Mycotoxins in apples and apple products: Analytical methods, natural occurrence, and risk assessment

Apples are highly susceptible to Penicillium and Alternaria infections, leading to mycotoxin contamination. These heat-stable toxins persist during processing, accumulating in apple products and posing potential health risks. However, limited data exist on their occurrence and dietary risks in China. Here, 198 Chinese apple products (fresh, dried, juice, jam, wine, vinegar) were analyzed for five Alternaria toxins, citrinin, and penicillic acid using HPLC-MS/MS. Contamination was detected in 49.0 % of samples, with citrinin (25.3 %) and alternariol (16.7 %) most prevalent. Dried apples showed the highest contamination (79.3 %), followed by jams (58.6 %) and juices (58.3 %). Co-occurrence of multiple toxins occurred in 23.7 % of samples, notably in dried apples. Dietary exposure to AOH and AME in dried apples, jam, juice, and vinegar suggested possible health risks, necessitating further investigation. This study provides a reliable analytical method and critical contamination data to support food safety regulations.