Mitigating AFB1 and OTA hepatic residues using pumpkin and milk fermented whey as functional ingredients

The consumption of antioxidant-rich commodities acts as a preventive measure to regulate mycotoxin levels, which pose a significant threat to human and animal health worldwide. This study aimed to evaluate the potential reduction of mycotoxin liver bioaccumulation through an in vivo experimental study on 120 rats fed with pumpkin, milk fermented whey, or combinations. The levels of Aflatoxin B1 (AFB1) and Ochratoxin A (OTA) in liver were monitored through Ultra High-Resolution Liquid Chromatography-Orbitrap Mass Spectrometry (UHPLC-Q-Orbitrap HRMS). The methodology was appropriately optimized according to current regulations. Limit of quantification (LOQ) for AFB1 and OTA were 0.78 and 6.25 ng/g respectively, whereas recovery rates were up to 70% for both mycotoxins. Mycotoxin residues in the liver of rats fed with functional ingredients showed up to a 100 % reduction for AFB1 and 80% for OTA. The combination of pumpkin and fermented whey in feed formulations has proven to be an effective approach easily implemented by the food industry to safeguard consumer health.