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Investigation of patulin and citrinin in grape must and wine from grapes naturally contaminated by strains of Penicillium expansum.
- Source :
-
Food & Chemical Toxicology . Aug2018, Vol. 118, p805-811. 7p. - Publication Year :
- 2018
-
Abstract
- Twenty three strains of Penicillium expansum , as a predominant species, were isolated from 23 (92%) out of 25 grape samples of 17 different grape varieties. The results of the identification of P. expansum strains were confirmed by a PCR method. Most of the isolates of P. expansum (21/23, 91%), when tested for toxigenicity, were bi-toxigenic: they produced citrinin (CIT) and particularly high amounts of patulin (PAT). A validated UPLC-MS/MS method for the determination of PAT and CIT was applied. The limits of quantification (LOQ) for PAT and CIT in grape must and toxigenicity testing samples were 100 and 2 ng/g, respectively. The results of PAT and CIT quantification in 23 grape must samples demonstrated the occurrence of PAT in 10 (43%) grape must samples (mean: 171 ng/g; median: 50 ng/g; and range: 143–644 ng/g) and the occurrence of CIT in two (9%) grape must samples (mean: 1 ng/g; median: 1 ng/g; and range: 2.5–3.5 ng/g). This is the first report on the natural occurrence of CIT in grape must. A validated HPLC-UV-VIS method for the determination of PAT in wine samples was applied, and concentrations in all 23 wine samples were below the LOQ (<10 ng/g). [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 02786915
- Volume :
- 118
- Database :
- Academic Search Index
- Journal :
- Food & Chemical Toxicology
- Publication Type :
- Academic Journal
- Accession number :
- 131185819
- Full Text :
- https://doi.org/10.1016/j.fct.2018.06.022