Abstract
Patulin (PAT) is a toxic metabolite produced by several species of the genera Penicillium and Aspergillus, and it has been identified in many moldy fruits, vegetables, cereals, and other foods. The most commonly occurring patulin producing species is Penicillium expansum. Patulin has been found as a natural contaminant of processed fruits, most notably apple juices and other apple-based products, and it has been suggested to be indicative of the quality of the fruit used for production. The presence and the extent of PAT contamination in processed apple products serve as a marker for the quality of the fruit used for processing and the quality of the product. The solvent used to extract PAT from samples is usually ethyl acetate and the cleanup step follow different techniques. In addition, there are two analytical method approaches needed, one for PAT regulation and another one for PAT research.
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