Alternaria toxins in tomato products from the Argentinean market

MALDONADO HARO, MARÍA LUISA; CABRERA, GABRIELA; FERNÁNDEZ PINTO, VIRGINIA; PATRIARCA, ANDREA

FOOD CONTROL

ELSEVIER SCI LTD

Año: 2023 vol. 147

0956-7135

Although Alternaria toxins are still considered emerging, their occurrence has been reported in different food, both commodities and raw materials. Tomato products have been identified among the most relevant contributors to human exposure to these toxins. However, no current data are available on their incidence in tomato products in Argentina. A total of 79 samples were collected from the Argentinean market during 2019–2021, including tomato puree, whole peeled tomatoes, crushed tomatoes, concentrated tomato paste, tomato sauce, and tomato pulp. Six Alternaria toxins, altenuene (ALT), alternariol (AOH), alternariol monomethyl ether (AME), altertoxin-I (ATX-I), tentoxin (TEN), and tenuazonic acid, were quantified by HPLC-MS. Natural occurrence of at least one of the toxins was observed in 29 samples. TeA and TEN were the predominant toxins (14%), followed by AOH (13%). A low incidence of ALT (4%), AME (4%) and ATX-I (3%) was detected. TeA was the toxin quantified at the highest levels (211.4–495.7). ATX-I, which is rarely reported in food, was present in 2 samples in relatively high concentrations (146.8 and 233.9 μg/kg). Tomato purees were the products with higher incidence and the only samples contaminated with the six Alternaria toxins. As 11% of the products analysed exceeded the levels recommended by EFSA for AOH and 4% for AME, future risk assessments should be performed to evaluate the consumers’ exposure to these toxins.