University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal

Logo BOKU Resarch Portal

Selected Publication:

Petric, J; Sarkanj, B; Mujic, I; Mujic, A; Sulyok, M; Krska, R; Subaric, D; Jokic, S.
(2018): Effect of pretreatments on mycotoxin profiles and levels in dried figs
ARH HIG RADA TOKSIKO. 2018; 69(4): 328-333. FullText FullText_BOKU

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 (Petrovaca Bijela and Saraguja, 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 (AFB(1)), 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 AFB(1), which is a major fig contaminant.
Authors BOKU Wien:
Krska Rudolf
Sulyok Michael
Find related publications in this database (using NML MeSH Indexing)
Food Contamination/analysis*
Food Contamination/prevention & control*
Food, Preserved/analysis*
Food, Preserved/microbiology*
Fungi/isolation & purification*

Find related publications in this database (Keywords)
antimycotoxigenic effect
multi-mycotoxin analysis

© BOKU Wien Imprint