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• MakaleYalnız künye2025Scopus SJRQ2/r/kostu/10656
  Verification of HPLC method to detect patulin levels and evaluation of exposure risk of patulin in apple-based products

  Sanajou, Sonia; Girgin, Gözde; Şahin, Gönül; Baydar, Terken

  Patulin, a mycotoxin produced by Penicillium, Aspergillus, and Byssochlamyces species, particularly in apple-based products, poses health risks, including cytotoxic, genotoxic, and immunotoxic effects. This study first validated an HPLC method to determine patulin levels. The validated method was then applied to 19 samples of fresh apples, commercial apple juices, and baby foods made from local apples. Method validation confirmed high accuracy (recovery = 87–93%), precision (CV < 2.6%), and sensitivity (LOD = 1.82 µg/L). All commercial juice samples complied with the EU regulatory limit (50 µg/L), indicating progress in industrial quality control. However, 67% of baby food samples contained detectable patulin, with one exceeding the EU infant food limit (10 µg/kg). Most notably, one fresh apple sample had 406 µg/kg of patulin—over 16 times the EU limit for solid apples (25 µg/kg), demonstrating the limitations of visual inspection for fungal contamination. These findings reveal ongoing risks in minimally processed products, especially for infants, and emphasise the need for improved post-harvest practices, stringent sorting, and broader monitoring. The study reflects global patterns, showing national improvement in juice safety but exposing critical gaps in the regulation of raw produce and infant food.

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  AtıfScopus1·WoS1·OpenAlex1

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