Occurrence of patulin and 5-hydroxymethylfurfural in apple sour, which is a traditional product of Kastamonu, Turkey
Yazarlar (1)
Doç. Dr. Nesrin İÇLİ Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food Additives and Contaminants Part A Chemistry Analysis Control Exposure and Risk Assessment (Q3) | ||
| Dergi ISSN | 1944-0049 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2019 |
| Cilt / Sayı / Sayfa | 36 / 6 / 952–963 | DOI | 10.1080/19440049.2019.1605207 |
| Makale Linki | http://dx.doi.org/10.1080/19440049.2019.1605207 | ||
| Özet |
| 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 … |
| Anahtar Kelimeler |
| apple sour | food safety | HMF | HPLC | Patulin |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 9 |
| Scopus | 12 |
| Google Scholar | 13 |