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

Abstract

High-performance liquid chromatography was used to measure patulin in studies on the effect of ascorbic acid or ascorbate on stability of the mycotoxin. First, patulin was added to give a final concentration of 5000 μg per liter of buffer at pH 7.5 and 25 C to which 2% (w/v) of sodium ascorbate was added at Day 0 or Day 6. The rate of disappearance of patulin increased immediately after addition of ascorbate. Second, patulin was added to give a final concentration of 5000 μg per liter in a buffer at pH 3.5 and 25 C to which 3, 1, 0.5, 0.15 or 0% (w/v) of an ascorbic acid: ascorbic mixture (Vit C) was added. The amount of patulin decreased at a faster rate in samples which contained the Vit C than in the control samples without Vit C. Rates of disappearance of the mycotoxin increased with an increasing concentration of Vit C. Third, patulin was added to give a final concentration of 300 μg per liter in samples of apple juice to which 5 and 0% Vit C was added. Samples were held at 10 C throughout the experiment. Patulin disappeared from apple juice when Vit C was present, but the mycotoxin was quite stable in its absence.