Ascorbic Acid and Ascorbate Cause Disappearance of Patulin from Buffer Solutions and Apple Juice

Area of Science:

• Food Science
• Mycotoxicology
• Analytical Chemistry

Background:

• Patulin is a mycotoxin commonly found in fruits and fruit products.
• Ascorbic acid (Vitamin C) is a widely used antioxidant with potential degrading effects on various compounds.

Purpose of the Study:

• To investigate the effect of ascorbic acid and its salt, sodium ascorbate, on the stability of patulin.
• To determine the influence of ascorbic acid concentration and pH on patulin degradation.

Main Methods:

• High-performance liquid chromatography (HPLC) was employed to quantify patulin levels.
• Experiments were conducted in buffer solutions at different pH values (3.5 and 7.5) and temperatures (25°C and 10°C).
• Varying concentrations of sodium ascorbate and ascorbic acid (Vit C) were added to patulin-containing samples, including apple juice.

Main Results:

• Sodium ascorbate addition immediately accelerated patulin disappearance in buffer at pH 7.5.
• Ascorbic acid (Vit C) significantly increased the rate of patulin degradation in buffer at pH 3.5.
• Patulin degradation rates were positively correlated with increasing concentrations of ascorbic acid.
• In apple juice, patulin disappeared when ascorbic acid was present, but remained stable in its absence.

Conclusions:

• Ascorbic acid and sodium ascorbate effectively degrade patulin, enhancing its removal from food matrices.
• The presence and concentration of ascorbic acid are critical factors in mitigating patulin contamination.
• Findings suggest ascorbic acid as a potential agent for reducing patulin levels in food processing.