Antimycotoxigenic effect of fig drying pretreatments

The mycotoxin content of fresh and dried autochthonous varieties of white and dark figs Petrovaca Bijela and Saraguja were determined by an LC–MS/MS “dilute and shoot” method for the determination of 295 fungal and bacterial metabolites. Figs were dried in a pilot plant cabinet dryer using different pre-treatments to preserve the dried fruit: immersion in 0.5% citric acid solution, 0.5% ascorbic acid solution, 0.3% L–cysteine solution and 0.2% chestnut extract solution, respectively. Nine different mycotoxins were determined in concentrations above LOD: Aflatoxin B1 (AFB1), Ochratoxin A (OTA), Ochratoxin alpha (OTα), Kojic acid (KA), Emodin (EMO), Altenuene (ALT), Aletrenriol monomethyl ether (AME), Brevianamide F (BAF) and Tryptophol (TRY). Selected treatments showed best antiaflatoxigenic effects, while no effect or even increased synthesis of mycotoxins was shown with other mycotoxins. Overall best antimycotoxigenic effect was determined by using L-cistein while ascorbic acid had best mycotoxin inducing effect.