Journal
FOOD CONTROL
Volume 51, Issue -, Pages 356-360Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2014.09.048
Keywords
Patulin; Fruit products; HPLC; Tunisia
Categories
Funding
- Tunisian Ministry of Higher Education within the Laboratory for Research on Biologically Compatible Compounds (LRSBC)
Ask authors/readers for more resources
Patulin (PAT) is a secondary metabolite, which is mainly produced by certain species of Aspergillus and Penicillium fungi. The objective of this study is to investigate the presence of Patulin in various fruit products marketed and consumed in Tunisia. A total of 214 samples (30 concentrated juice samples, 42 apple juice samples, 42 pear juice samples, 34 mixed juice samples, 35 compote samples, 15 apple jams samples and 16 pear jam samples) were analyzed. The incidence of PAT contamination was 50% with a concentration ranging from 2 to 889 mu g/l with an average of 89 mu g/l and a median of 41 mu g/l. Twenty two percent (22%) of total analyzed samples exceeded the limit recommended by the European Union. Our results showed that PAT seems to be a problem in fruit products marketed in Tunisia, which required and recommended a hard and fast surveillance of this toxin. (C) 2014 Published by Elsevier Ltd.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available