A study on multi-mycotoxin contamination of commercial cashew nuts in Vietnam
29/07/21 02:56PM
Le Hai Thi Le, Thanh-Thien Tran-Lam, Hoa Quynh Nguyen, et al. Journal of Food Composition and Analysis, 102: 104066, 2021.
The rising demand in cashew-nut consumption has become a concern worldwide due to mycotoxin-contamination-related health risks. Here, we optimized an analytical method for the measurement of 18 mycotoxins in commercial cashew nuts from Vietnam. We hypothesized that nuts contained more additives also consisted of higher mycotoxin concentration. The UPLC–MS/MS system based on the QuEChERS protocol was utilized for evaluating different solid-phase extraction materials. Best analyte resolution was obtained using MeOH in combination with NH4F. Moreover, performance of the C18-MAX-MCX extraction materials was most outstanding, resulting in >70% recoveries and <13% RSD in most compounds. Fumonisin B1 remarkably varied among food of different seasoning techniques in which those nuts containing the most additives also consisted of highest toxin. Yet no significant difference in deoxynivalenol concentration was detected. Additive compositions, preservation conditions, and heat-resistance attribute were the key factors to the occurrence of mycotoxin in cashew nuts.
