Evaluation of Patulin in Mango and Citrus Fruits, Juices and their By-product by Using Liquid Chromatography | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Nisha Khalid: Nuclear Institute for Agriculture and Biology College, Pakistan Institute of Engineering and Applied Sciences,Faisalabad,Pakistan

2. Shabbir Hussain: Nuclear Institute for Agriculture and Biology College, Pakistan Institute of Engineering and Applied Sciences,Faisalabad,Pakistan

3. Muhammad Adil Rehman: Nuclear Institute for Agriculture and Biology College, Pakistan Institute of Engineering and Applied Sciences, Faisalabad, Pakistan; Department of Food Science &Technology, Faculty of Agriculture and Environmental, The Islamia University of Bahawalpur-Pakistan

4. Zulfiqar Ahmad: Department of Food Science &Technology, Faculty of Agriculture and Environmental, The Islamia University of Bahawalpur-,Pakistan

5. Tahir Mehmood: Department of Food Science &Technology, Faculty of Agriculture and Environmental, The Islamia University of Bahawalpur-,Pakistan

6. Faiz-ul- Hassan Shah: Department of Food Science &Technology, Faculty of Agriculture and Environmental, The Islamia University of Bahawalpur-,Pakistan

7. Muhammad Waseem: Department of Food Science &Technology, Faculty of Agriculture and Environmental, The Islamia University of Bahawalpur-,Pakistan

8. Hammad Hafeez: Department of Food Science &Technology, Faculty of Agriculture and Environmental, The Islamia University of Bahawalpur-,Pakistan

9. Umair Ali: Department of Food Science &Technology, Faculty of Agriculture and Environmental, The Islamia University of Bahawalpur-,Pakistan

Abstract:

Fruits are essential component of our life because they are rich source of flavonoids, carotenoids, vitamins and minerals. The environment in Pakistan is hot and humid and very conducive for the fungal attack on fruits and vegetables, resulted the production of different kinds of mycotoxin. Patulin is a mycotoxin produced by different fungi species i.e., Penicillium Expansum, Byssochlamys and Aspergillus. European countries set patulin intake level in the range 10-50 ng/g in fruits, juices and infants products, whereas WHO limit is 0.4 ng/g per kg body weight per day. By keeping this important aspect in mind, a method is validated to determine the patulin in fruits and their by-products by using HPLC-UV at 276 nm wavelength in isocratic mode using C18 column. Fruits, juices and their value-added products were collected, extracted and analyzed for the determination of patulin. Mango samples from different area were collected and analyzed for the presence of patulin, samples collected from Shorkot was found to be highly contaminated (2030.47 ng/g) and Multan and Bahawalpur samples were observed to be least contaminated (12.76 ng/g) with patulin. Patulin was analyzed in orange samples taken from different area and concentration of patulin was found to be in the range of 0 - 61.07 ng/g. Samples collected from Layyah were observed to be highly contaminated whereas Sahiwal samples were less contaminated with patulin.

Page(s): 97-97

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

mycotoxin , Mango , HPLC , Patulin , Orange

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