Reduction of patulin in apple juice samples — influence of initial processing

摘要: Abstract Patulin is a secondary metabolite produced by wide range of fungi including Penicillium expansum, common contaminant apples. reputed to be mutagen and recommendations have been made that levels should not exceed 50 ng g in apple juice intended for human consumption. The production requires the use ripe fruit, which may pre-disposed fungal contamination with P. expansum concurrent patulin. During study using selected over-ripe triplicate samples apples were withdrawn at several points prior maceration. mean patulin level non-processed fruit was found 920 , but this dropped 190 following an initial water treatment step. Analyses wash showed appreciable had transferred from solid aqueous phase. Additional removal, hand, rotten damaged further processing, significantly reduced 55 . High recorded fractions ( = 2335 ). Mycological analyses tended support chemical data, removal total counts samples.