Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices

[Display omitted] •Analytical method for tryptoquialanines A and B determination in orange juices.•HPP and thermal treatments reduced only partially TA and TB contents.•Fresh and commercial 100% orange juices exhibited TA mycotoxin contamination.•Penicillium digitatum contamination can occur in fresh orange juice machinery. Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1–1000 μg/kg and low range of 1–75 μg/kg with R2 ≥ 0.998. The LOD and LOQ were 1 and 3 μg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents.