Development, optimization and validation of QuEChERS based liquid chromatography tandem mass spectrometry method for determination of multimycotoxin in vegetable oil

Sharmili, K.; Jinap, S.; Sukor, Rashidah

doi:10.1016/j.foodcont.2016.04.035

Cited by 42 publications

(23 citation statements)

References 26 publications

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“…This method for the quantitative determination of AMO and its major metabolites was validated based on parameters such as linearity, recovery, precision, limit of detection (LOD), and limit of quantitation (LOQ) (Feng et al, 2012;Sharmili et al, 2016;Wang et al, 2017).…”

Section: Methods Validationmentioning

confidence: 99%

Depletion of Residual Amoxicillin and Its Major Metabolites in Muscle, Liver and Kidney of Chicken

Zhang¹

2019

PVJ

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The depletion of residual amoxicillin (AMO) and its metabolites, amoxicillin acid (AMA) and 2,5-diketopiperazine (DIKETO), in Jinghai chickens was studied. Chicken tissue samples (muscle, liver and kidney) were deproteinized with acetonitrile and water and extracted with saturated dichloromethane, and the supernatants were analyzed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). After the drug was withdrawn, the depletion times of AMA and DIKETO were longer in the liver and kidneys than in muscle. In the chicken tissue, the AMA residue levels were higher than the AMO and DIKETO residue levels, and the concentrations of AMA were highest in the kidney and liver. Because AMA is an allergen, we recommend monitoring AMA levels even though maximum residue limits (MRLs) for the metabolites of AMO have not been specified. In addition, the calculated withdrawal times for AMO at doses of 30 and 60 mg/kg chicken body weight were 4.01 and 4.33 days in muscle, 5.17 and 5.78 days in the liver, and 3.92 and 5.19 days in the kidney, respectively. To guarantee food safety, AMO withdrawal times of 6 days are required for doses of 30 or 60 mg/kg chicken body weight.

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Section: Methods Validationmentioning

confidence: 99%

Depletion of Residual Amoxicillin and Its Major Metabolites in Muscle, Liver and Kidney of Chicken

Zhang¹

2019

PVJ

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“…Cow's milk (n = 102) Aflatoxin M 1 n positive: 4/102 n above limit: 3/102 Shuib et al, 2017b Commercial vegetable oil (n = 25) Aflatoxins, ochratoxin A, deoxynivalenol, and zearalenone AFs n positive: None n above limit: None OTA n positive: None n above limit: None DON n positive: None n above limit: None ZEN n positive: 15/25 n above limit: None Sharmili et al, 2016 Commercial spice (n = 58) Aflatoxins and ochratoxin A AFs n positive: 50/58 n above limit: 15/58 OTA n positive: 27/34 n above limit: 1/34 Ali et al, 2015 Red yeast rice (traditional Chinese medicine; n = 50)…”

Section: Shuib Et Al 2017amentioning

confidence: 99%

Phytopathogenic organisms and mycotoxigenic fungi: Why do we control one and neglect the other? A biological control perspective in Malaysia

Yazid

Selamat

Ismail

et al. 2020

Comp Rev Food Sci Food Safe

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In this review, we present the current information on development and applications of biological control against phytopathogenic organisms as well as mycotoxigenic fungi in Malaysia as part of the integrated pest management (IPM) programs in a collective effort to achieve food security. Although the biological control of phytopathogenic organisms of economically important crops is well established and widely practiced in Malaysia with considerable success, the same cannot be said for mycotoxigenic fungi. This is surprising because the year round hot and humid Malaysian tropical climate is very conducive for the colonization of mycotoxigenic fungi and the potential contamination with mycotoxins. This suggests that less focus has been made on the control of mycotoxigenic species in the genera Aspergillus, Fusarium, and Penicillium in Malaysia, despite the food security and health implications of exposure to the mycotoxins produced by these species. At present, there is limited research in Malaysia related to biological control of the key mycotoxins, especially aflatoxins, Fusarium‐related mycotoxins, and ochratoxin A, in key food and feed chains. The expected threats of climate change, its impacts on both plant physiology and the proliferation of mycotoxigenic fungi, and the contamination of food and feed commodities with mycotoxins, including the discovery of masked mycotoxins, will pose significant new global challenges that will impact on mycotoxin management strategies in food and feed crops worldwide. Future research, especially in Malaysia, should urgently focus on these challenges to develop IPM strategies that include biological control for minimizing mycotoxins in economically important food and feed chains for the benefit of ensuring food safety and food security under climate change scenarios.

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“…Several studies have paid particular attention to the presence of pesticides in various edible oils sometimes with the use of different analytical methods, the modification of existing methods or the optimization of certain methods (Ferrer et al, 2005;Garcia-Reyes et al, 2007;Li et al, 2007;Gerrit, 2008;Van Duijn and Den Dekker, 2010;Sobhanzadeh et al, 2011;Polgár et al, 2012;Roszko et al, 2012;Sharmili et al, 2016;He et al, 2017). The list is not exhaustive.…”

Section: Pesticides In Edible Oilsmentioning

confidence: 99%

The Oils Refining Process and Contaminants in Edible Oils: A Review

Zio¹,

Cissé²,

Oumarou³

et al. 2020

Journal of Food Technology Research

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Edible oils are widely consumed foods. These oils come from various animal materials raw and vegetable products. Edible oils are prone to many contaminants. Contaminants can be found at all levels from oilseed production to conservation through refining processes and end up in oils. The contaminants origin may be of endogenous or exogenous. These are water, phosphorus, non-visible insoluble compounds, free fatty acids, residual hexane, benzo [a] pyrene, pesticides, dioxins, mycotoxins, mineral oils, cargo residues, minerals such as iron, copper, lead, gossypol, many primary and secondary oxidation products, etc. To eliminate or limit these compounds having a nuisance or toxicity for the consumer, it is allowed the refining of oils (chemical, physical or enzymatic). In addition, the regulatory limits of anti-nutritional factors in edible oils have been set in order to obtain quality oils and to guarantee the health of consumer living in developing country. This results in analytical methods developed for quantitative and qualitative evaluation of oils intended for human consumption. Contribution/Originality: This study on the contaminants of edible oils contributes to knowledge the sanitary consumption of these oils and their analytical methods. Previously, the contaminants in the oils did not experience infatuation. Our study focuses on pesticides, mycotoxins and gossypol which are anti-nutritional factors present in edible oils widely consumed.

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Development, optimization and validation of QuEChERS based liquid chromatography tandem mass spectrometry method for determination of multimycotoxin in vegetable oil

Cited by 42 publications

References 26 publications

Depletion of Residual Amoxicillin and Its Major Metabolites in Muscle, Liver and Kidney of Chicken

Depletion of Residual Amoxicillin and Its Major Metabolites in Muscle, Liver and Kidney of Chicken

Phytopathogenic organisms and mycotoxigenic fungi: Why do we control one and neglect the other? A biological control perspective in Malaysia

The Oils Refining Process and Contaminants in Edible Oils: A Review

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