| Abstract This study evaluated the role of dry fruits as a source of fungal contaminants or functional compounds. Dry apple, apricot, candied fruits, prune, and white and black raisin were evaluated regarding patulin and ergosterol content, centesimal composition, pH, acidity, pectin, and phenolic profile. The ergosterol was detected in 38% of the samples and patulin (PAT) in 89%, the apricot samples stood out most by contaminant level. Apricot, candied fruit, and prunes presented moisture values beyond the other dry fruits. The pH ranged from 3.8 to 4.6; acidity from 0.1 to 1.0%; sugar content from 1.7 to 5.5%; and levels of soluble and insoluble pectin from 1.6 to 5.1% and 10.9% to 27.3%, respectively. The apples showed a higher content of free phenolic... |
