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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2018, Volume 69, Issue 4, 809-814

https://doi.org/10.37358/RC.18.4.6206

Monica Catana, Luminita Catana, Enuta Iorga, Alina Culetu, Valentin Ionescu, Nastasia Belc

Assessment of the Thermal Stability of Patulin in Apple Puree and of Possibilities for Reduction of Patulin Contamination Level Through Apple Processing

Abstract:

Apples are an important raw material for the production of puree, nectar, jam, and a widely used ingredient in composition of pastry products. Patulin is a mycotoxin that appears in moldy apples, especially, attacked by Penicillium, Aspergillus and Byssochlamys. This study aimed to evaluate the thermal stability of patulin in apple puree and the possibilities to reduce the patulin contamination level through processing apples to apple puree and nectar. Within the experiments, samples of apple puree from Jonathan apple cultivar, spiked with patulin at four concentration levels (10 mg/kg, 20 mg/kg 40 mg/kg and 80 mg/kg) were heat treated at 100 °C for 10, 15, 20 and 25 min, respectively. It was found a reduction of the patulin level, due to the thermal degradation of this mycotoxin. Apples from Golden Delicious cultivar, attacked by Penicillium expansum and contaminated with native patulin were processed to puree and nectar. Through processing of apples contaminated with patulin it was registered an important decrease of it.
Keywords:
apple; patulin; puree; nectar; processing

Issue: 2018, Volume 69, Issue 4
Pages: 809-814
Publication date: 2018/5/15
https://doi.org/10.37358/RC.18.4.6206
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
CATANA, M., CATANA, L., IORGA, E., CULETU, A., IONESCU, V., BELC, N., Assessment of the Thermal Stability of Patulin in Apple Puree and of Possibilities for Reduction of Patulin Contamination Level Through Apple Processing, Rev. Chim., 69(4), 2018, 809-814.

Vancouver
Catana M, Catana L, Iorga E, Culetu A, Ionescu V, Belc N. Assessment of the Thermal Stability of Patulin in Apple Puree and of Possibilities for Reduction of Patulin Contamination Level Through Apple Processing. Rev. Chim.[internet]. 2018 Apr;69(4):809-814. Available from: https://doi.org/10.37358/RC.18.4.6206


APA 6th edition
Catana, M., Catana, L., Iorga, E., Culetu, A., Ionescu, V. & Belc, N. (2018). Assessment of the Thermal Stability of Patulin in Apple Puree and of Possibilities for Reduction of Patulin Contamination Level Through Apple Processing. Revista de Chimie, 69(4), 809-814. https://doi.org/10.37358/RC.18.4.6206


Harvard
Catana, M., Catana, L., Iorga, E., Culetu, A., Ionescu, V., Belc, N. (2018). 'Assessment of the Thermal Stability of Patulin in Apple Puree and of Possibilities for Reduction of Patulin Contamination Level Through Apple Processing', Revista de Chimie, 69(4), pp. 809-814. https://doi.org/10.37358/RC.18.4.6206


IEEE
M. Catana, L. Catana, E. Iorga, A. Culetu, V. Ionescu, N. Belc, "Assessment of the Thermal Stability of Patulin in Apple Puree and of Possibilities for Reduction of Patulin Contamination Level Through Apple Processing". Revista de Chimie, vol. 69, no. 4, pp. 809-814, 2018. [online]. https://doi.org/10.37358/RC.18.4.6206


Text
Monica Catana, Luminita Catana, Enuta Iorga, Alina Culetu, Valentin Ionescu, Nastasia Belc,
Assessment of the Thermal Stability of Patulin in Apple Puree and of Possibilities for Reduction of Patulin Contamination Level Through Apple Processing,
Revista de Chimie,
Volume 69, Issue 4,
2018,
Pages 809-814,
ISSN 2668-8212,
https://doi.org/10.37358/RC.18.4.6206.
(https://revistadechimie.ro/Articles.asp?ID=6206)
Keywords: apple; patulin; puree; nectar; processing


RIS
TY - JOUR
T1 - Assessment of the Thermal Stability of Patulin in Apple Puree and of Possibilities for Reduction of Patulin Contamination Level Through Apple Processing
A1 - Catana, Monica
A2 - Catana, Luminita
A3 - Iorga, Enuta
A4 - Culetu, Alina
A5 - Ionescu, Valentin
A6 - Belc, Nastasia
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2018
VL - 69
IS - 4
SP - 809
EP - 814
UR - https://doi.org/10.37358/RC.18.4.6206
KW - apple
KW - patulin
KW - puree
KW - nectar
KW - processing
ER -


BibTex
@article{RevCh2018P809,
author = {Catana Monica and Catana Luminita and Iorga Enuta and Culetu Alina and Ionescu Valentin and Belc Nastasia},
title = {Assessment of the Thermal Stability of Patulin in Apple Puree and of Possibilities for Reduction of Patulin Contamination Level Through Apple Processing},
journal = {Revista de Chimie},
volume = {69},
number = {4},
pages = {809-814},
year = {2018},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.18.4.6206},
url = {https://revistadechimie.ro/Articles.asp?ID=6206}
}
 
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