Simultaneous determination of aflatoxins and ochratoxin A in single and mixed spices

Food Control

Volumn 50, Issue , 2015, Pages 913-918

  Wan Ainiza, W M ^a,b   Jinap, S ^a   Sanny, M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MINISTRY OF HEALTH   (Malaysia)

Author keywords

Aflatoxins; Ochratoxin A; Simultaneous determination; Spices

Indexed keywords

EID: 84910640804     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.10.051     Document Type: Article

References (26)

1. Abdulkadar A.H.W., Al-Ali A.A., Al-Kildi A.M., Al-Jedah J.H. Mycotoxins in food products available in Qatar. Food Control 2004, 15(7):543-548.
2. 1 levels in deep-red ground pepper (isot) using immunoaffinity column combined with ELISA. Food and Chemical Toxicology 2008, 46(5):1596-1599.
3. 1 levels in powdered red pepper. Food Control 2007, 18(9):1015-1018.
4. Bircan C. The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC. International Journal of Food Science & Technology 2005, 40(9):929-934.
5. Brera C., Debegnach F., De Santis B., Pannunzi E., Berdini C., Prantera E., et al. Simultaneous determination of aflatoxins and ochratoxin A in baby foods and paprika by HPLC with fluorescence detection: a single-laboratory validation study. Talanta 2011, 83(5):1442-1446.
6. Cho S.-H., Lee C.-H., Jang M.-R., Son Y.-W., Lee S.-M., Choi I.-S., et al. Aflatoxins contamination in spices and processed spice products commercialized in Korea. Food Chemistry 2008, 107(3):1283-1288.
7. Commission E. 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 L 2006, 70:12-34.
8. Commission E. Commission Regulation (EU) No 105/2010 of 5 February 2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards ochratoxin A. Official Journal of European Union L 2010, 35:7-8.
9. Eurachem G. The fitness for purpose of analytical methods 1998, A laboratory guide to method validation and related topics.
10. Fazekas B., Tar A., Kovacs M. Aflatoxin and ochratoxin A content of spices in Hungary. Food Additives and Contaminants 2005, 22(9):856-863.
11. Hernandez-Hierro J.M., Garcia-Villanova R.J., Torrero P.R., Fonseca I.M.T. Aflatoxins and ochratoxin A in red paprika for retail sale in Spain: occurrence and evaluation of a simultaneous analytical method. Journal of Agricultural and Food Chemistry 2008, 56(3):751-756.
12. IARC Some naturally occurring substances, food items and constituents, heterocyclic aromatic amines and mycotoxins. WHO IARC Monographs 1993, 56:489-521.
13. Jalili M., Jinap S. Natural occurrence of aflatoxins and ochratoxin A in commercial dried chili. Food Control 2012, 24(1):160-164.
14. Marasas W., Gelderblom W., Shephard G., Vismer H., Leslie J., Bandyopadhyay R., et al. Mycotoxins: a global problem. Mycotoxins: Detection methods, management, public health and agricultural trade 2008, 29-39.
15. O'Riordan M.J., Wilkinson M.G. Comparison of analytical methods for aflatoxin determination in commercial chilli spice preparations and subsequent development of an improved method. Food Control 2009, 20(8):700-705.
16. Ozbey F., Kabak B. Natural co-occurrence of aflatoxins and ochratoxin A in spices. Food Control 2012, 28(2):354-361.
17. Pascale M., Visconti A. Overview of detection methods for mycotoxins. Mycotoxins: Detection methods, management, public health, and agriculture trade 2008, 171-183.
18. Rahmani A., Jinap S., Khatib A., Tan C.P. Simultaneous determination of aflatoxins, ochratoxin a, and zearalenone in cereals using a validated RP-HPLC method and PHRED derivatization system. Journal of Liquid Chromatography & Related Technologies 2013, 36(5):600-617.
19. Richard J.L. Some major mycotoxins and their mycotoxicoses - an overview. International Journal of Food Microbiology 2007, 119(1):3-10.
20. Santos L., Marin S., Sanchis V., Ramos A. Co-occurrence of aflatoxins, ochratoxin A and zearalenone in< i> Capsicum powder samples available on the Spanish market. Food Chemistry 2010, 122(3):826-830.
21. Shundo L., de Almeida A.P., Alaburda J., Lamardo L.C., Navas S.A., Ruvieri V., et al. Aflatoxins and ochratoxin A in Brazilian paprika. Food Control 2009, 20(12):1099-1102.
22. Skrbic B., Koprivica S., Godula M. Validation of a method for determination of mycotoxins subjected to the EU regulations in spices: the UHPLC-HESI-MS/MS analysis of the crude extracts. Food Control 2013, 31(2):461-466.
23. Steyn P.S. Mycotoxins, general view, chemistry and structure. Toxicology Letters 1995, 82:843-851.
24. Thompson M., Ellison S.L., Wood R. Harmonized guidelines for single-laboratory validation of methods of analysis (IUPAC Technical Report). Pure and Applied Chemistry 2002, 74(5):835-855.
25. Turner N.W., Subrahmanyam S., Piletsky S.A. Analytical methods for determination of mycotoxins: a review. Analytica Chimica Acta 2009, 632(2):168-180.
26. Zain M.E. Impact of mycotoxins on humans and animals. Journal of Saudi Chemical Society 2011, 15(2):129-144.