%0 Journal Article
%T Nutritional compounds and risk assessment of mycotoxins in ecological and conventional nuts.
%A Łozowicka B
%A Kaczyński P
%A Iwaniuk P
%A Rutkowska E
%A Socha K
%A Orywal K
%A Farhan JA
%A Perkowski M
%J Food Chem
%V 458
%N 0
%D 2024 Jun 25
%M 39002506
%F 9.231
%R 10.1016/j.foodchem.2024.140222
%X This comprehensive study aimed to determine the level of nutritional compounds (20 amino acids, 11 phenolic acids, and 8 vitamins) and hazard compounds (14 mycotoxins) in ten types of conventional and ecological nuts from 25 countries. Moreover, chronic and acute toxicological risk assessment of mycotoxins was performed. Examined constituents were determined using LC-MS/MS. Ecological pine nuts showed the highest level of amino acids (233.87 g kg-1) compared to conventional (207 g kg-1), pecans-phenolic acids (816.6 mg kg-1 in ecological and 761 mg kg-1 in conventional), while pistachios-vitamins (3471.4 mg kg-1 in ecological and 3098.4 mg kg-1 in conventional). Increased concentration of mycotoxins was determined in conventional peanuts (54 μg kg-1) and walnuts (49.9 μg kg-1). Children were the most exposed population to acute intoxication with HT-2 toxin in conventional pistachios (20.66% ARfD). The results confirmed the nutritional importance of ecological nuts and emphasized the need for continuous screening of mycotoxins.