2023-01-232023-01-232022-11-06Casas Rodríguez, A., Díez-Quijada Jiménez, L., Prieto Ortega, A.I., Jos Gallego, Á.M. y Cameán Fernández, A.M. (2022). Effect of cold food storage techniques on the contents of Microcystins and Cylindrospermopsin in leaves of spinach (Spinacia oleracea) and lettuce (Lactuca sativa). Food and Chemical Toxicology, 170, 113507. https://doi.org/10.1016/j.fct.2022.113507.0278-6915 print1873-6351 onlinehttps://hdl.handle.net/11441/141687The 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.application/pdf9 p.engAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/CyanotoxinsVegetablesRefrigerationFreezingUPLC-MS/MSinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccess10.1016/j.fct.2022.113507