twentyfourteen domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/vhosts/gcsar.gov.sy/httpdocs/en/wp-includes/functions.php on line 6131Tahani Ahmad Al-Hadad<\/strong> Abstract<\/strong><\/p>\n \u00a0\u00a0\u00a0\u00a0\u00a0 Apples and its products are the most important sources of patulin\u00a0\u00a0\u00a0 \u00a0exposure, because of the high rate of its consumption in the recent years. This research aimed to survey the content of patulin in apple products (fruit, juice and baby food) which sold in Damascus and Damascus \u00a0\u00a0countryside, on the other hand, to study the influence of apple juice processing steps, additives (ascorbic acid, sulfur dioxide, cysteine, \u00a0\u00a0\u00a0quercetin) and carbon filtration on patulin level of juice.<\/p>\n The study examined 20 samples of different apples (different species and quality grade), 20 samples of juice (different bands), and 10 samples of baby food which prepared from apple sauce without or with other\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0additives.<\/p>\n Patulin was analyzed by using (HPLC-UV) with the following\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0conditions: temperature of the column was 25 \u0652C, flow rate was 1 ml\/min, wavelength was 276 nm. The results showed that the recovery rate of\u00a0\u00a0 \u00a0patulin in the used method was 83.1%, 85%, 80.3% for fruit, juice and baby food respectively, the linearity was (r2<\/sup>=0.97) in concentrations \u00a0\u00a0\u00a0(50-250) \u00b5g\/l, the limit of detection (LOD) was 30 \u00b5g\/l, and the limit of quantitative (LOQ) was 100 \u00b5g\/l.<\/p>\n The content of patulin in samples of fresh apple ranged from ND (Non Detected) to 183.2 \u00b5g\/l, with average of 48.68 \u00b5g\/l. The number of\u00a0\u00a0 samples which patulin exceeded the accepted limit of WHO (50 \u00b5g\/l) was 10 samples (50%). The patulin content in apple juice samples ranged from ND to 820 \u00b5g\/l, with an average of 211.15 \u00b5g\/l, 70% of studied samples exceeded (50 \u00b5g\/l). The patulin content of baby food samples ranged from ND to 81.5 \u00b5g\/l, with an average of 20.46 \u00b5g\/l, 30% of \u00a0samples were out of allowed limit (10 \u00b5g\/l).<\/p>\n Results of studying juice processing stages showed that processing\u00a0\u00a0 \u00a0reduce the content of patulin from fruit up to 79.2%, and the most\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 significant stage for the reduction of patulin was washing and sorting (41.1%), followed by the enzymatic treatment (10.3%), microfiltration (7.5%), pressing (6.7%), pasteurization (3.4%), and milling (1.8%).<\/p>\n Filtration of final juice (injected with 1500 \u00b5g\/l patulin) by activated carbon reduced the concentration of patulin from 1225.6 \u00b5g\/l to below LOD. This treatment influenced negatively on juice color and smell \u00a0\u00a0\u00a0\u00a0quality. On the other hand, chemical additives varied in their ability to destroy patulin. Addition of ascorbic acid in concentration of 100 and 500 ppm reduced the concentration of patulin to 940.1 \u00b5g\/l and ND \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0respectively, meanwhile, the addition of sulfur dioxide, cysteine, and quercetin in concentration 50 and 100 ppm reduced patulin to 820.7 \u00b5g\/l and 530.8 \u00b5g\/l, 975.3 \u00b5g\/l and 686.9 \u00b5g\/l, and 1083 \u00b5g\/l and 850.9 \u00b5g\/l respectively.<\/p>\n The results showed that the best treatment for reduction of patulin from the final juice product without affecting it’s quality was the addition of ascorbic acid with concentration 500 ppm or quercetin 100 ppm, followed by cysteine and quercetin. Although the addition of sulfur dioxide was effective in destroy patulin, but it maybe decrease juice quality.<\/p>\n","protected":false},"excerpt":{"rendered":" Tahani Ahmad Al-Hadad General Commission for Scientific Agricultural Research- Department of Food Technology, Faculty of Agriculture,Damascus University, 2013 Abstract \u00a0\u00a0\u00a0\u00a0\u00a0 Apples and its products are the most important sources of patulin\u00a0\u00a0\u00a0 \u00a0exposure, because of the high rate of its consumption in the recent years. This research aimed to survey the content of patulin in apple … Continue reading Determination of Patulin Content in Apple Fruits and Some of its Processed Products and Make some Modifications for the possibility of its reduction<\/span>
\nGeneral Commission for Scientific Agricultural Research- <\/strong>Department of Food Technology, <\/strong>
\nFaculty of Agriculture,Damascus University, <\/strong>
\n2013<\/strong><\/p>\n