Quantitation of Six Alternaria Toxins in Infant Foods Applying Stable Isotope Labeled Standards

Frontiers in Microbiology
Marina GotthardtMichael Rychlik

Abstract

Alternaria fungi are widely distributed saprophytes and plant pathogens. As pathogens, Alternaria fungi infect crops and vegetables and cause losses in the fields and during postharvest storage. While farmers suffer from declining yields, consumers are endangered by the formation of secondary metabolites, because some of these exhibit a pronounced toxicological potential. The evaluation of the toxicological capabilities is still ongoing and will contribute to a valid risk assessment. Additionally, data on the incidence and the quantity of Alternaria mycotoxins found in food products is necessary for dietary exposure evaluations. A sensitive LC-MS/MS method for the determination of the Alternaria mycotoxins alternariol (AOH), alternariol monomethylether (AME), tentoxin (TEN), altertoxin I (ATX I), alterperylenol (ALTP), and tenuazonic acid (TA) was developed. AOH, AME, and TA were quantified using stable-isotopically labeled standards. TEN, ATX I, and ALTP were determined using matrix matched calibration. The developed method was validated by using starch and fresh tomato matrix and resulted in limits of detection ranging from 0.05 to 1.25 μg/kg for starch (as a model for cereals) and from 0.01 to 1.36 μg/kg for fresh tomatoes. ...Continue Reading

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Citations

Sep 2, 2019·Mycotoxin Research·Eric J SchoeversBernard A J Roelen
Dec 6, 2019·Molecular Nutrition & Food Research·Marina GotthardtMichael Rychlik
Apr 11, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ádám TölgyesiVirender K Sharma
Mar 3, 2021·Food Additives & Contaminants. Part B, Surveillance·Ingars ReinholdsVadims Bartkevics
Mar 6, 2021·Frontiers in Nutrition·Josep Bassaganya-RieraMauro Serafini
Mar 7, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ádám TölgyesiVirender K Sharma
Jul 30, 2021·Comprehensive Reviews in Food Science and Food Safety·Georg AichingerDoris Marko

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