Simultaneous Determination of Aflatoxins, Ochratoxin A, and Zearalenone in Cereals Using a Validated Rp-HPLC Method and Phred Derivatization System

Rahmani, Anosheh; Selamat, Jinap; Khatib, Alfi; Tan, Chin Ping

doi:10.1080/10826076.2012.670182

Cited by 15 publications

(5 citation statements)

References 19 publications

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“…HPLC-FLD methods have been adapted by the Association of Official Analytical Chemists (AOAC) International and by the European Standardization Committee (CEN) for quantification of mycotoxins in cereals [ 92 ]. By this technique, it is possible to obtain sensitivity that is comparable to those achieved by LC-MS/MS; however, HPLC-FLD methods are usually most suitable for single mycotoxins or a group of chemically related mycotoxins [ 93 , 94 ]. Recently, a HPLC-FLD method has been employed for the simultaneous detection of multiple mycotoxins: (1) AFs and OTA in maize cereal products, peanut butter, ginseng and ginger [ 95 , 96 ]; (2) AFs, OTA, and ZEA in cereal grains, rye and rice [ 97 , 98 ]; (3) AFs, OTA, ZEA and DON in corn [ 99 ].…”

Section: Analysis Of Mycotoxins In Foodmentioning

confidence: 99%

Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

Alshannaq

2017

IJERPH

887

573

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Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi (molds). These low molecular weight compounds (usually less than 1000 Daltons) are naturally occurring and practically unavoidable. They can enter our food chain either directly from plant-based food components contaminated with mycotoxins or by indirect contamination from the growth of toxigenic fungi on food. Mycotoxins can accumulate in maturing corn, cereals, soybeans, sorghum, peanuts, and other food and feed crops in the field and in grain during transportation. Consumption of mycotoxin-contaminated food or feed can cause acute or chronic toxicity in human and animals. In addition to concerns over adverse effects from direct consumption of mycotoxin-contaminated foods and feeds, there is also public health concern over the potential ingestion of animal-derived food products, such as meat, milk, or eggs, containing residues or metabolites of mycotoxins. Members of three fungal genera, Aspergillus, Fusarium, and Penicillium, are the major mycotoxin producers. While over 300 mycotoxins have been identified, six (aflatoxins, trichothecenes, zearalenone, fumonisins, ochratoxins, and patulin) are regularly found in food, posing unpredictable and ongoing food safety problems worldwide. This review summarizes the toxicity of the six mycotoxins, foods commonly contaminated by one or more of them, and the current methods for detection and analysis of these mycotoxins.

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Section: Analysis Of Mycotoxins In Foodmentioning

confidence: 99%

Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

Alshannaq

2017

IJERPH

887

573

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“…Aggressive chemicals (e.g., KBr), however, which shorten the lifespan of instruments and capillaries, can be replaced by PHRED. Significant features of detection of aflatoxins with PHRED and FLD are 0.004 μg/kg (LOD) and 0.015 μg/kg (LOQ) ( Rahmani et al, 2013 ). HPLC with FLD and in-line photochemical reactor is capable of determining aflatoxins separately in low μg/kg concentrations.…”

Section: Separation Techniquesmentioning

confidence: 99%

Detection of Aflatoxins in Different Matrices and Food-Chain Positions

Miklós

Angeli²,

Ambrus

et al. 2020

Front. Microbiol.

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Aflatoxins, produced mainly by filamentous fungi Aspergillus flavus and Aspergillus parasiticus, are one of the most carcinogenic compounds that have adverse health effects on both humans and animals consuming contaminated food and feed, respectively. Aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2) as well as aflatoxin G1(AFG1) and aflatoxin G2 (AFG2) occur in the contaminated foods and feed. In the case of dairy ruminants, after the consumption of feed contaminated with aflatoxins, aflatoxin metabolites [aflatoxin M1 (AFM1) and aflatoxin M2 (AFM2)] may appear in milk. Because of the health risk and the official maximum limits of aflatoxins, there is a need for application of fast and accurate testing methods. At present, there are several analytical methods applied in practice for determination of aflatoxins. The aim of this review is to provide a guide that summarizes worldwide aflatoxin regulations and analytical methods for determination of aflatoxins in different food and feed matrices, that helps in the decision to choose the most appropriate method that meets the practical requirements of fast and sensitive control of their contamination. Analytical options are outlined from the simplest and fastest methods with the smallest instrument requirements, through separation methods, to the latest hyphenated techniques.

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“…Several widely used aflatoxin content determination techniques at present are shown in Table 1 where their working principle, advantages and disadvantages are also summarized. Among them, ultra/high performance liquid chromatography (UPLC/HPLC) has become an extraordinary popular detection technique in recent years because of its accuracy and sensitivity (Miklós et al., 2020), specifically, it can quantify aflatoxins as long as the concentration exceeds 0.015 ppb (Rahmani et al., 2013).…”

Section: Analytical Techniques For the Detection And Quantification O...mentioning

confidence: 99%

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Peng

Zhang

et al. 2023

Comp Rev Food Sci Food Safe

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Aflatoxins are the most toxic natural mycotoxins discovered so far, posing a serious menace to the food safety and trading economy of the world, especially developing countries. How to effectively detoxify has persistently occupied a place on the list of “global hot‐point” concerns. Among the developed detoxification methods, physical methods, as the authoritative techniques for aflatoxins degradation, could rapidly induce irreversible denaturation of aflatoxins. This review presents a brief overview of aflatoxins detection and degradation product structure identification methods. Four main safety evaluation methods for aflatoxins and degradation product toxicity assessment are highlighted combined with an update on research of aflatoxins decontamination in the last decade. Furthermore, the latest applications, degradation mechanisms and products of physical aflatoxin decontamination techniques including microwave heating, irradiation, pulsed light, cold plasma and ultrasound are discussed in detail. Regulatory issues related to “detoxification” are also explained. Finally, we put forward the challenges and future work in studying aflatoxin degradation based on the existing research. The purpose of supplying this information is to help researchers have a deeper understanding on the degradation of aflatoxins, break through the existing bottleneck, and further improve and innovate the detoxification methods of aflatoxins.

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Simultaneous Determination of Aflatoxins, Ochratoxin A, and Zearalenone in Cereals Using a Validated Rp-HPLC Method and Phred Derivatization System

Cited by 15 publications

References 19 publications

Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

Detection of Aflatoxins in Different Matrices and Food-Chain Positions

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

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