Mycotoxin Occurrence and Risk Assessment in Gluten-Free Pasta through UHPLC-Q-Exactive Orbitrap MS

6533b861fe1ef96bd12c460b

RESEARCH PRODUCT

Mycotoxin Occurrence and Risk Assessment in Gluten-Free Pasta through UHPLC-Q-Exactive Orbitrap MS

Jordi Mañes Yelko Rodríguez-carrasco Giulia Graziani Anna Gaspari Josefa Tolosa Emilia Ferrer Alberto Ritieni

subject

Adult Male Aflatoxin Adolescent Health Toxicology and Mutagenesis Population Biology Toxicology Risk Assessment 01 natural sciences Mass Spectrometry Article Diet Gluten-Free Young Adult chemistry.chemical_compound 0404 agricultural biotechnology liquid-chromatography HRMS-Orbitrap Humans Food science Child Mycotoxin education Zearalenone Chromatography High Pressure Liquid Aged chemistry.chemical_classification Fumonisin B1 education.field_of_study multiresidue method 010401 analytical chemistry R 04 agricultural and veterinary sciences Middle Aged Mycotoxins 040401 food science Gluten Beauvericin 0104 chemical sciences chemistry exposure Child Preschool Food Microbiology Medicine Female Edible Grain gluten-free pasta Food contaminant

description

Celiac disease (CD) is a genetic-based autoimmune disorder which is characterized by inflammation in the small intestinal mucosa due to the intolerance to gluten. Celiac people should consume products without gluten, which are elaborated mainly with maize or other cereals. Contamination of cereals with mycotoxins, such as fumonisins (FBs) and aflatoxins (AFs) is frequently reported worldwide. Therefore, food ingestion is the main source of mycotoxin exposure. A new analytical method was developed and validated for simultaneous analysis of 21 mycotoxins in gluten-free pasta, commonly consumed by celiac population as an alternative to conventional pasta. Ultrahigh-performance liquid chromatography coupled to quadrupole Orbitrap high-resolution mass spectrometry (UHPLC-Q-Exactive Orbitrap MS) was used for analyte separation and detection. The mycotoxins included in this work were those widely reported to occur in cereal samples, namely, ochratoxin-A (OTA), aflatoxins (AFB1, AFB2, AFG1 and AFG2), zearalenone (ZON), deoxynivalenol (DON), 3-acetyl-deoxynivalenol and 15-acetyl-deoxynivalenol (3-AcDON and 15-AcDON, respectively), nivalenol (NIV), neosolaniol (NEO), fusarenone-X, (FUS-X), T-2 toxin (T-2) and HT-2 toxin (HT-2), fumonisin B1 and B2 (FB1 and FB2, respectively), enniatins (ENN A, ENN A1, ENN B and ENN B1) and beauvericin (BEA). The validated method was successfully applied to 84 gluten-free pasta samples collected from several local markets of Campania region (Italy) during September to November 2020 to monitor the occurrence of mycotoxins and to assess the exposure to these food contaminants. A significant number of samples (95%) showed mycotoxin contamination, being Fusarium mycotoxins (FB1, ZON and DON) the most commonly detected ones. Regarding the risk assessment, the higher exposures were obtained for NIV, DON and FB1 for children and teenagers age group which can be explained due to their lower body weight.

year	journal	country	edition	language
2021-04-25	Toxins

https://doi.org/10.3390/toxins13050305