Eugènia Miró Abella

Universitat Rovira i Virgili | URV · Department of Analytical Chemistry and Organic Chemistry (DQAQO)

Plant-derived mycotoxin conjugates like deoxynivalenol-3-glucoside can be partly hydrolyzed to their aglycones in vivo, albeit to different extent depending on the mycotoxin conjugate and on the animal species. The aim of this work was to investigate the metabolization of the trichothecene mycotoxin nivalenol (NIV) and the fate of its modified form...

The mycotoxin deoxynivalenol (DON) and some of its derivatives, such as 3‑acetyl‑deoxynivalenol (3AcDON), 15‑acetyl‑deoxynivalenol (15AcDON), deoxynivalenol‑3‑glucoside (DON3G) and de-epoxy deoxynivalenol (DOM-1), are commonly found in food and/or biological samples. However, literature does not present suitable methodologies for detecting and quan...

Published evidence has demonstrated the several toxic characteristics of mycotoxins and their considerable risk to human and animal health. One of the most common uncertainties regards whether if very low concentrations of the mycotoxin deoxynivalenol (DON), easily consumed within the Mediterranean Diet, can cause metabolic alterations; some of the...

Subcritical water extraction followed by solid-phase extraction and ultra-high performance liquid chromatography coupled with tandem mass spectrometry detection is reported for the first time for the determination of 6 trichothecenes (deoxynivalenol, deoxynivalenol-3-glucoside, 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol, HT-2 toxin, and T-2...

A method was developed for the simultaneous determination of 11 mycotoxins in plant-based beverage matrices, using a QuEChERS extraction followed by ultra-high performance liquid chromatography coupled to tandem mass spectrometry detection (UHPLC–(ESI)MS/MS). This multi-mycotoxin method was applied to analyse plant-based beverages such as soy, oat...

The production of sparkling wines is the result of two consecutive alcoholic fermentations. The first is the fermentation of the grape juice, through which the base wine is obtained, which is fermented again by yeast to enable the effervescence process in bottles. As the use of active dry yeast after rehydration is usually direct and simple, the in...