6533b827fe1ef96bd1285b9d

RESEARCH PRODUCT

Emerging Fusarium mycotoxins in organic and conventional pasta collected in Spain

Emilia FerrerGuillermina FontA.b. SerranoJordi Mañes

subject

FusariumFood ContaminationToxicologychemistry.chemical_compoundFusariumTandem Mass SpectrometryLiquid chromatography–mass spectrometryDepsipeptidesHumansFood scienceMycotoxinOrganic AgriculturebiologyTerpenesDietary exposureReproducibility of ResultsGeneral MedicineMycotoxinsContaminationbiology.organism_classificationBeauvericinTriple quadrupole mass spectrometerHuman nutritionchemistrySpainPublic HealthEdible GrainChromatography LiquidFood Science

description

Abstract One of the main sources of emerging Fusarium mycotoxins in human nutrition is the cereals and cereal products. In this study, an analytical method to determine enniatins A, A1, B and B1 (ENs), beauvericin (BEA) and fusaproliferin (FUS) based on Ultra-Turrax extraction followed by liquid chromatography coupled to triple quadrupole mass spectrometer detector (MS/MS QqQ), was applied for the analysis of pasta. For this purpose, 114 commercial samples of pasta were acquired from supermarkets located in Valencia. The results showed higher frequencies of contamination in organic pasta than in conventional pasta, while the concentration levels were variable for both types of pasta. In positive samples, BEA levels varied from 0.10 to 20.96 μg/kg and FUS levels varied from 0.05 to 8.02 μg/kg. ENs levels ranged from 0.25 to 979.56 μg/kg, though the majority of the values were below 25 μg/kg. Besides, it was observed the simultaneous presence of two or more mycotoxins in a high percentage of the samples. Finally, an evaluation of the dietary exposure of the emerging Fusarium mycotoxins was performed in the Spanish population. The prevalence of ENs, BEA and FUS in cereal products suggests that the toxins may pose a health risk to Spanish population.

yearjournalcountryeditionlanguage
2012-04-26Food and Chemical Toxicology
https://doi.org/10.1016/j.fct.2012.09.034