Detection and Quantification of Patulin in Apple Juice Using Fourier Transform Infrared Spectroscopy
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FULL-LENGTH RESEARCH ARTICLE
Detection and Quantification of Patulin in Apple Juice Using Fourier Transform Infrared Spectroscopy Shyam Narayan Jha1 • Pranita Jaiswal2 H. G. Ramya5 • S. Lawnia4
•
Leena Kumari3 • Jaspreet Kaur4
•
Received: 13 February 2020 / Accepted: 31 August 2020 Ó NAAS (National Academy of Agricultural Sciences) 2020
Abstract Patulin is a dangerous mycotoxin and is relatively stable to heat treatment and thus difficult to inactivate. Its presence in juice is necessary to detect before sale. Attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy with chemometrics showed potential for its detection in apple juice by modulating pH. Spectra (4000–500 cm-1) of patulin spiked (25, 50 75 ppb) apple juice (pH 4, 6, 8) revealed distinct variations specifically in 1605–1543 cm-1 range. Absorption peak for all the spiked sample having pH 8 were higher than those of spiked samples maintained at pH 6–4. Principal component analysis showed concentration based sample clustering (p B 0.05) at pH 8. Developed models successfully classified different levels of patulin into their respective classes using soft independent modeling of class analogy. Patulin in apple juice was best predicted in wave number range of 1605–1543 and 3049–2975 cm-1, using partial least square regression with coefficient of determination of 0.92–0.88 for calibration and validation, respectively. Current study demonstrated that patulin-contaminated (50 ppb; permissible limit set by FSSAI) juice sample and uncontaminated juice samples could be effectively discriminated using ATR-FTIR spectroscopy by modulating pH of apple juice. Keywords Contamination Mycotoxin Spectra Principal component analysis Classification
Introduction
& Pranita Jaiswal [email protected] 1
Indian Council of Agricultural Research, New Delhi 110012, India
2
CCUBGA, Division of Microbiology, Indian Agricultural Research Institute, New Delhi 110012, India
3
Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering and Technology, Ludhiana, Punjab 141004, India
4
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
5
College of Agriculture, Vijayapur, University of Agricultural Sciences, Dharwad, Karnataka, India
Apple is a widely consumed fruit across the globe, as it is renowned to be a rich source of several health promoting compounds including vitamins, minerals, fibers and various phytochemicals such as quercetin, phloridzin, chlorogenic acid, catechin possessing strong antioxidant properties. Various research studies have reported that consumption of apples is beneficial in reducing risk of some cancers and helps in prevention of cardiovascular disease, asthma, diabetes etc.[3]. However, fruits are perishable and therefore these are processed into different forms such as juice, puree, vinegar, Jam, etc., so that the year-round availability is ensured with better quality and longer shelf-life. Production of fruit juices
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