PATULIN IN APPLEFRUITS; SURVEY OF PATULIN IN DIFFERENT EGYPTIN APPLE VARIETIES

Abstract: Patulin is a secondary metabolite produced mainly in rotten parts of apples by a wide range of fungi. Due to its mutagenic, teratogenic natue and possible health risks to consumers, many countries hav regulations to reduce the level of patulin in apple products to become as low as practically possible . Asurvey of the presence of patulin was conducted during 2008 in Egyptian apple varieties (Malus domestica) using 150 apple fruits of Anna , Dorsett Golden and Golden Delicious using HPLC method .
The obtained results indicate that 30 out from 50 (60%)Anna apple fruits were positive to patulin with a concentration ranging from 1.5 to 155 ppb , while in Dorsett Golden 20 out from 50 (40%) fruits with a concentration ranging from 0.6 to 62 ppb , and 18 out from 50 (36%) were positive , ranging from 1.2 to 70 ppb in Golden Delicious .
Publication year 2009
Pages 6359-6364
Organization Name
City Cairo
serial title J. Agric. Sci. Mansoura Univ.,
Author(s) from ARC
External authors (outside ARC)
    حسن عمرة قسم سموم وملوثات الغذاء المركز القومى للبحوث الدقى
Publication Type Journal
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