میزان پاتولین در لواشک سیب و آب سیب عرضه شده در شهرستان شهرکرد در سال 1393
محورهای موضوعی :
علوم و صنایع غذایی
ابراهیم رحیمی
1
,
زینب ترکی باغبادرانی
2
,
امیر شاکریان
3
1 - دانشیار گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
2 - - کارشناسی ارشد علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
3 - دانشیار گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
تاریخ دریافت : 1393/03/29
تاریخ پذیرش : 1394/09/15
تاریخ انتشار : 1394/09/01
کلید واژه:
سیب,
پاتولین,
لواشک,
مایکوتوکسین,
کروماتوگرافی مایع با کارآیی بالا (HPLC),
چکیده مقاله :
پاتولین مایکوتوکسینی است که بوسیله گونه‌های مختلف از کپک‌ها تولید می‌شود. در مطالعه حاضر 70 نمونه شامل 35 نمونه لواشک و 35 نمونه آب سیب به‌طور تصادفی از فروشگاه‌های شهرستان شهرکرد جمع آوری و جهت بررسی حضور پاتولین به روش کروماتوگرافی مایع با کارآیی بالا (HPLC-DAD) مطابق روش استاندارد ملی ایران مورد آزمایش قرار گرفتند. نتایج این این تحقیق نشان داد که پاتولین در 14 نمونه لواشک سیب (40 درصد) و 7 نمونه آب سیب (20 درصد) وجود دارد. میانگین غلظت پاتولین در نمونه‌های لواشک و آب سیب به ترتیب 3/26±9/34 و7/19±26میکروگرم در کیلوگرم بود. اگرچه غلظت میانگین پاتولین در نمونه‌های مورد مطالعه کمتر از حداکثر میزان مجاز ایران (50 میکروگرم در کیلوگرم) می‌باشد ولی غلظت پاتولین در 7/5 درصد نمونه‌های لواشک سیب و 9/2 درصد نمونه‌های آب سیب بالاتر از حداکثر مجاز اتحادیه اروپاو ایران (50 میکروگرم در کیلوگرم) بود.
چکیده انگلیسی:
Patulin is a mycotoxin produced by a variey of mold species. In this study, a total of 70 samples consisting of 35 apple leathers and 35 apple juice samples was randomly obtained from different supermarkets of Shahrekord. Using HPLC-DAD technique and in accordance with the Iranian National Standard method, the samples were analyzed for patulin contamination. According to the results, patulin was detected in 14 (40%) of apple leather and 7 (20%) of the apple juice samples. Mean values of patulin concentrations in the apple leathert and apple juice samples were estimated as 34.9± 26.3 and 26 ± 19.7 µ/kg, respectively. Although the mean concentration of patulin was lower than the Iranian/European approved limit (50 µg/kg), patulin contamination level was found higher than the maximum approved limit in 5.7% and 2.9% of the the apple leather and apple juices samples, respectively. Therefore, to minimize the contamination of patulin in theses products, the necessary practices should be conducted.
منابع و مأخذ:
Artik, N., Cemeroglu, B., Aydar, G. and Saglam, N. (1995). Use of activated carbon for patulin control in apple juice concentrates. Journal of Agriculture and Forestry, 19(4): 259-265.
Beretta, B., Gaiaschi, A., Galli, C.L. and Restani, P. (2000). Patulin evaluation in applebased food: Occurrence and safety evaluation. Journal of Food Additives and Contaminants, 17: 399–406.
Bonerba, E., Ceci, E., Conte, R. and Tantillo, G. (2010). Survey of the presence of patulin in fruit juices. Journal of Food Additives and Contaminants, Part B, 3(2): 114-119.
Couto do Amparo, H., Cavichon, E., Milton Baratto, C., César Tondo, E. and LafayetteNevesGelinski, J.M. (2012). Determination of Patulin in Apple Juice from Fuji Apples Stored in Different Conditions in Southern Brazil. Journal of Food Research, 1(3): 54-57.
Fathi-Achachlouei, B., Ahmadi-Zenouz, A., Assadi, Y., Hesari, J. (2007). Reduction of patulin content in apple juice concentrate using activated carbon and its effects on several chemical constituents. Journal of Food, Agriculture & Environment, 5(1):84-88.
Gokmen, V. and Acar, J. (1998). Incidence of patulin in apple juice concentrates produced in Turkey. Journal of Chromatography, A, 815: 99–102.
Gokmen, V. and Acar, J. (1996). Rapid reversed-phase liquid chromatographic determination of patulin in apple juice. Journal of Chromatography, A, 730: 53-58.
Irwandi, J., Man, Y.B.C., Yusof, S., Jinap, S. and Sugisawa, H. (1998). Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage. Journal of the Science of Food and Agriculture, 76(3): 427-434.
Jalali, A., Khorasgani, Z.N., Goudarzi, M. and Khoshlesan, N. (2010). HPLC Determination of Patulin in Apple Juice: A Single Center Study of Southwest Area of Iran. Journal of Pharmacology and Toxicology, 5: 208-214.
Karimi, G., Hassanzadeh, M., Yazdanpanah, H., Nazari, F., Iianshahi, M. and Nili, M. (2008). Contamination of patulin in clear apple juice in Mashhad, Iran. Journal of Food Safety, 28: 413–421.
Leggott, N.L. and Shephard, G.S. (2001). Patulin in south commercial apple products. Food Control, 12: 73–76.
Linglai, C., You, M. and Yang, C.D. (2000). Detection of mycotoxin patulin in apple juice. Journal of Food and Drug Analysis, 8(2): 85-96.
Monica, C., Luminiţa, C., Gabriela, L., Mioara, N., Enuţa, I., Nastasia, B., et al. (2011). Determination of patulin in apple juice, Journal of the Romanian Association of Food Professionals, 1(1): 65 –69.
Montaseri, H., Eskandari, M.H., Yeganeh, A.T., Karami, S., Javidnia, K., Dehghanzadeh, G.R., et al. (2013). Patulin in apple leather in Iran. Food Additives and Contaminants, Part B, 3: 1–4.
Moukas, A., Panagiotopoulou, V. and Markaki, P. (2008). Determination of patulin fruit juices using HPLD–DAD and GS–MSD techniques. Food Chemistry, 109: 860–867.
Perera, C.O. (2005). Selected quality attributes of dried foods. Drying Technology, 23(4): 717-730.
Phimpharian, C., Jangchud, A., Jangchud, K., Therdthai, N. and Prinyawiwatkul, W. (2011). Physico-chemical characteristics and sensory optimisation of a pineapple leather snack as affected by glucose syrup and pectin concentrations. International Journal of Food Science and Technology, 46(5): 972-981.
Piemontese, L., Solfrizzo, M. and Visconti, A. (2005). Occurrence of patulin in conventional and organic fruit products in Italy and subsequent exposure assessment. Food Additives and Contaminants, 22: 437–442.
Sant’ Ana, A.S., Rosenthal, A. and Massaguer, P.R. (2008). The fate of patulin in apple juice processing: Areview. Food Research International, 41: 441-453.
Sargenti, S.R. and Almeida, C.A.A. (2010). Determination of patulin in apple juice by HPLC using a simple and fast sample preparation method.EcleticaQuímica Sao Paulo, 35(2): 14 – 21.
Spadaro, D., Ciarovella, A., Frati, S., Garibaldi, A. and Gullino, M.L. (2007). Incidence and level of patulin in pure and mixed apple juices marketed in Italy. Food Control, 18: 1098–1102.
Vatthanakul, S., Jangchud, A., Jangchud, K., Therdthai, N. and Wilkinson, B. (2010). Gold kiwifruit leather product development using a quality function deployment approach. Food Quality and Preference, 21(3): 339-345.
Yuan, Y., Hong, Z. and Jingbo, L. (2010). Patulin content in apple products marketed in Northeast China. Food Control, 21(11): 1488-1491.
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Artik, N., Cemeroglu, B., Aydar, G. and Saglam, N. (1995). Use of activated carbon for patulin control in apple juice concentrates. Journal of Agriculture and Forestry, 19(4): 259-265.
Beretta, B., Gaiaschi, A., Galli, C.L. and Restani, P. (2000). Patulin evaluation in applebased food: Occurrence and safety evaluation. Journal of Food Additives and Contaminants, 17: 399–406.
Bonerba, E., Ceci, E., Conte, R. and Tantillo, G. (2010). Survey of the presence of patulin in fruit juices. Journal of Food Additives and Contaminants, Part B, 3(2): 114-119.
Couto do Amparo, H., Cavichon, E., Milton Baratto, C., César Tondo, E. and LafayetteNevesGelinski, J.M. (2012). Determination of Patulin in Apple Juice from Fuji Apples Stored in Different Conditions in Southern Brazil. Journal of Food Research, 1(3): 54-57.
Fathi-Achachlouei, B., Ahmadi-Zenouz, A., Assadi, Y., Hesari, J. (2007). Reduction of patulin content in apple juice concentrate using activated carbon and its effects on several chemical constituents. Journal of Food, Agriculture & Environment, 5(1):84-88.
Gokmen, V. and Acar, J. (1998). Incidence of patulin in apple juice concentrates produced in Turkey. Journal of Chromatography, A, 815: 99–102.
Gokmen, V. and Acar, J. (1996). Rapid reversed-phase liquid chromatographic determination of patulin in apple juice. Journal of Chromatography, A, 730: 53-58.
Irwandi, J., Man, Y.B.C., Yusof, S., Jinap, S. and Sugisawa, H. (1998). Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage. Journal of the Science of Food and Agriculture, 76(3): 427-434.
Jalali, A., Khorasgani, Z.N., Goudarzi, M. and Khoshlesan, N. (2010). HPLC Determination of Patulin in Apple Juice: A Single Center Study of Southwest Area of Iran. Journal of Pharmacology and Toxicology, 5: 208-214.
Karimi, G., Hassanzadeh, M., Yazdanpanah, H., Nazari, F., Iianshahi, M. and Nili, M. (2008). Contamination of patulin in clear apple juice in Mashhad, Iran. Journal of Food Safety, 28: 413–421.
Leggott, N.L. and Shephard, G.S. (2001). Patulin in south commercial apple products. Food Control, 12: 73–76.
Linglai, C., You, M. and Yang, C.D. (2000). Detection of mycotoxin patulin in apple juice. Journal of Food and Drug Analysis, 8(2): 85-96.
Monica, C., Luminiţa, C., Gabriela, L., Mioara, N., Enuţa, I., Nastasia, B., et al. (2011). Determination of patulin in apple juice, Journal of the Romanian Association of Food Professionals, 1(1): 65 –69.
Montaseri, H., Eskandari, M.H., Yeganeh, A.T., Karami, S., Javidnia, K., Dehghanzadeh, G.R., et al. (2013). Patulin in apple leather in Iran. Food Additives and Contaminants, Part B, 3: 1–4.
Moukas, A., Panagiotopoulou, V. and Markaki, P. (2008). Determination of patulin fruit juices using HPLD–DAD and GS–MSD techniques. Food Chemistry, 109: 860–867.
Perera, C.O. (2005). Selected quality attributes of dried foods. Drying Technology, 23(4): 717-730.
Phimpharian, C., Jangchud, A., Jangchud, K., Therdthai, N. and Prinyawiwatkul, W. (2011). Physico-chemical characteristics and sensory optimisation of a pineapple leather snack as affected by glucose syrup and pectin concentrations. International Journal of Food Science and Technology, 46(5): 972-981.
Piemontese, L., Solfrizzo, M. and Visconti, A. (2005). Occurrence of patulin in conventional and organic fruit products in Italy and subsequent exposure assessment. Food Additives and Contaminants, 22: 437–442.
Sant’ Ana, A.S., Rosenthal, A. and Massaguer, P.R. (2008). The fate of patulin in apple juice processing: Areview. Food Research International, 41: 441-453.
Sargenti, S.R. and Almeida, C.A.A. (2010). Determination of patulin in apple juice by HPLC using a simple and fast sample preparation method.EcleticaQuímica Sao Paulo, 35(2): 14 – 21.
Spadaro, D., Ciarovella, A., Frati, S., Garibaldi, A. and Gullino, M.L. (2007). Incidence and level of patulin in pure and mixed apple juices marketed in Italy. Food Control, 18: 1098–1102.
Vatthanakul, S., Jangchud, A., Jangchud, K., Therdthai, N. and Wilkinson, B. (2010). Gold kiwifruit leather product development using a quality function deployment approach. Food Quality and Preference, 21(3): 339-345.
Yuan, Y., Hong, Z. and Jingbo, L. (2010). Patulin content in apple products marketed in Northeast China. Food Control, 21(11): 1488-1491.
