Presence of patulin in fruit and fruit juices produced in Turkey

Demirci M., ARICI M., Gumus T.

ERNAHRUNGS-UMSCHAU, cilt.50, sa.7, ss.262-264, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 50 Sayı: 7
  • Basım Tarihi: 2003
  • Dergi Adı: ERNAHRUNGS-UMSCHAU
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.262-264
  • Anahtar Kelimeler: patulin, fruit, fruit juices, Turkey, APPLE JUICE, DISAPPEARANCE, INHIBITION, STABILITY, CIDER
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

The authors checked 41 samples of fruit and 85 samples of fruit juices produced in Turkey (10 samples of cherries, 10 of strawberries, 5 of raspberries, 6 of white mulberries, 10 of black mulberries, 30 of apples juice, 30 of apricot and 25 of peach juices) for patulin. 9 out of 10 cherry samples have been found to contain 5.6-113.3 mug/kg (ppb), 4 out of 6 white mulberry samples 32-426 ppb, 3 out of 5 raspberry samples 48-746 ppb, 8 out of 10 strawberry samples 3.2-572 ppb, 7 out of 10 black mulberry samples 6.8-157.4 ppb patulin. 12 out of 30 samples of apple juice contained 3.2-106.9 ppb, 11 out of 25 peach samples 4.3-93.2 ppb patulin. No patulin was detected in any of the apricot juices checked.