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https://doi.org/10.2478/aiht-2018-69-3097

How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice

Martina Bevardi ; Andrija Štampar Teaching Institute of Public Health, Zagreb, Croatia
Marinko Petrović ; Andrija Štampar Teaching Institute of Public Health, Zagreb, Croatia
Ksenija Markov ; Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Jasna Bošnir ; Andrija Štampar Teaching Institute of Public Health, Zagreb, Croatia

Puni tekst: engleski, pdf (315 KB) str. 258-262 preuzimanja: 123* citiraj
APA 6th Edition
Bevardi, M., Petrović, M., Markov, K. i Bošnir, J. (2018). How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice. Arhiv za higijenu rada i toksikologiju, 69 (3), 258-262. https://doi.org/10.2478/aiht-2018-69-3097
MLA 8th Edition
Bevardi, Martina, et al. "How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice." Arhiv za higijenu rada i toksikologiju, vol. 69, br. 3, 2018, str. 258-262. https://doi.org/10.2478/aiht-2018-69-3097. Citirano 16.11.2019.
Chicago 17th Edition
Bevardi, Martina, Marinko Petrović, Ksenija Markov i Jasna Bošnir. "How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice." Arhiv za higijenu rada i toksikologiju 69, br. 3 (2018): 258-262. https://doi.org/10.2478/aiht-2018-69-3097
Harvard
Bevardi, M., et al. (2018). 'How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice', Arhiv za higijenu rada i toksikologiju, 69(3), str. 258-262. https://doi.org/10.2478/aiht-2018-69-3097
Vancouver
Bevardi M, Petrović M, Markov K, Bošnir J. How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice. Arh Hig Rada Toksikol. [Internet]. 2018 [pristupljeno 16.11.2019.];69(3):258-262. https://doi.org/10.2478/aiht-2018-69-3097
IEEE
M. Bevardi, M. Petrović, K. Markov i J. Bošnir, "How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice", Arhiv za higijenu rada i toksikologiju, vol.69, br. 3, str. 258-262, 2018. [Online]. https://doi.org/10.2478/aiht-2018-69-3097

Sažetak
Mycotoxin patulin is one of the quality indicators for apple juice. Like other mycotoxins, it raises consumer health concerns. The issue of low quality is particularly relevant for apples provided by small producers, whose quality control may not be standardised. As sulphur dioxide (SO2) is common in fruit preservation against fungi, the aim of this study was to determine how efficient it is in degrading patulin in apple juices stored in real-life conditions. This included refrigerated (4 °C) and non-refrigerated warehouses/environments (30 °C) over 8, 10, 12, and 20 weeks of storage. Apple juice was diluted to 0.010 μg g-1, 0.050 μg g-1, and 0.100 μg g-1 of patulin. SO2 was added to each sample in the amounts of 250 μg mL-1 and 50 μg mL-1. Untreated juice samples for each patulin concentration served as controls under the same experimental conditions. Patulin content was determined with high performance liquid chromatography. The best degradation was observed with 250 μg mL-1 of SO2 at 30 °C regardless of the patulin baseline concentration. Although treatment with SO2 and refrigeration did not fully remove patulin, it was highly efficient over twelve weeks of storage. Our results suggest that patulin levels can be reduced between 33 and 100 % at 30 °C and up to 100 % at 4 °C.

Ključne riječi
contamination; fruit juice; high performance liquid chromatography; mycotoxin; Penicillium expansum

Hrčak ID: 206040

URI
https://hrcak.srce.hr/206040

[hrvatski]

Posjeta: 221 *