Studying the contamination of tea and herbal infu-sions with myсotoxins (Message 2)

M.G. Kiseleva, Federal Research Centre of Nutrition, Biotechnology and Food Safety, 2/14 Ustinsky lane, Moscow, 109240, Russian Federation, Z.A. Chalyy, I.B. Sedova, L.P. Minaeva, S.A. Sheveleva, Federal Research Centre of Nutrition, Biotechnology and Food Safety, 2/14 Ustinsky lane, Moscow, 109240, Russian Federation, Federal Research Centre of Nutrition, Biotechnology and Food Safety, 2/14 Ustinsky lane, Moscow, 109240, Russian Federation, Federal Research Centre of Nutrition, Biotechnology and Food Safety, 2/14 Ustinsky lane, Moscow, 109240, Russian Federation, Federal Research Centre of Nutrition, Biotechnology and Food Safety, 2/14 Ustinsky lane, Moscow, 109240, Russian Federation
2020 Analiz Riska Zdorovʹû  
The authors performed screening of a wide range of mycotoxins by ultra-high-performance liquid chromatography combined with tandem mass spectrometry (UHPLC-MS/MS) in various tea products distributed on the RF market. Samples were selected in retail outlets and obtained from wholesalers. Seventy-seven tea samples were examined: 54 out of them were Camellia sinensis tea, not packed (semi-finished product) and packed; 23 were mono-and multi-component herbal tea. The analytes were 29 mycotoxins
more » ... e 29 mycotoxins including regulated in food products (aflatoxins, ochratoxin A, deoxynivalenol, fumonisins, T-2 toxin and zearalenone), their derivatives and structural analogues (A and B trichothecenes, structural analogues of zearalenone); emergent mycotoxins (sterigmatocystin, mycophenolic acid, moniliformin, enniatins, beauvericin and Alternaria toxins). C. sinensis tea samples, both green and black, were the least contaminated. In contrast, multi-component herbal tea samples tended to be simultaneously contaminated with several mycotoxins (over five) both regulated in food products and emergent ones. Beauvericin, mycophenolic acid and enniatin B were the most frequently detected. Toxigenic properties of mixed tea microflora were examined in vitro. Model experiments were carried out on a substrate consisting of C. sinensis green tea leaves in the absence of any growth factors. Mixed mycoflora from tea, which contained potentially toxigenic species of mold species proved to be capable to simultaneously produce substantial quantities of several mycotoxins including emergent ones. Mycotoxins accumulation amounted to 290 and 5,600 µg/kg of fumonisins B1 and B2 accordingly; 130 µg/kg of zearalenone; 14 µg/kg of sterigmatocystin; 160 µg/kg of alternariol methyl ester. The present survey indicates there is a potential health risk associated with mycotoxins in teas, especially herbal ones. The systematic study of contamination of tea products distributed in the RF with mycotoxins and their producers has been performed for the first time. Long-term monitoring over variety of mycotoxins in this kind of food products is essential for assessing its safety.
doi:10.21668/health.risk/2020.1.04.eng fatcat:pvc6ei4xd5htfcvt5l5hoc72q4