identification of the main degradation products of patulin generated through heat detoxication treatments

• Published in: Journal of the Institute of Brewing Vol. 114; no. 2; pp. 167 - 171
• Main Authors: Collin, Sonia, Bodart, Etienne, Bouseta, Amina, Nizet, Sabrina
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 2008; Institute of Brewing
• Subjects: aldehydes; Beers; Biological and medical sciences; degradation; detoxication; detoxification (processing); Fermented food industries; food contamination; Food industries; Food toxicology; Fundamental and applied biological sciences. Psychology; heat treatment; mycotoxin; patulin; sulfites; temperature; Toxin; Sulfites; Heat treatment; detoxication; Mycotoxin; pH; Patulin; Degradation product
• ISSN: 0046-9750; 2050-0416
• DOI: 10.1002/j.2050-0416.2008.tb00322.x

The chemical stability of patulin (PAT) was studied in model aqueous media at different temperatures and pH values in the presence and absence of sulfites. At pH 6, 50% was degraded within one hour at 100°C. At lower pH the detoxication efficiency was strongly reduced. The compound 3‐keto‐5‐hydroxy‐pentanal was shown to be the main degradation product of patulin. As the hemiacetal function has to be transformed into an aldehyde before retroaldolization and lactone hydrolysis, sulfites, as expected, improved detoxication, especially at high pH. At pH 7 in the presence of 50 ppm sulfite, PAT was completely degraded within 3 h at 25°C.