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Dual application notes for the Analysis of Patulin in apple juice and processed foods


Patulin is a naturally occurring mycotoxin that is produced by several species of fungi, such as Aspergillus, Penicillium and Byssochlamys. Typically growing on fruit, including apples, pears, peaches and grapes, it has recently been implicated as a possible carcinogen and teratogen, although an official designation has not yet been made.

The World Health Organization, U.S. Food and Drug Administration (FDA) and European Union (EU) have suggested a maximum limit of patulin in apple juice and apple juice ingredients at 50 µg/kg. Furthermore, the EU has set a limit of 25 µg/kg in solid apple products and 10 µg/kg in baby food (EC 1881/2006). UCT has tackled the analysis of this mycotoxin with traditional solid phase extraction for the juice form and a QuEChERS approach for the processed food. Find the details for each corresponding application note below.

Determination of Patulin in Apple Juice using SPE

Determination of Patulin in Processed Foods using QuEChERS

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