Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography

المؤلفون المشاركون

Mehryar, Pouyan
Zareshahrabadi, Zahra
Zomorodian, Kamiar
Khodadadi, Hossein
Bahmyari, Robab
Nouraei, Hasti
Asadian, Fatemeh

المصدر

Journal of Food Quality

العدد

المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-8، 8ص.

الناشر

Hindawi Publishing Corporation

تاريخ النشر

2020-12-12

دولة النشر

مصر

عدد الصفحات

8

الملخص EN

Background.

Spices are one of the flavoring components of food in the cooking recipes of different nations that are used daily.

However, these ingredients may be contaminated by toxicogenic fungi and subsequent production of mycotoxins that cannot be neutralized through cooking.

In the present study, the possible contamination of spices by aflatoxins (AFs) and ochratoxin A (OTA) was investigated from Shiraz, the south part of Iran.

Materials and Methods.

A total of 80 spice samples including turmeric (n = 20), red pepper (n = 20), black pepper (n = 20), and cinnamon (n = 20) were purchased from markets and cultured on appropriate medium.

The isolated fungi were identified.

Simultaneously, mycotoxins from spices were extracted with immunoaffinity columns (IAC) and the occurrence of AFs (B1 + B2 + G1 + G2) and OTA was then determined using high-performance liquid chromatography (HPLC) with a fluorescence detector (FD).

Result.

The results depicted that 40 spice samples were contaminated with AFs and 48 samples with OTA.

The highest rate of AFs contamination was related to red pepper, in 80% of which the amount of contamination was excessive than the standard level (>10 μg/kg).

All black pepper samples were determined to be contaminated with OTA at over legislation limits of >15 μg/kg.

Aspergillus species were the predominant isolated fungi, followed by Penicillium, and Mucor species.

Discussion.

Regarding the high mycotoxins contamination in spices in the current study, regular effective surveillance and quality control procedures are highly recommended.

To achieve this goal, it is necessary to empower food-related laboratories with precise methods of isolation and detection of mycotoxins.

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Zareshahrabadi, Zahra& Bahmyari, Robab& Nouraei, Hasti& Khodadadi, Hossein& Mehryar, Pouyan& Asadian, Fatemeh…[et al.]. 2020. Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1184944

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Zareshahrabadi, Zahra…[et al.]. Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography. Journal of Food Quality No. 2020 (2020), pp.1-8.
https://search.emarefa.net/detail/BIM-1184944

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Zareshahrabadi, Zahra& Bahmyari, Robab& Nouraei, Hasti& Khodadadi, Hossein& Mehryar, Pouyan& Asadian, Fatemeh…[et al.]. Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1184944

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

Includes bibliographical references

رقم السجل

BIM-1184944