WATER‐SOLUBLE PRODUCTS FROM PATULIN DURING ALCOHOLIC FERMENTATION OF APPLE JUICE

Abstract

ABSTRACT During the course of alcoholic fermentation, 50 ppm of 14 C‐patulin added to apple juice was converted to other materials. The products were largely nonvolatile and water soluble. Little, if any, patulin was metabolized to CO 2 . Comparison of the thin‐layer chromatographic (TLC) migration of the major patulin products from fermentation with the products of the reaction of patulin with cysteine indicated that at least 58% of the added patulin was converted to substances other than adducts of cysteine, peptides and proteins. In addition to a major TLC‐immobile component (21%), at least six TLC‐mobile patulin products were observed.