Detection of Five Mycotoxins in Different Food Matrices in the Malaysian Market by Using Validated Liquid Chromatography Electrospray Ionization Triple Quadrupole Mass Spectrometry

Alsharif, Ali Mohamed Ali; Choo, Yeun‐Mun; Tan, Guan Huat

doi:10.3390/toxins11040196

Cited by 29 publications

(20 citation statements)

References 39 publications

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“…The highest AFG 1 concentrations in different spices have been reported in paprika (318.1 µg/kg) in Italy [ 107 ], anise (157.5 µg/kg), thyme (41.2 µg/kg), black pepper (31.5 µg/kg), rosemary (12.9 µg/kg), mustard (10.5 µg/kg) and parsley (8.1 µg/kg) in Egypt [ 109 ], and chili (7.0 µg/kg) in Malaysia [ 114 ].…”

Section: Mycotoxins and Microfungi In Spices From The Perspective mentioning

confidence: 99%

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

Pickova

Ostrý

Malir

et al. 2020

Toxins

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Spices are imported worldwide mainly from developing countries with tropical and/or subtropical climate. Local conditions, such as high temperature, heavy rainfall, and humidity, promote fungal growth leading to increased occurrence of mycotoxins in spices. Moreover, the lack of good agricultural practice (GAP), good manufacturing practice (GMP), and good hygienic practice (GHP) in developing countries are of great concern. This review summarizes recent data from a total of 56 original papers dealing with mycotoxins and microfungi in various spices in the last five years. A total of 38 kinds of spices, 17 mycotoxins, and 14 microfungi are discussed in the review. Worldwide, spices are rather overlooked in terms of mycotoxin regulations, which usually only cover aflatoxins (AFs) and ochratoxin A (OTA). In this paper, an extensive attention is devoted to the limits on mycotoxins in spices in the context of the European Union (EU) as well as other countries. As proven in this review, the incidence of AFs and OTA, as well as other mycotoxins, is relatively high in many spices; thus, the preparation of new regulation limits is advisable.

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Section: Mycotoxins and Microfungi In Spices From The Perspective mentioning

confidence: 99%

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

Pickova

Ostrý

Malir

et al. 2020

Toxins

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“…All of the target analytes were found to be more sensitive in the positive mode. Previous studies have demonstrated that most mycotoxins are likely to produce [M+H] + [ 16 , 27 , 28 , 29 , 30 , 31 ]. Full scan MS/MS was performed to examine the fragmentation of all target analytes.…”

Section: Resultsmentioning

confidence: 99%

“…Various methods have been employed for the determination of mycotoxins, including high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and enzyme-linked immunosorbent assay (ELISA) [ 10 ]. Additionally, liquid chromatography-tandem mass spectrometry (LC-MS/MS) has been widely used in the determination of mycotoxins in various complex matrices due to its high sensitivity and ability to detect multiple mycotoxins in a single analysis [ 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. LC-MS/MS is the most promising instrumental method for multi-mycotoxin determination.…”

Section: Introductionmentioning

confidence: 99%

Dispersive Liquid–Liquid Microextraction (DLLME) and LC-MS/MS Analysis for Multi-Mycotoxin in Rice Bran: Method Development, Optimization and Validation

Salim

Sukor

Ismail

et al. 2021

Toxins

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Rice bran, a by-product of the rice milling process, has emerged as a functional food and being used in formulation of healthy food and drinks. However, rice bran is often contaminated with numerous mycotoxins. In this study, a method to simultaneous detection of aflatoxins (AFB1, AFB2, AFG1, and AFG2), ochratoxin A (OTA), deoxynivalenol (DON), fumonisins (FB1 and FB2), sterigmatocystin (STG), T-2 toxin, HT-2 toxin, diacetoxyscirpenol (DAS) and zearalenone (ZEA) in rice bran was developed, optimized and validated using dispersive liquid–liquid microextraction (DLLME) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). In DLLME, using a solvent mixture of methanol/water (80:20, v/v) as the dispersive solvent and chloroform as the extraction solvent with the addition of 5% salt improved the extraction recoveries (63–120%). The developed method was further optimized using the response surface methodology (RSM) combined with Box–Behnken Design (BBD). Under the optimized experimental conditions, good linearity was obtained with a correlation coefficient (r2) ≥ 0.990 and a limit of detection (LOD) between 0.5 to 50 ng g−1. The recoveries ranged from 70.2% to 99.4% with an RSD below 1.28%. The proposed method was successfully applied to analyze multi-mycotoxin in 24 rice bran samples.

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“…Numerous reports on dried grapes addressed mycotoxins and the relevant producer fungi, with most of them referring to OTA [51,52]. However, other mycotoxins were also studied, such as AFBs [53,54], FBs [55,56], Alternaria spp. mycotoxins, and others produced by Penicillium spp., such as mycophenolic acid [57], PAT [58], and CIT [59].…”

Section: Mycotoxins In the Grape Food Chainmentioning

confidence: 99%

Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

Kizis

Vichou

Natskoulis³

2021

Sustainability

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Mycotoxins are secondary metabolites of filamentous fungi that can cause toxic effects in human and animal health. Most of the filamentous fungi that produce these mycotoxins belong to four genera, namely, Aspergillus, Penicillium, Fusarium, and Alternaria. Mycotoxigenic fungi, along with mycotoxins, create a constant and serious economic threat for agriculture in many terms, counting product losses due to crop contamination and food spoilage, as well malnutrition when considering nutritional quality degradation. Given the importance of robust and precise diagnostics of mycotoxins and the related producing fungi in the grape food chain, one of the most important agricultural sectors worldwide, the present review initially delivers a comprehensive presentation of mycotoxin reports on grape and derived products, including a wide range of commodities such as fresh grapes, raisins, wine, juices, and other processed products. Next, based on worldwide regulations’ requirements for mycotoxins, and referring to the relative literature, this work presents methodological approaches for mycotoxin determination, and stresses major methods for the detection of fungal species responsible for mycotoxin production. The principle of function and basic technical background on the available analytical and molecular biology techniques developed—including chromatography, mass spectrometry, immunochemical-based assays, biosensors, and molecular assays—is briefly given, and references for their application to grape and derived product testing are highlighted.

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Detection of Five Mycotoxins in Different Food Matrices in the Malaysian Market by Using Validated Liquid Chromatography Electrospray Ionization Triple Quadrupole Mass Spectrometry

Cited by 29 publications

References 39 publications

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

Dispersive Liquid–Liquid Microextraction (DLLME) and LC-MS/MS Analysis for Multi-Mycotoxin in Rice Bran: Method Development, Optimization and Validation

Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

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