Patulin in food: state-of-the-art and analytical trends

  title={Patulin in food: state-of-the-art and analytical trends},
  author={S. J. Silva and P. Schuch and C. Bernardi and M. Vainstein and A. Jablonski and R. Bender},
  journal={Revista Brasileira De Fruticultura},
Patulin is a mycotoxin produced by several fungal species of the genera Penicillium and Aspergillus, found on several fruit species and, remarkably, in apples and apple products. Patulin has a broad spectrum of toxicity, including carcinogenicity and teratogenicity in animals. Due to the stability of the molecule, considerable amounts of patulin still remain in apple products after processing. This paper reviews different analytical methods for patulin determination and methods to reduce levels… Expand

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  • G. Selmanoğlu
  • Biology, Medicine
  • Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
  • 2006
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