Citrinin

Chemical formula for Citrinin, C13H14O5
Molecular Weight: 250.25 g/mol

Citrinin is a nephrotoxic mycotoxin with yellow color, which is produced by the fungus species Penicillium, Aspergillus and Monascus. It is usually found together with another nephrotoxic mycotoxin, ochratoxin A.

Citrinin is generally formed under poor storage conditions after harvest and occurs mainly in stored grains, but also in other plant products such as beans, fruits, fruit and vegetable juices, herbs and spices, and also in spoiled dairy products.

Citrinin is nephrotoxic and a no-observed adverse-effect level (NOAEL) of 20 µg/kg body weight (b.w.) per day was identified from a 90-day study in rats. Due to the limitations and uncertainties in the database, the derivation of a health-based guidance value was not considered appropriate but a level of no concern for nephrotoxicity of 0.2 µg/kg b.w. per day was determined. To date, high performance liquid chromatography with fluorescence detection (HPLC-FLD) is the method of choice for routine citrinin analysis. Limits of detection (LOD) as low as 0.1 µg/kg can be achieved.