About Alternaria toxins in cocoa and chocolate products—method development and monitoring of alternariol, alternariol monomethyl ether and tenuazonic acid
A quick and selective analytical method was developed via LC–MS/MS for the simultaneous quantitation of alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA) which belong to the large group of secondary metabolites produced by fungi of the genus Alternaria . Cocoa is suscep...
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Veröffentlicht in: | Mycotoxin research 2022-08, Vol.38 (3), p.167-173 |
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creator | Schultz, Julia Umberath, Kim Marie Raters, Marion Heckel, Frank |
description | A quick and selective analytical method was developed via LC–MS/MS for the simultaneous quantitation of alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA) which belong to the large group of secondary metabolites produced by fungi of the genus
Alternaria
. Cocoa is susceptible to a number of toxin-producing microorganisms, including
Aspergillus
and
Penicillium
species. The method relies on a single-step extraction, followed by an easy clean up, dilution of the raw extract and direct analysis. To assess whether cocoa and chocolate products can be a source of
Alternaria
toxins, a monitoring of cocoa and chocolate products (
N
= 99) as well as cocoa raw and semi-finished materials (cocoa shells, cocoa masses;
N
= 10) was performed. As the results, cocoa and products made from cocoa (without other ingredients) are no source of the
Alternaria
toxins considered here. |
doi_str_mv | 10.1007/s12550-022-00457-z |
format | Article |
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Alternaria
. Cocoa is susceptible to a number of toxin-producing microorganisms, including
Aspergillus
and
Penicillium
species. The method relies on a single-step extraction, followed by an easy clean up, dilution of the raw extract and direct analysis. To assess whether cocoa and chocolate products can be a source of
Alternaria
toxins, a monitoring of cocoa and chocolate products (
N
= 99) as well as cocoa raw and semi-finished materials (cocoa shells, cocoa masses;
N
= 10) was performed. As the results, cocoa and products made from cocoa (without other ingredients) are no source of the
Alternaria
toxins considered here.</description><identifier>ISSN: 0178-7888</identifier><identifier>EISSN: 1867-1632</identifier><identifier>DOI: 10.1007/s12550-022-00457-z</identifier><identifier>PMID: 35437629</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Alternaria ; Biomedical and Life Sciences ; Chemistry/Food Science ; Chocolate ; Cocoa ; Dilution ; Fungi ; Life Sciences ; Medical Microbiology ; Medicine/Public Health ; Metabolites ; Microbiology ; Microorganisms ; Monitoring ; Original Article ; Quantitation ; Secondary metabolites ; Tenuazonic acid ; Toxins</subject><ispartof>Mycotoxin research, 2022-08, Vol.38 (3), p.167-173</ispartof><rights>The Author(s) under exclusive licence to Society for Mycotoxin (Research Gesellschaft für Mykotoxinforschung e.V.) and Springer-Verlag GmbH Germany, part of Springer Nature 2022</rights><rights>2022. The Author(s) under exclusive licence to Society for Mycotoxin (Research Gesellschaft für Mykotoxinforschung e.V.) and Springer-Verlag GmbH Germany, part of Springer Nature.</rights><rights>The Author(s) under exclusive licence to Society for Mycotoxin (Research Gesellschaft für Mykotoxinforschung e.V.) and Springer-Verlag GmbH Germany, part of Springer Nature 2022.</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c305t-40696cd55a7b3e3c21518a0a8d5471168909bbd0095d56471d320693ce7587473</citedby><cites>FETCH-LOGICAL-c305t-40696cd55a7b3e3c21518a0a8d5471168909bbd0095d56471d320693ce7587473</cites><orcidid>0000-0001-7529-5534</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12550-022-00457-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12550-022-00457-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51298</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35437629$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Schultz, Julia</creatorcontrib><creatorcontrib>Umberath, Kim Marie</creatorcontrib><creatorcontrib>Raters, Marion</creatorcontrib><creatorcontrib>Heckel, Frank</creatorcontrib><title>About Alternaria toxins in cocoa and chocolate products—method development and monitoring of alternariol, alternariol monomethyl ether and tenuazonic acid</title><title>Mycotoxin research</title><addtitle>Mycotoxin Res</addtitle><addtitle>Mycotoxin Res</addtitle><description>A quick and selective analytical method was developed via LC–MS/MS for the simultaneous quantitation of alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA) which belong to the large group of secondary metabolites produced by fungi of the genus
Alternaria
. Cocoa is susceptible to a number of toxin-producing microorganisms, including
Aspergillus
and
Penicillium
species. The method relies on a single-step extraction, followed by an easy clean up, dilution of the raw extract and direct analysis. To assess whether cocoa and chocolate products can be a source of
Alternaria
toxins, a monitoring of cocoa and chocolate products (
N
= 99) as well as cocoa raw and semi-finished materials (cocoa shells, cocoa masses;
N
= 10) was performed. As the results, cocoa and products made from cocoa (without other ingredients) are no source of the
Alternaria
toxins considered here.</description><subject>Alternaria</subject><subject>Biomedical and Life Sciences</subject><subject>Chemistry/Food Science</subject><subject>Chocolate</subject><subject>Cocoa</subject><subject>Dilution</subject><subject>Fungi</subject><subject>Life Sciences</subject><subject>Medical Microbiology</subject><subject>Medicine/Public Health</subject><subject>Metabolites</subject><subject>Microbiology</subject><subject>Microorganisms</subject><subject>Monitoring</subject><subject>Original Article</subject><subject>Quantitation</subject><subject>Secondary metabolites</subject><subject>Tenuazonic acid</subject><subject>Toxins</subject><issn>0178-7888</issn><issn>1867-1632</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kbtuFDEYRi1ERJaFF6BAlmgomPDbHl-mXEUQkCLRQG15bC-ZaMZebA8iW_EQlDwdTxLPbgKIgsY3ne9Y9ofQMwJnBEC-zoRyDg1Q2gC0XDb7B2hFlJANEYw-RCsgUjVSKXWKHud8DSBYK9QjdMp4y6Sg3Qr93PRxLngzFp-CSYPBJX4bQsZDwDbaaLAJDturuhxN8XiXopttyb--_5h8uYoOO__Vj3E3-VAO7BTDUGIawmcct9jci-P46u_NgsXFcDPiOvp0yBYfZrOvAouNHdwTdLI1Y_ZP7-Y1-vT2zcfzd83lh4v355vLxjLgpWlBdMI6zo3smWeWEk6UAaMcbyUhQnXQ9b0D6Ljjoh45RmuEWS-5kq1ka_Ty6K2v-zL7XPQ0ZOvH0QQf56yp4JQrRmpmjV78g17Hub5pXKiuaxVIxitFj5RNMefkt3qXhsmkG01AL93pY3e6dqcP3el9DT2_U8_95N3vyH1ZFWBHIO-W7_Xpz93_0d4CX4qoOw</recordid><startdate>20220801</startdate><enddate>20220801</enddate><creator>Schultz, Julia</creator><creator>Umberath, Kim Marie</creator><creator>Raters, Marion</creator><creator>Heckel, Frank</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-7529-5534</orcidid></search><sort><creationdate>20220801</creationdate><title>About Alternaria toxins in cocoa and chocolate products—method development and monitoring of alternariol, alternariol monomethyl ether and tenuazonic acid</title><author>Schultz, Julia ; Umberath, Kim Marie ; Raters, Marion ; Heckel, Frank</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c305t-40696cd55a7b3e3c21518a0a8d5471168909bbd0095d56471d320693ce7587473</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Alternaria</topic><topic>Biomedical and Life Sciences</topic><topic>Chemistry/Food Science</topic><topic>Chocolate</topic><topic>Cocoa</topic><topic>Dilution</topic><topic>Fungi</topic><topic>Life Sciences</topic><topic>Medical Microbiology</topic><topic>Medicine/Public Health</topic><topic>Metabolites</topic><topic>Microbiology</topic><topic>Microorganisms</topic><topic>Monitoring</topic><topic>Original Article</topic><topic>Quantitation</topic><topic>Secondary metabolites</topic><topic>Tenuazonic acid</topic><topic>Toxins</topic><toplevel>online_resources</toplevel><creatorcontrib>Schultz, Julia</creatorcontrib><creatorcontrib>Umberath, Kim Marie</creatorcontrib><creatorcontrib>Raters, Marion</creatorcontrib><creatorcontrib>Heckel, Frank</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Mycotoxin research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Schultz, Julia</au><au>Umberath, Kim Marie</au><au>Raters, Marion</au><au>Heckel, Frank</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>About Alternaria toxins in cocoa and chocolate products—method development and monitoring of alternariol, alternariol monomethyl ether and tenuazonic acid</atitle><jtitle>Mycotoxin research</jtitle><stitle>Mycotoxin Res</stitle><addtitle>Mycotoxin Res</addtitle><date>2022-08-01</date><risdate>2022</risdate><volume>38</volume><issue>3</issue><spage>167</spage><epage>173</epage><pages>167-173</pages><issn>0178-7888</issn><eissn>1867-1632</eissn><abstract>A quick and selective analytical method was developed via LC–MS/MS for the simultaneous quantitation of alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA) which belong to the large group of secondary metabolites produced by fungi of the genus
Alternaria
. Cocoa is susceptible to a number of toxin-producing microorganisms, including
Aspergillus
and
Penicillium
species. The method relies on a single-step extraction, followed by an easy clean up, dilution of the raw extract and direct analysis. To assess whether cocoa and chocolate products can be a source of
Alternaria
toxins, a monitoring of cocoa and chocolate products (
N
= 99) as well as cocoa raw and semi-finished materials (cocoa shells, cocoa masses;
N
= 10) was performed. As the results, cocoa and products made from cocoa (without other ingredients) are no source of the
Alternaria
toxins considered here.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>35437629</pmid><doi>10.1007/s12550-022-00457-z</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0001-7529-5534</orcidid></addata></record> |
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source | Springer Nature - Complete Springer Journals |
subjects | Alternaria Biomedical and Life Sciences Chemistry/Food Science Chocolate Cocoa Dilution Fungi Life Sciences Medical Microbiology Medicine/Public Health Metabolites Microbiology Microorganisms Monitoring Original Article Quantitation Secondary metabolites Tenuazonic acid Toxins |
title | About Alternaria toxins in cocoa and chocolate products—method development and monitoring of alternariol, alternariol monomethyl ether and tenuazonic acid |
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