A Seven-year Study (2005-2011) on the Occurrence of Patulin in Juices and Pulps of Different Fruits in Argentina

Introduction: Patulin is a mycotoxin produced by a diversity of molds, particularly Penicillium and Aspergillusand mainly found in pomaceous fruits, such as apples and pears. Although patulin has been shown to present a genotoxic activity, its presence in fruit products has concerned much more to the quality point of view than health aspects. This is because high levels of patulin in juices indicate that moldy fruits were used in their production.

Purpose: This study aimed at quantifying patulin in fruit juices produced and/or commercialized in Argentina during a period of seven years.

Methods: Between 2005 and 2011, a total of 3,752 samples of juices (single strength, concentrated cloudy and clarified, and pulps) of apples, pear, peach, apricot, grape and pineapple were analyzed for patulin. The quantification of the mycotoxin was performed using a HPLC method with limit of detection and quantification of 3 and 10 ppb, respectively.

Results: Patulin was quantified in 373 out of 3,097 samples of apple juice and juice products analyzed in levels > 50 ppb. Pear juices and pulps were also positive for patulin (19 out of 350), while peach, apricot, grape and pineapple were negative for patulin (< 3 ppb). Among the positive samples, most presented levels of patulin between 50-60 ppb, however, few samples (n=94) presented levels as high as > 100 ppb.

Significance: The results indicate that intervention strategies must be improved in order to reduce the amount of patulin in apple juices. Strategies should include reduction of contamination of fruits in the field and growth of mycotoxin-producing molds during storage. Peach, apricot and grape do not represent sources of patulin in diet.