PATULIN IN APPLE FRUITS: I. SURVEY OF PATULIN IN DIFFERENT EGYPTIAN APPLE VARIETIES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 7, Volume 34, Issue 6, June 2009, Page 6359-6364 PDF (517.56 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.115313 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| H. Amra1; Thoraya A. Mohemad2; K. H. Tolba2 | ||||
| 1Food Toxicology and Contaminant Dept., National Res. Center, Dokki, Giza, Egypt. | ||||
| 2Food Technology Research Institute, Agricultural of Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| Patulin is a secondary metabolite produced mainly in rotten parts of apples by a wide range of fungi. Due to its mutagenic, teratogenic nature and possible health risks to consumers, many countries have regulations to reduce the level of patulin in apple products to become as low as practically possible. A survey of the presence of patulin was conducted during 2008 in Egyptian apple varieties (Malus domestica ) using 150 apple fruits of Anna , Dorsett Golden and Golden Delicious using HPLC method. The obtained results indicate that 30 out from 50 (60%) Anna apple fruits were positive to patulin with a concentration ranging from 1.5 to 155 ppb ,while in Dorsett Golden 20 out from 50 (40 % ) fruits with a concentration ranging from 0.6 to 62 ppb , and 18 out from 50 ( 36 %) were positive , ranging from 1.2 to 70 ppb in Golden Delicious. | ||||
| Keywords | ||||
| Patulin; secondary metabolite and apple | ||||
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