Occurrence of patulin in conventional and organic fruit products in Italy and subsequent exposure assessment.

The occurrence of patulin was investigated in 100 conventional and 69 organic fruity foodstuffs samples commercially available in Italy by using an HPLC method with a limit of quantification of 0.5 microg kg(-1). Patulin was detected in 26 (26%) conventional and 31 (45%) organic products with a significantly higher (p<0.01) mean concentration in the organic products (4.78 vs. 1.15 microg kg(-1)). Mean patulin concentrations in conventional apple juices, pear juices, other juices and fruits purees were 3.14, 0.22, 0.19, 0.11 microg kg(-1), respectively, and 7.11, 11.46, 2.10, 0.18 microg kg(-1) in the relevant organic products. Four samples of juices (one conventional and two organic apple, and one organic pear) contained patulin at concentrations above the limit of 50 microg kg(-1), four at concentrations between 10 and 25 microg kg(-1), and the remaining ones below 10 microg kg(-1). Patulin was detected (<1 microg kg(-1)) in only three of the 23 fruity baby food samples tested (homogenized fruits, 11 conventional and 12 organic). Based on the available data on Italian intakes of fruit juices, the estimated daily intakes of patulin, were 0.38 and 1.57 ng kg(-1) body weight (bw) from conventional and organic products, respectively. Estimated daily intakes of patulin for children were higher, 3.41 ng kg(-1) bw from conventional and 14.17 ng kg(-1) bw from organic products, but largely below the provisional maximum tolerable daily intake (PMTDI) of 400 ng kg(-1) bw. Patulin was also found in two samples of organic apple vinegar (<5 microg kg(-1)) and in fresh apples with rotten spots (12 out of 24 samples) with maximum levels at 16,402 and 44,572 microg kg(-1) for conventional and organic apples, respectively.     

Determination of patulin in fruit juices using HPLC-DAD and GC-MSD techniques

A high performance liquid chromatography with a diode-array detector (HPLC-DAD) and a gas chromatography with a mass spectrometer (GC-MSD) are described for the determination of patulin (PAT) in apple juice. The limits of detection (DL) and quantification (QL) for the HPLC-DAD and GC-MSD method were found to be (DL = 0.23 μg kg⁻¹ QL = 1.2 μg kg⁻¹) and (DL = 5.8 μg kg⁻¹ and QL = 13.8 μg kg⁻¹), respectively. The recovery factors for HPLC-DAD and GC-MSD were found to be 99.5% (RSD% = 0.73) and 41% (RSD% = 10.03), respectively. The HPLC-DAD method was used to determine the occurrence of PAT in 90 samples of fruit juices.     

Incidence of patulin in fruits and fruit juices marketed in Campinas, Brazil

One hundred and eleven samples of processed fruit juices (apple, grape, pineapple, papaya, guava, banana and mango) and 38 samples of sound fruits (apple, papaya, mango, pear and peach) produced and marketed in Brazil, were analysed for patulin by HPLC. Only one out of 30 samples of apple juice was found positive at 17 mug/l. Patulin was not detected in the other foodstuffs. It was found in 14 samples of spoiled fruit samples of apple (150-267 mug/kg), pear (134-245 mug/ kg) and peach (92-174 mug/kg). Confirmation of the identity of patulin was based on the UV spectrum obtained by the HPLC diode array detector, compared with thatof standard patulin, TLC developed by several solvent systems and sprayed with 3-methyl-2-benzothiazolinone hydrazone , and by acetylation with acetic anhydride.     

Polyphenolic contents in Citrus fruit juices: authenticity assessment

The contents of 49 polyphenols in sweet orange, tangerine, lemon and grapefruit juices from 18 cultivars grown in Spain were determined by reversed-phase high-performance liquid chromatography with photodiode array detection. Citrus polyphenolic profiles consist of 81–97 % of flavanones, 0.3–13.6 % of flavones, 0.1–6.0 % of flavonols, 0.6–9.6 % of hydroxycinnamic acids and 0.2–0.4 % of coumarins (only found in grapefruit juices). Several markers that allow to distinguish with practical certainty grapefruit and lemon juices between them and from the other Citrus species are reported. Each of these markers is a reliable and useful tool to detect juice adulteration. Grapefruit juice markers were naringenin-7-O-neohesperidoside, naringenin-7-O-neohesperidoside-4′-O-glucose, naringenin-O-hexosylhexoside, hesperetin-7-O-neohesperidoside, naringenin-O-rhamnosylmalonylhexoside, isosakuranetin-7-O-neohesperidoside, hesperetin-7-O-rutinoside, apigenin-6-C-hexoside-O-hexoside, apigenin-7-O-neohesperidoside and scopoletin-O-hexoside. Lemon juice markers were eriodictyol-7-O-rutinoside-4′-O-glucoside, eriodictyol-7-O-rutinoside, diosmetin-6,8-di-C-glucoside, diosmetin-8-C-glucoside, luteolin-7-O-rutinoside, diosmetin-6-C-glucoside and diosmetin-6,8-di-C-hexosideacylhexoside. The markers naringenin-O-hexosylhexoside, apigenin-6-C-hexoside-O-hexoside, scopoletin-O-hexoside, diosmetin-8-C-glucoside and diosmetin-6,8-di-C-hexosideacylhexoside were detected, characterized and quantitatively determined in grapefruit and lemon juices for the first time by our research group, as far as the authors know. Classification models provided by LDA and PLS-DA correctly identify all sweet orange and tangerine juices. Moreover, PLS regression model determines the percentage (10–70 %) of tangerine juice used to adulterate sweet orange juice with a suitable confidence interval (RMSEP = 7 %).     

Hygienic significance of patulin in food. 2. Occurrence of patulin in fruit and vegetables]

The analyses of more than 200 samples of various foods of plant origin showed that patulin was contained in 36% of the fresh and canned fruits infested with mould, and in 7% of the vegetables. Besides apples, pears, plums, peaches and tomatoes contained also patulin. In organoleptically impeccable fruit juices, the contamination rates were 40% (for apple juice) and 16% (for the other juices, such as sour cherry, currant, sea buckthorn juices). The patulin content varied from 20 to 200 microgram/l, the mean value being 80 microgram/l. It ranged from 0.1 to 5 microgram/g in apples and sterile apple preserves. The authors discuss the hygienic-toxicologic significance of these findings, and suggest to include patulin in the examination of foods for mycotoxins, stipulating a permissible value.     

Occurrence of patulin in organic, conventional, and handcrafted apple juices marketed in Belgium

The aim of this research was to compare the occurrence of patulin in a large group of organic, conventional, and handcrafted apple juices marketed in Belgium. An analytical procedure based on high-performance liquid chromatography with UV detection was validated and used to analyze 177 apple juice samples: 65 organic, 90 conventional, and 22 handcrafted. Patulin was detected in 22 samples (12%), and quantification was possible in 10 (6%) of these samples. The patulin content was higher than the European legal limit of 50 microg/liter in two samples of organic apple juice. Although, the incidence of patulin in organic (12%), conventional (13%), and handcrafted (10%) apple juices was not significantly different (P = 0.863), the mean concentration of patulin in contaminated samples was significantly higher in organic (43.1 microg/liter) than in conventional (10.2 microg/liter) (P = 0.02) and handcrafted (10.5 microg/liter) (P = 0.037) apple juice. The highest patulin concentrations were found in the most expensive apple juices because of the higher price of organic apple juice. This relation was not observed when only conventional apple juices were analyzed.     

Stability of black carrot anthocyanins in various fruit juices and nectars

Fruit juices (apple, grape, orange, grapefruit, tangerine and lemon) and nectars (apricot, peach and pineapple) were coloured with black carrot juice concentrate and stability of black carrot anthocyanins in these matrices was studied during heating at 70–90 °C and storage at 4–37 °C. Anthocyanin degradation, in all coloured juices and nectars, followed first-order reaction kinetics. During heating, black carrot anthocyanins in apple and grape juices showed higher stability than those in citrus juices at 70 and 80 °C. High stability was also obtained for the anthocyanins in peach and apricot nectars at these temperatures. Black carrot anthocyanins were the least stable in orange juice during both heating and storage. During storage, degradation of anthocyanins was very fast at 37 °C, especially in pineapple nectar. Refrigerated storage (4 °C) markedly increased the stability in all samples. Activation energies for the degradation of black carrot anthocyanins in coloured juices and nectars ranged from 42.1 to 75.8 kJ mol⁻¹ at 70–90 °C and 65.9–94.7 kJ mol⁻¹ at 4–37 °C.     

Occurrence of patulin and its dietary intake through pear,peach, and apricot juices in Italy

Pb, Cd and Hg in muscles of flathead mullet (Mugil cephalus), collected from Bocca di Magra, La Spezia (Ligurian Sea, Mediterranean Sea, Italy), were determined using graphite furnace atomic absorption spectrometry after microwave digestion for Pb and Cd and direct mercury analyser for Hg. Average Pb concentrations varied in the range 0.20–0.24 mg/kg, whereas Cd and Hg levels were negligible. None of the tested 200 samples exceeded the European regulatory limits as set by EC 1881/2006 and 420/2011. Metal concentrations in fish muscles were assessed for human consumption according to provisional tolerable weekly intake. The estimated values of Pb, Cd and Hg in M. cephalus’s edible parts in this study were below the values established by the Joint WHO/FAO Expert Committee on Food Additives. Therefore, it can be concluded that there is no health problem in human consumption.     

Incidence of patulin in apple juices marketed in Turkey.

The purpose of this study was to investigate the patulin contamination of apple juices consumed by the Turkish population. Patulin was detected using high-performance liquid chromatography (HPLC) with a UV detector at 280 nm, and the identification of patulin was further confirmed by thin-layer chromatography (TLC). Using HPLC, the recoveries were 79.9 +/- 6.7% and 83.7 +/- 4.6%, and the coefficients of variation were 8.4 and 5.5% for apple juices spiked with the known amounts of patulin (60 and 120 microg/liter. respectively). The minimum patulin level detected was 5 ng in a standard solution and 5 microg/liter in apple juices. The TLC method was used only to confirm patulin levels higher than 20 microg/liter (100 ng/spot) in apple juices. The total number of samples was 45. Patulin was present in detectable levels in 60% of apple juices at concentrations ranging from 19.1 to 732.8 microg/liter. Forty-four percent of the apple juice samples had patulin contamination levels higher than 50 microg/ liter, which is the allowable upper limit in Turkey.     

Occurrence of patulin in apple-based-foods in Portugal

An analytic procedure based on high-performance liquid chromatography with solid-phase extraction and UV detection (SPE–HPLC–UV) was validated and used to analyse 144 apple-based-foods, including 68 apple juices (32 clear and 36 cloudy) and 76 homogenised apple purees marketed in Portugal. Patulin was detected in 33 samples (23%) with values ranging from 1.2 μg/kg to 42 μg/kg. Patulin was not detected in the analysed infant drinks but its presence was quantified in five homogenised apple puree (7%) labelled as being intended for infants and young children consumption. A higher incidence of positive samples was detected in cloudy juices (67%) when compared with clear ones (13%). When the production mode is considered, the incidence of positive samples was 20% and 24% for products of organic and conventional origin, respectively. This is the first study on the occurrence of patulin in apple-based-foods in Portugal, including baby food.     

Survey of South African fruit juices using a fast screening HILIC-MS method

Adulteration of fruit juices – by the addition of sugar or other less expensive fruit juices as well as preservatives, artificial sweeteners and colours – was tested for by using a developed screening method. The method employs hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) using electrospray ionisation in the negative mode and ultraviolet light detection. Different fruit juices can be differentiated by the content of marker compounds like sorbitol, certain phenolic molecules and their saccharide profile. This method was used to test 46 fruit juice samples from the retail market as well as 12 control samples. The study focused on the main types of fruit juices consumed on the South African market including apple, orange, grape and blends of these juices with other fruits like mango, pear and guava. Overall, the 46 samples tested mostly agreed with label claims. One grape juice sample was adulterated, probably with apple juice. Natamycin above the legal limits was found in two samples. In addition, two samples contained natamycin and one sample benzoate without it being indicated on the label. The method is well suited as a quick screening method for fruit juice adulteration and if used routinely would reduce fruit juice adulteration without the cost of the current array of tests needed for authenticity testing.     

Patulin in fruit juices: occurrence,bioaccessibility, and risk assessment for Serbian population

This paper reports the first study of patulin occurrence in fruit juices and risk assessment related to patulin intake by children, adolescents and adults in Serbia. During 3 consecutive years (2013–2015), 142 fruit (apple or multi-fruit) juices were collected from the market and analysed using HPLC-UV. Patulin was found in 51.4% of juices with 0.7% of the samples in excess of the legal limit of 50 μg kg^?1 (mean 4.3 μg kg^?1). Apple juices showed significantly higher percentage of contaminated samples (74.0% vs 27.5%), as well as higher mean patulin content (6.4 vs 2.1 μg kg^?1) when compared with the multi-fruit ones. Bioaccessibility of patulin in fruit juices was studied using the standardised in vitro digestion method. A mean of 21.6% of the initial patulin amount reached the end of the intestinal phase showing a significant reduction of this toxin during the human digestion process. Risk assessment of patulin intake by Serbian children, adolescents and adults, conducted by deterministic and probabilistic approaches and including the bioaccessibility results, revealed no health concern. Although patulin alone does not represent risk, further research should consider its co-occurrence with other toxic substances in food and potential adverse effects of their mixtures.     

Occurrence of trichothecenes in Argentinean beer: a preliminary exposure assessment

The presence of trichothecenes (deoxynivalenol, 3-acetyl deoxynivalenol, 15-acetyl deoxynivalenol, nivalenol, neosolaniol and diacetoxyscirpenol) was studied in 50 samples of Argentinean beer (nine different brands). Gas chromatography with electron capture detector was used for identification and quantification of these mycotoxins. The only mycotoxin detected was deoxynivalenol (DON). It was present in 44% of the samples, 18% were contaminated with more than 20ng/ml. Toxin levels ranged from 4 to 221ng/ml in positive samples. This is the first report on DON contamination of Argentinean beer. The estimate of probable daily intake (PDI) of DON from beer consumption in Argentina does not indicate a health hazard, but it has to be taken into account in calculations of total DON exposure in the population.     

Detection of patulin in apple juices marketed in the Tohoku district, Japan

Patulin is a mycotoxin mainly produced by Penicillium and Aspergillus. We investigated the incidence of patulin contamination in 179 samples of apple juice and 9 samples of mixed juice (containing apple juice concentrate as an ingredient) commercially available in the Tohoku district of Japan. Patulin was detected in 3 of 143 samples containing domestic fruits and in 6 of 45 samples containing imported products and products produced in Japan using imported apple juice concentrate. Patulin analyses were carried out using high-pressure liquid chromatography with a detection limit of 4 microg/liter. The patulin content of contaminated domestic samples (three samples with concentrations ranging from 6 to 10 microg/liter), imported samples (one sample with a concentration of 15 microg/liter), and domestic samples produced containing imported concentrate (five samples with concentrations ranging from 6 to 9 microg/liter) was lower than the maximum limit of 50 microg/liter currently adopted by many countries, including Japan.     

Essential oil nanoemulsions: antibacterial activity in contaminated fruit juices

Many human acid tolerant bacterial and fungal pathogens can be transmitted through the consumption of the contaminated fruit juices. We aim to formulate essential oil nanoemulsions (basil, black seed, turmeric, clove & cinnamon), determine their ability to clear contamination by food borne bacterial pathogens from fruit juices. The antibacterial activity of the optimised formulations was tested in the fruit juices against bacterial pathogens causing gastrointestinal tract infections. The minimum bactericidal concentration (MBC) of clove emulsions ranged from 15.6 to 25 μL mL⁻¹. Cinnamon oil emulsion had an MBC ranging between 15 and 31 μL mL⁻¹. At MBC, cinnamon oil emulsions caused a 6log₁₀ decrease in viable counts by 8 h and maintained the sterility of fruit juices for 7 days at ambient temperature. Thus, clove and cinnamon microemulsions can be used as juice additives to control food borne bacterial pathogens and maintain the bacterial sterility of fruit juices.     

Determination and the hygienic-toxicologic significance of patulin in fruit and fruit products]

The combination of extracting, chromatographic and fluorescence densitometric steps permits to determine patulin in fruits and fruit products with great precision and sensitivity. The limit of detection is 10 microgram/kg; the recovery rates range from 86 to 92% with a variation coefficient lying between 5.6 and 13.6%. Interferences due to patulin-simulating substances are widely excluded. Patulin concentrations ranging from 0.3 to 42 mg/kg were found in the brown-rotten portions of apples. Juices domestically prepared from healthy fruits and fruits rid of rotten portions, respectively, contained no patulin. On the contrary, patulin concentrations ranging from 0.02 to 0.3 mg/l were observed in commercial apple juices. As to products with subsequent mould infection, patulin values up to 50 mg/l were found in apple juices, and up to 0.4 mg/kg in peach preserves. In a further 24 commercial fruit and vegetable juices, patulin was not detectable even not in cider, in cereals which had gone mouldy spontaneously, and in bread samples. The fruits and fruit products were analysed not only for patulin, but also for aflatoxin and ochratoxin; the latter two, however, were found in none of the samples examined. The possibilities of manufacturing patulin-free products are discussed.     

果汁生产中膜技术的应用

膜技术是一种高效、低能耗和易操作的分离技术,在果汁的生产中得到越来越广泛的应用。概述了膜技术在苹果汁、柑桔汁、山楂汁、葡萄汁、草莓汁等果汁生产中的应用和特点,并展望了膜技术在果汁加工中的应用前景。     

果汁中农药残留和棒曲霉素及其去除方法的研究进展

农药残留和棒曲霉素是影响果汁质量的重要因素．原料果的品质及加工工艺均会影响其含量。农药残留和棒曲霉素快速准确的检测及采用合理的加工工艺对果汁生产非常重要。就果汁中农药残留和棒曲霉素的种类和来源进行了综述．回顾了近年来常用的检测方法和去除方法，并报告了一些相关研究工作的进展。     

Occurrence of mycotoxin patulin in apple-based products marketed in Tunisia

An investigation on the presence of mycotoxin patulin was performed on 71 apple juices and concentrates and 21 infant fruit purees purchased from retail outlets or producers in Tunisia, by reversed-phase high-performance liquid chromatography using a C18 column with UV detection at 276 nm, keeping the recovery higher than 96% for spiking levels ranging between 30 and 100 ppb. The detection limit of the method was found to be 5 ppb. The findings showed that 12% of the samples locally produced in Tunisia were contaminated by patulin, with a maximum level of 6 ppb, and 5% of the samples imported and marketed in Tunisia were contaminated at a mean level less than 6 ppb. No detectable patulin contaminations for apple cider and infant fruit puree samples were found.