Biology Reference
In-Depth Information
Chapter 29
Quantification of Patulin in Piedmont Cheese
by HPLC: Preliminary Note
D. Pattono, M. Pazzi, G. Zeppa, and T. Civera
Abstract The aim of the present study was to assess patulin content in traditional
cheeses, purchased from the retail trade. Samples for analysis were taken from both
the inner part of the cheese and the rind. Only one out of 25 inner cheese samples
contained patulin, while eight out of 25 rind samples were positive. The level of
patulin in the inner part of the cheese was 26.6 ppb. In the rind, the contamination
level ranged between 15.4 ppb and 460.8 ppb. Even though the rind is not consid-
ered edible, many consumers eat it. In addition, one cannot dismiss the possible
migration of toxinogenic molds from the rind to the inner part of the cheese caused
by blowing or other defects. For this reason, careful control of all ripening
conditions is recommended.
Keywords Cheese HPLC Patulin Traditional products
Abbreviations
HPLC High-pressure liquid chromatography
LOD
Limit of detection
LOQ
Limit of quantification
RDS
Relative standard deviation
D. Pattono (
*
) T. Civera
Dipartimento di Patologia animale, Fac. Medicina Veterinaria, University of Torino, Grugliasco,
Torino, Italy
e-mail:
daniele.pattono@unito.it
M. Pazzi
Dipartimento di Chimica analitica, Universit` degli Studi di Torino, Torino, Italy
G. Zeppa
Dipartimento Valorizzazione e Protezione delle Risorse Agroforestali, Universit` degli Studi di
Torino, Torino, Italy
