Incidence of Mycotoxins in Local and Branded Samples of Chocolates Marketed in Pakistan

Naz, Narjis; Kashif, Aiza; Kanwal, Kinza; Ajaz, Humayun

doi:10.1155/2017/1947871

Cited by 5 publications

(4 citation statements)

References 23 publications

(33 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They state that both ochratoxin and aflatoxins must be systematically monitored to ensure safe chocolate consumption for consumers. Naz et al [22] investigated the total aflatoxin and ochratoxin A contamination by HPLC-FLD in 200 samples of 100 branded and 100 local chocolates in Pakistan, including bitter, dark, milk, and white chocolate. They reported that most of the samples were contaminated with aflatoxins and ochratoxin A, and the total incidence of aflatoxin and ochratoxin A contamination was 83% and 90% for branded products and 91% and 97% for local products, respectively.…”

Section: Discussionmentioning

confidence: 99%

Investigation of Twelve Significant Mycotoxin Contamination in Nut-Based Products by the LC–MS/MS Method

Demirhan

2022

Metabolites

View full text Add to dashboard Cite

In this study, a total of 80 peanut butter, hazelnut butter, and chocolate samples were obtained from local markets in Ankara, Turkey. These foods were analyzed for twelve toxicological important mycotoxins, such as aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), and aflatoxin G2 (AFG2); fumonisin B1 (FB1) and fumonisin B2 (FB2); ochratoxin A (OTA); sterigmatocystin (STE); deoxynivalenol (DON); zearalenone (ZON); T-2 toxin (T2); and HT-2 toxin (HT2) by the LC–MS/MS multi-mycotoxin method. In addition to this analysis, the presence of total aerobic mesophilic bacteria was investigated in the samples. The samples were analyzed microbiologically using standard procedures. Finally, the minimum and maximum levels of AFB1, AFB2, AFG1, FB2, OTA, STE, DON, ZON, T2, and HT2 in the samples were found to be 0.04–27.37 µg/kg, 0.06–6.19 µg/kg, 0.14–0.40 µg/kg, 2.73–2.93 µg/kg, 0.01–37.26 µg/kg, 0.19–2.25 µg/kg, 11.81–42.09 µg/kg, 0.03–7.57 µg/kg, 1.41–2.54 µg/kg, and 6.94–7.43 µg/kg, respectively. AFG2 and FB1 were not detected in any of the samples. The most frequently detected mycotoxins in analyzed samples were OTA (78.75%) and AFB1 (75%). In addition, total aerobic mesophilic bacteria were isolated from 53.75% of samples. Some of the tested food samples contained mycotoxins above the Turkish Food Codex maximum limit.

show abstract

Section: Discussionmentioning

confidence: 99%

Investigation of Twelve Significant Mycotoxin Contamination in Nut-Based Products by the LC–MS/MS Method

Demirhan

2022

Metabolites

View full text Add to dashboard Cite

show abstract

“…Ochratoxin was reported in cereals [28], in species [6], in alcoholic beverages such as in wines [75] and in beer [100], in dried vine fruits [40], in coffee [101], in cocoa and chocolate [102,103], in meat [104], and in milk [96]. Among foods, cereals occupy the first position of the total exposure to OTAs with 60% [105].…”

Section: Ochratoxin Amentioning

confidence: 99%

“…Recent OTA studies in food commodities are presented in Table 5. Risk assessments were carried out based on OTA occurrence data in Brazil [118], Benin, Cameroon, Mali, Nigeria [119], and Paraguay [103]. According to these studies, the majority of the population did not exceed the TDI.…”

Section: Ochratoxin Amentioning

confidence: 99%

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Agriopoulou

Stamatelopoulou

Varzakas

2020

Foods

440

446

View full text Add to dashboard Cite

Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins that are of the greatest agroeconomic importance are aflatoxins, ochratoxins, fumonisins, trichothecenes, emerging Fusarium mycotoxins, enniatins, ergot alkaloids, Alternaria toxins, and patulin. Thus, in order to mitigate mycotoxin contamination of foods, many control approaches are used. Prevention, detoxification, and decontamination of mycotoxins can contribute in this purpose in the pre-harvest and post-harvest stages. Therefore, the purpose of the review is to elaborate on the recent advances regarding the occurrence of main mycotoxins in many types of important agricultural products, as well as the methods of inactivation and detoxification of foods from mycotoxins in order to reduce or fully eliminate them.

show abstract

“…In a study by Turcotte et al [ 25 ] the AFB 1 was reported in 80% of dark chocolate and 70% of milk chocolate samples at values of 0.63 and 0.18 μg/kg, respectively. In Pakistan, Naz et al [ 26 ] reported that the contents of AFs in dark, milk, and bitter chocolates were 2.27, 1.31, and 0.97 µg/kg, respectively. In contrast, our findings are significantly higher than those reported by Kabak, [ 23 ] who counted AFs in 19.6% of milk chocolate, 13.3% of bitter chocolate, and 8.70% of chocolate wafer samples at mean values of 0.839, 0.455, and 0.281 μg/kg, respectively.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate

Hamad

Amer

El-Nogoumy

et al. 2022

Toxins

View full text Add to dashboard Cite

The high incidence of aflatoxins (AFs) in chocolates suggests the necessity to create a practical and cost-effective processing strategy for eliminating mycotoxins. The present study aimed to assess the adsorption abilities of activated charcoal (A. charcoal), yeast (Saccharomyces cerevisiae), and the probiotic Lactobacillus rhamnosus as AFs adsorbents in three forms—sole, di- and tri-mix—in phosphate-buffered saline (PBS) through an in vitro approach, simulated to mimic the conditions present in the gastrointestinal tract (GIT) based on pH, time and AFs concentration. In addition, the novel fortification of chocolate with A. charcoal, probiotic, and yeast (tri-mix adsorbents) was evaluated for its effects on the sensory properties. Using HPLC, 60 samples of dark, milk, bitter, couverture, powder, and wafer chocolates were examined for the presence of AFs. Results showed that all the examined samples contained AFs, with maximum concentrations of 2.32, 1.81, and 1.66 µg/kg for powder, milk, and dark chocolates, respectively. The combined treatment demonstrated the highest adsorption efficiency (96.8%) among all tested compounds. Scanning electron microscope (SEM) analysis revealed the tested adsorbents to be effective AF-binding agents. Moreover, the novel combination of tri-mix fortified chocolate had a minor cytotoxicity impact on the adsorptive abilities, with the highest binding at pH 6.8 for 4 h, in addition to inducing an insignificant effect on the sensory attributes of dark chocolate. Tri-mix is thus recommended in the manufacturing of dark chocolate in order to enhance the safety of the newly developed product.

show abstract

Incidence of Mycotoxins in Local and Branded Samples of Chocolates Marketed in Pakistan

Cited by 5 publications

References 23 publications

Investigation of Twelve Significant Mycotoxin Contamination in Nut-Based Products by the LC–MS/MS Method

Investigation of Twelve Significant Mycotoxin Contamination in Nut-Based Products by the LC–MS/MS Method

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate

Contact Info

Product

Resources

About