![]() ![]() 466/2001 setting maximum levels for certain contaminants in foodstuffs, Brussels, Belgium. 1425/2003 amending Commission Regulation no. In: De Waterbeemd HV (ed) Chemometric methods in Molecular Design. Int J Food Microbiol 98:241–248ĭunn WJ, Wold S (1995) SIMCA pattern recognition and classification. J Inst Brew 114:167–171ĭombrink-Kmizman MA, Blackburn JA (2005) Evaluation of several culture media for production of patulin by Penicilliun species. Codex Stan 235Ĭollin S, Bodart E, Badot C, Bouseta A, Nizet S (2008) Identification of the main degradation products of patulin generated through heat detoxication treatments. John Wiley and Sons, UK, pp 10815–10837ĬODEX-Codex Committee on Food Additives and Contaminants (2003a) Maximum level for patulin in apple juice and apple juice ingredients and other beverages. In: Meyers RA (ed) Encyclopedia of analytical chemistry. Food Cont 16:165–167Ĭoates J (2000) Interpretation of infrared spectra-a practical approach. Asian J Chem 4:734–737Ĭheraghali AM, Mohammadi HR, Amirahmadi M, Yazdanpanah H, Abouhossain G, Zamanian F (2005) Incidence of patulin contamination in apple juice produced in Iran. Appl Environ Microbiol 74:4553–4559Ĭhamoli RP, Kothiyal DP, Kaul PN (1992) Application of IR spectroscopy to study of ring-chain tautomerism in some β-aroylacrylic acids. Int J Pharm Chem Biol Sci 3(4):1242–1247īullen HA, Oehrle SA, Bennett AF, Taylor NM, Barton HA (2008) Use of attenuated total reflectance fourier transform infrared spectroscopy to identify microbial metabolic products on carbonate mineral surfaces. Nutr J 3:3–5īozzaA TralamazzaSM, RodriguezJI ScholzMBS, ReynaudDT DPR, PimentelIC, (2013) Potential of fourier transform infrared spectroscopy (FT-IR) to detection and quantification of ochratoxin a: a comparison between reflectance and transmittance techniques. John Wiley and Sons Inc., New Yorkīoyer J, Liu RH (2004) Apple phytochemicals and their health benefits. ![]() Accessed 10 February 2015īeebe KR, Pell RJ, Deascholtz MB (1998) Chemometrics: a practical guide. Current study demonstrated that patulin-contaminated (50 ppb permissible limit set by FSSAI) juice sample and uncontaminated juice samples could be effectively discriminated using ATR-FTIR spectroscopy by modulating pH of apple juice.Īnonymous (2014) Health benefits of apple juice. ![]() Patulin in apple juice was best predicted in wave number range of 1605–15–2975 cm −1, using partial least square regression with coefficient of determination of 0.92–0.88 for calibration and validation, respectively. Developed models successfully classified different levels of patulin into their respective classes using soft independent modeling of class analogy. Principal component analysis showed concentration based sample clustering ( p ≤ 0.05) at pH 8. Absorption peak for all the spiked sample having pH 8 were higher than those of spiked samples maintained at pH 6–4. Spectra (4000–500 cm −1) of patulin spiked (25, 50 75 ppb) apple juice (pH 4, 6, 8) revealed distinct variations specifically in 1605–1543 cm −1 range. Attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy with chemometrics showed potential for its detection in apple juice by modulating pH. Its presence in juice is necessary to detect before sale. Patulin is a dangerous mycotoxin and is relatively stable to heat treatment and thus difficult to inactivate. ![]()
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