Multi-mycotoxin determination in barley and derived products from Tunisia and estimation of their dietary intake. (May 2017)

• Record Type: Journal Article
• Authors: Juan, C.; Berrada, H.; Mañes, J.; Oueslati, S.
• Is Part Of: Food and chemical toxicology. Volume 103(2017)
• Page Start: 148
• Page End: 156
• Publication Date: 2017-05
• Subjects: Mycotoxins -- Barley -- Beers -- Liquid chromatography -- Gas chromatography -- Daily intake; 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.2017.02.037
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: A study on raw barley and derived products (barley soup and beers) was carried out to determine the natural presence of twenty-four mycotoxins by both liquid chromatography and gas chromatography coupled to tandem mass spectrometry (MS/MS). The developed multi-mycotoxin procedure was based on both SLE and QuEChERS extraction steps. 66% of analyzed samples presented mycotoxin contamination and only one sample, which was soup of barley (6 ng/g), exceeded the maximum level (ML) established by EU for OTA (5 ng/g). Raw barley was the most contaminated matrix (62%), which concentrations ranged from 1.70 to 287.13 ng/g) and type of detected mycotoxins (DON, 15AcDON, NEO, NIV, HT2, FB1, OTA, ENA, ENA1, ENB and ENB1). DON was the most detected mycotoxin with an incidence of 56%, 29% and 23% in beer, soup of barley and barley, respectively. However, the highest levels detected were for ENA, in raw barley with 287 ng/g. In beer and soup of barley samples, the mycotoxins with highest level were 15AcDON (15.6 ng/g) and ENB1 (55.1 ng/g), respectively. Furthermore, 80% of positive soup of barley samples showed co-occurrence. No toxicological concern was associated to mycotoxins exposure for consumers. Highlights: Tunisian raw barley and barley products samples (n = 86) were investigated for 24 mycotoxins. Raw barley samples were the most contaminated matrix (n = 21). DON was the most detected mycotoxin (37%). Beer samples (56%) presented higher DON contamination than raw (23%) and soup baley (29%). No toxicological concern was associated to mycotoxins exposure for barley consumers.