Incidence of patulin in apple juices marketed in Turkey

Yurdun T., OMURTAG G. Z., Ersoy O.

Journal of Food Protection, vol.64, no.11, pp.1851-1853, 2001 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 64 Issue: 11
  • Publication Date: 2001
  • Doi Number: 10.4315/0362-028x-64.11.1851
  • Journal Name: Journal of Food Protection
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1851-1853
  • Istanbul Medipol University Affiliated: No


The purpose of this study was to investigate the patulin contamination of apple juices consumed by the Turkish population. Patulin was detected using high-performance liquid chromatography (HPLC) with a UV detector at 280 nm, and the identification of patulin was further confirmed by thin-layer chromatography (TLC). Using HPLC, the recoveries were 79.9 ± 6.7% and 83.7 ± 4.6%, and the coefficients of variation were 8.4 and 5.5% for apple juices spiked with the known amounts of patulin (60 and 120 μg/liter, respectively). The minimum patulin level detected was 5 ng in a standard solution and 5 μg/liter in apple juices. The TLC method was used only to confirm patulin levels higher than 20 μg/liter (100 ng/spot) in apple juices. The total number of samples was 45. Patulin was present in detectable levels in 60% of apple juices at concentrations ranging from 19.1 to 732.8 μg/liter. Forty-four percent of the apple juice samples had patulin contamination levels higher than 50 μg/liter, which is the allowable upper limit in Turkey.