.
61. Von V, Hernández IA. (2009). Development and validation of analytical methods for mycotoxins in food: medicinal herbs and feed. Angefertigtmit genehmigung dermathematisch-naturwissenschaftlichen fakultät der rheinischen friedrich-wilhelms-universität Bonn, pp. 1-221.
62. Wu TS, Liao YC, Yu FY, et al. (2008). Mechanism of patulin-induced apoptosis in human leukemia cells (HL-60). Toxicolo Lett 183: 105-11.