Developments in mycotoxin analysis: an update for 2018-19

Tittlemier, Sheryl A.; Cramer, Benedikt; Dall’Asta, Chiara; Iha, Maria Helena; Lattanzio, Veronica M.T.; Maragos, Chris M.; Solfrizzo, Michele; Stranska-Zachariasova, Milena; Stroka, Joerg; Sumarah, Mark W.

doi:10.3920/wmj2019.2535

Cited by 43 publications

(33 citation statements)

References 93 publications

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“…The impact of modern LC-MS has been signified by the unmatchable sensitivity in quantitation, specificity in identification and number of mycotoxins that could be analyzed in one analysis. Currently, these highly desirable features make LC-MS the gold-standard for mycotoxin analysis [241].…”

Section: Liquid Chromatography and Mass Spectrometrymentioning

confidence: 99%

“…Matrix effects were minimized by using matrix-matched calibration standards and a small injection volume, 5 μL. It is clear that with reasonable performance criteria, LC-MS-based multianalyte methods could significantly improve operation efficiency, replacing many matrix- and compound-dependent single mycotoxin methods [ 241 , 284 , 285 ].…”

Section: Chromatographymentioning

confidence: 99%

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A Review: Sample Preparation and Chromatographic Technologies for Detection of Aflatoxins in Foods

Zhang

Banerjee

2020

Toxins

102

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As a class of mycotoxins with regulatory and public health significance, aflatoxins (e.g., aflatoxin B1, B2, G1 and G2) have attracted unparalleled attention from government, academia and industry due to their chronic and acute toxicity. Aflatoxins are secondary metabolites of various Aspergillus species, which are ubiquitous in the environment and can grow on a variety of crops whereby accumulation is impacted by climate influences. Consumption of foods and feeds contaminated by aflatoxins are hazardous to human and animal health, hence the detection and quantification of aflatoxins in foods and feeds is a priority from the viewpoint of food safety. Since the first purification and identification of aflatoxins from feeds in the 1960s, there have been continuous efforts to develop sensitive and rapid methods for the determination of aflatoxins. This review aims to provide a comprehensive overview on advances in aflatoxins analysis and highlights the importance of sample pretreatments, homogenization and various cleanup strategies used in the determination of aflatoxins. The use of liquid-liquid extraction (LLE), supercritical fluid extraction (SFE), solid phase extraction (SPE) and immunoaffinity column clean-up (IAC) and dilute and shoot for enhancing extraction efficiency and clean-up are discussed. Furthermore, the analytical techniques such as gas chromatography (GC), liquid chromatography (LC), mass spectrometry (MS), capillary electrophoresis (CE) and thin-layer chromatography (TLC) are compared in terms of identification, quantitation and throughput. Lastly, with the emergence of new techniques, the review culminates with prospects of promising technologies for aflatoxin analysis in the foreseeable future.

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Section: Liquid Chromatography and Mass Spectrometrymentioning

confidence: 99%

Section: Chromatographymentioning

confidence: 99%

A Review: Sample Preparation and Chromatographic Technologies for Detection of Aflatoxins in Foods

Zhang

Banerjee

2020

Toxins

102

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“…Both are crucial and cannot be separated from each other. Appropriate performance of all these steps enables a proper mycotoxins ascertainment [ 33 ].…”

Section: Food Sampling and Sample Preparationmentioning

confidence: 99%

The Existing Methods and Novel Approaches in Mycotoxins’ Detection

et al. 2021

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Mycotoxins represent a wide range of secondary, naturally occurring and practically unavoidable fungal metabolites. They contaminate various agricultural commodities like cereals, maize, peanuts, fruits, and feed at any stage in pre- or post-harvest conditions. Consumption of mycotoxin-contaminated food and feed can cause acute or chronic toxicity in human and animals. The risk that is posed to public health have prompted the need to develop methods of analysis and detection of mycotoxins in food products. Mycotoxins wide range of structural diversity, high chemical stability, and low concentrations in tested samples require robust, effective, and comprehensible detection methods. This review summarizes current methods, such as chromatographic and immunochemical techniques, as well as novel, alternative approaches like biosensors, electronic noses, or molecularly imprinted polymers that have been successfully applied in detection and identification of various mycotoxins in food commodities. In order to highlight the significance of sampling and sample treatment in the analytical process, these steps have been comprehensively described.

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“…Methods for mycotoxin analyses in research and routine applications are under continuous development. This concerns in particular the analysis of so far less studied mycotoxins, the simultaneous analysis of multiple mycotoxins including efficient detection of EU‐regulated mycotoxins, and the detection and quantification of mycotoxin degradation products, potentially toxic modified forms, and bound toxins in different feed and food matrices (see, e.g., Bertuzzi, Mulazzi, Rastelli, & Pietri, 2016; Bessaire, Mujahid, Mottier, & Desmarchelier, 2019; Rausch, Brockmeyer, & Schwerdtle, 2020; Stadler, Berthiller, Suman, Schuhmacher, & Krska, 2020; Tittlemier et al., 2020). In silico approaches can broaden the understanding of toxicological impacts (Dellafiora, Dall'Asta, & Galaverna, 2018).…”

Section: Implications and Recommendationsmentioning

confidence: 99%

The fate of mycotoxins during secondary food processing of maize for human consumption

Schaarschmidt

Fauhl-Hassek

2020

Comp Rev Food Sci Food Safe

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Mycotoxins are naturally occurring fungal metabolites that are associated with health hazards and are widespread in cereals including maize. The most common mycotoxins in maize that occur at relatively high levels are fumonisins (FBs), zearalenone, and aflatoxins; furthermore, other mycotoxins such as deoxynivalenol and ochratoxin A are frequently present in maize. For these toxins, maximum levels are laid down in the European Union (EU) for maize raw materials and maize‐based foods. The current review article gives a comprehensive overview on the different mycotoxins (including mycotoxins not regulated by EU law) and their fate during secondary processing of maize, based on the data published in the scientific literature. Furthermore, potential compliance with the EU maximum levels is discussed where appropriate. In general, secondary processing can impact mycotoxins in various ways. Besides changes in mycotoxin levels due to fractionation, dilution, and/or concentration, mycotoxins can be affected in their chemical structure (causing degradation or modification) or be released from or bound to matrix components. In the current review, a special focus is set on the effect on mycotoxins caused by different heat treatments, namely, baking, roasting, frying, (pressure) cooking, and extrusion cooking. Production processes involving multiple heat treatments are exemplified with the cornflakes production. For that, potential compliance with FB maximum levels was assessed. Moreover, effects of fermentation of maize matrices and production of maize germ oil are covered by this review.

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Developments in mycotoxin analysis: an update for 2018-19

Cited by 43 publications

References 93 publications

A Review: Sample Preparation and Chromatographic Technologies for Detection of Aflatoxins in Foods

A Review: Sample Preparation and Chromatographic Technologies for Detection of Aflatoxins in Foods

The Existing Methods and Novel Approaches in Mycotoxins’ Detection

The fate of mycotoxins during secondary food processing of maize for human consumption

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