Validation of HPLC-UV Patulin Determination Method in Traditional Juices From Côte d’Ivoire

Kpan Kpan Kouakou Gains, Kouacou Kouassi William Dominique, Kouakou Konan Jean-Marie, Yao Brou Lazare, Trokourey Albert, Dembele Ardjouma


Object: The need to reduce dietary mycotoxins exposure, requires development of efficient analytical methods to assess mycotoxins level in food. The purpose of this study was to validate HPLC-UV method for patulin determination in traditional juices made of dry Guinea sorrel flowers or ginger rhizomes. Material and Methods: Patulin was extracted with ethyl acetate and purified with sodium bicarbonate solution (14 g/L). Elution of patulin was realised in isocratic mode with mobile phase consisting of acetonitrile-water (10/90 : v/v). Patulin was detected at 276 nm (UV). An amount of patulin was added to neutral portions of juices and the recovery rates were estimated after extraction. Results: The retention time was 5.03 min and the coefficient of determination of the calibration range (100 - 1500 µg/L) was 0.9994. Detection and quantification limits were respectively 1.4 µg/L and 4.6 µg/L for the two matrices. The recovery rates were 75.09 ± 0.27% and 75.27 ± 0.64% respectively for ginger and Guinea sorrel juices. Patulin was detected in 55% of ginger juice and 70% of Guinea sorrel juice. Patulin contents of 15% of ginger juice and 40% of Guinea sorrel juice were above the maximum level of patulin (50 µg/L) allowed in juices. Conclusion: This method may be used for patulin detection in these traditional juices because its recovery rates were acceptable and limit of quantification (4.6 µg/L) was largely bellow the maximum level of patulin (50 µg/L) allowed in juices.

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Copyright (c) 2019 European Scientific Journal, ESJ

European Scientific Journal (ESJ)


ISSN: 1857-7881 (Print)
ISSN: 1857-7431 (Online)



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