Evaluation of the mycotoxins content of Salicornia spp .: a gourmet plant alternative to salt

Abstract

spp. are traditionally used in Asia as food, forage and medicine. In the West, its popularity has been increasing as an alternative to salt. Nevertheless, the potential presence of contaminants needs to be considered. Hence this study, which aimed to investigate the presence of potentially mycotoxigenic fungi and the occurrence of aflatoxins and ochratoxin A in Salicornia sampled in Portugal. Fungi isolation was performed by the direct plating technique in selective media. The mycotoxins contamination levels were determined by an Ultra-High Performance Liquid Chromatography coupled with Time-of-Flight Mass Spectrometry (UHPLC-ToF-MS). The results suggest that Salicornia is highly susceptible to fungi infestation, e.g. by Aspergillus and Penicillium species. Relevant levels of AFB1 > 5 µg/Kg and total aflatoxins (sum of AFB1, AFB2, AFG1 and AFG2) > 10 µg/Kg were found in various samples.

Keywords: Salicornia; aspergillus; UHPLC-ToF-MS; halophytes; mycotoxins; spices.