| Patulin[1] | |
|---|---|
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4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one |
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Other names
2-Hydroxy-3,7-dioxabicyclo[4.3.0]nona-5,9-dien-8-one |
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| Identifiers | |
| CAS number | 149-29-1 |
| PubChem | 4696 |
| ChemSpider | 4534 |
| UNII | 95X2BV4W8R |
| EC number | 205-735-2 |
| KEGG | C16748 |
| ChEMBL | CHEMBL294018 |
| Jmol-3D images | Image 1 |
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| Properties | |
| Molecular formula | C7H6O4 |
| Molar mass | 154.12 g mol−1 |
| Appearance | Compact prisms |
| Melting point |
110 °C, 383 K, 230 °F |
| Solubility in water | Soluble |
| (verify) (what is: /?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Patulin is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium. It is commonly found in rotting apples, and the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. It is not a particularly potent toxin, but a number of studies have shown that it is genotoxic, which has led to some theories that claim that it may be a carcinogen, though animal studies have remained inconclusive.[2] Patulin is also an antibiotic.[1] Several countries have instituted patulin restrictions in apple products. The World Health Organization recommends a maximum concentration of 50 µg/L in apple juice.[3]
In European Union, the limit is set to 50 micrograms per kilogram (µg/kg) in both apple juice and cider, and to half of that concentration, 25 µg/kg in solid apple products and 10 µg/kg in products for infants and young children. These limits came into force on 1 November 2003. [4]