Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage
Apples and apple-based products are among the most consumed fruits around the world. However, they are susceptible to infection with the fungi <i>Penicilium expansum</i>. In addition to the reduction of apple quality, secondary metabolism of this fungus produces a mycotoxin patulin that...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/13/1912 |
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| author | Ana-Marija Gotal Skoko Ružica Vilić Marija Kovač Ante Nevistić Bojan Šarkanj Marta Lores Maria Celeiro Martina Skendrović Babojelić Tihomir Kovač Ante Lončarić |
| author_facet | Ana-Marija Gotal Skoko Ružica Vilić Marija Kovač Ante Nevistić Bojan Šarkanj Marta Lores Maria Celeiro Martina Skendrović Babojelić Tihomir Kovač Ante Lončarić |
| author_sort | Ana-Marija Gotal Skoko |
| collection | DOAJ |
| description | Apples and apple-based products are among the most consumed fruits around the world. However, they are susceptible to infection with the fungi <i>Penicilium expansum</i>. In addition to the reduction of apple quality, secondary metabolism of this fungus produces a mycotoxin patulin that has a negative effect on human health. Currently, there is no available research in the literature on the resistance of Croatian traditional apple cultivars to contamination with <i>P. expansum</i>, and consequently, on the patulin content in apples and apple juice produced from those apples. Although the mechanism of apple resistance to fungal diseases has not yet been sufficiently investigated, some studies have shown that polyphenolic compounds have some impact on fungi growth. In order to contribute with new knowledge, this research deals with monitoring the growth of <i>P. expansum</i> on apples, patulin detection by LC/MS-MS, determination of polyphenol profile by validated HPLC method, and determining the effect of polyphenolic compounds on fungi growth and patulin production during apple storage. The results of this study have shown that Croatian traditional apple cultivars harvested from family farm Horvatić contain higher concentration of polyphenolic compounds and higher antioxidant activity. At the same time, they showed more resistance to infection by <i>P. expansum</i> than conventional ones. The higher content of dihydrochalcones and flavanols encouraged the biosynthesis of patulin in examined cultivars. However, the higher content of non-flavonoids such as 2-6 dimethoxybenzoic acid, 4-hydroxycinnamic acid and chlorogenic acid leads to decrease in content of patulin. In conclusion, it seems that content of polyphenols and patulin production are correlated. |
| first_indexed | 2024-03-09T21:54:04Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:54:04Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b2848f7a9f7e4beb9bfbad869b73e70c2023-11-23T20:01:19ZengMDPI AGFoods2304-81582022-06-011113191210.3390/foods11131912Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during StorageAna-Marija Gotal Skoko0Ružica Vilić1Marija Kovač2Ante Nevistić3Bojan Šarkanj4Marta Lores5Maria Celeiro6Martina Skendrović Babojelić7Tihomir Kovač8Ante Lončarić9Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaDepartment of Food Technology, University Centre Koprivnica, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, CroatiaInspecto Ltd., Industrijska Zona Nemetin, Vukovarska Cesta 239b, 31000 Osijek, CroatiaDepartment of Food Technology, University Centre Koprivnica, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, CroatiaLIDSA-CRETUS, Department of Analytical Chemistry, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, SpainLIDSA-CRETUS, Department of Analytical Chemistry, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, SpainDepartment of Pomology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaApples and apple-based products are among the most consumed fruits around the world. However, they are susceptible to infection with the fungi <i>Penicilium expansum</i>. In addition to the reduction of apple quality, secondary metabolism of this fungus produces a mycotoxin patulin that has a negative effect on human health. Currently, there is no available research in the literature on the resistance of Croatian traditional apple cultivars to contamination with <i>P. expansum</i>, and consequently, on the patulin content in apples and apple juice produced from those apples. Although the mechanism of apple resistance to fungal diseases has not yet been sufficiently investigated, some studies have shown that polyphenolic compounds have some impact on fungi growth. In order to contribute with new knowledge, this research deals with monitoring the growth of <i>P. expansum</i> on apples, patulin detection by LC/MS-MS, determination of polyphenol profile by validated HPLC method, and determining the effect of polyphenolic compounds on fungi growth and patulin production during apple storage. The results of this study have shown that Croatian traditional apple cultivars harvested from family farm Horvatić contain higher concentration of polyphenolic compounds and higher antioxidant activity. At the same time, they showed more resistance to infection by <i>P. expansum</i> than conventional ones. The higher content of dihydrochalcones and flavanols encouraged the biosynthesis of patulin in examined cultivars. However, the higher content of non-flavonoids such as 2-6 dimethoxybenzoic acid, 4-hydroxycinnamic acid and chlorogenic acid leads to decrease in content of patulin. In conclusion, it seems that content of polyphenols and patulin production are correlated.https://www.mdpi.com/2304-8158/11/13/1912phenolicsCroatian traditional apple cultivarsHPLCpatulin |
| spellingShingle | Ana-Marija Gotal Skoko Ružica Vilić Marija Kovač Ante Nevistić Bojan Šarkanj Marta Lores Maria Celeiro Martina Skendrović Babojelić Tihomir Kovač Ante Lončarić Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage Foods phenolics Croatian traditional apple cultivars HPLC patulin |
| title | Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage |
| title_full | Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage |
| title_fullStr | Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage |
| title_full_unstemmed | Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage |
| title_short | Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage |
| title_sort | occurrence of patulin and polyphenol profile of croatian traditional and conventional apple cultivars during storage |
| topic | phenolics Croatian traditional apple cultivars HPLC patulin |
| url | https://www.mdpi.com/2304-8158/11/13/1912 |
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