Patulin analysis of some organic dried fruits samples by HPLC-DAD

Abstract

Fruits and vegetables present almost ideal conditions for the survival and development of many microorganisms. Berries are well known as fruits that have a very short shelf life after harvesting, mainly due to spoilage microorganisms, mostly fungi. Therefore, drying represents a usual technique used to preserve some of the nutritional and quality parameters of fresh berries, such as color, aroma, vitamin content, etc. In this study patulin concentration was determined for dried organic berries (bilberries and cranberries). Various pretreatment methods were used before drying. The results showed that patulin was not detected, regardless of the used drying or pretreatment process.