Patulin production to use as an analytical calibration standard

Mycotoxins; They are secondary metabolites produced by some species of Aspergillus, Penicillium and Fusarium, etc. in the food chain, which are in the field, during storage, or later under favorable conditions for heat and humidity. Contamination of food and feed with mycotoxins poses a very important risk for human and animal health. After consuming food and feeds contaminated with mycotoxins, it may cause acute or chronic poisoning and some damage to the body for humans and animals. In addition to these losses, mycotoxins cause huge economic losses in the countries of production. In the Turkish Food Codex Contaminants Regulation, maximum residual limits (MRL) are given for a total of 11 Mycotoxin metabolites including Aflatoxins (B1, B2, G1, G2, M1), Ochratoxin A, Zearalenone, Fumonicins (B1, B2), Patulin, Deoxynvalenol. Patulin concentration from these mycotoxins can be very high in the apple juice produced by processing rotten apples. Patulin is a secondary metabolite usually produced by a number of mold species in the genus Penicillium, Aspergillus and Byssochlamys. Patulin has been identified as a contaminant in many moldy fruits, vegetables, grains and other foods. The main sources of contamination are apples and apple products. Patulin analysis is mandatory for products specified in the regulation during import, export and market control. Patuline is analyzed by using various analysis methods. Analytical calibration standards are needed in the assay analysis for patulin like other mycotoxins. In this thesis, studies were carried out for the production of the analytical calibration standard of patulin. In this study, the types of mold formed in naturally rotten apples were first tried to be isolated according to their color and coded according to these colors. These mold types, which were isolated according to their color, were subsequently diagnosed using the MALDI-TOF / MS method. As a result of this analysis, the coded molds were determined to be Penicillium chrysogenum, Penicillium digitatum, Penicillium expansum, Penicillium italicum. Of these mold species, P. chrysogenum produced 13.48 mg / kg in red apples, 45.91 mg / kg in yellow apples and 25.07 mg / kg in green apples. P. expansum produced 24.47 mg / kg of red apples, 49.80 mg / kg of yellow apples, and 28.22 mg / kg of patulin in green apples. P. expansum produced the most patulin production among mold species. P. digitatum produced 8.36 mg / kg in red apples, 10.83 mg / kg in yellow apples and 9.48 mg / kg patulin in green apples. P. digitatum produced the least amount of patulin in mold species. P. italicum produced 4.68 mg / kg in red apples, 22.40 mg / kg in yellow apples and 8.50 mg / kg in green apples. There is no study related to the production of patulin of P. italicum in the literature. Considering the capacity of producing patulin according to different apple types (red, yellow, green), it was seen that the ranking was generally yellow> green> red. However, in some cases, the amount of patulin was observed in green apples. It was seen that the amount of patulin was low in red apples and higher in yellow and green ones. The apple types studied are local apple types in Gümüşhane and Erzincan. The molds of these molds, which were identified by isolating molds from these apples, were analyzed using various chromatographic methods. When the produced patulin was checked by HPLC, its purity was determined as 98.0%. The produced patulin was obtained purely using the method I used in my thesis and produced as an analytical standard.