## 3 Results and Discussion
### Analysis of Vegetable Drinks
#### 3.2.2 Mycotoxin Co-Presence  
The values detected did not exceed ML or the recommended values in any case, but it should be noted that the co-presence of more than one mycotoxin in a food, even at low levels, may have a synergistic, antagonistic or additive effect. In the literature, many authors have evaluated the toxicological effects of multimcytoxins presence. [PERSON] et al. [26] evaluated the toxicological effect by conducting a cytotoxicity study with HepG2 cells by the binary and tertiary combination of 3-ADON, 15-ADON and AOH. Moreover, [PERSON] et al. [27] evaluated the cytotoxicity with the combination of beauvericin, patulin and sterigmatocystin, observing both synergistic and additive effects. These studies have generally been carried out with the combination of two to three mycotoxins (16 samples), but if we look at the results in Table 5 in five of the beverage samples analyzed, samples in which even more than five mycotoxins have been found in the same product were observed. The most frequent combination was that of three (ENA1 + ENB + ENB1) (BEA + ENB + ENB1) and four (BEA + ENA1 + ENB + ENB1) mycotoxins (Table 5). Co-presence was mainly observed by emerging mycotoxins, a fact that coincides with previous studies in which these mycotoxins have been evaluated along with others on different cereals. [PERSON] et al. [28] showed that the most frequent combinations were (ENA1 + ENB + ENB1) in wheat grown in Romania, and [PERSON] et al. [29] observed barley samples as having the highest frequency of two and three combinations of mycotoxins, both 26%, respectively.  
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Out Beverages**} & \multicolumn{4}{c}{**Alamon Beverages**} & \multicolumn{4}{c}{**Rice Beverages**} & \multicolumn{4}{c}{**Soy Beverages**} & \multicolumn{4}{c}{**Total Beverages**} \\
**Mycotoxin** & \multicolumn{4}{c}{**(in = 17)**} & \multicolumn{4}{c}{**(in = 11)**} & \multicolumn{4}{c}{**(in = 10)**} & \multicolumn{4}{c}{**(in = 18)**} & \multicolumn{4}{c  
Recently, works studied mycotoxin presence in oat, soy and rice-based beverage, as they are the most consumed globally [8; 11; 12; 13; 30]. [PERSON] et al. [8] reported the presence of mycotoxins and found DON, OTA, ZEN and T-2 toxin co-occurrence with AFB1, AFB2, AFG1 and AFG2, and oat-based beverages were the most frequently contaminated. Moreover, [PERSON] et al. [11] studied Fusarium toxins in oat-based beverages, and DON was the most detected. [PERSON] et al. [12] evaluated ENs and BEA in plant-based vegetables, reporting that 75% of oats were contaminated. Wheat beverages are also susceptible of OTA contamination, and 80% of studied wheat beverages by [PERSON] [31] reported high levels. One product is frequently used to supplement infant diets, which are especially susceptible to mycotoxins. The most probable sources of mycotoxins in these beverages are from raw cereals, and new research is required to study toxins along with production processes.  
The traditional igernut beverage consumed in Spain and other African countries [13] was studied to evaluate the presence of mycotoxins, and the presence of aflat (AFB1, AFB2 and AFG2) and OTA [32; 33] was detected. [PERSON] et al. [33] reported more mycotoxins contamination in fresh beverage than those concentrated in Spanish tigernut beverages. [PERSON] et al. [32] showed that the strict controls that guarantee quality tigernut beverages with Protected Origin Designation from Valencia prevent the commercialization of contaminated beverages.