Izvorni znanstveni članak
https://doi.org/10.2478/aiht-2018-69-3147
Effect of pretreatments on mycotoxin profiles and levels in dried figs
Jasenka Petrić
; Croatian Food Agency, Osijek, Croatia
Bojan Šarkanj
orcid.org/0000-0002-1567-6455
; University North, Center Koprivnica, Department of Food Technology, Koprivnica, Croatia
Ibrahim Mujić
; Collegium Fluminense Polytechnic of Rijeka, Rijeka, Croatia
Aida Mujić
; Clinical Hospital Centre Rijeka, Clinical Department of Transfusion Medicine, Rijeka, Croatia
Michael Sulyok
; Center for Analytical Chemistry, Department for Agrobiotechnology, IFA, Tulln, University of Natural Resources and Life Sciences, Vienna, Austria
Rudolf Krska
; Center for Analytical Chemistry, Department for Agrobiotechnology, IFA, Tulln, University of Natural Resources and Life Sciences, Vienna, Austria
Drago Šubarić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia
Stela Jokić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia
Sažetak
The aim of this explorative study was to investigate how effective drying preservation methods are in reducing mycotoxin content in figs. Dried autochthonous varieties of white and dark figs (Petrovača Bijela and Šaraguja, respectively) were analysed for mycotoxins using an LC-MS/MS “dilute and shoot” method capable of determining 295 fungal and bacterial secondary metabolites. Before drying in a cabinet dryer the figs were preserved with 0.5 % citric acid solution or 0.5 % ascorbic acid solution or 0.3 % L–cysteine solution or 0.2 % chestnut extract solution or 0.15 % Echinacea extract solution by immersion. We found nine metabolites: aflatoxin B1 (AFB1), ochratoxin A, ochratoxin alpha, kojic acid, emodin, altenuene, alternariol methyl ether, brevianamide F, and tryptophol. The most efficient preserver was L-cysteine (15 % reduction), while ascorbic acid favoured mycotoxin production (158 % increase). However, all pretreatment solutions reduced AFB1, which is a major fig contaminant.
Ključne riječi
antimycotoxigenic effect; drying; LC-MS/MS; multi-mycotoxin analysis
Hrčak ID:
213653
URI
Datum izdavanja:
20.12.2018.
Posjeta: 2.311 *