Natural Occurrence, Toxicity, Health Implication Of Mycotoxin In Fruits And Their Derivative Products: A Comprehensive Examination

Abstract

Mycotoxins are natural secondary metabolites produced by filamentous fungi and are commonly found in both food and feed. These toxic compounds are primarily generated by fungal species belonging to Aspergillus, Fusarium, Penicillium, and Alternaria. The presence of mycotoxins in the food chain raises significant concerns for human health, as these compounds can induce severe toxicity even at low doses. The contamination of fruits with mycotoxins not only poses health hazards but also leads to substantial economic losses, particularly for countries engaged in exporting such food commodities. Among the mycotoxins commonly found in fruits and their processed products are aflatoxins, ochratoxin A, patulin, as well as Alternaria toxins such as alternariol, alternariol methyl ether, and altenuene. These mycotoxins are carcinogenic, immunosuppressive, neurotoxic, genotoxic, teratogenic, and also cause some complications like cerebral edema, impaired child growth, balkan endemic nephropathy, etc. The objective of this study is to conduct a comprehensive review on the toxicity of major mycotoxins, their natural presence in fruits, dried fruits, juices, wines, and various processed products. The review also focuses on the available analytical methods for detecting these mycotoxins and discusses the strategies employed for their control and mitigation.