An exploratory investigation of several mycotoxins and their natural occurrence in flavour ingredients and spices, using a multi-mycotoxin LC-MS/MS method

Abstract

An exploratory investigation was carried out of several flavour ingredients and spices for the occurrence of mycotoxins. For this purpose, a modern liquid chromatography-mass spectrometry technique was used, utilising a quadrupole mass spectrometer of the latest generation. The method includes the determination of the following mycotoxins: aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, ochratoxin A, deoxynivalenol, nivalenol, T-2 toxin, HT-2 toxin, zearalenone and fumonisin B1. The method has been successfully validated in-house and was used to determine the occurrence of mycotoxins in approximately 60 samples of flavour ingredients and spices (samples of lime oil, orange oil, melon extract, grapefruit oil, paprika extract, tangerine oil, olive oil, chilli pepper oil, peppermint oil, galangal root powder, gentian root powder, chilli pepper, black pepper, white pepper, garlic powder, paprika powder, coriander seed, dill herb and onion). Ochratoxin A was found in paprika powder and paprika extract; low levels of aflatoxins were found in paprika powder and pepper. Fumonisin B1 was found in garlic powder and onion powder. The presence of fumonisin B1 in onion and garlic powder has not been described before. For the moment, we can conclude that the found contamination levels are no reason for concern.