Mycotoxin, fruit Penicillium

We should also mention that LiChrolut EN was successfully used for SPE pre-concentration of 90 pesticides from water—acetone extracts of fresh frxtits and vegetables with a subsequent pesticide analysis by GC-MS [285]. Only the most polar pesticides (methamidophos, acephate, and omethoate) could not be determined by this technique. Finally, a simple, fast, and sensitive method of determining a mycotoxine potuline (a metabolite of many moulds Penicillium and Aspergillus) in fruits and fruit juices was developed [286]. The method includes SPE pre-concentration of the toxin on Purosep 200 and its quantification by normal-phase FIPLC and provides recoveries over 90%, with LOD five times lower than the allowed tolerance Hmit, 50 Xg/kg. 

Several species of Penicillium are considered as secondary pathogens of grapes. P. expansum (formerly P. glaucum) is frequently isolated and is particularly troublesome. In addition to contributing to fruit deterioration, the mold produces powerful odor and flavor-active metabolites that may end up in the wine. As discussed previously, it has been implicated in mycotoxin formation. 

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