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标题：Dry fruit as source of fungal contaminants or functional compounds?
其他标题：Dry fruit as source of fungal contaminants or functional compounds?
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作者：HARTWIG, Naralice ; FERREIRA, Cláudia Fetter Jorge ; COLAZZO, Carolina Carvalho 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2020
卷号：40
期号：1
页码：76-83
DOI：10.1590/fst.32118
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：This study evaluated the role of dry fruits as a source of fungal contaminants or functional compounds. Dry apple, apricot, candied fruits, prune, and white and black raisin were evaluated regarding patulin and ergosterol content, centesimal composition, pH, acidity, pectin, and phenolic profile. The ergosterol was detected in 38% of the samples and patulin (PAT) in 89%, the apricot samples stood out most by contaminant level. Apricot, candied fruit, and prunes presented moisture values beyond the other dry fruits. The pH ranged from 3.8 to 4.6; acidity from 0.1 to 1.0%; sugar content from 1.7 to 5.5%; and levels of soluble and insoluble pectin from 1.6 to 5.1% and 10.9% to 27.3%, respectively. The apples showed a higher content of free phenolic compounds (6.6 mg of gallic acid/g) with a predominance of gallic and protocatechuic acids. Pearson's correlation showed a significant positive correlation between patulin and ergosterol content (0.99) and soluble pectin (0.78); a significant negative relation between total sugars (-0.66) and free phenolic compounds (-0.63). Fungal contamination and the occurrence of PAT show that this mycotoxin is present and, therefore, the evaluation of fungal toxins in dry fruits is recommended before claiming them to be a source of functional compounds..
关键词：ergosterol; patulin; Pearson correlation; phenolic acids; pectin.
其他关键词：ergosterol;patulin;Pearson correlation;phenolic acids;pectin