Alternaria toxins in tomato products in Northern Italy in the period 2017-2019.

The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017-2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in Northern Italy. After extraction and purification through prepacked columns, the mycotoxins were analysed using LC-MS/MS. A widespread contamination of TeA was found in tomato-based products, particularly in concentrated tomato paste. Other Alternaria toxins were not detected. The incidence of TeA was 78.5%, 47.4%, 55.5%, and 76.9% in concentrated tomato paste (maximum value 5955 µg kg-1), tomato sauce, tomato pulp, and ketchup, respectively. The mean level was 243 ± 725 µg kg-1 in concentrated tomato paste and below 30 µg kg-1 in the other tomato products. The contamination varied from year to year. Alternaria spp strains isolated from fresh tomatoes produced mainly TeA. This study provides further Alternaria toxins occurrence data, useful for future risk assessments.

Monitoring Phenolic Compounds in Rice during the Growing Season in Relation to Fungal and Mycotoxin Contamination.

Total phenolic content (TPC) and several phenolic acids present in rice grains were compared with fungal infection and mycotoxin presence throughout the growing season. Samples of 4 rice varieties were collected in 2018 and 2019 at 3 different plant phenological stages. Total fungal and main mycotoxigenic fungi incidence were checked and mycotoxin content was analysed. On the same samples, TPC and the concentration of 8 main phenolic acids (chlorogenic acid, caffeic acid, syringic acid, 4-hydroxybenzoic acid (4-HBA), p-coumaric acid, ferulic acid, protocatecuic acid and gallic acid) were measured. The results showed significant differences between years for both fungal incidence and mycotoxin presence. In 2018 there was a lower fungal presence (42%) than in 2019 (57%) while, regarding mycotoxins, sterigmatocystin (STC) was found in almost all the samples and at all growing stages while deoxynivalenol (DON) was found particularly during ripening. An interesting relationship was found between fungal incidence and TPC, and some phenolic acids seemed to be more involved than others in the plant defense system. Ferulic acid and protocatecuic acid showed a different trend during the growing season depending on fungal incidence and resulted to be positively correlated with p-coumaric acid and 4-HBA that seem involved in mycotoxin containment in field.

Co-Occurrence of Moniliformin and Regulated Fusarium Toxins in Maize and Wheat Grown in Italy.

The co-occurrence of moniliformin (MON), fumonisins (FBs), and deoxynivalenol (DON) was evaluated in maize, durum, and common wheat grown in different experimental fields located in several Italian regions. MON was quantified using a LC-MS/MS method adding lanthanum ions in the mobile phase. In maize, MON contamination was widespread and considerable; the toxin was detected in almost all the samples (95.1%) and exceeded 500 and 1000 µg kg-1 in 42.0% and in 18.5% of samples, respectively. Significant positive correlation was found between MON and FB contamination levels. When there were not droughty climate conditions, a positive significant correlation was found between growing degree days (GDD) and MON values. In wheat, MON contamination was not widespread like in maize and it was lower in common wheat than in durum wheat. In durum wheat, MON was detected in 45.0% of the samples with only 6 samples (7.5%) exceeding 500 µg kg-1, while in common wheat the toxin was detected above the LOD in 18.7% of samples exceeding 100 µg kg-1 in only two samples (2.5%). No correlation was found with DON contamination. Climate conditions influenced both MON and DON occurrence.

Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars.

The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties were roasted individually. AA content reached the maximum value at 10 min, corresponding to a temperature of 175-177 °C (1045 ±â€¯28 and 795 ±â€¯25 µg kg-1 for Arabica and Robusta, respectively). Successively, AA content decreased very quickly and at 14 min (203-205 °C) its concentration was lower than the benchmark level of 400 µg kg-1 for roast coffee set by the EU Commission Regulation (2017/2158). In the final product, AA content was close to 300 µg kg-1. Asparagine quickly decreased; contrary, the concentration of fructose and glucose increased reaching their maximum value at 12 min. Then, a quick degradation occurred; their increase could be mainly due to the hydrolysis of sucrose, which decreased in the same period.

LC-MS/MS and LC-UV Determination of Moniliformin by Adding Lanthanide Ions to the Mobile Phase.

An innovative chromatographic analysis was developed for the determination of moniliformin (MON). Because of its ionic nature, MON is weakly retained in reversed-phase chromatography and the separation may be tricky. Nevertheless, this technique is normally used either with the formation of ion pairs or employing specific RP columns for polar compounds, or combining anion exchange and hydrophobic interactions. Hydrophilic interaction chromatography (HILIC) was also used, but a non-negligible peak tailing was observed. Besides its ionic nature, MON is a di-ketone and di-ketones, mainly ß-di-ketones, can easily form complexes with lanthanide ions. Then, in this work the addition of lanthanide ions to the mobile phase was investigated, aiming at improving peak shape and MON separation. La3+, Tb3+ or Eu3+ aqueous solutions were used as mobile phase and MON was chromatographed using a LC-NH2 column. The probable formation of coordination complexes lanthanide-MON in the HPLC mobile phase allowed to obtain a symmetrical peak shape and a satisfactory chromatographic separation by both mass spectrometry (MS/MS) and UV detection. Finally, a suitable extraction and purification method for MON determination in cereal samples was developed.

Physical, mechanical properties and antimicrobial analysis of a novel CaO·Al2O3 compound reinforced with Al or Ag particles.

Ceramic-metal (CaO·Al2O3-Al and CaO·Al2O3-Ag) compounds were prepared by mechanical milling and consolidated through an in-situ sintering process. The aim of this work is to study the effects of the Al and Ag particles to ceramic-base compound, primarily in the microstructure, and its mechanical and antimicrobial properties. Chemical systems with a 1:1 M ratio between CaCO3 and Al2O3 powder were formed, with the addition of 10 wt% Al or 10 wt% Ag, respectively. The compound material that consolidated were microstructurally characterized through X-ray diffraction, scanning electron microscopy, optic microscopy, and X-ray computed tomography. In addition, the hardness, the fracture toughness, the transversal elastic modulus, and the antimicrobial property were evaluated. The results of X-ray diffraction identified the formation of the calcium aluminate phases, such as CaO·6Al2O3 (hibonite:CA6), CaO·2Al2O3 (grossite:CA2), and CaO·Al2O3 (krotite:CA); as well as Al and Ag were identified in its respective system. In addition, the mechanical properties show changes compared to the reference material that was synthesized under the same conditions and, finally, these materials also have an antimicrobial effect, against the Staphylococcus bacterium that is common in the oral cavity, when studied in synthetic saliva.

Mycotoxins and Related Fungi in Italian Paddy Rice During the Growing Season and Storage.

Mycotoxigenic fungi and relative mycotoxins contamination were monitored in Italian paddy rice samples both in field during the growing season and the first five months of storage. Three experimental fields, nine rice varieties and three sowing densities were considered; then, different lots of paddy rice were stored in warehouses at different temperature regimes. Fusarium spp. and Aspergillus spp. were found to be the fungi most likely to produce mycotoxins throughout the growing season. In particular, A. flavus and A. niger were found only rarely both in field and in post-harvest, while A. versicolor was always present although in low concentrations. Penicillium spp. strains were isolated sporadically and were found to be irrelevant in Italian rice fungal contamination. Sterigmatocystin (STC) was the main mycotoxin found in Italian rice, while aflatoxin (AFB1), deoxynivalenol (DON) and ochratoxin A (OTA) were rarely detected. Contamination generally increased from post-flowering to ripening; considering rice varieties, significant differences (p ≤ 0.01) were found in fungal contamination and STC production; no differences were observed between sowing densities. During storage, an increase in STC content was observed in higher temperature regimes, while all the other considered mycotoxins remained unchanged. These results indicated that contamination by STC, an emerging mycotoxin not legislatively regulated by the European Union, can be relevant in rice.

Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying.

Acrylamide (AA) can occur in fried and baked food products which contain reducing sugars and free asparagine. Recently, the European Commission established mitigation measures and benchmark levels for the reduction of AA in food. The content of reducing sugars in raw materials and the temperature and time of the expansion process by frying were considered in this study of the preparation of dough-based potato snacks, mainly destined for children. Final moisture and bulk density were also evaluated. An increase from 0.15 to 1.0% in reducing sugar content, due to the addition of micro-ingredients in the dough, caused a remarkable AA increase of five- to six-fold. During frying at temperatures between 175 and 195°C, AA was produced after only a few seconds; the AA content was affected more by process time than by temperature. The best temperature/time conditions for expansion by frying were 185°C for 8 s.

Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC-MS/MS method.

A survey on the occurrence of acrylamide (AA) in roasted coffee, barley, and potato crisps was carried out using an intra-lab validated liquid chromatography (LC)-MS (mass spectrometry)/MS method. Over the years 2015-2016, 66 samples of coffee, 22 of roasted barley, and 22 of potato crisps were collected from retail outlets in Italy. AA was detected in almost all samples. In roasted coffee, the level exceeded 450 µg kg-1, the limit recommended by the European Commission (EC), in 36.4% of the samples. In roasted barley, mean contamination was slightly lower than in coffee and no sample exceeded the EC limit of 2000 µg kg-1. The AA contamination in potato crisps was remarkable. A percentage of 36.4 (n = 8) showed a value higher than the EC limit of 1000 µg kg-1. Considering the average consumption of coffee and potato crisps by Italian people, AA exposure is significant and should be decreased.

Sterigmatocystin Occurrence in Paddy and Processed Rice Produced in Italy in the Years 2014-2015 and Distribution in Milled Rice Fractions.

The occurrence of sterigmatocystin (STC) in paddy and processed rice samples produced in Italy was surveyed. After extraction and purification, STC was analysed using HPLC-MS/MS. STC was detected in all paddy rice samples (n = 49), in the range 0.29-15.85 µg·kg-1. As regards processed rice, a widespread contamination was found in brown and parboiled rice. All the brown rice samples were contaminated between 0.12 and 1.32 µg·kg-1; for parboiled rice, the incidence was 90.9% and the maximum level was 1.09 µg·kg-1. The contamination in white rice was significantly lower (p < 0.01). The STC distribution in different rice fractions, obtained by the de-hulling and polishing processes, was evaluated. After de-hulling, the STC percentage remaining in brown rice was in the range 21.2%-30.8%. The polishing process, from brown to white rice, caused another remarkable decrease of contamination; the STC remaining in white rice was 2.2%-8.3% of the amount found in paddy rice.

Plasma ochratoxin A levels, food consumption, and risk biomarkers of a representative sample of men and women from the Molise region in Italy.

BACKGROUND: Ochratoxin A (OTA) is a mycotoxin present in food that can be found in human blood, due to its long half-life. Plasma OTA detection represents a good parameter for evaluating the exposure at the population level. PURPOSE: The relation between plasma OTA levels, dietary habits, and specific disease risk biomarkers (body mass index (BMI), C-reactive protein (CRP), and cardiovascular risk score) was investigated. METHODS: The study involved 327 subjects (150 men and 177 women) aged between 38 and 48 years. Food consumption was evaluated by means of the EPIC questionnaire; plasma OTA was measured by HPLC; CRP was determined in fresh serum samples by a latex particle-enhanced immunoturbidimetric assay. RESULTS: OTA was detected in 99.1% of plasma samples (LOD 25 ng/L); the mean ± SD value was 0.229 ± 0.238 ng/mL. However, only 5.2% of samples exceeded 500 ng/L, considered the threshold for a possible pathogenic activity. The estimated mean daily dietary intake of OTA resulted 0.452 ± 0.468 ng/kg body weight (bw)/day, markedly lower than the tolerable daily intake set by EFSA (17.1 ng/kg bw/day). Processed and mutton/lamb meat were found to contribute most to plasma OTA variance. Nevertheless, cereals, wine, beer, and jam/honey consumption correlated positively with OTA levels. Plasma OTA showed a significant positive association with CRP and cardiovascular risk score (ß = 0.20 ± 0.08; P = 0.015 and ß = 0.25 ± 0.08; P = 0.001, respectively); however, the association was present in men but not in women. CONCLUSIONS: Even if the hypothesis of a possible hepatic toxicity of OTA in humans is yet to be verified, the positive association between plasma OTA and CRP may indicate a possible role of OTA in inflammation status and consequently in the genesis of cardiovascular diseases and cancer.

Ochratoxin A and aflatoxins in liquorice products.

The occurrence of ochratoxin A (OTA) and aflatoxins (AFs) in liquorice products made in Italy was surveyed. Twenty-eight samples of dried liquorice extract and fifty-four of liquorice confectionery (liquorice content between 2 and 10%) were collected from retail outlets located in northern Italy. After extraction and purification through an immunoaffinity column, OTA and AFs were analysed using both HPLC-FLD and HPLC-MS/MS. OTA occurred in all samples of dried liquorice extract and in 61% of samples of liquorice confectionery, showing very high values for the former (mean 89.6 µg kg(-1), maximum value 990.1 µg kg(-1)), and relatively low levels for the latter (mean 0.96 µg kg (-1), maximum value 8.3 µg kg (-1)). The contribution of dried liquorice extract to OTA intake appears to be non-negligible for children, who are potentially high consumers. AF contamination resulted very low: AFB (1) was detected only in 15.8% of samples (maximum value 7.7 µg kg (-1), mean 0.38 and 0.41 µg kg (-1) for dried liquorice extract and liquorice confectionery, respectively); the other AFs were not detected. To our knowledge, it is the first time that AFB (1) has been detected in liquorice extract samples.