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Patulin (Figure 1a) with the IUPAC name of (4-hydroxy-4Hfuro [3, 2-c] pyran-2(6H)-one) is a toxic chemical produced by a number of certain moulds. Patulin contamination is of main concern with apples spoiled by moulds such as Penicillium expansum. Although apples and apple-based products tend to be the major sources of patulin, but any mouldy or rotten fruits, vegetables, cereals, and other foods could contain this toxin [1]. This compound was studied at first as a compound possessing wide spectrum antibiotic properties, but next researches demonstrated the toxicological properties at patulin such as mutagenic, immunotoxic, neurotoxic and causing adverse effects on the gastrointestinal tract [2]. The presence and the extent of patulin contamination in processed apple products can consider as a parameter for the quality of the fruits used for processing and the safety of the product. The European Union (EU) set levels of patulin at 50 μg kg-1 for apple juices and apple juice ingredients, 25 μg kg-1 for solid apple products (such as apple compote, apple puree, etc.) and 10 μg kg-1 in apple-based products for infants and young children (European Commission Regulation, 1881/2006). Joint FAO/WHO Expert Committee on Food Additives (JEFCA) established a provisional maximum tolerable daily intake (PMTDI) of 0.4 μg kg-1 body weight/day based on a no observed effect level (NOEL) of 43 μg kg-1 body weight/day (WHO, 1995).

international journal of analytical techniques

Preparation of a Novel Sol-Gel Molecularly Imprinted Polymer with Dummy Template for On-Line Solid-Phase Extraction of Patulin from Apple Juice Samples