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Article ; Online: Alternaria

Bertuzzi, Terenzio / Rastelli, Silvia / Pietri, Amedeo / Giorni, Paola

Food additives & contaminants. Part B, Surveillance

2021 Volume 14, Issue 3, Page(s) 170–176

Abstract: The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017-2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in ...

Abstract	The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017-2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in Northern Italy. After extraction and purification through prepacked columns, the mycotoxins were analysed using LC-MS/MS. A widespread contamination of TeA was found in tomato-based products, particularly in concentrated tomato paste. Other
MeSH term(s)	Alternaria ; Chromatography, Liquid ; Food Contamination/analysis ; Lycopersicon esculentum ; Mycotoxins/analysis ; Tandem Mass Spectrometry
Chemical Substances	Mycotoxins
Language	English
Publishing date	2021-06-02
Publishing country	England
Document type	Journal Article
ZDB-ID	2447868-4
ISSN	1939-3229 ; 1939-3210
ISSN (online)	1939-3229
ISSN	1939-3210
DOI	10.1080/19393210.2021.1895325
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Article: Alternaria toxins in tomato products in Northern Italy in the period 2017-2019

Bertuzzi, Terenzio / Rastelli, Silvia / Pietri, Amedeo / Giorni, Paola

Food additives & contaminants. 2021 July 03, v. 14, no. 3

2021

Abstract: The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017–2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in ...

Abstract	The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017–2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in Northern Italy. After extraction and purification through prepacked columns, the mycotoxins were analysed using LC-MS/MS. A widespread contamination of TeA was found in tomato-based products, particularly in concentrated tomato paste. Other Alternaria toxins were not detected. The incidence of TeA was 78.5%, 47.4%, 55.5%, and 76.9% in concentrated tomato paste (maximum value 5955 µg kg⁻¹), tomato sauce, tomato pulp, and ketchup, respectively. The mean level was 243 ± 725 µg kg⁻¹ in concentrated tomato paste and below 30 µg kg⁻¹ in the other tomato products. The contamination varied from year to year. Alternaria spp strains isolated from fresh tomatoes produced mainly TeA. This study provides further Alternaria toxins occurrence data, useful for future risk assessments.
Keywords	Alternaria ; ketchup ; mycotoxins ; pulp ; risk ; tenuazonic acid ; tomato paste ; tomato sauce ; tomatoes ; Italy
Language	English
Dates of publication	2021-0703
Size	p. 170-176.
Publishing place	Taylor & Francis
Document type	Article
ZDB-ID	2447868-4
ISSN	1939-3229 ; 1939-3210
ISSN (online)	1939-3229
ISSN	1939-3210
DOI	10.1080/19393210.2021.1895325
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Article ; Online: Monitoring Phenolic Compounds in Rice during the Growing Season in Relation to Fungal and Mycotoxin Contamination.

Giorni, Paola / Rastelli, Silvia / Fregonara, Sofia / Bertuzzi, Terenzio

Toxins

2020 Volume 12, Issue 5

Abstract: Total phenolic content (TPC) and several phenolic acids present in rice grains were compared with fungal infection and mycotoxin presence throughout the growing season. Samples of 4 rice varieties were collected in 2018 and 2019 at 3 different plant ... ...

Abstract	Total phenolic content (TPC) and several phenolic acids present in rice grains were compared with fungal infection and mycotoxin presence throughout the growing season. Samples of 4 rice varieties were collected in 2018 and 2019 at 3 different plant phenological stages. Total fungal and main mycotoxigenic fungi incidence were checked and mycotoxin content was analysed. On the same samples, TPC and the concentration of 8 main phenolic acids (chlorogenic acid, caffeic acid, syringic acid, 4-hydroxybenzoic acid (4-HBA),
MeSH term(s)	Edible Grain/growth & development ; Edible Grain/microbiology ; Fungi/metabolism ; Hydroxybenzoates/metabolism ; Mycotoxins/metabolism ; Oryza/growth & development ; Oryza/microbiology ; Seasons ; Time Factors
Chemical Substances	Hydroxybenzoates ; Mycotoxins ; phenolic acid (I3P9R8317T)
Language	English
Publishing date	2020-05-22
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2518395-3
ISSN	2072-6651 ; 2072-6651
ISSN (online)	2072-6651
ISSN	2072-6651
DOI	10.3390/toxins12050341
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Article ; Online: Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars.

Bertuzzi, Terenzio / Martinelli, Erika / Mulazzi, Annalisa / Rastelli, Silvia

Food chemistry

2019 Volume 303, Page(s) 125372

Abstract: The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties ... ...

Abstract	The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties were roasted individually. AA content reached the maximum value at 10 min, corresponding to a temperature of 175-177 °C (1045 ± 28 and 795 ± 25 µg kg
MeSH term(s)	Acrylamide/analysis ; Asparagine/chemistry ; Coffee/chemistry ; Food Handling ; Hot Temperature ; Sucrose ; Sugars/chemistry
Chemical Substances	Coffee ; Sugars ; Acrylamide (20R035KLCI) ; Sucrose (57-50-1) ; Asparagine (7006-34-0)
Language	English
Publishing date	2019-08-19
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2019.125372
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Article ; Online: Mycotoxins and Related Fungi in Italian Paddy Rice During the Growing Season and Storage.

Bertuzzi, Terenzio / Romani, Marco / Rastelli, Silvia / Giorni, Paola

Toxins

2019 Volume 11, Issue 3

Abstract: Mycotoxigenic fungi and relative mycotoxins contamination were monitored in Italian paddy rice samples both in field during the growing season and the first five months of storage. Three experimental fields, nine rice varieties and three sowing densities ...

Abstract	Mycotoxigenic fungi and relative mycotoxins contamination were monitored in Italian paddy rice samples both in field during the growing season and the first five months of storage. Three experimental fields, nine rice varieties and three sowing densities were considered; then, different lots of paddy rice were stored in warehouses at different temperature regimes.
MeSH term(s)	Environmental Monitoring ; Food Contamination/analysis ; Food Storage ; Fungi/isolation & purification ; Italy ; Mycotoxins/analysis ; Oryza/chemistry ; Oryza/microbiology ; Seasons
Chemical Substances	Mycotoxins
Language	English
Publishing date	2019-03-06
Publishing country	Switzerland
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	2518395-3
ISSN	2072-6651 ; 2072-6651
ISSN (online)	2072-6651
ISSN	2072-6651
DOI	10.3390/toxins11030151
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Article ; Online: LC-MS/MS and LC-UV Determination of Moniliformin by Adding Lanthanide Ions to the Mobile Phase.

Bertuzzi, Terenzio / Rastelli, Silvia / Mulazzi, Annalisa / Pietri, Amedeo

Toxins

2019 Volume 11, Issue 10

Abstract: An innovative chromatographic analysis was developed for the determination of moniliformin (MON). Because of its ionic nature, MON is weakly retained in reversed-phase chromatography and the separation may be tricky. Nevertheless, this technique is ... ...

Abstract	An innovative chromatographic analysis was developed for the determination of moniliformin (MON). Because of its ionic nature, MON is weakly retained in reversed-phase chromatography and the separation may be tricky. Nevertheless, this technique is normally used either with the formation of ion pairs or employing specific RP columns for polar compounds, or combining anion exchange and hydrophobic interactions. Hydrophilic interaction chromatography (HILIC) was also used, but a non-negligible peak tailing was observed. Besides its ionic nature, MON is a di-ketone and di-ketones, mainly β-di-ketones, can easily form complexes with lanthanide ions. Then, in this work the addition of lanthanide ions to the mobile phase was investigated, aiming at improving peak shape and MON separation. La
MeSH term(s)	Chromatography, High Pressure Liquid ; Coordination Complexes/chemistry ; Cyclobutanes/analysis ; Cyclobutanes/chemistry ; Food Contamination/analysis ; Hydrophobic and Hydrophilic Interactions ; Lanthanoid Series Elements/chemistry ; Tandem Mass Spectrometry ; Triticum/chemistry ; Zea mays/chemistry
Chemical Substances	Coordination Complexes ; Cyclobutanes ; Lanthanoid Series Elements ; moniliformin (31876-38-7)
Language	English
Publishing date	2019-09-29
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2518395-3
ISSN	2072-6651 ; 2072-6651
ISSN (online)	2072-6651
ISSN	2072-6651
DOI	10.3390/toxins11100570
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Article: Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars

Bertuzzi, Terenzio / Martinelli, Erika / Mulazzi, Annalisa / Rastelli, Silvia

Food chemistry. 2019 Aug. 13,

2019

Abstract	The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties were roasted individually. AA content reached the maximum value at 10 min, corresponding to a temperature of 175–177 °C (1045 ± 28 and 795 ± 25 μg kg−1 for Arabica and Robusta, respectively). Successively, AA content decreased very quickly and at 14 min (203–205 °C) its concentration was lower than the benchmark level of 400 μg kg−1 for roast coffee set by the EU Commission Regulation (2017/2158). In the final product, AA content was close to 300 μg kg−1. Asparagine quickly decreased; contrary, the concentration of fructose and glucose increased reaching their maximum value at 12 min. Then, a quick degradation occurred; their increase could be mainly due to the hydrolysis of sucrose, which decreased in the same period.
Keywords	acrylamides ; asparagine ; European Union ; fructose ; glucose ; hydrolysis ; molecular weight ; roasting ; sucrose ; temperature
Language	English
Dates of publication	2019-0813
Publishing place	Elsevier Ltd
Document type	Article
Note	Pre-press version
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2019.125372
Database	NAL-Catalogue (AGRICOLA)

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Article: Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans

Vezzulli, Fosca / Bertuzzi, Terenzio / Rastelli, Silvia / Mulazzi, Annalisa / Lambri, Milena

International journal of food science & technology. 2021 Dec., v. 56, no. 12

2021

Abstract: Specialty coffee (SC) has been showing an increasing interest from the consumers which appreciate its traceability and the peculiar flavours from each single origin. Additionally, the processes to which coffee fruits underwent to get green coffee ... ...

Abstract	Specialty coffee (SC) has been showing an increasing interest from the consumers which appreciate its traceability and the peculiar flavours from each single origin. Additionally, the processes to which coffee fruits underwent to get green coffee characterise the beans in terms of macromolecules acting as substrates during the roasting. This work evaluates via sensory analysed eight SC, roasted at light, medium, and dark level, submitted to Italian espresso extraction, to assess how different roasting levels exalt the expected cup profile obtained by the suppliers via cupping in origin countries. Finally, roasted beans were characterised for physico‐chemical features (pH, titratable acidity, caffeine, melanoidins, polyphenols and acrylamide). Sensory analysis demonstrated that the intermediate roasting level and espresso extraction match better attributes from in‐origin cupping. Melanoidins (mmol g⁻¹ coffee d.b.) was able to discriminate among roasting levels (light 0.12 ± 0.01; medium 0.13 ± 0.003; dark 0.14 ± 0.01; α = 0.05). Acrylamide analyses ensured compliance with the food safety standards (light 301.9 ± 37.2 ppb; medium 126.1±19ppb; dark 107.9 ± 22.5ppb). Physico‐chemical features were able to cluster samples from different origins within the same roasting level (α = 0.05). Results showed correlations (α = 0.01) between sensory analysis and physico‐chemical values: direct for caffeine and astringency, reverse for perceived acidity in relation to astringency, roasted, dried fruits and nutty notes.
Keywords	acrylamides ; astringency ; caffeine ; compliance ; food safety ; melanoidins ; pH ; polyphenols ; sensory evaluation ; titratable acidity ; traceability
Language	English
Dates of publication	2021-12
Size	p. 6765-6776.
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	883561-5
ISSN	0950-5423
ISSN	0950-5423
DOI	10.1111/ijfs.15380
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC-MS/MS method.

Bertuzzi, Terenzio / Rastelli, Silvia / Mulazzi, Annalisa / Pietri, Amedeo

Food additives & contaminants. Part B, Surveillance

2017 Volume 10, Issue 4, Page(s) 292–299

Abstract: A survey on the occurrence of acrylamide (AA) in roasted coffee, barley, and potato crisps was carried out using an intra-lab validated liquid chromatography (LC)-MS (mass spectrometry)/MS method. Over the years 2015-2016, 66 samples of coffee, 22 of ... ...

Abstract	A survey on the occurrence of acrylamide (AA) in roasted coffee, barley, and potato crisps was carried out using an intra-lab validated liquid chromatography (LC)-MS (mass spectrometry)/MS method. Over the years 2015-2016, 66 samples of coffee, 22 of roasted barley, and 22 of potato crisps were collected from retail outlets in Italy. AA was detected in almost all samples. In roasted coffee, the level exceeded 450 µg kg
Language	English
Publishing date	2017-12
Publishing country	England
Document type	Journal Article
ZDB-ID	2447868-4
ISSN	1939-3229 ; 1939-3210
ISSN (online)	1939-3229
ISSN	1939-3210
DOI	10.1080/19393210.2017.1351498
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Article ; Online: Co-Occurrence of Moniliformin and Regulated

Bertuzzi, Terenzio / Giorni, Paola / Rastelli, Silvia / Vaccino, Patrizia / Lanzanova, Chiara / Locatelli, Sabrina

Molecules (Basel, Switzerland)

2020 Volume 25, Issue 10

Abstract: The co-occurrence of moniliformin (MON), fumonisins (FBs), and deoxynivalenol (DON) was evaluated in maize, durum, and common wheat grown in different experimental fields located in several Italian regions. MON was quantified using a LC-MS/MS method ... ...

Abstract	The co-occurrence of moniliformin (MON), fumonisins (FBs), and deoxynivalenol (DON) was evaluated in maize, durum, and common wheat grown in different experimental fields located in several Italian regions. MON was quantified using a LC-MS/MS method adding lanthanum ions in the mobile phase. In maize, MON contamination was widespread and considerable; the toxin was detected in almost all the samples (95.1%) and exceeded 500 and 1000 µg kg
MeSH term(s)	Cyclobutanes/chemistry ; Cyclobutanes/isolation & purification ; Edible Grain/chemistry ; Food Contamination ; Fusarium/chemistry ; Fusarium/pathogenicity ; Humans ; Italy ; Mycotoxins/chemistry ; Mycotoxins/isolation & purification ; T-2 Toxin/chemistry ; T-2 Toxin/isolation & purification ; Tandem Mass Spectrometry ; Triticum/chemistry ; Triticum/growth & development ; Triticum/microbiology ; Zea mays/chemistry ; Zea mays/growth & development ; Zea mays/microbiology ; Zearalenone/chemistry ; Zearalenone/isolation & purification
Chemical Substances	Cyclobutanes ; Mycotoxins ; moniliformin (31876-38-7) ; Zearalenone (5W827M159J) ; T-2 Toxin (I3FL5NM3MO)
Language	English
Publishing date	2020-05-23
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules25102440
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