Patulin and phenolic content in commercial fruity baby foods on the Turkish market

Abstract

This study aimed to determine baby foods' safety, antioxidant content, and color. In this study, the mycotoxin patulin, which is toxic to humans, and phenolics (chlorogenic acid, p-coumaric acid, epicatechin), which are beneficial to human health and color, were analyzed in baby foods containing fruit puree. The patulin content in 12 baby foods purchased from the market in Türkiye was below 8.45 µg/kg. Patulin found in baby foods comes from spoiled fruit. By performing this study, the quality of fruits used in baby foods was evaluated. Fruits also have chlorogenic acid, p-coumaric acid, and epicatechin phenolics. These phenolics in baby foods were 9.316-598.428 µg/kg, 0.953-14.166 µg/kg, and 0.471-20.35 µg/kg, respectively. L*, a*, and b* color values of 12 baby foods were found between 12.77-23.00, 1.44-11.19, and 10.50-11.01, respectively.

Keywords

• Patulin
• Phenolic
• Baby food
• Apple
• Color

Supporting Institution

Afyon Kocatepe Üniversitesi

Project Number

16.Kariyer.149

Thanks

This research was supported by Afyon Kocatepe University Scientific Research Projects Coordination (Project no: 16.Kariyer.149).

References

1. Acar, J., Gökmen, & Tidaş, E.E. (1998). The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 207, 328-331.
2. AOAC (2000). The Association of Official Analytical Chemists.
3. Baert, K., Devlieghere, F., Flyps, H., Oosterlinck, M., Ahmed, M., & Rajkovi C.A. (2007). Influence of storage conditions of apples on growth and patulin production by Penicillium expansum. International Journal of Food Microbiology, 119, 170 181. https://doi.org/10.1016/j.ijfoodmicro.2007.07.061
4. Barreira, M.J., Alvito, P.C., & Cristina, M.M.A. (2010). Occurrence of patulin in apple-based-foods in Portugal. Food Chemistry, 121, 653 658. https://doi.org/10.1016/j.foodchem.2009.12.085
5. Bonerba, E., Conte, R., Ceci, E., Tantillo, G. (2010). Assessment of dietary intak of patulin from baby foods Journal of Food Science, 75(7), T123 T125. https://doi.org/10.1111/j.1750-3841.2010.01743.x
6. Burda, K. (1992). Incidence of patulin in apple, pear and mixed fruit products marked in New South Wales. Journal of Food Protection, 55, 796-798. https://doi.org/10.4315/0362-028X-55.10.796
7. Caponio, F., Alloggio, V., & Gomes, T. (1999). Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 64, 203 209. https://doi.org/10.1016/S0308-8146(98)00146-0
8. Casado, N., Perestrelo, R., Silva, C.L., Sierra, I., & Câmara, J.S. (2019). Comparison of high-throughput microextraction techniques, MEPS and μ-SPEed, for the determination of polyphenols in baby food by ultrahigh pressure liquid chromatography. Food Chemistry, 292, 14-23. https://doi.org/10.1016/j.foodchem.2019.04.038

9. Cemeroglu, B., & Acar, J. (1986). Fruit and Vegetable Processing Technology. Turkish Association of Food Technologists, Ankara, Publ. No. 6, p. 508.
10. European, C. (2006). Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union L 364, 17.
11. Funes, G.J., & Resnik, S.L. (2009). Determination of patulin in solid and semisolid apple and pear products marketed in Argentina. Food Control, 20, 277–280.
12. Gokmen, V., & Acar, J. (1998). Incidence of patulin in apple juice concentrates produced in Turkey. Journal of Chromatography A, 815, 99-102.
13. González-Osnaya, L., Soriano, J.M., Moltó, J.C., Mañez, J. (2007). Exposure to patulin from consumption of apple-based products. Food Additives and Contaminants, 24(11), 1268–1274.
14. Janotová, L., Čížková, H., Pivoňka, J., & Voldřich, M. (2011). Effect of processing of apple puree on patulin content. Food Control, 22(6), 977-981.
15. Khanizadeh, S., Tsao, R., Rekika, D., Yang, R., & DeEll, J. (2007). Phenolic composition and antioxidant activity of selected apple genotypes. Journal of Food Agriculture and Environment, 5(1), 61.
16. Knekt, P., Isotupa, S., Rissanen, H., Heliovaara, M., Jarvinen, R., & Hakkinen, S.H. (2000). Quercetin intake and the incidence of cerebrovascular disease. European Journal of Clinical Nutrition., 54, 415-417.
17. Li, F., Zhao, S., Chin, L., Li, Y., Wu, D., Zhao, X., ... & Ji, R. (2007). Determination of patulin in apple and hawthorn beverages by solid-phase filtration column and liquid chromatography. Journal of AOAC International, 90(1), 167 172. https://doi.org/10.1093/jaoac/90.1.167
18. Marín, S., Mateo, E.M., Sanchis, V., Valle-Algarra, F.M., Ramos, A.J., & Jiménez, M. (2011). Patulin contamination in fruit derivatives, including baby food, from the Spanish market. Food Chemistry, 124(2), 563-568. https://doi.org/10.1016/j.foodchem.2010.06.072
19. Oszmiański, J., Wolniak, M., Wojdyło, A., & Wawer, I. (2008). Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity. Food Chemistry, 107(4), 1473-1484. https://doi.org/10.1016/j.foodchem.2007.10.003
20. Papas, A.S., Palmer, C.A., Rounds, M.C., & Russell, R.M. (1998). The effects of denture status on nutrition. Special Care in Dentistry, 18(1), 17-25. https://doi.org/10.1111/j.1754-4505.1998.tb01354.x
21. Reyes, L.F., Villarreal, J.E., & Cisneros-Zevallos, L. (2007). The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue. Food Chemistry, 101(3), 1254-1262. https://doi.org/10.1016/j.foodchem.2006.03.032
22. Ritieni, A. (2003). Patulin in Italian Commercial Apple Products. Journal of Agricultural and Food Chemistry, 51, 6086-6090. https://doi.org/10.1021/jf034523c
23. Santos, J., Herrero, M., Mendiola, J.A., Oliva-Teles, M.T., Ibáñez, E., Delerue-Matos, C., & Oliveira, M.B.P.P. (2014). Assessment of nutritional and metabolic profiles of pea shoots: The new ready-to-eat baby-leaf vegetable. Food Research International, 58, 105-111. https://doi.org/10.1016/j.foodres.2014.01.062
24. Saygi, K.Ö. (2017). Determination of some phenolic compounds from commercial wine vinegar samples in Turkey by high-performance liquid chromatography. Journal of New Results in Science, 6(2), 41-46.
25. Saygı, K.Ö. (2021a). Quantitative analysis of phenolic compounds and mineral contents of Rosa canina L. waste seeds. Turkish Journal of Agriculture-Food Science and Technology, 9(6), 1120-1123. https://doi.org/10.24925/turjaf.v9i6.1120-1123.4366
26. Saygi, K.O. (2021b). Quantification of Phenolics from Coriandrum sativum vulgare and Coriandrum sativum microcarpum by HPLC–DAD. Iranian Journal of Science and Technology, Transactions A: Science, 45(4), 1319-1326. https://doi.org/10.1007/s40995-021-01132-1
27. Shahidi, F., & Naczk, M. (1995). Food phenolics. Technomic Pub. Co.
28. Suárez, B., Picinelli, A., Moreno, J., & Mangas, J.J. (1998). Changes in phenolic composition of apple juices by HPLC with direct injection. Journal of the Science of Food and Agriculture, 78(4), 461 465. https://doi.org/10.1002/(SICI)1097 0010(199812)78:4<461::AID-JSFA138>3.0.CO;2-K
29. Talcott, S.T. & Howard, L.R. (1999). Phenolic autoxidation is responsible for color degradation in processed carrot puree. Journal of Agricultural and Food Chemistry, 47(5), 2109-2115. https://doi.org/10.1021/jf981134n
30. Turkish Food Codex (2011). Contaminants Regulation
31. Wojdyło, A., Figiel, A., & Oszmiański, J. (2007). Influence of temperature and time of apple drying on phenolic compounds content and their antioxidant activity. Polish Journal of Food and Nutrition Sciences, 57(4C), 601-605.
32. Yu, X.Q., Zhu, Y.F., Ma, C., Fabrick, J.A., & Kanost, M.R. (2002). Pattern recognition proteins in Manduca sexta plasma. Insect Biochemistry and Molecular Biology, 32(10), 1287-1293. https://doi.org/10.1016/S0965-1748(02)00091-7
33. Zaied, C., Abid, S., Hlel, W., & Bacha, H. (2013). Occurrence of patulin in apple-based-foods largely consumed in Tunisia. Food Control, 31, 263 267. https://doi.org/10.1016/j.foodcont.2012.10.005