- Patulin
-
Patulin[1] 4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-oneOther names2-Hydroxy-3,7-dioxabicyclo[4.3.0]nona-5,9-dien-8-one
Clairformin
Claviform
Expansine
Clavacin
Clavatin
Expansin
Gigantin
Leucopin
PatulineIdentifiers CAS number 149-29-1 PubChem 4696 ChemSpider 4534 UNII 95X2BV4W8R EC number 205-735-2 KEGG C16748 ChEMBL CHEMBL294018 Jmol-3D images Image 1 - O=C\1O/C2=C/COC(O)C2=C/1
Properties Molecular formula C7H6O4 Molar mass 154.12 g mol−1 Appearance Compact prisms Melting point 110 °C, 383 K, 230 °F
Solubility in water Soluble (verify) (what is: / ?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)Infobox references Patulin is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium. It is commonly found in rotting apples, and the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. It is not a particularly potent toxin, but a number of studies have shown that it is genotoxic, which has led to some theories that claim that it may be a carcinogen, though animal studies have remained inconclusive.[2] Patulin is also an antibiotic.[1] Several countries have instituted patulin restrictions in apple products. The World Health Organization recommends a maximum concentration of 50 µg/L in apple juice.[3]
In European Union, the limit is set to 50 micrograms per kilogram (µg/kg) in both apple juice and cider, and to half of that concentration, 25 µg/kg in solid apple products and 10 µg/kg in products for infants and young children. These limits came into force on 1 November 2003. [4]
References
- ^ a b Merck Index, 11th Edition, 7002.
- ^ "Patulin: a Mycotoxin in Apples". Perishables Handling Quarterly (91): 5. August 1997. http://ucce.ucdavis.edu/files/datastore/234-166.pdf.
- ^ "Foodborne hazards (World Health Organization". http://www.who.int/foodsafety/publications/capacity/en/2.pdf. Retrieved 2007-01-22.
- ^ Patulin information leaf from Fermentek
Categories:- Mycotoxins
- Furopyrans
- Lactones
- Alcohols
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