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Abstract:

Patulin is a mycotoxin produced by different types of molds from the genera Penicillium, Apergillus and Byssochlamys among others. These fungi are the principal reason for the deterioration of apples, pears and its industrial products, generating economic losses. The aim of this study was to analyze the possible utilization of flavanones obtained as by-products of the citrus industry, naringin (NAR), hesperidin (HES), neohesperidin (NEO), prunin (P), hesperetin glucoside (HG), and glucoside esters of these flavanones, prunin 6"-O-butyryl ester (PB), prunin 6"-O-decanoyl ester (PD), prunin 6"-O-lauroyl ester (PL), prunin 6"-O-stearoyl ester (PS) and hesperetin glucoside 6"-O-lauroyl ester (HGL) to inhibit the production of patulin from Penicillium expansum, Aspergillus terreus and Byssochlamys fulva. All flavanones tested reduced patulin accumulation in at least 95% compared to the control. No efficacy differences were found between the flavanones tested for each mold. In the case of P. expansum, the patulin accumulation presented a 98% of reduction in average comparing to the control. For B. fulva, also the flavanones exhibited an inhibitory effect greater than 99% and for A. terrus, all these compounds completely inhibited patulin accumulation. These promising results lead to think that different concentrations or mixtures of flavanones could reach total inhibition of patulin production, so further researches, both in vitro and different food matrixes, are necessary. © 2012 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
Autor:Salas, M.P.; Reynoso, C.M.; Céliz, G.; Daz, M.; Resnik, S.L.
Filiación:Agencia Nacional de Promoción Científica y Tecnológica (ANCYPT), Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, 1428 Ciudad Autónoma de Buenos Aires, Argentina
Departamento de Química Orgánica, Facultad de Ciencias Exactas and Naturales, Universidad de Buenos Aires, Argentina
Instituto de Investigaciones para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Ciencias Exactas, Universidad Nacional de Salta, Avenida Bolivia 5150, Salta, Argentina
Comisión Científica de Investigaciones, Calle 526 entre 10 y 11, La Plata, Buenos Aires, Argentina
Palabras clave:Aspergillus terreus; Byssochlamys fulva; Flavanones; Patulin; Penicillium expansum; Aspergillus terreus; Byssochlamys fulva; Flavanones; Patulin; Penicillium expansum; Aspergillus; Chemical contamination; Esterification; Esters; Fruits; Losses; Molds; Flavonoids; Aspergillus terreus; Byssochlamys; Byssochlamys fulva; Citrus; Fungi; Penicillium; Penicillium expansum; Pyrus
Año:2012
Volumen:48
Número:2
Página de inicio:930
Página de fin:934
DOI: http://dx.doi.org/10.1016/j.foodres.2012.02.003
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v48_n2_p930_Salas

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Citas:

---------- APA ----------
Salas, M.P., Reynoso, C.M., Céliz, G., Daz, M. & Resnik, S.L. (2012) . Efficacy of flavanones obtained from citrus residues to prevent patulin contamination. Food Research International, 48(2), 930-934.
http://dx.doi.org/10.1016/j.foodres.2012.02.003
---------- CHICAGO ----------
Salas, M.P., Reynoso, C.M., Céliz, G., Daz, M., Resnik, S.L. "Efficacy of flavanones obtained from citrus residues to prevent patulin contamination" . Food Research International 48, no. 2 (2012) : 930-934.
http://dx.doi.org/10.1016/j.foodres.2012.02.003
---------- MLA ----------
Salas, M.P., Reynoso, C.M., Céliz, G., Daz, M., Resnik, S.L. "Efficacy of flavanones obtained from citrus residues to prevent patulin contamination" . Food Research International, vol. 48, no. 2, 2012, pp. 930-934.
http://dx.doi.org/10.1016/j.foodres.2012.02.003
---------- VANCOUVER ----------
Salas, M.P., Reynoso, C.M., Céliz, G., Daz, M., Resnik, S.L. Efficacy of flavanones obtained from citrus residues to prevent patulin contamination. Food Res. Int. 2012;48(2):930-934.
http://dx.doi.org/10.1016/j.foodres.2012.02.003