Patulin in tomatoes and the inhibitory capacity of their phenolic extracts against Penicillium expansum

This study aimed to determine Patulin (PAT) in samples of organically and conventionally grown tomato vari-eties, to correlate it with their phenolic profile and at evaluating effects of phenolic extracts of tomato samples against the Penicillium expansum CCT 7549 strain. Four varieties of tomatoes (Cherry, Khaki, Italian and Long Life) subject to conventional and organic management were collected in markets in the south of Brazil. PAT was determined in samples by validated method Matrix Solid Phase Dispersion (MSPD) with detection in HPLC-PDA. Titratable acidity, phenolic profile and antifungal activity (minimum inhibitory concentration -MIC and mini-mum fungicidal concentration -MFC) against P. expansum were determined. In most tomatoes PAT was found at levels that were below the Maximum Recommended Level (MRL = 50 mu g/kg). Samples of conventionally grown Cherry tomato showed high acidity and PAT contamination, whose correlation was confirmed by the Principal Component Analysis (PCA). Phenolic extracts of tomatoes subject to conventional management were more efficient to inhibit P. expansum, a fact that may be explained by the content of caffeic acid. However, since PAT production was not inhibited in fruit, it is recommended that PAT should be monitored and a new management strategy should be investigated.

Automated summary

This study aimed to determine the levels of Patulin in organically and conventionally grown tomato varieties, analyze their correlation with phenolic profiles, and evaluate the antifungal effects of phenolic extracts against the Penicillium expansum strain. The results showed that most tomato samples had Patulin levels below the Maximum Recommended Level. Conventionally grown Cherry tomatoes had high acidity and Patulin contamination, which were confirmed by Principal Component Analysis. Phenolic extracts from conventionally managed tomatoes were more efficient in inhibiting Penicillium expansum, possibly due to the presence of caffeic acid. However, since Patulin production was not inhibited in the fruits, it is recommended to monitor its levels and investigate new management strategies.