Abstract
The presence of Cylindrospermopsin (CYN) and Microcystins (MCs) in vegetables is considered as a significant worldwide toxicological risk. Thus, this work aims to assess for the first time the impact of refrigeration (4 °C) and freezing (-20 °C) on the levels of CYN, MCs and their mixtures (CYN + MCs) in lettuce and spinach. Samples were spiked with 750 μg cyanotoxins/g dry weight (d.w.). Several storage conditions were studied: refrigeration after 24, 48 h and 7 days, and freezing for 7 days, 1 and 3 months. Cyanotoxin concentrations were determined by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS). For CYN, refrigeration at 48 h and 7 days was effective to decrease its concentrations up to 26% and 32%, respectively, in spinach. For MCs, refrigeration was only effective in lettuce compared to spinach, showing an important decrease of 80.3% MC-LR and 85.1% MC-YR. In spinach, CYN was stable after 3 months freezing, whereas MC contents were still reduced up to 44%. Overall, cyanotoxins were less stable in the mixture compared to individual toxins for both processes, and the effect of these storage techniques were toxin and food-specific. Further studies of cyanotoxins in foods are required for evaluating the risk for humans.