Search results for "Enniatin A"
showing 2 items of 2 documents
Development a mitigation strategy of enniatins in pasta under home-cooking conditions
2016
The effect of pasta cooking on the enniatins (ENs) contents was evaluated in white and whole-grain pasta. The cooking of pasta was performed for 10 min in boiling water. ENs were extracted from raw and cooked pasta by Solid-Liquid extraction with acetonitrile, and from cooking water by Dispersive Liquid–Liquid Micro-Extraction (DLLME) with a mixture of acetonitrile and carbone tetrachloride. Mycotoxin analysis was performed by Liquid Chromatography coupled to Tandem Mass Spectrometry. The effect of pasta cooking has a marked influence on the reduction of ENs levels. Reductions of 98–100% for ENA, 94–95% for ENA1, 14–49% for ENB and 53–65% for ENB1 were achieved after the process. ENs were d…
Nuts and dried fruits: Natural occurrence of emerging Fusarium mycotoxins
2013
Abstract The occurrence of enniatins (ENs) and beauvericin (BEA) in nuts, dried fruits and dates available in Valencia (Spain) was surveyed in this study. To do this, seventy-four samples of nuts, dried fruits and dates were analyzed for the determination of mycotoxin contamination. Mycotoxins were identified and quantified using an ultrasonic-C18 extraction and LC–MS/MS with a triple quadrupole (QqQ) mass analyzer. The frequencies of contamination of nuts, shell, dried fruits and dates were 50%, 80%, 35.7% and 83.3%, respectively. Enniatin A (ENA) was the most predominant EN found in nuts (45.2%) while ENB was the most common EN found in dates (58.3%). The analytical results of the shell s…