| Autor: |
Montaseri H; a Department of Pharmaceutics, Faculty of Pharmacy , Shiraz University of Medical Sciences , Shiraz , Iran., Eskandari MH, Yeganeh AT, Karami S, Javidnia K, Dehghanzadeh GR, Mesbahi GR, Niakousari M |
| Jazyk: |
angličtina |
| Zdroj: |
Food additives & contaminants. Part B, Surveillance [Food Addit Contam Part B Surveill] 2014; Vol. 7 (2), pp. 106-9. Date of Electronic Publication: 2013 Dec 19. |
| DOI: |
10.1080/19393210.2013.855825 |
| Abstrakt: |
Apple leather is made by dehydration of cooked fruit into leathery sheets. Mould growth and patulin production can occur in damaged apples or when fallen fruit is collected for apple leather processing. A survey was conducted to determine levels and dietary intake of patulin from apple leather marketed in Iran. Patulin was detected in all samples at concentrations ranging from <10 to 2559 µg/kg. Mean patulin concentration was 620 µg/kg and 91.4% of the samples had levels higher than 50 µg/kg. Estimated daily intake (EDI) of patulin for adults and children considering the mean concentration of patulin obtained in this study (620 µg/kg) were higher than the provisional maximum tolerable daily intake (PMTDI) of 0.4 µg/kg bw/day for patulin that has been established by the Joint FAO/WHO Expert Committee on Food Additives. This indicated the need for stricter control and improvement in processing techniques to reduce the incidence of patulin in apple leather. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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