alexa Quality and Occurrence of Mycotoxins in Tomato Products in the Brazilian Market
ISSN: 2329-6674

Enzyme Engineering
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Research Article

Quality and Occurrence of Mycotoxins in Tomato Products in the Brazilian Market

Grazielle G Santos1, Leonora M Mattos2* and Celso L Moretti2

1College of Health Sciences, University of Brasília (UnB), Campus Darcy Ribeiro, 70910-900, Brasília, DF, Brazil

2Embrapa, Parque Estação Biológica, s/n, 70770-901, Brasilia, DF, Brazil

*Corresponding Author:
Leonora Mansur Mattos
Embrapa, Parque Estação Biológica
s/n, 70770-901, Brasilia, DF, Brazil
Tel: +55 (61) 3348-1528
E-mail: [email protected]

Received Date: November 23, 2016; Accepted Date: November 25, 2016; Published Date: November 28, 2016

Citation: Santos GG, Mattos LM, Moretti CL (2016) Quality and Occurrence of Mycotoxins in Tomato Products in the Brazilian Market. Enz Eng 5:156. doi: 10.4172/2329-6674.1000156

Copyright: © 2016 Santos GG, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



The study aimed at evaluating physical, chemical and microbiological quality of tomato products and to investigate the occurrence of Alternaria alternata mycotoxins in tomato pulp, extract and ketchup. Tomato products were evaluated for physical and chemical characteristics, as well as for the occurrence of foreign matter, quality of raw material (using the Howard mold count - HMC), and adequacy of microbiological parameters to the current Brazilian legislation. A. alternata mycotoxins alternariol (AOH) and alternariol monomethyl ether (AME) were quantified using High Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD). Mycotoxin contamination was observed in one tomato brand commercialized in Brazil. Pulp sample from brand A presented soluble solids contents lower than 6%. Only tomato extract brand B showed no foreign material. Mycotoxins were not found in pulp and tomato paste in all brands. AOH levels ranging from 1.22 to 8.45 μg/g were found in brand A ketchup samples. Mycotoxin AME was identified in brand C ketchup. All products showed differences in physical and chemical characteristics but within the parameters described in current legislation. Regarding microbiological quality, all brands and products (paste, pulp and ketchup) are also in accordance with the legislation. Insect fragments, mites and rodent hair were identified in almost all brands and products, within acceptable limits. AOH and AME mycotoxins produced by Alternaria alternata were identified only in ketchups.


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