Occurrence and exposure assessment of Fusarium mycotoxins in maize germ, refined corn oil and margarine

Escobar, Jacqueline; Lorán, Susana; Giménez, Isabel; Ferruz, Elena; Herrera, Marta; Herrera, Antonio; Ariño, Agustín

doi:10.1016/j.fct.2013.09.020

Cited by 47 publications

(24 citation statements)

References 23 publications

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“…In recent years, the presence of aflatoxins, zearalenone, ochratoxin A, deoxynivalenol and other mycotoxins in vegetable oils has been reported worldwide (Afzali et al, 2012;Escobar et al, 2013). High temperature, high precipitation and relative humidity are highly favorable for fungal growth and mycotoxin production (Fink-Gremmels, 2008;Mahmoudi and Norian, 2015;Bahrami et al, 2016).…”

Section: Mycotoxins In Edible Oilsmentioning

confidence: 99%

The Oils Refining Process and Contaminants in Edible Oils: A Review

Zio¹,

Cissé²,

Oumarou³

et al. 2020

Journal of Food Technology Research

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Edible oils are widely consumed foods. These oils come from various animal materials raw and vegetable products. Edible oils are prone to many contaminants. Contaminants can be found at all levels from oilseed production to conservation through refining processes and end up in oils. The contaminants origin may be of endogenous or exogenous. These are water, phosphorus, non-visible insoluble compounds, free fatty acids, residual hexane, benzo [a] pyrene, pesticides, dioxins, mycotoxins, mineral oils, cargo residues, minerals such as iron, copper, lead, gossypol, many primary and secondary oxidation products, etc. To eliminate or limit these compounds having a nuisance or toxicity for the consumer, it is allowed the refining of oils (chemical, physical or enzymatic). In addition, the regulatory limits of anti-nutritional factors in edible oils have been set in order to obtain quality oils and to guarantee the health of consumer living in developing country. This results in analytical methods developed for quantitative and qualitative evaluation of oils intended for human consumption. Contribution/Originality: This study on the contaminants of edible oils contributes to knowledge the sanitary consumption of these oils and their analytical methods. Previously, the contaminants in the oils did not experience infatuation. Our study focuses on pesticides, mycotoxins and gossypol which are anti-nutritional factors present in edible oils widely consumed.

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Section: Mycotoxins In Edible Oilsmentioning

confidence: 99%

The Oils Refining Process and Contaminants in Edible Oils: A Review

Zio¹,

Cissé²,

Oumarou³

et al. 2020

Journal of Food Technology Research

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“…The LODs for AFB 1 , AFB 2 , AFG 1 , and AFG 2 were 0.07, 0.09, 0.03, and 0.05 μg/kg, respectively, and the recoveries were in the range of 94.1‐99.5% with RSDs lower than 4.4%. Escobar et al reported the analysis of FB 1 , FB 2 , DON and ZEA in maize germ, corn oil, and margarine using IAC‐HPLC‐FLD/DAD. The LODs for FB 1 , FB 1 , DON, and ZEA were 50, 70, 40, and 10 μg/kg, respectively, and the recoveries ranged 77.0‐103.0% with RSDs lower than 13.1%.…”

Section: Mycotoxinsmentioning

confidence: 99%

Analytical approaches for measuring pesticides, mycotoxins and heavy metals in vegetable oils: A review

et al. 2015

Euro J Lipid Sci & Tech

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Nowadays, consumers are concerned about the toxicological implications and in a great demand for more information about the presence of organic residues and contaminants in vegetable oils. Pesticide residues, mycotoxins, and heavy metals can be readily accumulated in vegetable oil during the cultivation, processing and storage. Those chemical contaminants or its metabolites are carcinogenic, teratogenic, and immunotoxic, which result in serious damages to human health. With public health and economic losses considered, many analytical methods have been reported for the determination of chemical contaminants in vegetable oils. The aim of this review is to provide an update on the historical and current methods for the determination of contaminants in oil samples, discuss and evaluate the features, advantages and limitations, and finally outline the prospects for the multi‐class chemical contaminants determination in vegetable oils. Practical applications: Different strategies and advantages of analytical methods for determination of chemical contaminants in vegetable oils are discussed and evaluated. The features and the prospects are useful for the development of the multi‐class methodology in lipid matrix. Vegetable oils are widely used for cooking and processing in the food industry, meeting dietary demands. Major chemical contaminants, such as pesticide residues, mycotoxins, and heavy metals, are commonly found in vegetable oils. In this review, we provide an update on the historical and current methods for the determination of contaminants in oil samples, discuss and evaluate different analytical methods and techniques, and finally outline the prospects for the determination of major chemical contaminants in vegetable oils.

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“…In parallel, maize ( Zea mays L.) is another versatile cereal grain that is used throughout the world as a raw material for feed, food, industrial and energy purposes. Intake of this crop has lately increased in developed countries, as it is an important part of breakfast products, snacks, dietetic products and, in particular, baby food and gluten‐free food, the consumption of which is increasing . Thus, to meet increasing demand, it is important to explore some synthetic PGRs that will boost their growth.…”

Section: Introductionmentioning

confidence: 99%

“…Intake of this crop has lately increased in developed countries, as it is an important part of breakfast products, snacks, dietetic products and, in particular, baby food and gluten-free food, the consumption of which is increasing. 11 Thus, to meet increasing demand, it is important to explore some synthetic PGRs that will boost their growth. In this direction, silatranes are one of such promising substrate that will aid crop growth.…”

Section: Introductionmentioning

confidence: 99%