Analysis of mycotoxins in coffee and risk assessment in Spanish adolescents and adults. (December 2015)

• Record Type: Journal Article
• Authors: García-Moraleja, A.; Font, G.; Mañes, J.; Ferrer, E.
• Is Part Of: Food and chemical toxicology. Volume 86(2015)
• Page Start: 225
• Page End: 233
• Publication Date: 2015-12
• Subjects: Mycotoxin -- Coffee -- Risk assessment -- Brewing process; 15-aDON 15-acetyldeoxynivalenol -- 3-aDON 3-acetyldeoxynivalenol -- AFB1 aflatoxin B1 -- AFB2 aflatoxin B2 -- AFG1 aflatoxin G1 -- AFG2 aflatoxin G2 -- AFs aflatoxins -- BEA beauvericin -- DAS diacetoxyscirpenol -- DON deoxynivalenol -- EDI Estimated Daily Intake -- EFSA European Food Safety Authority -- ENA enniatin A -- ENA1 enniatin A1 -- ENB enniatin B -- ENB1 enniatin B1 -- FB1 fumonisin B1 -- FB2 fumonisin B2 -- FBs fumonisins B -- JECFA Joint FAO/WHO Expert Committee on Food Additives -- LC-MS/MS-IT Liquid Chromatography tandem Mass Spectrometry with Triple Quadrupole and Ion Trap -- LOD Limit of Detection -- LOQ Limit of Quantification -- ML maximum levels -- NEO neosolaniol -- NIV nivalenol -- OTA ochratoxin A -- PTWI Probably Tolerable Weekly Intake -- RSD Relative Standard Deviation -- SS Signal Suppression -- STG sterigmatocystin -- TDI Tolerable Daily Intake -- TRC trichothecenes; Aflatoxin B1 (PubChem CID: 186907) -- Aflatoxin B2 (PubChem CID: 2724360) -- Enniatin A1 (PubChem CID: 57369704) -- Enniatin B (PubChem CID: 164754) -- Fumonisin B1 (PubChem CID: 3431) -- Nivalenol (PubChem CID: 5284433) -- Ochratoxin A (PubChem CID: 442530) -- Sterigmatocystin (PubChem CID: 5284457); Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2015.10.014
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: Mycotoxins are toxic compounds produced by fungal secondary metabolism that cause toxicological effects. Coffee is a highly popular beverage that is susceptible to contamination by mycotoxigenic fungi. The aim of the present study was to determine the presence of the following 21 mycotoxins in coffee using liquid chromatography tandem mass spectrometry (LC-MS/MS-IT): aflatoxin B1, B2, G1 and G2 ; ochratoxin A; nivalenol; deoxynivalenol; 3-acetyldeoxynivalenol; 15-acetyldeoxynivalenol; diacetoxyscirpenol; neosolaniol; T-2 and HT-2 toxin; sterigmatocystin; enniatin A, A1, B, and B1 ; beauvericin; and fumonisin B1 and B2 . We aimed to determine differences by coffee process (coffee maker, electrical machine, soluble and traditional Turkish process) and to calculate the estimated daily intake (EDI) and risk assessment of mycotoxins from coffee consumption using deterministic approach at various scenarios of food consumption in Spanish adolescents and adults. The results demonstrate that all studied mycotoxins were detected in samples with mean concentrations ranging from 0.69 µg/kg to 282.89 µg/kg. Eleven percent of samples did not show contamination with legislated mycotoxins. Only 15-acetyldeoxynivalenol, deoxynivalenol, neosolaniol, fumonisin B1, and ochratoxin A exhibited significant differences between methods of coffee brewing. The results show that coffee intake does not represent a potential risk for consumers with respect to individual mycotoxin contamination. Graphical abstract: Highlights: Twenty-one mycotoxins are studied in brewed coffee; they were present in 4–93% of samples. A study of different coffee brews exhibits no significant differences in the reduction of most mycotoxins. The estimated daily intake of mycotoxins exhibits a highly exposed segment of consumers (99th percentile). The risk assessment indicates that coffee consumption is safe with regards to mycotoxin exposure in the mean population.