Analysis of cocoa products for ochratoxin A and aflatoxins

Turcotte, A.-M.; Scott, Peter; Tague, Brett

doi:10.1007/s12550-013-0167-x

Cited by 41 publications

(31 citation statements)

References 27 publications

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“…It should be noted that the most dangerous toxins in cocoa and its products are OTA and aflatoxins, as they are considered to be potentially carcinogenic to humans (Huertas‐Pérez and others ). Turcotte and others () analyzed OTA and aflatoxins in 85 samples of cocoa products collected in Canada between 2011 and 2012. The authors determined that the incidences of OTA and aflatoxins exceeded the limits permitted for several cocoa‐based products (natural cocoa, alkalized cocoa, baking chocolate, dark chocolate, milk chocolate, and cocoa liquor).…”

Section: Harvesting and Postharvest Processing Aspects That Affect Chmentioning

confidence: 99%

State‐of‐the‐Art Chocolate Manufacture: A Review

Gutiérrez

2017

Comp Rev Food Sci Food Safe

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The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.

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Section: Harvesting and Postharvest Processing Aspects That Affect Chmentioning

confidence: 99%

State‐of‐the‐Art Chocolate Manufacture: A Review

Gutiérrez

2017

Comp Rev Food Sci Food Safe

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“…Eighty-five samples of cocoa products used in Canada were analyzed for ochratoxin A and aflatoxins by HPLC. All the examined samples displayed positive result for ochratoxin A and aflatoxin contamination [19].…”

Section: Mycotoxin Contents Of Localmentioning

confidence: 95%

“…The method for the analysis of mycotoxins was reported in literature [3,19,21] and used with little modification. Method validation was conducted based on IUPAC guidelines [22] with the following criteria: limit of detection (LOD), limit of quantification (LOQ), precision, specificity, and linearity.…”

Section: Methods Validationmentioning

confidence: 99%

“…Owing to the considerable health hazards linked with them and to ensure a healthy food supply [19,20], the objective of this research work was to estimate the occurrence of mycotoxins, that is, aflatoxin and ochratoxin A, by HPLC in the local and branded samples of chocolate. A number of toxins already have natural fluorescence (e.g., AFs, OTA) and can be detected directly by HPLC-FD.…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

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Incidence of Mycotoxins in Local and Branded Samples of Chocolates Marketed in Pakistan

Naz

Kashif

Kanwal

et al. 2017

Journal of Food Quality

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The present overview was intended to evaluate the degree of total aflatoxins and ochratoxin A contamination in different samples of bitter, dark, milk, and white chocolates marketed in Pakistan. For that exploration, two hundred ( = 200) samples of chocolates, 100 branded and 100 local, were analyzed for mycotoxins profile by HPLC-FLD. The outcomes firmly sustained that the majority of the samples were contaminated with aflatoxins and ochratoxin A. The incidence of total aflatoxins and ochratoxin A in branded samples was 83% and 90%, whereas the local samples showed 91% and 97% contamination, respectively. The highest amount of total aflatoxins was found in branded dark chocolates, that is, 2.27 g/kg, and maximum ochratoxin A level was detected white chocolates (2.06 g/kg). On average, the local white chocolates and dark chocolates faced the highest level of total aflatoxins (3.35 g/kg) and ochratoxin A (3.48 g/kg), respectively. The local samples of chocolates were more contaminated with mycotoxins as compared to branded ones accredited to the lack of quality control and quality assurance during the manufacturing as well as packing processes. In recent years, consumption of chocolate is rapidly increasing especially by young generation, so monitoring of mycotoxin occurrence in them is a matter of great concern and more studies are required to comprehend the production of mycotoxins in these products.

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“…The OTA levels in the different analyzed samples were 1.17 ng/g in natural cocoa, 1.06 ng/g in alkalized cocoa, 0.49 ng/g in baking cocoa, 0.39 ng/g in dark chocolate, 0.19 ng/g in milk chocolate, and 0.43 ng/g in cocoa liquor. Regarding aflatoxin, the following incidences were found: 0.86 ng/g in natural cocoa, 0.37 ng/g alkalized in cocoa, 0.22 ng/g in baking chocolate, 0.19 ng/g in dark chocolate, 0.09 ng/g in milk chocolate, and 0.43 ng/g in cocoa liquor (Turcotte et al., ).…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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Analysis of cocoa products for ochratoxin A and aflatoxins

Cited by 41 publications

References 27 publications

State‐of‐the‐Art Chocolate Manufacture: A Review

State‐of‐the‐Art Chocolate Manufacture: A Review

Incidence of Mycotoxins in Local and Branded Samples of Chocolates Marketed in Pakistan

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

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