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

16 May 2019, Version 3
This content is a preprint and has not undergone peer review at the time of posting.


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.


emerging contaminants
food safety
liquid chromatography
tandem mass spectrometry scheme
Food Processing Food
thermal treatment
Alternaria alternata

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