Investigation of patulin and citrinin in grape must and wine from grapes naturally contaminated by strains of Penicillium expansum

Food Chem Toxicol. 2018 Aug:118:805-811. doi: 10.1016/j.fct.2018.06.022. Epub 2018 Jun 24.

Abstract

Twenty three strains of Penicillium expansum, as a predominant species, were isolated from 23 (92%) out of 25 grape samples of 17 different grape varieties. The results of the identification of P. expansum strains were confirmed by a PCR method. Most of the isolates of P. expansum (21/23, 91%), when tested for toxigenicity, were bi-toxigenic: they produced citrinin (CIT) and particularly high amounts of patulin (PAT). A validated UPLC-MS/MS method for the determination of PAT and CIT was applied. The limits of quantification (LOQ) for PAT and CIT in grape must and toxigenicity testing samples were 100 and 2 ng/g, respectively. The results of PAT and CIT quantification in 23 grape must samples demonstrated the occurrence of PAT in 10 (43%) grape must samples (mean: 171 ng/g; median: 50 ng/g; and range: 143-644 ng/g) and the occurrence of CIT in two (9%) grape must samples (mean: 1 ng/g; median: 1 ng/g; and range: 2.5-3.5 ng/g). This is the first report on the natural occurrence of CIT in grape must. A validated HPLC-UV-VIS method for the determination of PAT in wine samples was applied, and concentrations in all 23 wine samples were below the LOQ (<10 ng/g).

Keywords: Citrinin; Grape must; Patulin; Penicillium expansum; UPLC-MS/MS; Wine.

MeSH terms

  • Chromatography, High Pressure Liquid
  • Citrinin / analysis*
  • Dietary Exposure
  • Limit of Detection
  • Patulin / analysis*
  • Penicillium / classification
  • Penicillium / isolation & purification*
  • Polymerase Chain Reaction
  • Reproducibility of Results
  • Species Specificity
  • Spectrophotometry, Ultraviolet
  • Tandem Mass Spectrometry
  • Vitis / chemistry*
  • Wine / analysis*

Substances

  • Citrinin
  • Patulin