Determination of Patulin in Apple Juice from Fuji Apples Stored in Different Conditions in Southern Brazil

Hudson Couto do Amparo, Elissa Cavichon, Cesar Milton Baratto, Eduardo Cesar Tondo, Jane Mary Lafayette Neves Gelinski

Abstract


The rapid increase in the global production of apples has led to improved monitoring and control of toxic substances present in apples and their derivatives. One of these toxic substances is patulin, a mycotoxin and secondary metabolite produced by different fungi species of the genera Penicillium, Aspergillus, Gymnoascus, Paecilomyces and Byssochlamys. This study evaluated patulin levels in juice produced from Fuji apples subjected to different temperature conditions and storage times in southern Brazil. The apples were divided into groups weighing 1 kg and stored at the following temperatures: 0ºC, 5ºC, 6.7ºC, 19.5ºC and 25ºC. Sub-samples of each group were processed to determine their patulin level by HPLC at the following intervals: 0 (control group), 7, 14 and 21 days. After 28 days of storage at all temperatures, the apples could not be analyzed due to their deterioration. The results indicated that at all temperatures; there was variation in the patulin levels. The smallest patulin value was observed in apple juice stored at 19.5°C and 25°C.

Full Text: PDF DOI: 10.5539/jfr.v1n3p54

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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