Profiles of fungal metabolites including regulated mycotoxins in individual dried Turkish figs by LC-MS/MS
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ORIGINAL ARTICLE
Profiles of fungal metabolites including regulated mycotoxins in individual dried Turkish figs by LC-MS/MS Michael Sulyok 1
&
Rudolf Krska 1,2
&
Hamide Senyuva 3
Received: 28 February 2020 / Revised: 27 May 2020 / Accepted: 24 June 2020 # The Author(s) 2020
Abstract Fungal metabolites including regulated mycotoxins were identified by a validated LC-MS/MS method in 180 individual Turkish dried figs from 2017 and 2018 harvests. Hand-selected dried figs were subjectively classified based on the extent of fluorescence. Forty-three fungal metabolites including eight EU-regulated mycotoxins were identified and quantified. Figs classified as being uncontaminated mostly did not contain aflatoxins above 1 μg/kg. Despite being “uncontaminated” from an aflatoxin perspective, kojic acid was present in significant quantities with a maximum level of 3750 mg/kg (0.375% w/w) and tenuazonic acid was also found (2 μg/kg to 298 mg/kg) in some figs. Notable in the screening of figs has been the presence of significant amounts of aflatoxin M1 (AFM1) in figs also containing significant levels of aflatoxin B1 (AFB1), which is the first time that AFM1 has been reported as naturally occurring in dried figs. Keywords Dried figs . Fungal metabolites . Fluorescence . LC-MS/MS analysis . Aflatoxins . Kojic acid
Introduction The production of dried figs employs some agricultural practices with a significant risk of fungal infection of the fruit and subsequent mycotoxin contamination. Figs ripen and shrivel on the tree and, after falling to the ground are collected daily, before sundrying for 5 days or more (Gilbert and Senyuva 2008; Desa et al. 2019). During this period, a variety of different fungal species not least Aspergillus flavus and Aspergillus parasiticus can infect figs resulting in mycotoxin contamination. More than 30 years Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12550-020-00398-5 ) contains supplementary material, which is available to authorized users. * Michael Sulyok [email protected] 1
Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology, IFA-Tulln, University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
2
Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, University Road, Belfast, Northern Ireland BT7 1NN, UK
3
FoodLife International Ltd., ODTU Teknokent, 06800 Ankara, Turkey
ago, aflatoxins were detected in a small number of individual dried figs from Turkey with extreme heterogeneity and an association between high aflatoxin levels in individual figs and bright greenish-yellow fluorescence on the surface, observable under UV light (Steiner et al. 1988). Even today, in Turkey, manual sorting of dried figs on a conveyor belt under UV light is employed as being the best option for identifying and removing aflatoxin-contaminated fruit. It is generally assumed (Steiner et al. 1988; Doster and Michailides 1998) that
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