Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat bread

Citation
M. Rychlik et P. Schieberle, Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat bread, EUR FOOD RE, 212(3), 2001, pp. 274-278
Citations number
34
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN journal
1438-2377 → ACNP
Volume
212
Issue
3
Year of publication
2001
Pages
274 - 278
Database
ISI
SICI code
1438-2377(2001)212:3<274:MSOTDB>2.0.ZU;2-U
Abstract
Quantitative studies on the diffusion behavior of the mycotoxin patulin (Pa t) performed by stable isotope dilution assays using a carbon-13-labeled an alogue as the internal standard revealed that Pat did not diffuse into appl es affected by the fungus Penicillium expansum. At a distance of more than 2 cm from the infected zone the mycotoxin was not detectable. However, in a similar experiment with tomatoes the mycotoxin was found to penetrate into the whole fruit. These different characteristics were related to the physi cal laws of diffusion and attributed to differences in the texture of the f oods. Like in apple tissue, the patulin content in molded wheat bread crumb fell sharply at a longer distance from the fungal mycelium. A comparison w ith aflatoxins revealed that these mycotoxins show much faster diffusion in to the crumb as compared to patulin.