Occurrence of Aflatoxins in Edible Vegetable Seeds and Oil Samples Available in Retail Markets and Estimation of Dietary Intake in Consumers

Waqas, Muhammad; Iqbal, Shahzad Zafar; Razis, Ahmad Faizal Abdull; Pervaiz, Wajeeha; Ahmed, Toheed; Usman, Sunusi; Ali, Nada Basheir; Asi, Muhammad Rafique

doi:10.20944/preprints202103.0681.v1

Cited by 6 publications

(2 citation statements)

References 31 publications

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“…This hypothesis is strengthened by the detection of aflatoxins and ochratoxin A in olive oil. However, in most of the studies, aflatoxins are detected at low concentrations or traces, more sensitive analytical methods with low LODs show considerable more positive samples (Bircan, 2006; Cavaliere et al., 2007; Hidalgo‐Ruiz et al., 2019; Nabizadeh et al., 2018; Papachristou & Markaki, 2004; Waqas et al., 2021; Zhang & Xu, 2019). Also, ochratoxin A could be successfully detected in 44 of 50 olive oil samples with a maximum concentration of 1.03 μg/kg (Papachristou & Markaki, 2004).…”

Section: Applications Of Active Compounds From Olive Byproducts In Fo...mentioning

confidence: 99%

“…In addition, the infection of olives with the larvae of the olive fruit fly is associated with an increased occurrence of different molds, among them members of the genus Aspergillus and Penicillium (Al-Ameiri et al, 2015). Aflatoxins, ochratoxin A and citrinin as well as toxinogenic molds, were repeatedly found in table olives and olives intended for the olive oil production (El Adlouni et al, 2006;Franzetti et al, 2011;Ghitakou et al, 2006;Heperkan et al, 2006;Roussos et al, 2006;Tokusoglu & Bozoglu, 2010;Waqas et al, 2021). Especially the contamination of the latter poses the risk of a transfer to byproducts of the olive-oil processing like olive-oil solid wastes (e.g., olive pomace, olive cake).…”

Section: Evaluation Of Safety Aspectsmentioning

confidence: 99%

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Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Khwaldia¹,

Attour²,

Matthes

et al. 2022

Comp Rev Food Sci Food Safe

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Among the most important agro‐industrial activities in the Mediterranean basin, olive oil production has a high impact on the economy of many Mediterranean countries. However, olive oil extraction generates huge quantities of byproducts, including leaves, pomace residues, stones and wastewater, which have severe environmental impacts mainly because of their phytotoxicity and great organic content. Olive oil byproducts are regarded as inexpensive and abundant raw materials rich in bioactive compounds with high and varied health‐related activities. Several phenolic compounds and terpenoids were recovered from olive byproducts using different conventional and advanced extraction methods due to their potential to be used in food, packaging, pharmaceutical, and cosmetic industries. Recently, the use of olive byproducts and their functional compounds to enhance the functional properties of packaging systems was investigated as a sustainable strategy for food preservation, fostering the sustainability of the olive‐oil chain, and promoting circular economy. In this framework, the main goals of this review are to summarize the main bioactive compounds in olive byproducts, to review the main advancements in their extraction, purification, and characterization, and finally to discuss their applications in food packaging systems as well as safety‐related aspects.

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Section: Applications Of Active Compounds From Olive Byproducts In Fo...mentioning

confidence: 99%

Section: Evaluation Of Safety Aspectsmentioning

confidence: 99%

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Khwaldia¹,

Attour²,

Matthes

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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Determination of Multiple Mycotoxins and Their Natural Occurrence in Edible Vegetable Oils Using Liquid Chromatography–Tandem Mass Spectrometry

Junsai

Poapolathep

Sutjarit

et al. 2021

Foods

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The prevalence of mycotoxins is often increased by the climatic conditions prevailing in tropical regions. Reports have revealed the contamination of mycotoxins in some types of vegetable oil. However, vegetable oil is one of the essential ingredients used in food preparation. Thus, this study determined the occurrence of multi-mycotoxins in six types of vegetable oils commercially available in Thailand to assess the consumer health risk. In total, 300 vegetable oil samples (olive oil, palm oil, soybean oil, corn oil, sunflower oil, and rice bran oil) collected from various markets in Thailand were analyzed for the presence of nine mycotoxins, namely, aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), beauvericin (BEA), ochratoxin A (OTA), zearalenone (ZEA), fumonisin B1 (FB1), and fumonisin B2 (FB2) using a quick, easy, cheap, effective, rugged, and safe (QuEChERS)-based procedure and a triple quadrupole mass spectrometer equipped with an electrospray ionization source. The incidences of mycotoxin contamination varied among the different types of oil samples. AFB1, AFB2, ZEA, FB1, and FB2 were most frequently found in contaminated samples. AFB2, BEA, ZEA, FB1, and FB2 contaminated olive oil samples, whereas AFB1, AFB2, AFG2, and OTA contaminated palm oil samples. AFB1, AFB2, and ZEA were found in soybean oils, whereas ZEA, FB1, and FB2 contaminated corn oil samples. AFB1 and AFG1 contaminated sunflower oil samples, whereas AFB1, AFB2, AFG1, and OTA were detected in rice bran oil samples. However, the contamination levels of the analyzed mycotoxins were below the regulatory limits.

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Variation of Aflatoxin Levels in Stored Edible Seed and Oil Samples and Risk Assessment in the Local Population

Iqbal

Waqas

Razis

et al. 2022

Toxins

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Five hundred and twenty samples of edible seeds and oilseeds (sunflower, palm, peanut, sesame, cotton, and grapeseed) were purchased from markets, farmers, and superstores in the central cities of Punjab, Pakistan. A total of 125 (48.1%) edible seed samples from a 6 ≤ months storage period, and 127 (48.8%) from a 2 ≥ years storage period were found to be infested with AFs. The average elevated amount of AFB1 and total AFs was observed in a 2 ≥ years storage period, i.e., 28.6 ± 4.5 and 51.3 ± 10.4 µg/kg, respectively, in sesame seeds. The minimum amount of AFB1 and total AFs was observed in palm seed samples with a storage period of 6 ≤ months, i.e., 9.96 ± 2.4, and 11.7 ± 1.90 µg/kg, respectively. The maximum amount of AFB1 and total AFs were observed in peanut oil samples, i.e., 21.43 ± 2.60 and 25.96 ± 4.30 µg/kg, respectively, with a storage period of 2 ≥ years. Therefore, the maximum dietary intake of 59.60 ng/kg/day was observed in oil samples stored at a ≥ 2 years storage period. The results of the present study concluded that a significant difference was found in the amounts of total AFs in edible seed samples stored at 6 ≤ months and 2 ≥ years storage periods (p < 0.05).

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Occurrence of Aflatoxins in Edible Vegetable Seeds and Oil Samples Available in Retail Markets and Estimation of Dietary Intake in Consumers

Cited by 6 publications

References 31 publications

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Determination of Multiple Mycotoxins and Their Natural Occurrence in Edible Vegetable Oils Using Liquid Chromatography–Tandem Mass Spectrometry

Variation of Aflatoxin Levels in Stored Edible Seed and Oil Samples and Risk Assessment in the Local Population

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