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Quantificação de patulina em sucos de maçã disponíveis no mercado sul brasileiro
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Abstract(s)
A patulina, uma micotoxina, pode ser produzida por alguns géneros de fungos como
Aspergillus, Fusarium e Penicillium, sendo a principal espécie produtora Penicillium
expansum. Este fungo costuma estar presente em maçãs danificadas fisicamente, pelo
que estas não são colocadas à venda de forma in natura, mas destinadas à indústria de
sucos. Há vários anos que os cientistas procuram estudar, entre outros, os efeitos
mutagénicos, carcinogénicos e teratogénicos, que o consumo continuado de patulina,
pode causar à saúde humana. Sendo os produtos à base de maçã, como os sucos por
exemplo, alimentos utilizados por todas as faixas etárias no Brasil e no mundo, diversos
estudos em países distintos têm tido como objetivo detetar a presença de patulina em
produtos alimentares comercializados à população, avaliando as suas quantidades,
comparativamente aos valores máximos de consumo recomendados pelos órgãos
regulamentadores de cada país. Estas pesquisas tem demostrado que mesmo com toda a
tecnologia e conhecimento da atualidade, muitos países apresentam presença de patulina
em seus produtos, sendo às vezes, em valores muito acima do esperado. No Brasil,
apenas no ano de 2011 foi definido um valor máximo de patulina aceitável, e há poucos
estudos que investiguem a presença da toxina nos sucos de maçã consumidos pela
população. O objetivo deste trabalho buscou quantificar a ocorrência de patulina em
sucos de maçã comercializados na região Sul do Brasil. Para esse efeito foi estudado 15
sucos de marcas distintas, recorrendo-se a uma técnica de extração da patulina por
cromatografia em fase gasosa acoplada a um detector de massas após um processo de
derivatização. Não foram encontrados resíduos de patulina, pela técnica referida, em
nenhuma das amostras avaliadas, o que depõe a favor da qualidade dos sucos de maçã
comercializados no Brasil.
Patulin, a mycotoxin, can be produced by some genus of fungi such as Aspergillus, Fusarium and Penicillium, being the main producing specie Penicillium expansum. This fungus is usually present in apples physically damaged, so that they are not offered for sale as a supermarket fruit but are intended for the juice industry. For several years, scientists have sought to study, among others, the mutagenic, carcinogenic and teratogenic effects that the continued consumption of patulin can cause to human health. Since apple products, such as juices, for example, are being used by all age groups in Brazil and worldwide, several studies in different countries, have aimed to detect the presence of patulin in foods commercialized to the population by evaluating the quantities recommended by the regulatory bodies of each country. This research has shown that even all the knowledge and technology of today, many countries have patulin present in their products, sometimes in values much higher than expected. In Brazil, only a maximum value of acceptable patulin was defined in 2011, and there are just few studies investigating the presence of patulin in apple juices consumed by the population. The objective of this work was to evaluate the occurrence of patulin in apple juices marketed in the southern region of Brazil. For this purpose, 15 apple juice brands were studied, using a patulin extraction technique by gas chromatography coupled to a mass detector after a derivatization process. No patulin residues were found, by the referred technique, in any of the samples evaluated, which is in favor of the quality of the apple juices marketed in Brazil.
Patulin, a mycotoxin, can be produced by some genus of fungi such as Aspergillus, Fusarium and Penicillium, being the main producing specie Penicillium expansum. This fungus is usually present in apples physically damaged, so that they are not offered for sale as a supermarket fruit but are intended for the juice industry. For several years, scientists have sought to study, among others, the mutagenic, carcinogenic and teratogenic effects that the continued consumption of patulin can cause to human health. Since apple products, such as juices, for example, are being used by all age groups in Brazil and worldwide, several studies in different countries, have aimed to detect the presence of patulin in foods commercialized to the population by evaluating the quantities recommended by the regulatory bodies of each country. This research has shown that even all the knowledge and technology of today, many countries have patulin present in their products, sometimes in values much higher than expected. In Brazil, only a maximum value of acceptable patulin was defined in 2011, and there are just few studies investigating the presence of patulin in apple juices consumed by the population. The objective of this work was to evaluate the occurrence of patulin in apple juices marketed in the southern region of Brazil. For this purpose, 15 apple juice brands were studied, using a patulin extraction technique by gas chromatography coupled to a mass detector after a derivatization process. No patulin residues were found, by the referred technique, in any of the samples evaluated, which is in favor of the quality of the apple juices marketed in Brazil.
Description
Keywords
Micotoxina Patulina Qualidade Maçãs Sucos Mycotoxin Patulin Quality Apples Juice