EXPOSURE ASSESSMENT TO PATULIN FROM THE CONSUMPTION OF APPLE-BASED PRODUCTS

L. González-Osnaya (1) , Jose Miguel Soriano (1) , Juan Carlos Moltó (1) , Jordi Mañez (1)

1 Laboratory of Food Chemistry and Toxicology

Patulin is a mycotoxin produced by species of Penicillium, Aspergillus and Byssochylamys. Several Scientific Committees classify patulin as mutagenic, embriotoxic and immunotoxic; it has been found as a natural contaminant of processed apple products and its presence may be indicative of the quality of fruit used in production. In this work a method for the analysis of patulin is described, this methodology is based on a simple liquid-liquid extraction with acetonitrile; patulin is analyzed using liquid chromatography with UV detection. Patulin identity was confirmed by GC-MS after its reaction with N-Methyl-N-(trimethylsilyl) trifluoroacetamide. Fifty-three apple-containing products were analyzed with the method described in this work. Patulin was detected in 14 of the samples in a range of 1.5-50.9 μg L-1; six of them were above the maximum permitted level by the European Union. Based on these results and juice consumption by the Spanish adult population, patulin estimated intake was 0.42 ng kg-1 body weight per day.

Mots clés: Life Sciences

L. González-Osnaya, Jose Miguel Soriano, Juan Carlos Moltó, Jordi Mañez. EXPOSURE ASSESSMENT TO PATULIN FROM THE CONSUMPTION OF APPLE-BASED PRODUCTS. Food Additives and Contaminants, 2007, 24 (11), pp.1268-1274. ⟨10.1080/02652030701361556⟩. ⟨hal-00577458⟩