The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

Bircan, Cavit

doi:10.1111/j.1365-2621.2005.01025.x

Cited by 61 publications

(41 citation statements)

References 16 publications

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“…There are some reports on the occurrence of mycotoxins in spices, owing to the climatic conditions of high humidity and high temperature in the countries where they are produced (6). Moreover, a few surveys have been done to determine OTA in different types of spices, including peppers (1,(7)(8)(9)(10). In Hungary, 32 out of the 70 (45.70%) ground red pepper samples contained OTA and eight of them (11.40%) were in a concentration exceeding the 10 ng/g (9).…”

Section: Introductionmentioning

confidence: 99%

Natural Occurrence of Ochratoxin A Contamination in Commercial Spices in Tehran

Jalili

2016

Nutr Food Sci Res

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A B S T R A C TBackground and Objectives: Non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. The aim of the current study was to determine the concentration of ochratoxin A (OTA) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to Iran. Materials and Methods:OTA levels were determined using high performance liquid chromatography (HPLC) with fluorescence detection coupled with immunoaffinity column clean-up step. Mobile phase consisted of acetonitrile-water-acetic acid (49.5:49.5:1.0, v/v/v), and the flow rate was 1 ml/min. Results:The recovery values ranged from 77.10% ± 6.66 to 94.84% ± 8.38 for spiking of cinnamon at 0.5 and 5 ng/g, respectively. Overall, 29 out of the 92 (31.5%) samples were contaminated with OTA ranged from 0.45 to 18.64 ng/g. The results from statistical analysis revealed that there was significant difference (p<0.05) between the types of spices in the concentration of OTA. Conclusions:Incidence of OTA contamination in red pepper and cinnamon was significantly higher than in black pepper and turmeric. The highest concentration of OTA was detected in a sample of red pepper (18.64 ng/g). The results revealed that it is essential to continue regular monitoring for OTA in imported spices to shield consumer health.

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Section: Introductionmentioning

confidence: 99%

Natural Occurrence of Ochratoxin A Contamination in Commercial Spices in Tehran

Jalili

2016

Nutr Food Sci Res

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“…The incidence of aflatoxins is enhanced by factors such as stress or damage to the plant due to drought before harvest, insect activity, soil type and inadequate storage conditions (Cavaliere et al 2007). Therefore, species contamination with aflatoxins may occur during the crop, processing (especially drying), transformation or storage (Sforza et al 2006, Bircan et al 2005, Hussein and Brasel 2001.…”

Section: Introductionmentioning

confidence: 99%

Aflatoxin levels and exposure assessment of Spanish infant cereals

Hernández-Martínez

Navarro-Blasco

2010

Food Additives and Contaminants: Part B

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Aflatoxins (AFB 1 , AFB 2 , AFG 1 and AFG 2 ) are immunosuppressant, mutagenic, teratogenic and carcinogenic agents with a widespread presence in foodstuffs. Since human exposure to aflatoxins occurs primarily by contaminated food intake, and given the greater susceptibility of infants to their adverse effects, the quantification of these mycotoxins in infant food based on cereals is of relevance. Aflatoxins levels were determined in ninetyone Spanish infant cereals classified in terms of non-and organically produced and several types from ten different manufactures, using a extraction procedure followed by inmunoaffinity column clean-up step and High Pressure Liquid Chromatography (HPLC) with fluorescence detection (FLD) and post-column derivatization (Kobra Cell system). Daily aflatoxin intake was also assessed. The preliminary analysis revealed a noticeable detected infant cereal samples for total aflatoxin (81 %), corresponding to a 64 %, 39 %, 65 % and 43 % for According to the type of infant cereal, cereals with cocoa provided the highest aflatoxin levels, gluten-free and cereals with dehydrated fruits were in a intermediate level and milk-or honey-based cereals and multicereals contained the lowest levels. With the exception of non-compliant cocoa based organic formulation, none of the infant cereals analyzed provides a higher intake of 1 ng kg -1 body weight per day, suggesting that infants fed on infant cereals are exposed to low health hazard. Nevertheless, manufactures are called for continued efforts to routinely monitor and more careful selection of raw material to minimize aflatoxin levels in these infant foods.Keywords: aflatoxins; infant cereals; daily intake; food analysis; HPLC * Corresponding author. Email: inavarro@unav.es 1 Aflatoxins content and exposure assessment from Spanish infant cerealsAflatoxins (AFB 1 , AFB 2 , AFG 1 and AFG 2 ) are immunosuppressant, mutagenic, teratogenic and carcinogenic agents with a widespread presence in foodstuffs. Since human exposure to aflatoxins occurs primarily by contaminated food intake, and given the greater susceptibility of infants to their adverse effects, the quantification of these mycotoxins in infant food based on cereals is of relevance. Aflatoxins levels were determined in ninetyone Spanish infant cereals classified in terms of non-and organically produced and several types from ten different manufactures, using a extraction procedure followed by inmunoaffinity column clean-up step and High Pressure Liquid Chromatography (HPLC) with fluorescence detection (FLD) and post-column derivatization (Kobra Cell system). Daily aflatoxin intake was also assessed. The preliminary analysis revealed a valuable incidence of detected infant cereal samples at an upper concentration level than the detection limit for total aflatoxin (66 %), corresponding to a 46 %, 40 %, 34 % and 11 % for AFB 1 , AFB 2 , AFG 1 and AFG 2 . Lower aflatoxin values (median, Q1;Q3) in conventional infant cereal (n=74, AFB 1 :

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“…11 Several analytical methods have been used for AF monitoring, including thin layer chromatography, 12 enzyme-linked immunosorbent assay (ELISA) 13 and high-performance liquid chromatography (HPLC) linked to fluorescence or mass spectrometry detection. 14,15 The aim of the present study was to determine the AF incidence in several Tunisian foods using a validated HPLC method.…”

Section: Introductionmentioning

confidence: 99%