Using of some physical and chemical methods for the detoxification of patulin in some kinds of fruits and juices

العناوين الأخرى

استخدام بعض الطرائق الفيزياوية و الكيمياوية في إزالة سمية الباتيولين من بعض أنواع الفواكه و عصائرها

المؤلفون المشاركون

al-Nazzal, Ahmad Ismail
al-Takriti, Mustafa Muhammad Ramadan

المصدر

مجلة تكريت للعلوم الزراعية

الناشر

جامعة تكريت كلية الزراعة

تاريخ النشر

2018-12-31

دولة النشر

العراق

عدد الصفحات

7

التخصصات الرئيسية

النبات

الموضوعات

• الفاكهة
• عصائر الفاكهة
• إزالة السموم
• السمية النباتية
• باتولين

الملخص الإنجليزي

The fungal strain of Penicillium expansum was isolated from red, yellow, green , apple and peach fruit samples collected from local market of Tikrit and identified according to the morphological, microscopic and cultural characterized then evaluated the susceptibility of fungal isolates on the production of patulin .

The results showed to high susceptibility of isolates on the production of patulin .

Also Aspergillus flavus , Rhizopus stolonifer, and Fusarium sp.

,were isolated from the fruits of apples and peaches , the total number were at (60) isolates , the detection and quantification of patulin in apple juice was prepared from fruits infected with P.

expansum using a high performance liquid chromatography (HPLC) device , as well as detected by using Infra red (IR) detection device and Ultra violet (U.V.) detection system , the results showed to contamination of samples with this mycotoxin.

The ability of Saccharomyces cerevisiae for reducing the patulin contaminated of juice samples were tested , the results were shown the percentage of reduction at 64.1% at fermentation for a period of 7 days , the addition of ascorbic acid contributed to reduce ratio of patulin in the samples contaminated apple juice was tested when added to juice and refrigerated for a week and with three concentrations 0.1 , 0.5 , 1% , at 53.8% , 60.1% , 92%, respectively the diagnosis and quantification of patulin were found in apple juice samples of Saudi Arabian , Jordanian , and Turkish origin and Turkish apple nectar juice using a high performance liquid chromatography (HPLC)device .

The results showed to contamination of the samples with patulin at 20 µg/lit for the apple nectar and about 33.4 µg/lit for Turkish apple juice and 40.9 µg/lit for Saudi apple juice and 43.5 µg/lit for Jordanian apple juice and the percentage of patulin within the limits allowed globally .

The effect of the treatment of fruit surfaces was tested with 1% sodium carbonate solution , the results showed a significant decrease in fungal growth in the apple , peach and apricot surfaces affected by cuts and scratches and stored at room temperature .

The effect of this treatment was limited in controlling the fungal growth in these samples , effectiveness of the fruit surfaces with sodium hypochlorite solution was tested at 3:1 concentration with refrigerated storage for two months , this treatment reduced the growth of fungi on yellow and red apple which storage at cooling conditions , the results showed the effectiveness of this treatment in preventing and reducing the fungal growth on the treated fruit surfaces.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-922171

• APA
• MLA
• AMA