Patulin in tomatoes and the inhibitory capacity of their phenolic extracts against Penicillium expansum.

This study aimed to determine Patulin (PAT) in samples of organically and conventionally grown tomato varieties, to correlate it with their phenolic profile and at evaluating effects of phenolic extracts of tomato samples against the Penicillium expansum CCT 7549 strain. Four varieties of tomatoes (Cherry, Khaki, Italian and Long Life) subject to conventional and organic management were collected in markets in the south of Brazil. PAT was determined in samples by validated method Matrix Solid Phase Dispersion (MSPD) with detection in HPLC-PDA. Titratable acidity, phenolic profile and antifungal activity (minimum inhibitory concentration - MIC and minimum fungicidal concentration - MFC) against P. expansum were determined. In most tomatoes PAT was found at levels that were below the Maximum Recommended Level (MRL = 50 µg/kg). Samples of conventionally grown Cherry tomato showed high acidity and PAT contamination, whose correlation was confirmed by the Principal Component Analysis (PCA). Phenolic extracts of tomatoes subject to conventional management were more efficient to inhibit P. expansum, a fact that may be explained by the content of caffeic acid. However, since PAT production was not inhibited in fruit, it is recommended that PAT should be monitored and a new management strategy should be investigated. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Marcy Heli Paiva Rodrigues, Carolina Garcia Marques, Caroline de Almeida Senna, Maristela Barnes Rodrigues Cerqueira, Larine Kupski, Eliana Badiale Furlong. Patulin in tomatoes and the inhibitory capacity of their phenolic extracts against Penicillium expansum. Food research international (Ottawa, Ont.). 2022 Dec;162(Pt B):112085

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PMID: 36461334

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