Patulin

Patulin is an organic compound classified as a polyketide. It is a white powder soluble in acidic water and in organic solvents. It is a lactone that is heat-stable, so it is not destroyed by pasteurization or thermal denaturation. However, stability following fermentation is lessened. It is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium and Byssochlamys. Most commonly found in rotting apples, the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. In addition, patulin has been found in other foods such as grains, fruits, and vegetables. Its presence is highly regulated.

"Claviform" redirects here. For the botany and zoology term, see Glossary of entomology terms § clavate.
Patulin
Names
IUPAC name
4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one
Other names
2-Hydroxy-3,7-dioxabicyclo[4.3.0]nona-5,9-dien-8-one
Clairformin
Claviform
Expansine
Clavacin
Clavatin
Expansin
Gigantin
Leucopin
Patuline
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.005.215
EC Number
  • 205-735-2
KEGG
UNII
  • InChI=1S/C7H6O4/c8-6-3-4-5(11-6)1-2-10-7(4)9/h1,3,7,9H,2H2 Y
    Key: ZRWPUFFVAOMMNM-UHFFFAOYSA-N Y
  • InChI=1/C7H6O4/c8-6-3-4-5(11-6)1-2-10-7(4)9/h1,3,7,9H,2H2
    Key: ZRWPUFFVAOMMNM-UHFFFAOYAU
  • O=C\1O/C2=C/COC(O)C2=C/1
Properties
C7H6O4
Molar mass 154.12 g/mol
Appearance Compact prisms
Density 1.52 g/ml
Melting point 110 °C (230 °F; 383 K)
Soluble
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YN ?)
Infobox references
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