Occurrence of Fumonisins B2 and B4 in Retail Raisins

• Published in: Journal of agricultural and food chemistry Vol. 59; no. 2; pp. 772 - 776
• Main Authors: Knudsen, Peter Boldsen, Mogensen, Jesper Mølgaard, Larsen, Thomas Ostenfeld, Nielsen, Kristian Fog
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 26-01-2011
• Subjects: Biological and medical sciences; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Toxicology in Agriculture and Food; Wines and vinegars; SPE; Fumonisins B2 and B4; solid-phase extraction; wine; grapes; cation exchange; Wine; Solid phase extraction; Raisin; Alcoholic beverage; and B; Surveillance; Cations; Fumonisins B; Fumonisin
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf103855x

Concerns that raisins may be contaminated by fumonisins stem from the persistent occurrence of Aspergillus niger spores on raisins and the recent discovery of fumonisin production by A. niger on grapes, which leads to the widespread occurrence of fumonisin B2 in wine. This study presents an LC-MS/MS survey of fumonisins in retail raisins. In 10 of 21 brands collected in Denmark, Germany, and The Netherlands, fumonisins B2 and B4 were detected at levels up to 13 and 1.3 μg/kg, respectively. Only fumonisin B2 has been detected in wine, so the presence of fumonisin B4 in raisins suggests that the fumonisins are produced mainly during the drying process concomitant with the decreasing water activity. Analysis of multiple packages from one manufacturer showed a 3-fold package-to-package variation, suggesting that a few raisins per package are contaminated.