Ultrasonic Extraction with Ultra-Performance Liquid Chromatography/Tandem Mass Spectrometry for the Determination of Ochratoxin A in Processed Cereal Products

Nguyen, Kieu Thi Ngoc; Ryu, Dojin

doi:10.5740/jaoacint.13-425

Cited by 3 publications

(3 citation statements)

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“…OTA was extracted from a certified reference material (CRM; naturally OTA‐contaminated wheat) as described . Briefly, 20 mL acetonitrile/water (4:1) mixture containing 1 g sample was ultrasonicated for 10 min.…”

Section: Methodsmentioning

confidence: 99%

High‐performance liquid chromatography with fluorescence detection of ochratoxin A in cereal, coffee, and wine: Effective pretreatment with bovine serum albumin‐immobilized adsorbent

Yamamoto

Sawada

Yamato

et al. 2018

Separation Science Plus

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Ochratoxin A is a fluorescent mycotoxin that is present in many foods. It is difficult to detect by high‐performance liquid chromatography because of interfering substances. We immobilized bovine serum albumin on resin and used it to extract ochratoxin A from various food samples. Sample extracts were applied to a cartridge packed with bovine serum albumin‐immobilized resin. The adsorbed ochratoxin A was eluted by octanoate, which is a serum albumin ligand. The chromatograms of the eluate showed no endogenous peaks that interfered with ochratoxin A detection. The recovery rates of ochratoxin A from coffee and wine samples were more than 82% with relative standard deviations of less than 5%. The positive detection result in the certified reference material of wheat agreed with its certification value. This clean‐up method with bovine serum albumin‐immobilized resin has great potential for assessing compliance of foods with ochratoxin A regulations.

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Section: Methodsmentioning

confidence: 99%

High‐performance liquid chromatography with fluorescence detection of ochratoxin A in cereal, coffee, and wine: Effective pretreatment with bovine serum albumin‐immobilized adsorbent

Yamamoto

Sawada

Yamato

et al. 2018

Separation Science Plus

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“…These ubiquitous fungi are capable of growing and producing OTA at a wide range of temperatures (0–37 °C) and have been found to contaminate agricultural commodities worldwide. Hence, OTA has been found in many raw and processed foods, including cereal grains, beans, coffee, wine, beer, fresh and dried fruits, cocoa, nuts, spices, meats, milk, infant formula, and infant foods, as well as human milk ([ 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 61 ]. Among all, cereal grains are the largest contributor of OTA in the diet, representing about 55% of the total OTA intake [ 62 ].…”

Section: Ochratoxin a (Ota)mentioning

confidence: 99%

“…In the case of OTA occurrence in beers, OTA was detected in 12 out of 19 beers (63%) collected from the United States in the range of 0.01–0.27 ng/mL [ 61 ]. De Jesus et al [ 69 ] measured the incidence of OTA in wine collected from the United States and reported that OTA had been detected in 35 out of 41 (85%) of the wines in the range of 0.3–8.6 ng/mL.…”

Section: Ochratoxin a (Ota)mentioning

confidence: 99%

Practical Strategies to Reduce Ochratoxin A in Foods

Lee,

Kim,

Ryu

2024

Toxins

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Ochratoxin A (OTA), a potent nephrotoxin, is one of the most deleterious mycotoxins, with its prevalence in agricultural crops and their processed foods around the world. OTA is a major concern to food safety, as OTA exposure through dietary intake may lead to a significant level of accumulation in the body as a result of its long half-life (about 35 days). Its potent renal toxicity and high risk of exposure as well as the difficulty in controlling environmental factors OTA production has prompted the need for timely information on practical strategies for the food industry to effectively manage OTA contamination during food processing. The effects of various food processes, including both nonthermal and thermal methods, on the reduction in OTA were summarized in this review, with emphasis on the toxicity of residual OTA as well as its known and unknown degradation products. Since complete removal of OTA from foodstuffs is not feasible, additional strategies that may facilitate the reduction in OTA in food, such as adding baking soda and sugars, was also discussed, so that the industry may understand and apply practical measures to ensure the safety of its products destined for human consumption.

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Ochratoxin A Concentrations in a Variety of Grain-Based and Non–Grain-Based Foods on the Canadian Retail Market from 2009 to 2014

Kolakowski

O'rourke

Bietlot

et al. 2016

Journal of Food Protection

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The extent of ochratoxin A (OTA) contamination of domestically produced foods sold across Canada was determined from 2009 to 2014 with sampling and testing occurring each fiscal year. Cereal-based, fruit-based, and soy-based food samples (n = 6,857) were analyzed. Almost half of the samples (3,200; 47%) did not contain detectable concentrations of OTA. The remaining 3,657 samples contained OTA at 0.040 to 631 ng/g. Wheat, oats, milled products of other grains (such as rye and buckwheat), and to a lesser extent corn products and their derived foods were the most significant potential sources of OTA exposure for the Canadian population. Wine, grape juice, soy products, beer, dairy-based infant formula, and licorice candy were not significant contributors to OTA consumption. Spices had the highest OTA concentrations; but because so little is ingested, these foods are not considered to be a significant source of OTA. In contrast, infant formulas and cereals can be important dietary sources of OTA. Infant cereals containing oats and infant formulas containing soy had detectable concentrations of OTA, some of which exceeded the proposed Canadian guidelines. The prevalence and concentrations of OTA in major crops (wheat, corn, and oats) varied widely across years. Because these foods were purchased at retail stores, no information was available on the OTA concentrations in the raw materials, the storage conditions before purchase of the samples, or the origin of the ingredients (may include blends of raw materials from different years and/or different geographical regions of Canada); therefore, impact of these factors could not be assessed. Overall, 2.3% of the samples exceeded the proposed Canadian OTA regulatory limits and 2.7% exceeded the current European Union (EU) OTA regulatory limits. These results are consistent with a Health Canada exposure assessment published in 2010, despite the inclusion of a wider range of products and confirm the safety of foods widely available across Canada.

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Ultrasonic Extraction with Ultra-Performance Liquid Chromatography/Tandem Mass Spectrometry for the Determination of Ochratoxin A in Processed Cereal Products

Cited by 3 publications

References 0 publications

High‐performance liquid chromatography with fluorescence detection of ochratoxin A in cereal, coffee, and wine: Effective pretreatment with bovine serum albumin‐immobilized adsorbent

High‐performance liquid chromatography with fluorescence detection of ochratoxin A in cereal, coffee, and wine: Effective pretreatment with bovine serum albumin‐immobilized adsorbent

Practical Strategies to Reduce Ochratoxin A in Foods

Ochratoxin A Concentrations in a Variety of Grain-Based and Non–Grain-Based Foods on the Canadian Retail Market from 2009 to 2014

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