Occurrence of patulin and 5-hydroxymethylfurfural in apple sour, which is a traditional product of Kastamonu, Turkey

ABSTRACT

Apple sour is a traditional product of Kastamonu, Turkey. It is consumed by spreading on bread or drinking after diluting with water. The aim of this study was to determine patulin (PAT) and 5-hydroxymethylfurfural (HMF) in apple sour. This study is the first to evaluate the occurrence of PAT and HMF in apple sour. The samples were extracted with ethyl acetate using liquid-liquid extraction technique. PAT and HMF were determined by HPLC with UV detection. PAT was detected in all samples, and the PAT level in 94.9% of samples was found to be equal or greater than the legal limit for juice concentrates. The mean value for PAT was found to be 284 ± 307 μg kg⁻¹. PAT levels in 13 of 39 samples were in the range of 100 ≤ x < 200 μg kg⁻¹, two samples were in the range of 0 ≤ x < 50 μg kg −1 and two samples were in the range of 1000 ≤ x < 1500 μg kg¹. HMF levels of all samples were above the legal limit for solid molasses. The mean value for HMF was found to be 16215 ± 13317 mg kg⁻¹. HMF levels of 10 of 39 samples were determined to be in the range of 10000 ≤ x < 20000 mg kg⁻¹, eight samples were in the range of 20000 ≤ x < 30000 mg kg⁻¹ and only three samples were in the range of 100 ≤ x < 1000 mg kg⁻¹. There was a significant and inverse relationship between HMF and pH of the samples. These results indicate that consumption of apple sour is a considerable risk in terms of HMF and PAT toxicity.

KEYWORDS:

• Patulin
• HMF
• apple sour
• HPLC
• food safety

Acknowledgments

The author is also grateful to Kastamonu University Central Research Laboratory Application and Research Center.

Conflicts of interest

The author reports no conflict of interest.

Additional information

Funding

This research has been supported by [Kastamonu University Scientific Research Projects Coordination Department] under Grant [Project Number: KÜ-BAP01/2016-17].