Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain

Toxins

Dionisia Carballo¹  Mónica Fernández-Franzón²  Noelia Pallarés²  Emilia Ferrer²  Houda Berrada² 

[1]Faculty of Agricultural Science, National University of Asunción, San Lorenzo 2160, Paraguay

[2]Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain

关键词: mycotoxins;    occurrence;    beverages;    risk assessment;   

DOI  :  10.3390/toxins13070438

来源: DOAJ

【 摘 要 】

The present study investigated the presence of 30 mycotoxins in 110 beverage samples of beer, wine, cava, and cider purchased in Valencia (Spain). A validated method based on dispersive liquid–liquid microextraction and chromatographic methods coupled with tandem mass spectrometry was applied. The method showed satisfactory recoveries ranging from 61 to 116% for the different beverages studied. The detection and quantification limits ranged from 0.03 to 2.34 µg/L and 0.1 to 7.81 µg/L, respectively. The results showed that beer samples were the most contaminated, even with concentrations ranging from 0.24 to 54.76 µg/L. A significant presence of alternariol was found in wine, which reached concentrations up to 26.86 µg/L. Patulin and ochratoxin A were the most frequently detected mycotoxins in cava and cider samples, with incidences of 40% and 26%, respectively. Ochratoxin A exceeded the maximum level set by the EU in one wine sample. The results obtained were statistically validated. The combined exposure was assessed by the sum of mycotoxin concentrations contaminating the same samples to provide information on the extent of dietary exposure to mycotoxins. No significant health risk to consumers was associated with the mycotoxin levels detected in the beverages tested.

【 授权许可】

Unknown