Solid phase extraction method for patulin in apple juice and unfiltered apple juice

Trucksess, M.W.; Tang, Y.

Methods in Molecular Biology 157: 205-213

2001


ISSN/ISBN: 1064-3745
PMID: 11051004
DOI: 10.1385/1-59259-064-0:205
Accession: 047394847

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Abstract
Patulin, 4-hydroxy-4H-furo[3,2c]pyran-2(6H)-one (Fig. 1), is alactone containing secondary metabolite of several species of Penicillium and Aspergillus. P. expansum is the most common mold producing patulin in apples, pears, and cherries. Patulin contamination is primarily associated with areas of decomposing tissue, and can penetrate up to approx 1 cm into the surrounding healthy tissue (1). The removal of rotten spots and surrounding tissues from apples before processing has been reported to significantly reduce patulin levels in juiced products (2). Chemical structure of patulin.