Identification of ochratoxin A in Chinese spices using HPLC fluorescent detectors with immunoaffinity column cleanup

Food Control

Volumn 46, Issue , 2014, Pages 332-337

  Zhao, Xubo ^a   Yuan, Yahong ^a   Zhang, Xiaolin ^a   Yue, Tianli ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

HPLC; Immunoaffinity column; Ochratoxin A; Spices

Indexed keywords

EID: 84902956541     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.05.052     Document Type: Article

References (42)

1. Amezqueta S., Schorr-Galindo S., Murillo-Arbizu M., Gonzalez-Penas E., de Cerain A.L., Guiraud J.P. OTA-producing fungi in foodstuffs: a review. Food Control 2012, 26(2):259-268.
2. Aziz N.H., Youssef Y.A., El-Fouly M.Z., Moussa L.A. Contamination of some common medicinal plant samples and spices by fungi and their mycotoxins. Botanical Bulletin of Academia Sinica 1998, 39(4):279-285.
3. Bafi-Yeboa N.F.A., Arnason J.T., Baker J., Smith M.L. Antifungal constituents of northern prickly ash, Zanthoxylum americanum Mill. Phytomedicine 2005, 12(5):370-377.
4. Beltran E., Ibanez M., Sancho J.V., Cortes M.A., Yusa V., Hernandez F. UHPLC-MS/MS highly sensitive determination of aflatoxins, the aflatoxin metabolite M1 and ochratoxin A in baby food and milk. Food Chemistry 2011, 126(2):737-744.
5. CAC Codex general standard for contaminants and toxins in food and feed (CODEX STAN 193-1995) 1995, In (pp. Amended 2009). http://www.fao.org/fileadmin/user_upload/agns/pdf/CXS_193e.pdf.
6. Cao J., Kong W., Zhou S., Yin L., Wan L., Yang M. Molecularly imprinted polymer-based solid phase clean-up for analysis of ochratoxin A in beer, red wine, and grape juice. Journal of Separation Science 2013, 36(7):1291-1297.
7. Covarelli L., Beccari G., Marini A., Tosi L. Areview on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non-fortified dessert wines and dried vine fruit in the Mediterranean area. Food Control 2012, 26(2):347-356.
8. EC Commission regulation (EC) No 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Official Journal of the European Union 2006, L 70:12-34.
9. EC Commission Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union 2006, L 364:5-24.
10. EC Commission Regulation (EU) No 105/2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards ochratoxin A. Official Journal of the European Union 2010, L 35:7-8.
11. EC Commission Regulation (EU) No 594/2012 amending Regulation (EC) 1881/2006 as regard the maximum levels of the contaminants ochratoxin A, non dioxin-like PCBs and melamine in foodstuffs. Official Journal of the European Union 2012, L 176:43-45.
12. Elshafie A.E., Al-Rashdi T.A., Al-Bahry S.N., Bakheit C.S. Fungi and aflatoxins associated with spices in the Sultanate of Oman. Mycopathologia 2002, 155(3):155-160.
13. Entwisle A.C., Williams A.C., Mann P.J., Slack P.T., Gilbert J. Liquid chromatographic method with immunoaffinity column clean-up for determination of ochratoxin A in barley: collaborative study. Journal of AOAC International 2000, 83:1377-1383.
14. Espejo F., Vazquez C., Patino B., Armada S. Ochratoxin A production in aniseed-based media by selected fungal strains and in anise fruits (Pimpinella anisum L.). Mycotoxin Research 2010, 26(2):75-84.
15. Fernandes P.J., Barros N., Câmara J.S. Asurvey of the occurrence of ochratoxin A in Madeira wines based on a modified QuEChERS extraction procedure combined with liquid chromatography-triple quadrupole tandem mass spectrometry. Food Research International 2013, 54(1):293-301.
16. Haighton L.A., Lynch B.S., Magnuson B.A., Nestmann E.R. Areassessment of risk associated with dietary intake of ochratoxin A based on a lifetime exposure model. Critical Reviews in Toxicology 2012, 42(2):147-168.
17. Han Z., Nie D.X., Yang X.L., Wang J.H., Peng S.J., Wu A.B. Quantitative assessment of risk associated with dietary intake of mycotoxin ochratoxin A on the adult inhabitants in Shanghai city of PR China. Food Control 2013, 32(2):490-495.
18. Hashem M., Alamri S. Contamination of common spices in Saudi Arabia markets with potential mycotoxin-producing fungi. Saudi Journal of Biological Sciences 2010, 17(2):167-175.
19. Hernandez M.J., Garcia-Moreno M.V., Duran E., Guillen D., Barroso C.G. Validation of two analytical methods for the determination of ochratoxin A by reversed-phased high-performance liquid chromatography coupled to fluorescence detection in musts and sweet wines from Andalusia. Analytica Chimica Acta 2006, 566(1):117-121.
20. IARC IARC monographs on the evaluation of carcinogenic risks to humans: Some naturally occurring substances, food items and constituents, heterocyclic aromatic amines and mycotoxins 1993, Vol. 56:26-32. International Agency for Research on Cancer, Geneva.
21. Ibáñez-Vea M., González-Peñas E., Lizarraga E., López de Cerain A. Co-occurrence of aflatoxins, ochratoxin A and zearalenone in barley from a northern region of Spain. Food Chemistry 2012, 132(1):35-42.
22. Jalili M., Jinap S. Natural occurrence of aflatoxins and ochratoxin A in commercial dried chili. Food Control 2012, 24(1-2):160-164.
23. Jorgensen K. Occurrence of ochratoxin A in commodities and processed food-a review of EU occurrence data. Food Additives & Contaminants 2005, 22(Suppl.1):26-30.
24. Kabak B. Aflatoxin M-1 and ochratoxin A in baby formulae in Turkey: occurrence and safety evaluation. Food Control 2012, 26(1):182-187.
25. Kubo M. Mycotoxins Legislation Worldwide (last updated February 2012) 2012, European Mycotoxins Awareness Network. http://services.leatherheadfood.com/eman/FactSheet.aspx?ID=79.
26. Mao J.F., Lei S.R., Yang X.F., Xiao D. Quantification of ochratoxin A in red wines by conventional HPLC-FLD using a column packed with core-shell particles. Food Control 2013, 32(2):505-511.
27. Ministry of Health, P. The maximum limits of mycotoxins in foods 2011, 1-9. Ministry of Health, PRC. P. Ministry of health (Ed.).
28. O'Riordan M.J., Wilkinson M.G. Asurvey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market. Food Chemistry 2008, 107(4):1429-1435.
29. Ozbey F., Kabak B. Natural co-occurrence of aflatoxins and ochratoxin A in spices. Food Control 2012, 28(2):354-361.
30. Ozden S., Akdeniz A.S., Alpertunga B. Occurrence of ochratoxin A in cereal-derived food products commonly consumed in Turkey. Food Control 2012, 25(1):69-74.
31. Perrotta P.R., Arevalo F.J., Vettorazzi N.R., Non M.A., Fernandez H. Development of a very sensitive electrochemical magneto immunosensor for the direct determination of ochratoxin A in red wine. Sensors and Actuators B-Chemical 2012, 162(1):327-333.
32. Petzinger E., Ziegler K. Ochratoxin A from a toxicological perspective. Journal of Veterinary Pharmacology and Therapeutics 2000, 23(2):91-98.
33. Prelle A., Spadaro D., Garibaldi A., Gullino M.L. Co-occurrence of aflatoxins and ochratoxin A in spices commercialized in Italy. Food Control 2014, 39(0):192-197.
34. Saez J.M., Medina A., Gimeno-Adelantado J.V., Mateo R., Jimenez M. Comparison of different sample treatments for the analysis of ochratoxin A in must, wine and beer by liquid chromatography. Journal of Chromatography a 2004, 1029(1-2):125-133.
35. Scott P.M. Methods of analysis for ochratoxin A. Advances In Experimental Medicine and Biology 2002, 504:117-134.
36. Shundo L., de Almeida A.P., Alaburda J., Lamardo L.C.A., Navas S.A., Ruvieri V., et al. Aflatoxins and ochratoxin A in Brazilian paprika. Food Control 2009, 20(12):1099-1102.
37. Sibanda L., De Saeger S., Van Peteghem C. Optimization of solid-phase clean-up prior to liquid chromatographic analysis of ochratoxin A in roasted coffee. Journal of Chromatography A 2002, 959(1-2):327-330.
38. Stroka J., Anklam E., Jorissen U., Gilbert J. Immunoaffinity column cleanup with liquid chromatography using post-column bromination for determination of aflatoxins in peanut butter, pistachio paste, fig paste, and paprika powder: collaborative study. Journal of AOAC International 2000, 83:320-340.
39. Tessini C., Mardones C., von Baer D., Vega M., Herlitz E., Saelzer R., et al. Alternatives for sample pre-treatment and HPLC determination of ochratoxin A in red wine using fluorescence detection. Analytica Chimica Acta 2010, 660(1-2):119-126.
40. Turner N.W., Subrahmanyam S., Piletsky S.A. Analytical methods for determination of mycotoxins: a review. Analytica Chimica Acta 2009, 632(2):168-180.
41. Waśkiewicz A., Beszterda M., Bocianowski J., Goliński P. Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC-MS/MS method. Food Microbiology 2013, 36(2):426-431.
42. Zhang A.H., Ma Y.N., Feng L.L., Wang Y., He C.H., Wang X.C., et al. Development of a sensitive competitive indirect ELISA method for determination of ochratoxin A levels in cereals originating from Nanjing, China. Food Control 2011, 22(11):1723-1728.