Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain
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 m...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
|
| Series: | Toxins |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2072-6651/13/7/438 |
| _version_ | 1797528892398895104 |
|---|---|
| author | Dionisia Carballo Mónica Fernández-Franzón Emilia Ferrer Noelia Pallarés Houda Berrada |
| author_facet | Dionisia Carballo Mónica Fernández-Franzón Emilia Ferrer Noelia Pallarés Houda Berrada |
| author_sort | Dionisia Carballo |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T10:05:47Z |
| format | Article |
| id | doaj.art-aadd25daf9304b828160406947739c31 |
| institution | Directory Open Access Journal |
| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-03-10T10:05:47Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Toxins |
| spelling | doaj.art-aadd25daf9304b828160406947739c312023-11-22T01:36:11ZengMDPI AGToxins2072-66512021-06-0113743810.3390/toxins13070438Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, SpainDionisia Carballo0Mónica Fernández-Franzón1Emilia Ferrer2Noelia Pallarés3Houda Berrada4Faculty of Agricultural Science, National University of Asunción, San Lorenzo 2160, ParaguayLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Valencia, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Valencia, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Valencia, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Valencia, SpainThe 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.https://www.mdpi.com/2072-6651/13/7/438mycotoxinsoccurrencebeveragesrisk assessment |
| spellingShingle | Dionisia Carballo Mónica Fernández-Franzón Emilia Ferrer Noelia Pallarés Houda Berrada Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain Toxins mycotoxins occurrence beverages risk assessment |
| title | Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain |
| title_full | Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain |
| title_fullStr | Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain |
| title_full_unstemmed | Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain |
| title_short | Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain |
| title_sort | dietary exposure to mycotoxins through alcoholic and non alcoholic beverages in valencia spain |
| topic | mycotoxins occurrence beverages risk assessment |
| url | https://www.mdpi.com/2072-6651/13/7/438 |
| work_keys_str_mv | AT dionisiacarballo dietaryexposuretomycotoxinsthroughalcoholicandnonalcoholicbeveragesinvalenciaspain AT monicafernandezfranzon dietaryexposuretomycotoxinsthroughalcoholicandnonalcoholicbeveragesinvalenciaspain AT emiliaferrer dietaryexposuretomycotoxinsthroughalcoholicandnonalcoholicbeveragesinvalenciaspain AT noeliapallares dietaryexposuretomycotoxinsthroughalcoholicandnonalcoholicbeveragesinvalenciaspain AT houdaberrada dietaryexposuretomycotoxinsthroughalcoholicandnonalcoholicbeveragesinvalenciaspain |