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Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
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Multiple mycotoxin analysis in nut products: Occurrence and risk characterization.

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Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|February 20, 2018
PubMed
Summary
This summary is machine-generated.

Nuts, a Mediterranean diet staple, can contain harmful mycotoxins. This study found 12 of 16 mycotoxins, including deoxynivalenol, in 37 nut products, assessing potential health risks for the Portuguese population.

Keywords:
LC-MS/MSMultiple mycotoxin analysisNutsQuEChERSRisk assessment

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Area of Science:

  • Food Science and Technology
  • Analytical Chemistry
  • Toxicology

Background:

  • Nuts are integral to the Mediterranean diet, offering nutritional benefits.
  • However, nuts can be contaminated with mycotoxins, posing health risks.
  • Assessing mycotoxin occurrence in nuts is crucial for food safety.

Purpose of the Study:

  • To assess the occurrence of 16 mycotoxins in various nut products.
  • To evaluate the effectiveness of different sorbents in the QuEChERS cleanup method.
  • To characterize the dietary exposure and risk associated with mycotoxin-contaminated nuts in Portugal.

Main Methods:

  • A modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) procedure was employed.
  • Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for mycotoxin analysis.
  • Extensive evaluation of dispersive SPE (d-SPE) sorbents was conducted for method optimization.

Main Results:

  • Twelve out of sixteen target mycotoxins were detected in 37 analyzed nut samples.
  • Deoxynivalenol (DON), aflatoxin-G2 (AFG2), and fusarenon-X (FUS X) were frequently detected.
  • A cashew sample showed the highest contamination level at 336.5 μg/kg of DON.

Conclusions:

  • The developed analytical method provides sensitive detection (LOD < 3.5 μg/kg) and reliable quantification (recoveries 70-91%).
  • Mycotoxin contamination is prevalent in nut products consumed in Portugal.
  • Dietary exposure assessment indicates potential health risks associated with nut consumption.