Mycotoxins in plant-based beverages: a study on occurrence in the Brazilian market

Plant-based beverages have become increasingly popular due to their health and sustainability appeal. However, raw plant-based ingredients are often associated with mycotoxin contamination. This study aimed to assess the presence of six mycotoxins -aflatoxin B₁, deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, ochratoxin A and zearalenone- in plant-based beverages available on the Brazilian market. Forty-five samples of plant-based beverages were evaluated. Almond (69 % deoxynivalenol, 50 % 3-acetyl-deoxynivalenol, 6 % 15-acetyl-deoxynivalenol and aflatoxin B₁, 13 % ochratoxin A, and 6 % zearalenone), cashew nut (78 % deoxynivalenol, 22 % 15-acetyl-deoxynivalenol, 33 % aflatoxin B₁), coconut (67 % deoxynivalenol and 3-acetyl-deoxynivalenol), oat (73 % deoxynivalenol, 64 % 3-acetyl-deoxynivalenol, 18 % 15-acetyl-deoxynivalenol, aflatoxin B₁, ochratoxin A and zearalenone), and rice (67 % deoxynivalenol) plant-based beverages were determined. The findings indicate that plant-based beverages are vulnerable to mycotoxin contamination, particularly deoxynivalenol and its derivative, 3-acetyl-deoxynivalenol. However, the incidence of aflatoxin B₁ in almond, cashew nut, oat and rice beverages is particularly concerning due to its toxicity, even at low concentrations.