Effect of pretreatments on mycotoxin profiles and levels in dried figs

  • Jasenka Petrić Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; Croatian Food Agency, Osijek
  • Bojan Šarkanj Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
  • Ibrahim Mujić Collegium Fluminense Polytechnic of Rijeka, Rijeka
  • Aida Mujić Clinical Hospital Center Rijeka, Clinical Department of Transfusion Medicine, Rijeka
  • Michael Sulyok Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln an der Donau
  • Rudolf Krska Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln an der Donau
  • Drago Šubarić Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek
  • Stela Jokić Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek
Keywords: antimycotoxigenic effect, drying, LC-MS/MS, multi-mycotoxin analysis

Abstract

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.

Published
2018-12-12
How to Cite
1.
Petrić J, Šarkanj B, Mujić I, Mujić A, Sulyok M, Krska R, Šubarić D, Jokić S. Effect of pretreatments on mycotoxin profiles and levels in dried figs. AIHT [Internet]. 12Dec.2018 [cited 16Jan.2019];69(4). Available from: https://arhiv.imi.hr/index.php/arhiv/article/view/967
Section
Original article