Determination of aflatoxin contamination in red-scaled, red and black pepper by ELISA and HPLC

Dou

et al. 2018

Toxins

162

165

The presence of mycotoxins in herbal medicines is an established problem throughout the entire world. The sensitive and accurate analysis of mycotoxin in complicated matrices (e.g., herbs) typically involves challenging sample pretreatment procedures and an efficient detection instrument. However, although numerous reviews have been published regarding the occurrence of mycotoxins in herbal medicines, few of them provided a detailed summary of related analytical methods for mycotoxin determination. This review focuses on analytical techniques including sampling, extraction, cleanup, and detection for mycotoxin determination in herbal medicines established within the past ten years. Dedicated sections of this article address the significant developments in sample preparation, and highlight the importance of this procedure in the analytical technology. This review also summarizes conventional chromatographic techniques for mycotoxin qualification or quantitation, as well as recent studies regarding the development and application of screening assays such as enzyme-linked immunosorbent assays, lateral flow immunoassays, aptamer-based lateral flow assays, and cytometric bead arrays. The present work provides a good insight regarding the advanced research that has been done and closes with an indication of future demand for the emerging technologies.

Section: Analytical Techniques Of Mycotoxinsmentioning

confidence: 99%

A Review of Current Methods for Analysis of Mycotoxins in Herbal Medicines

Dou

et al. 2018

Toxins

162

165

European Journal of Science and Technology

“…All the red peppers analysed by HPLC method by Cavus et al (2018) are positive; the mean level of total AFB1 was found to be 4.3 ± 5.7 µg/kg. Colak et al (2006) used the ELISA method in the analysis of total AFB1 concentration in red peppers and found that it was 1.23 ± 2.77 µg/kg. In the same study, the result was found to be 1.10 ± 2.55 µg/kg in the analysis performed by the HPLC method in red peppers.…”

Section: Aflatoxin B1 Determination Techniquesmentioning

confidence: 99%

A Systematic Meta-Analysis of Aflatoxin B1 Presence in Red Pepper

Sevdin¹,

ÇELİK²,

ÇÖMÇE³

et al. 2022

Aflatoxins are one of the pollutants that can be isolated from the dried food products, especially spices. Since red pepper is one of the most consumed spices all over the world, this research aimed to estimate the prevalence and concen-tration of aflatoxin B1 (AFB1) in different red pepper spices with the help of a systematic review and meta-analysis. Therefore, the articles published between January 2000 and December 6, 2020, were systematically collected from four well-known databases. In this context, 10 articles containing 455 samples in total among 981 articles were included in the meta-analysis according to the determined inclusion and exclusion criteria. According to the analysis results, the AFB1 prevalence of all studies was determined as 50.8%. The lowest and highest AFB1 concentrations were observed in seasoning paprika Korea (0.14 mg/kg) and Turkey (31.13 mg/kg), respectively. The result of this metaanalysis can be used in the evaluation and organization of solution actions to be devel-oped to reduce AFB1 exposure and prevent financial losses through the con-sumption of red pepper spice products.

“…The major aflatoxins and their derivatives are as follows: AFB1 and AFB2 are produced by both A. flavus and A. parasiticus [1]. AFG1 and AFG2 are entirely produced by A. parasiticus AFM1 and AFM2 are the hydroxylated derivatives of AFB1 and AFB2 [12].…”

Section: Biosynthesis Of Aflatoxins and Their Metabolitesmentioning

confidence: 99%

“…Humans are mostly infected by direct ingestion of infected crops [7,8], by eating foods (oil, peanut butter, wine, nut paste, etc) derived from infected commodities [9,10]. Aflatoxins can also be ingested through infected milk containing AFM1 [11,12]. Dairy products are also infected by milk aflatoxins (M1 and M2) that mostly occurs in the casein (48.5%), in the milk serum (46.5%) and only a small fraction is present in the fat portion (5%) [13,14].…”

Section: Exposure To Aflatoxinsmentioning

confidence: 99%

Cellular Interactions, Metabolism, Assessment and Control of Aflatoxins: An Update

Hassan¹,

Mughal²,

Hassan³

et al. 2020

CBB

Aspergillus spp., the fungus containing aflatoxin, is commonly spread in nature and contains severely polluted food sources from humans and wildlife, resulting in risks to health and even mortality of species. In plants, such as maize and peanuts, the spores of Aspergillus paraciticus and Aspergillus flavus can grow on the surface of stigma. The germ tube goes into the developing embryo and mimics pollen germ tubes. Aflatoxins are naturally occurring substances, so it is difficult to remove them completely from products. However, they should be lessened to minimum possible level. There is also a strong need for research into aflatoxins to establish effective methods for their correct identification , quantification and monitoring to ensure public health safety. The chemistry and biosynthesis process of aflatoxins is addressed in a succinct fashion along with their occurrence and the toxic health threats to humans and livestock. This analysis focuses primarily on aflatoxin tools, development, identification and control techniques to ensure food and feed safety. The study is very useful to health-conscious customers and academic authorities in the related fields. In addition , the availability of information on toxicity of aflatoxins would help ensure food safety and solve potential problems for the rising population by reducing the occurrence of outbreaks related to aflatoxins.