Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/1836
Título: Bioaccessibility of patulin from artificially contaminated apple juice
Autor: Martins, Carla
Alvito, Paula
Palavras-chave: Toxicologia
Segurança Alimentar
Data: Mar-2013
Editora: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Resumo: Ingestion of food is the major route of exposure to many contaminants in human health risk assessment [1]. Patulin (PAT) is a mycotoxin produced by different species of Penicillium, Aspergillus and Byssochlamys that can be found in fruit and fruit products, mainly apples and apple products [2, 3]. Toxicological studies have shown that PAT is mutagenic, teratogenic and neurotoxic [4]. Not all the amount of an ingested contaminant reflects the amount that is available to the organism. Knowledge about bioaccessibility of contaminants isn’t enough, and this can hamper evaluation of risk of the ingested contaminants [5]. According to recent studies on the occurrence of patulin in apple products marketed in the region of Lisbon, PAT contents in these products ranged from 4.1 µg/kg to 42.0 µg/kg [3]. In order to contribute to estimate the toxicological risk of associated with consumption of apple products containing patulin, a bioaccessibility study is being conducted. The determination of patulin was performed by HPLC-UV and bioaccessibility was determined using an in vitro digestion model that simulates the human physiological conditions [6]. The bioaccessibility determined for an apple cloudy juice artificially contaminated to 100 µg/kg of patulin ranged from 14 % to 18 %. These results are lower than those reported by Brandon et al. (2006) which referred a bioaccessibility for patulin ranging from 55 % to 100 % [7]. Recently, Raiola et al. (2012) found similar results for two clarified juices, 28.59 % and 25.28 % [8]. These are preliminary results and further analysis is being performed. (1) P Benito et al, Nutr Res, 1998, 18, 581-603 (2) H C Amparo et al, J Food Res, 2012,1:54-57 (3) MJ Barreira et al, Food Chem, 2010, 121 (3): 653-658 (4) M Magan et al, 2004, CRC Press, England (5) G Avantaggiato et al, Food Chem Toxic, 2004, 42, 817-824 (6) CHM Versantvoort et al, Food Chem Toxic, 2005, 43, 31-40 (7) EFS Brandon et al, Regul. Toxicol. Pharmacol, 2006, 44, 161-171 (8) A Raiola et al, Food Chem Toxic, 2012, 50, 3068-3072
Peer review: yes
URI: http://hdl.handle.net/10400.18/1836
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