Simultaneous determination of mycotoxin in commercial coffee

Mycotoxins are secondary metabolites produced by filamentous fungi that usually contaminate food products. Coffee is a natural product susceptible to mycotoxin contamination. The present study evaluates the presence of nivalenol, deoxynivalenol, T-2 and HT-2 Toxin, diacetoxyscirpenol, aflatoxin B-1, aflatoxin B-2, aflatoxin G(1), aflatoxin G(2), fumonisin B-1, fumonisin B-2, ochratoxin A, zearalenone, enniatin A, enniatin A(1), enniatin B, enniatin B-1, and beauvericin in coffee samples, using liquid chromatography tandem mass spectrometry (LC-MS/MS). The results show that zearalenone was not present in any sample. In the positive samples the contents of fumonisins ranged from 58.62 to 537.45 mu g/kg, emerging mycotoxins ranged from 0.10 to 3569.92 mu g/kg, aflatoxins ranged from 0.25 to 13.12 mu g/kg, and trichothecenes, excepting nivalenol, ranged from 5.70 to 325.68 mu g/kg. Nivalenol presented the highest concentrations, from 0.40 to 25.86 mg/kg. Ochratoxin A ranged from 1.56 to 32.40 mu g/kg, and five samples exceeded the maximum limit established by the European Commission. (C) 2015 Elsevier Ltd. All rights reserved.