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First Report on Mycotoxin Contamination of Hops (Humulus lupulus L.)
Ivana Dodlek Šarkanj1, Nada Vahčić2, Ksenija Markov2
1Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, HR-48000 Koprivnica, Croatia.
Toxins
|July 26, 2024
Summary
Mycotoxins like Alternaria and Fusarium toxins contaminate hops, impacting brewing and pharmaceutical safety. Monitoring and regulation are needed to ensure hop product safety.
Area of Science:
- Agricultural Chemistry
- Food Safety
- Mycology
Background:
- Hops (Humulus lupulus L.) are crucial in brewing and pharmaceuticals.
- Mycotoxin contamination in hops is a growing concern.
- Limited data exists on toxic metabolite profiles in commercial hops.
Purpose of the Study:
- To assess mycotoxin and toxic metabolite presence in Croatian craft hop samples.
- To identify specific fungal contaminants and their metabolites.
- To evaluate regional variations and storage condition impacts.
Main Methods:
- Analysis of 62 hop samples from Croatian craft breweries.
- Utilized a multi-toxin Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) method.
- Included statistical comparison of results across regions and tested wild hop varieties.
Main Results:
- Alternaria toxins, especially tenuazonic acid, detected in 100% of samples.
- Fusarium toxins, including deoxynivalenol, found in 98% of samples.
- Absence of Aspergillus and Penicillium metabolites suggests adequate storage; presence of abscisic acid indicates drought stress.
Conclusions:
- Confirmed widespread contamination of hops with Alternaria and Fusarium toxins.
- Highlighted the need for monitoring, risk assessment, and regulation of these mycotoxins.
- Emphasized regional differences in toxin occurrence, necessitating targeted monitoring strategies.
