Skip to main content
SpringerLink
Log in

Occurrence of patulin in various fruit juices from South Korea: An exposure assessment

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

To determine patulin in various fruit juices, high performance liquid chromatography (HPLC) method was optimized and validated. For validation of HPLC method, a linearity, accuracy, precision, detection limit, and quantification limit were determined. Linearity (R2 = 0.99995), accuracy (96.1–115.7%), precision (3.31–9.52), detection limit (6 ng/mL), and quantification limit (8 ng/mL) were in agreement with performance criteria for patulin as set by the European Commission hence proved that HPLC can be used to detect patulin in fruit juices. After validation, the method was applied to estimate the prevalence of patulin in fruit juices (apple, grape, and orange juices). Nine samples (12.5%, 3 apple, 2 orange, and 4 grape juices) of 72 samples were positive for patulin in the range 2.8 to 30.9 ng/mL. According to the monitoring results, daily intake was estimated to be 0.17 ng/kg BW/day which was lower than the provisional maximum tolerable daily intake (0.4 μg/kg) established by Joint Expert Committee on Food Additives. These results indicate that the detection method coincides with the performance criteria and is appropriate for analysis of patulin, and continuous monitoring of patulin in various fruit juices from Korea is necessary.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Baert K, De Meulenaer B, Kasase C, Huyghebaert A, Ooghe W, Devlieghere F. Free and bound patulin in cloudy apple juice. Food Chem. 100: 1278–1282 (2007)

    Article  CAS  Google Scholar 

  2. Boonzaaijer G, Bobeldijk I, van Osenbruggen WA. Analysis of patulin in dutch food, an evaluation of a SPE based method. Food Control 16: 587–591 (2005)

    Article  CAS  Google Scholar 

  3. Shephard GS, Leggott NL. Chromatographic determination of the mycotoxin patulin in fruit and fruit juices. J. Chromatogr. A 882: 17–22 (2000)

    Article  Google Scholar 

  4. Gonzalez Osnaya L, Soriano JM, Molto JC, Manes J. Exposure to patulin from consumption of apple-based products. Food Addit. Contam. 24: 1268–1274 (2007)

    Article  CAS  Google Scholar 

  5. Leggott NL, Shephard GS. Patulin in South African commercial apple products. Food Control 12: 73–76 (2001)

    Article  CAS  Google Scholar 

  6. Götmen V, Acar J. Incidence of patulin in apple juice concentrates produced in Turkey. J. Chromatogr. A 815: 99–102 (1998)

    Article  Google Scholar 

  7. Spadaro D, Ciavorella A, Frati S, Garibaldi A, Gullino ML. Incidence and level of patulin contamination in pure and mixed apple juices marketed in Italy. Food Control 18: 1098–1102 (2007)

    Article  CAS  Google Scholar 

  8. Yun H, Lim S, Yang SH, Lee WY, Kwon J, Lim BL, Kim D. Effect of gamma irradiation on the growth and patulin production of Penicillium griseofulvum in an apple model system. Food Sci. Biotechnol. 17: 723–727 (2008)

    Google Scholar 

  9. Sydenham EW, Vismer HF, Marasas WFO, Brown N, Schlechter M, Westhuizen L, Rheeder JP. Reduction of patulin in apple juice samples-influence of initial processing. Food Control 6: 195–200 (1995)

    Article  Google Scholar 

  10. Li J, Wu R, Hu Q, Wang J. Solid-phase extraction and HPLC determination of patulin in apple juice concentrate. Food Control 18: 530–534 (2007)

    Article  CAS  Google Scholar 

  11. Murillo M, Gonzalez-Penas E, Amezqueta S. Determination of patulin in commercial apple juice by micellar electrokinetic chromatography. Food Chem. Toxicol. 46: 57–64 (2008)

    Article  CAS  Google Scholar 

  12. European Commission. Laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Commission regulation (EC) No. 401/2006. Off. J. Eur. Union. L70: 12–34 (2006)

    Google Scholar 

  13. Harris KL, Bobe G, Bourquin LD. Patulin surveillance in apple cider and juice marketed in Michigan. J. Food Protect. 72: 1255–1261 (2009)

    CAS  Google Scholar 

  14. WHO. Evaluation of certain food additives and contaminants. pp. 36–38. In: WHO 44th Report of the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives, Technical Report Series 859. World Health Organisation, Geneva, Switzerland (1995)

    Google Scholar 

  15. AOAC. Official Methods of Analysis of AOAC Int. 17th ed. Association of Official Analytical Chemicsts Gaithersburg, MD, USA (2000)

    Google Scholar 

  16. KFDA. Food Code. Korea Food & Drug Administration, Seoul, Korea. pp. 2-1–2-10 (2008)

    Google Scholar 

  17. Katerere DR, Stockenstorm S, Thembo KM, Balducci G, Shephard GS. Investigation of patulin contamination in apple juice sold in retail oulets in Italy and South Africa. Food Addit. Contam. 24: 630–634 (2007)

    Article  CAS  Google Scholar 

  18. Cheraghali AM, Mohammadia HR, Amirahmadia M, Yazdanpanahc H, Abouhossaina G, Zamaniana F, Khansarid MG, Afsha M. Incidence of patulin contamination in apple juice produced in Iran. Food Control 16: 165–167 (2006)

    Google Scholar 

  19. KMHWFA. The 3rd Korea National Health & Nutrition Examination Survey (KNHANES), 2005 — Nutrition Survey. Korean Ministry for Health, Welfare and Family Affairs, Seoul, Korea. pp. 115–345 (2006)

    Google Scholar 

  20. Park NY, Baek CH, Yim GY, Oh HS, Kim SH, Yoo SY, Jeong YJ. Monitoring of patulin content in domestic apples of processing and market products. Korean J. Food Preserv. 15: 550–555 (2007)

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, 660-701, Korea

    Won-Bo Shim & Duck-Hwa Chung

  2. Department of Nutritional Sciences and Food Management, College of Health Science of Ewha Womans University, Seoul, 120-750, Korea

    Mi Sook Cho

  3. Division of Applied Life Science, Graduate School of Gyeongsang National University, Jinju, Gyeongnam, 660-701, Korea

    Kyeongyeol Kim, Eunkyoung Seo, Neema Kassim, Adelard Barthalomew Mtenga & Duck-Hwa Chung

  4. Hazardous Substances Division, National Institute of Agricultural Science and Technology, Rural Development Administration, Suwon, Gyeonggi, 441-707, Korea

    Soo-Hyung Lee

Authors
  1. Mi Sook Cho
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kyeongyeol Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Eunkyoung Seo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Neema Kassim
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Adelard Barthalomew Mtenga
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Won-Bo Shim
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Soo-Hyung Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Duck-Hwa Chung
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Won-Bo Shim.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Cho, M.S., Kim, K., Seo, E. et al. Occurrence of patulin in various fruit juices from South Korea: An exposure assessment. Food Sci Biotechnol 19, 1–5 (2010). https://doi.org/10.1007/s10068-010-0001-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-010-0001-6

Keywords

Search

Navigation