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190516_TOMATOX_ChemRxiv_V3.pdf (475.24 kB)

The fate of altertoxin II during tomato processing steps at a laboratory scale

preprint
revised on 16.05.2019, 09:39 and posted on 16.05.2019, 14:15 by Hannes Puntscher, Doris Marko, Benedikt Warth
The emerging Alternaria mycotoxin altertoxin II demonstrated substantial genotoxicity in vitro. Ubiquitous Alternaria ssp. frequently infest various agricultural crops, leading to economic losses and also potential food safety issues caused by associated mycotoxin contaminations. Due to the lack of commercially available reference standards, data on the general chemical behavior, the occurrence and the biological/toxicological effects of altertoxin II are scarce. Since tomatoes are particularly prone to Alternaria infestations, we simulated the storage and food processing of intact tomatoes and purees after altertoxin II-addition. We observed significant decrease in altertoxin II concentrations during storage at room temperature and particularly under thermal stress, by employing a validated LC-MS/MS method. Moreover, the reduction to the compound’s epoxide group to the alcohol, i.e. the formation of altertoxin I, was determined at considerable ratios in intact tomato fruits suggesting effective enzymatic xenobiotic metabolism.

Funding

University of Vienna

History

Email Address of Submitting Author

benedikt.warth@univie.ac.at

Institution

University of Vienna

Country

Austria

ORCID For Submitting Author

0000-0002-6104-0706

Declaration of Conflict of Interest

There is none.

Version Notes

Version_v3

Exports