Determination of Aflatoxins and Ochratoxin A in Traditional Turkish Concentrated Fruit Juice Products by Multi-Immunoaffinity Column Cleanup and LC Fluorescence Detection: Single-Laboratory Validation

Abstract

: Pekmez and pestil are traditional Turkish foods made from concentrated grape juice, which can be contaminated with mycotoxins such as aflatoxins and ochratoxin A (OTA). : To carry out a single-laboratory validation of a method to simultaneously determine aflatoxins B, B₂, G, and G₂ and ochratoxin A in pekmez and pestil. : The homogenized sample is extracted with methanol-water (80 + 20) using a high-speed blender. The (sample) extract is filtered, diluted with phosphate-buffered saline solution, and applied to a multi-immunoaffinity column (AFLAOCHRA PREP®). Aflatoxins and ochratoxin A are removed with (neat) methanol and then directly analyzed by reversed-phase LC with fluorescence detection using post-column bromination (Kobra cell®).: Test portions of blank pekmez and pestil were spiked with a mixture of aflatoxins and ochratoxin A to give levels ranging from 2.6 to 10.4 μg/kg and 1.0-4.0 μg/kg, respectively. Recoveries for total aflatoxins and ochratoxin A ranged from 84 to 106% and 80-97%, respectively, for spiked samples. Based on results for spiked pekmez and pestil (30 replicates each at three levels), the repeatability RSD ranged from 1.6 to 12% and 2.7-11% for total aflatoxins and ochratoxin A, respectively. : The method performance in terms of recovery, repeatability, and detection limits has been demonstrated to be suitable for use as an Official Method.: First immunoaffinity column method validated for simultaneous analysis of aflatoxins and ochratoxin A in pekmez and pestil. Suitability for use for official purposes in Turkey, demonstrated by single-laboratory validation. Co-occurrence of aflatoxins and OTA in mulberry and carob pekmez reported for the first time.

High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

“…Among Alternaria toxins, AOH is the most predominantly occurring in food and is related with mutagenicity and genotoxicity [ 25 ]. Both AFB1 and AOH have been reported by several authors in different types of juices [ 26 , 27 , 28 , 29 ].…”

Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

“…Regarding grape berry jam, jellies, and marmalade products, berry jams with a percentage of grapes in their composition were analyzed to test different QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) extraction methods and found them to be contaminated with AFBs, OTA, and Alternaria toxins [93]. Interestingly, there are a considerable number of studies on the presence of mycotoxins, and more precisely of AFBs and OTA, in Turkish pekmez, since this kind of product, due to condensation, can represent a potentially serious risk for the consumer [94][95][96]. Although part of research on mycotoxins involves these dessert products, a lot of work is still pending to ensure their safety.…”

Determination and Comprehensive Risk Assessment of Dietary Exposure to Ochratoxin A on Fermented Teas

“…Hereby, a reliable and specific analytical method for OTA determination in fermented teas is of great significance for consumption safety and dietary risk assessment. Although numerous studies about OTA determination in different food matrices have been carried out, − the analytical method on the tea matrix is much more complex because of the abundant presence of polyphenols and other secondary metabolites. ,,, Generally, pretreatments for OTA determination in foods are based on solid-phase extraction (SPE), multifunctional purification column (MFC), or immunoaffinity column (IAC) cleanup. However, the single cleanup method of SPE, MFC, or IAC as a pretreatment has a slightly lower specificity to the tea matrix as it may lead to false-positive results.…”