Regulated and emerging mycotoxins occurrence in plant-based beverages from the Italian market

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-11-23 DOI:10.1016/j.foodcont.2024.111051

Raquel Torrijos , Octavian Augustin Mihalache , Chiara Dall’Asta

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引用次数: 0

Abstract

This study aimed to optimize a salting-out assisted liquid-liquid extraction (SALLE) procedure combined with ultra-high performance liquid chromatography coupled to mass spectrometry (UHPLC-MS/MS) for the simultaneous determination of 19 mycotoxins in plant-based beverages. The targeted mycotoxins were aflatoxins (AFB₁, AFB₂, AFG₁, AFG₂), alternariol (AOH), alternariol monomethyl ether (AME), tentoxin (TEN), fumonisins (FB₁ and FB₂), HT-2/T-2, ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON), enniatins (ENNB, ENNB₁, ENNA, ENNA₁), and beauvericin (BEA). Satisfactory performance characteristics were obtained, with recoveries values > 70% and precision with RSD <20%. The methodology developed was applied to 96 commercial samples from Italy. All the samples analyzed contained at least one mycotoxin, and a particular incidence of non-regulated mycotoxins, mainly enniatins, BEA, and Alternaria toxins, was evidenced in all plant-based beverages. The contamination level ranged from 0.02 μg L⁻¹ for BEA to 4.61 μg L⁻¹ for DON. Overall, the present study contributes to providing comprehensive occurrence mycotoxin data in plant-based beverages, which is necessary for further evaluation of exposure and risk characterization.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.