Efficacy of flavanones obtained from citrus residues to prevent patulin contamination

M. P. SALAS; C. M. REYNOSO; GUSTAVO CÉLIZ; MIRTA DAZ; S. L. RESNIK

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2012 vol. 48 p. 930 - 934

0963-9969

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.