Dry fruit as source of fungal contaminants or functional compounds?

• Published in: Ciência e tecnologia de alimentos 2020-03, Vol.40 (1), p.76-83
• Main Authors: HARTWIG, Naralice, FERREIRA, Cláudia Fetter Jorge, COLAZZO, Carolina Carvalho, KUPSKI, Larine, BADIALE-FURLONG, Eliana
• Format: Article
• Language: Portuguese
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 1678-457X
• DOI: 10.1590/fst.32118

Abstract 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.