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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/65716
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dc.contributor.authorSylos, Célia Maria de-
dc.contributor.authorRodriguez-Amaya, Delia B.-
dc.date.accessioned2014-05-27T11:19:42Z-
dc.date.accessioned2016-10-25T18:15:36Z-
dc.date.available2014-05-27T11:19:42Z-
dc.date.available2016-10-25T18:15:36Z-
dc.date.issued1999-02-06-
dc.identifierhttp://dx.doi.org/10.1080/026520399284226-
dc.identifier.citationFood Additives and Contaminants, v. 16, n. 2, p. 71-74, 1999.-
dc.identifier.issn0265-203X-
dc.identifier.urihttp://hdl.handle.net/11449/65716-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/65716-
dc.description.abstractOne hundred and eleven samples of processed fruit juices (apple, grape, pineapple, papaya, guava, banana and mango) and 38 samples of sound fruits (apple, papaya, mango, pear and peach) produced and marketed in Brazil, were analysed for patulin by HPLC. Only one out of 30 samples of apple juice was found positive at 17 μg/l. Patulin was not detected in the other foodstuffs. It was found in 14 samples of spoiled fruit samples of apple (150-267 μg/kg), pear (134-245 μg/kg) and peach (92-174 μg/kg). Confirmation of the identity of patulin was based on the UV spectrum obtained by the HPLC diode array detector, compared with that of standard patulin, TLC developed by several solvent systems and sprayed with 3-methyl-2-benzothiazolinone hydrazone, and by acetylation with acetic anhydride.en
dc.format.extent71-74-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectContamination-
dc.subjectFruit juices-
dc.subjectFruits-
dc.subjectMycotoxin-
dc.subjectPatulin-
dc.subjectpatulin-
dc.subjectBrazil-
dc.subjectfood contamination-
dc.subjectfruit-
dc.subjectfruit juice-
dc.subjecthigh performance liquid chromatography-
dc.subjectpriority journal-
dc.subjectthin layer chromatography-
dc.subjectBeverages-
dc.subjectCarcinogens-
dc.subjectChromatography, High Pressure Liquid-
dc.subjectFood Contamination-
dc.subjectFruit-
dc.subjectHumans-
dc.subjectRosales-
dc.titleIncidence of patulin in fruits and fruit juices marketed in Campinas, Brazilen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)-
dc.description.affiliationDepto. de Alimentos e Nutr. Faculdade de Cie. Farmaceuticas Universidade Estadual Paulista, Caixa Postal 502, 14801-902 Araraquara, SP-
dc.description.affiliationDepto. de Ciência de Alimentos Faculdade de Engenharia de Alimentos Universidade Estadual de Campinas, Caixa Postal 6121, 13081-970 Campinas, SP-
dc.description.affiliationUnespDepto. de Alimentos e Nutr. Faculdade de Cie. Farmaceuticas Universidade Estadual Paulista, Caixa Postal 502, 14801-902 Araraquara, SP-
dc.identifier.doi10.1080/026520399284226-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofFood Additives and Contaminants-
dc.identifier.scopus2-s2.0-0032923642-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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