Effects of organic acids,amino acids and ethanol on the radio-degradation of patulin in an aqueous model system |
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| Institution: | 1. Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Chonbuk, Jeongeup 580-185, Republic of Korea;2. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea;3. Glycomics Team, Korea Basic Science Institute, Daejeon 305-333, Republic of Korea;4. Department of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea;1. Department of Food Technology, Technological and Educational Institution of Peloponnese, 24100 Kalamata, Greece;2. Department of Chemistry, University of Patras, 26504 Patras, Greece;1. Institute of Food Science, Zhejiang University, Yuhangtang Road 388, 310058 Hangzhou, China;2. Molecular Phytopathology and Mycotoxin Research, Georg-August-University Göttingen, Grisebachstrasse 6, 37077 Göttingen, Germany;3. Department of Plant Biochemistry, Albrecht-von-Haller-Institute for Plant Sciences, Georg-August-University Göttingen, Justus-von-Liebig-Weg 11, 37077 Göttingen, Germany;1. Centre of Excellence in Mycotoxicology and Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium;2. Laboratory of Environmental Toxicology Research, Faculty of Pharmaceutical Sciences, University of Monastir, Monastir, Tunisia;1. Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation, Huaiyin Normal University, Huai''an 223300, PR China;2. College of Food Science and Engineering, Shandong Agricultural University, Tai''an 271018, PR China |
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| Abstract: | The effects of organic acids, amino acids, and ethanol on the radio-degradation of patulin by gamma irradiation in an aqueous model system were investigated. The patulin, dissolved in distilled water at a concentration of 50 ppm, was practically degraded by the gamma irradiation at the dose of 1.0 kGy, while 33% of the patulin remained in apple juice. In the aqueous model system, the radio-degradation of patulin was partially inhibited by the addition of organic acids, amino acids, and ethanol. The proportions of remaining patulin after irradiation with the dose of 1.0 kGy in the 1% solution of malic acid, citric acid, lactic acid, acetic acid, ascorbic acid, and ethanol were 31.4%, 2.3%, 31.2%, 6.1%, 50.8%, and 12.5%, respectively. During 30 days of storage, the remaining patulin was reduced gradually in the solution of ascorbic acid and malic acid compared to being stable in other samples. The amino acids, serine, threonine, and histidine, inhibited the radio-degradation of patulin. In conclusion, it was suggested that 1 kGy of gamma irradiation (recommended radiation doses for radicidation and/or quarantine in fruits) is effective for the reduction of patulin, but the nutritional elements should be considered because the radio-degradation effects are environment dependent. |
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