Scientific journal

59 2020

Journal of Food and Nutrition Research
Summary No. 4 / 2020

Belajová, E.
Optimization and applicability of high performance liquid chromatographic methods for quantification of patulin and ochratoxin A in fruit purées
Journal of Food and Nutrition Research, 59, 2020, No. 4, s. 290-300

Elena Belajová, Department of Chemistry and Food Analysis, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, P. O. Box 25, SK-82475 Bratislava, Slovakia. E-mail:

Received 11 May 2020; 1st revised 20 July 2020; 2nd revised 6 October 2020; accepted 26 October 2020; published online 4 November 2020.

Summary: Patulin and ochratoxin A are mycotoxins generated in apples by certain strains of fungi Penicillium spp. and Aspergillus spp. Present work was aimed at occurrence of these mycotoxins in processed fruit-based and fruit-cereal mixed purées for infants and small children. For the purpose, two independent methods were optimized and verified. The methods were based on high performance liquid chromatography using diode-array detection and fluorescence detection and provided quantitative data on patulin and ochratoxin A contents, respectively. For sample pre-treatment, conventional liquid-liquid extraction was replaced with simpler procedures followed by solid phase extraction. The limit of detection was 5.8 µg·kg-1 for patulin and 0.06 µg·kg-1 for ochratoxin A, the limit of quantification was 6.9 µg·kg-1 and 0.12 µg·kg-1, respectively. The recoveries varied in the range of 79–92 % for patulin and 78–105 % for ochratoxin A at defined spiking levels. The described methods were applied in analyses of 114 single- and multi-component purée samples, the results showing low-percent incidence of patulin and ochratoxin A (5.6 % and 8.0 %, respectively). Positive samples were contaminated with mycotoxins at content levels not exceeding the EU limit. Simultaneous incidence of the two mycotoxins was not confirmed in any purée sample.

Keywords: patulin; ochratoxin A; high performance liquid chromatography; fruit purée

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