Evaluation of Mycotoxin Residues on Ready-to-Eat Food by Chromatographic Methods Coupled to Mass Spectrometry in Tandem.

Dionisia Carballo,Emilia Ferrer,Guillermina Font,Houda Berrada

doi:10.3390/toxins10060243

Dionisia Carballo, Emilia Ferrer + Show 2 more

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https://doi.org/10.3390/toxins10060243

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Journal: Toxins	Publication Date: Jun 15, 2018
Citations: 34	License type: CC BY 4.0

Affiliation: Universidad Nacional de Asunción, University of Valencia

Abstract

Simultaneous determination of twenty-seven mycotoxins in ready-to-eat food samples using “Quick Easy Cheap Rough and Safe” (QuEChERS) extraction and chromatographic methods coupled to mass spectrometry in tandem is described in this study. Mycotoxins included in this survey were aflatoxins (B1, B2, G1, G2), enniatins (A, A1, B, B1), beauvericin (BEA), fumonisins (FB1, FB2), sterigmatocystin (STG), deoxynivalenol (DON), 3-acetyl-deoxynivalenol (3-ADON), 15-acetyl-deoxynivalenol (15-ADON), nivalenol (NIV), neosolaniol (NEO), diacetoxyscirpenol (DAS), fusarenon-X (FUS-X), zearalenone (ZEA), α-zearalanol (αZAL), β-zearalenone (βZAL), α-zearalenol (αZOL), β-zearalenol (βzol), T2, and HT-2 toxin. The method showed satisfactory extraction results with recoveries ranging from 63 to 119% for the different food matrix samples. Limits of detection (LODS) and quantification (LOQs) were between 0.15–1.5 µg/kg and 0.5–5 µg/kg, respectively. The method was successfully applied to the analysis of 25 ready-to-eat food samples. Results showed presence of deoxynivalenol at 36% of samples (2.61–21.59 µg/kg), enniatin B at 20% of samples (9.83–86.32 µg/kg), HT-2 toxin at 16% of samples (9.06–34.43 µg/kg), and aflatoxin G2 at 4% of samples (2.84 µg/kg). Mycotoxins were detected mainly in ready-to-eat food samples prepared with cereals, vegetables, and legumes, even at levels below those often obtained from raw food.

Highlights

Mycotoxins are a group of toxic compounds produced as secondary metabolites by certain fungi of the genus Aspergillus, Penicillium, Fusarium, Alternaria, and Claviceps that grow under different climate conditions and have been reported in several food matrices like cereals, peanuts, meat, eggs, milk, and fruits [1,2]
The parameters considered for validation purposes were instrumental linearity, matrix effect, sensitivity (LOD and limit of quantification (LOQ)), and accuracy according to the EU Commission Decision 2002/657 EC [21]
Chromatographic methods coupled to mass spectrometry in tandem were used for evaluation of twenty-seven mycotoxins in ready-to-eat food samples achieving very low limits of quantification

Summary

Introduction

Mycotoxins are a group of toxic compounds produced as secondary metabolites by certain fungi of the genus Aspergillus, Penicillium, Fusarium, Alternaria, and Claviceps that grow under different climate conditions and have been reported in several food matrices like cereals, peanuts, meat, eggs, milk, and fruits [1,2]. Chronic exposure to some mycotoxins can produce carcinogenic, mutagenic, or teratogenic effects. Aflatoxins (AFs) are indicated as carcinogenic and hepatotoxic and fumonisins (FBs) and ochratoxin A (OTA) are possibly teratogenic, hepatotoxic, and nephrotoxic while patulin (PAT), zearalenone (ZEA), deoxynivalenol (DON), nivalenol (NIV), T-2, and HT-2 toxins are related to toxicological effects mainly on gastrointestinal tract, immune, and endocrine systems [3]. Emerging mycotoxins, such as enniatins ENs and beauvericin, are cytotoxic [4] and their potent cytotoxic activity.

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