| (a) Alternaria mycotoxins analysis in cereal and cereal derived products: analytical method, extraction method, analyzed mycotoxin, and limits of detection/quantitation |
| | Matrix | Analytical method | Extraction method | Mycotoxins | LOD (μg/kg) | LOQ (μg/kg) | Reference |
| | Bread | HPLC-MS/MS | SLE: EtOAc | AOH | 20 | 60 | [46] | | AME | 5 | 15 | | ALT | 10 | 30 |
| | Barley | U-HPLC-OrbitrapMS | QuEChERS | AOH | — | — | [58] | | ALT | — | — |
| | Barley | LC-HRMS | QuEChERS | AOH | — | — | [59] | | AME | — | — |
| | Wheat | HPLC-DAD | SLE: ACN/KCl, CH2Cl2 | AOH | — | 10 | [60] | | AME | — | 10 | | ALT | — | 50 | | TeA | — | 60 |
| | Wheat | LC-ESI-MS/MS | SLE: H2O, EtOAc/HCl | AOH | 0.75 | 2.5 | [61] | | AME | 0.1 | 0.3 | | TeA | 2.5 | 7.5 |
| | Wheat | UHPLC-MS/MS | SLE: ACN/H2O | AOH | 0.3 | — | [62] | | AME | 0.02 | — | | ATX-I | 0.3 | — | | Infectopyron | n.d. | — | | Macrosporin | 0.5 | — | | TEN | 0.15 | — |
| | Wheat | HPLC-MS/MS | SLE: ACN/H2O/FA | AOH | 3 | 7 | [63] | | AME | 8 | 15 | | TEN | 2.5 | 5 |
| | Wheat | HPLC-MS/MS | SLE: ACN, SPE clean-up | AOH | 1 | 4-5 | [64] | | AME | 5-6 | 15–20 | | TEN | 0.5–0.7 | 2 | | TeA | 0.1 | 0.3–0.5 |
| | Wheat and wheat-based food | UPLC-MS/MS | SLE: ACN-SPE | TeA | 2 | — | [65] | | AOH | 8 | — | | TEN | 0.8 | — | | AME | 0.2 | — |
| | Maize | LC-MS/MS | SLE: ACN/H2O/AA | AME | 0.02 | — | [66] | | Macrosporin | 0.05 | — | | Monocerin | 0.05 | — |
| | Maize | HPLC-MS/MS | SLE: ACN/H2O/AA | AOH | — | — | [67] | | AME | — | — | | TEN | — | — | | Macrosporin | — | — |
| | Maize and wheat | HPLC-ESI-MS/MS | SLE: ACN/H2O | AOH | 0.75 | 2.25 | [68] | | AME | 0.1 | 0.3 | | Macrosporin | 0.05 | 0.15 | | TEN | 0.4 | 1.2 |
| | Rice | UPLC-ESI-MS/MS | SLE: ACN/H2O | AOH | — | 0.3 | [69] | | AME | — | 0.3 | | TEN | — | 0.1 |
| | Rice, oat flakes, and barley | UPLC-MS/MS | SLE: ACN/H2O/AA, hexane | AOH | 0.50–0.85 | 1.00–1.70 | [70] | | AME | 0.67–1.32 | 1.35–2.52 | | ALT | 1.19–2.21 | 2.38–4.43 | | TeA | 0.61–1.18 | 1.21–2.35 | | TEN | 0.46–0.91 | 0.93–1.82 | | ATX I | 1.01–1.81 | 2.02–3.62 | | AOH3S | 1.24–2.41 | 2.48–4.82 | | AOH3G | 0.74–2.11 | 1.49–4.23 | | AME3S | 0.79–4.16 | 1.58–8.32 | | AME3G | 0.77–2.50 | 1.53–4.99 |
| | Sorghum and millet | HPLC-ESI-MS/MS | SLE: ACN/H2O/AA | AOH | — | — | [71] | | AME | — | — | | TEN | — | — | | ATX-I | — | — | | TeA | — | — | | Macrosporin A | — | — |
| | Sorghum and infant cereals | HPLC-MS/MS | SPE stable isotope dilution assay | TeA | 0.2 | 0.6 | [72] |
| | Cereals | LC-DAD/ MALDI-TOF-MS | SLE: ACN/H2O/AA-SPE | AOH | — | — | [57] | | AME | — | — | | TEN | — | — |
| | Complex feed matrices | UPLC-MS/MS | QuEChERS | AOH | — | 1.0–5.0 | [73] | | AME | — | 0.5–2.5 | | ALT | — | 1.0–10.0 | | TEN | — | 2.5–5.0 |
| | Maize, wheat, feed, silage, and feed ingredients | U-HPLC-orbitrapMS | SLE: ACN/H2O/AA | AOH | — | — | [74] | | AME | — | — | | ALT | — | — | | TeA | | | | TEN | — | — |
| | Beer | HPLC-ESI-IT-MS | LLE: EtOaC | TeA | 2 | 8 | [75] |
| | Soya beans | HPLC-UV | Modified QuEChERS, clean-up | AOH | 8 | 24 | [76] | | AME | 16 | 48 |
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| (b) Alternaria mycotoxins analysis in vegetables and fruits: analytical method, extraction method, analyzed mycotoxin, and limits of detection/quantitation |
| | Matrix | Analytical method | Extraction method | Mycotoxins | LOD (μg/kg) | LOQ (μg/kg) | Reference |
| | Tomato | LC-UV | SLE: CHCL3 | AOH | 1 | 5 | [77] | | AME | 0.6 | 2 | | TeA | 2.6 | 11 |
| | Tomato | LC-MS/MS | SLE: MeOH, derivatization, SPE Strata-XL | ALT | 10–20 | 20–50 | [78] | | AOH | 2 | 5 | | TEN | 1 | 2.5–5 | | TeA | 10 | 20 | | AME | 0.3–1 | 1-2 |
| | Tomato | HPLC-DAD | SLE: acidified ACN, clean-up | AOH | 3.94 | — | [79] | | AME | 0.074 | — | | ALT | 0.34 | — |
| | Tomato products | HPLC-MS/MS | QuEChERS | TeA | 0.38 | 1.28 | [31] | | allo-TeA | 0.29 | 0.97 |
| | Tomato and tomato products | UPLC-MS/MS | SLE: acidified ACN, clean-up | AOH | 4 | — | [80] | | AME | 1 | — | | ALT | 2 | — | | TEN | 2 | — | | TeA | 2 | — | | ATX-I | 2 | — |
| | Tomato and tomato products | LC-ESI-MS/MS | DLLME: ACN/CHCl3 | AOH | 1.4 | 3.5 | [81] | | AME | 1.4 | 3.5 | | TEN | 0.7 | 1.75 |
| | Tomato and pepper products | HPLC-MS/MS stable isotope dilution assay | QuEChERS | TeA | 0.86 | 2.89 | [82] |
| | Sweet pepper | UPLC-MS/MS | SLE: EtOAc, clean-up | AOH | 3.3 | 6.6 | [83] | | AME | 12 | 25 | | ALT | 0.6 | 1.2 |
| | Sweet pepper | LC-UV | SLE: CHCL3 | AME | 1.1 | — | [84] | | AOH | 2.9 | — | | TeA | 2.8 | — |
| | Sunflower seeds | LC–MS | SLE: MeOH | AOH and AME | 1.25 | — | [85] |
| | Tea and herbal infusions | UPLC-MS/MS | LLE: EtOAc/FA, NH2-SPE, C18-SPE | AOH | 5.8–13 | 12–26 | [86] | | AME | 20–30 | 41–60 | | ALT | 1.3–2.1 | 2.6–4.1 |
| | Maca, soy isoflavones, garlic, black radish, St. John’s wort, and ginkgo biloba | UPLC-MS/MS | SLE: EtOAc, clean-up | AOH | 8 | 25 | [87] | | AME | 30 | 100 | | ALT | 2 | 6 |
| | Apple | HPLC-DAD | Microscale extraction | AOH, AME, TEN | 20 | 50 | [88] |
| | Apple juice and wine | HPLC-UV | CCC: EtOAc/H2O | | 0.04 | — | [89] | | AME | 0.03 | — | | TeA | 0.14 | — |
| | Apple juice concentrate | UPLC-MS/ MS | Dilution-analysis | AOH, AME, ALT and TEN | — | 1.0–5.0 | [90] |
| | Strawberries | HPLC-MS/MS | SLE: EtOAc | AOH | 0.75 | 1.75 | [3, 91] | | AME | 2 | 3.5 | | TEN | 0.25 | 0.75 |
| | Blueberries | HPLC-UV | SLE: EtOAc/FA | AOH | 6 | 10 | [92] | | AME | 2 | 4 |
| | Berries and field samples | HPLC-MS/MS | SLE: ACN | ATX-I | — | — | [93] | | ALT | — | — | | TeA | — | — |
| | Pomegranate fruits and juices | HPLC–DAD | QuEChERS | AOH | 15 | 50 | [94] | | AME | 15 | 50 | | TEN | 20 | 66 |
| | Wine, fruit juices | HPLC-DAD | Direct injection or SPE, clean-up | AOH | 2.0–6.0 | 3.3–10 | [95] | | AME | 0.1–2.0 | 2–3.1 |
| | Wine (red, white, and rosé), cider (white and rosé), and their cork stoppers | LC-ESI-MS/MS | Dilution (ACN)-filtration | AOH | — | 0.6–5.0 | [96] | | AME | — | 0.2–2.2 |
| | Tomato products and apple | enzyme immunoassay | Dilution-centrifugation-analysis | AOH | 1-2 | — | [97] |
| | Tomato products and apple | enzyme immunoassay | Dilution-centrifugation-analysis | TeA | 25–150 | — | [98] |
| | Tomato- and citrus-based foods | UPLC-ESI-MS/MS | SLE: ACN, SPE clean-up | TeA | 1 | 4-5 | [99] | | AOH | 5-6 | 15–20 | | TEN | 0.5–0.7 | 2 | | AME | 0.1 | 0.3–0.5 |
| | Tomato products, fruit, and vegetable juices | UPLC-MS/MS | QuEChERS | AOH | 3.0–18.3 | 1.1–5.7
9.8–61.5 | [47] | | AME | | ALT | | TeA | | TEN | | ATX I | | AOH3S | | AOH3G | | AME3S | | AME3G |
| | Tomato, apple, sweet cherry, and orange fruits | UPLC-MS/MS | SLE: ACN (NaCl)-SPE (MCX and NH2) | AOH | — | 1 | [100] | | AME | — | 1 | | TeA | — | 1 | | ALT | — | 1 | | TEN | — | 1 |
| | Tomatoes, tomato products, bell peppers, onions, and soft red fruits | LC-TOF-MS | SLE: ACN/EtOAc | AOH | 7.4–17.4 | 14.8–34.8 | [101] | | AME | 4.7–90 | 9.4–180 |
| | Nuts | UPLC-MS/MS | SLE: ACN/H2O/AA (79 : 20 : 1, v/v/v) | AOH | — | 3 | [102] | | AME | — | 2.9 | | ATX-I | — | 14 | | TEN | — | 1.2 |
| | Vegetable juices, fruit juices, and wine | HPLC–MS/MS | SPE | AOH | — | 0.5–0.6 | [103] | | AME | — | 0.4–0.5 | | ALT/iso-ALT | — | 2.2–3.1 | | TeA | — | 0.9–1 | | TEN | — | 0.9–1 | | ATX-I | — | 0.8–1 | | ATX-II | — | 1.2–1.3 | | AA-III | — | 1–1.1 | | AALs | — | 1.4–1.9 | | AS | — | 0.8 |
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| (c) Alternaria mycotoxins analysis in other food products: analytical method, extraction method, analyzed mycotoxin, and limits of detection/quantitation |
| | Matrix | Analytical method | Extraction method | Mycotoxins | LOD (μg/kg) | LOQ (μg/kg) | Reference |
| | Fruit juices and spices and cereals | HPLC-MS/MS by stable isotope dilution assay | Derivatization, clean-up | TeA | 0.15–17 | 0.5–50 | [27] |
| | Tomato, blueberry, walnut, and wheat | Semiquantitative UPLC-HRMS | Microscale extraction | AOH, AME, TEN, ATX, ALT, TeA, ALN, AIA, PyA | — | — | [12] |
| | Tomato, wheat, juice, and sunflower seeds | LC-MS/MS | SLE: MeOH, derivatization for TeA. SPE clean-up | AOH | — | 10 | [104] | | AME | — | 1–10 | | ALT | — | 10 | | TEN | — | 1–5 | | TeA | — | 5 |
| | Tomato products, bakery products, sunflower seeds, fruit juices, and vegetable oils | HPLC-MS/MS | ACN/H2O/FA. Dilute-and-shoot | AOH | 0.2–2.8 | 0.6–9.3 | [105] | | AME | 0.04–0.4 | 0.1–1.2 | | TeA | 3.6–34 | 12–110 | | ALT | 0.8–24 | 2.5–81 | | isoALT | 1.3–19 | 4.4–62 | | TEN | 0.1–2.0 | 0.5–6.6 | | ATX-I | 2.1–14 | 6.9–48 | | AAL TA1 | 2.8–5.4 | 9.3–18 | | AAL TA2 | 1.2–17 | 3.8–55 |
| | Beers, tomato products, apple juices, olive, and dried basil | LC/APCI-MS/MS | SPE | AOH | 620–8080 | 2080–29920 | [106] | | AME | 160–1380 | 540–4600 | | ALT | 2220–12310 | 7400–41000 | | TEN | 200–4140 | 680–13700 | | TeA | 1220–7120 | 4060–23730 |
| | Wine, apples, apple juices, tomatoes, tomato sauces, citrus, dried figs, olives, sunflower seeds, and cereals | UPLC Xevo-TQ-S MS | SLE: ACN-(MgSO4) | ALT | — | 1.5–2 | [107] | | SLE: ACN/H2O/FA | AME | — | 1-2 | | | AOH | — | 2 | | | TEN | — | 2–2.5 | | | TeA | — | 5 |
| | Bread, cereals, chips, juice, nuts, oil, sauce, seeds, and spice | LC-MS/MS | SLE: ACN/H2O-(-hexane)-SPE
LLE: EtOAc-SPE | TEN | 0.18–0.99 | 0.54–2.94 | [108] | | DH-TEN | 0.19–0.35 | 0.62–1.05 | | isoTEN | 0.10–0.45 | 0.33–1.32 |
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