Emerging Fusarium mycotoxins in organic and conventional pasta collected in Spain |
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| Affiliation: | 1. Laboratory of Food Analysis, Ghent University, Ottergemsesteenweg 460, 9000 Ghent, Belgium;2. Laboratory of Brewery Technology, University College Ghent, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium;1. Department of Applied Chemistry, Government College University Faisalabad, 38000, Pakistan;2. Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;3. Food Toxicology Lab, Plant Protection Division, Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad, Pakistan;4. Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;1. Department of Analytical Chemistry, Reference Materials, Federal Institute for Materials Research and Testing (BAM), 12489, Berlin, Germany;2. Institute of Medical Biotechnology, Department of Biotechnology, Technische Universität Berlin, 13355, Berlin, Germany;3. Department of Chemistry, Humboldt-Universität zu Berlin, Brook-Taylor Str. 2, 12489, Berlin, Germany;4. Institute of Bioanalytics, Department of Biotechnology, Technische Universität Berlin, 13355, Berlin, Germany;1. Department of Ecotoxicology, Center for Nuclear Energy in Agriculture, University of São Paulo (CENA/USP), Avenida Centenário 303, 13416-903, Piracicaba, Brazil;2. Laboratory of Pesticide Residues, Biological Institute, Av. Conselheiro Rodrigues Alves, 1252, 04014-002, São Paulo, Brazil;3. Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo (ESALQ/USP), Avenida Pádua Dias, 111, 13418-900, Piracicaba, Brazil;1. Nestlé Research Centre, Nestec Ltd, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland;2. Nestle Quality Assurance Center, Via Valsugana 5, 35010 San Giorgio in Bosco, Italy;3. Nestle Quality Assurance Center, 29 Quality Road, Singapore 618802, Singapore |
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| 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. |
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