Immunoaffinity column clean-up prior to thin-layer chromatography for the determination of aflatoxins in various food matrices

Stroka, J; Otterdijk, Robert van; Anklam, Elke

doi:10.1016/s0021-9673(00)00930-4

Cited by 155 publications

(87 citation statements)

References 21 publications

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“…2,3,5,[9][10][11][12][13][14] Tradicionalmente, métodos analíticos para a determinação de aflatoxinas empregam extração das toxinas com solventes orgâni-cos, coluna de imunoafinidade, partição líquido-líquido ou coluna de fase sólida para a remoção de compostos interferentes e quantificação por cromatografia em camada delgada (CCD) ou cromatografia líquida de alta eficiência (CLAE). 4,[15][16][17][18][19] O monitoramento de aflatoxinas requer método simples, rápi-do, exato, preciso e sensível. Infelizmente, poucos trabalhos com estas características são descritos na literatura.…”

Section: Introductionunclassified

Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria

Prado¹,

Oliveira²,

Moreira³

et al. 2008

Quím. Nova

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Recebido em 8/1/07; aceito em 6/9/07; publicado na web em 10/3/08 DETERMINATION OF AFLATOXIN B 1 IN PEPPER (Piper nigrum L.) AND OREGANO (Origanum vulgare L.) BY THIN-LAYER CHROMATOGRAPHY AND DENSITOMETRY. An analytical study based on extraction with methanol-water, immunoaffinity cleanup and separation, identification and quantification of aflatoxin B 1 by thin-layer chromatography, in ground black and white pepper and oregano was carried out. Validation of the applied methodology was done through accuracy and precision studies. Recoveries of aflatoxin B 1 and relative standard deviations, from spice samples spiked at levels from 4.86 to 97.70 μg/kg, were, respectively, higher than 72% and lower than 20%. Application to spice samples available in Minas Gerais state, purchased at popular markets, showed no contamination with aflatoxin B 1.Keywords: aflatoxin B 1 ; methodology; spices. INTRODUÇÃOFungos estão amplamente distribuídos no solo, plantas, matéria orgânica em decomposição, água, ar e poeira. Conseqüentemente, produtos não processados de origem animal e vegetal podem tornarse contaminados com uma ampla variedade de espécies fúngicas. Os condimentos são produzidos em países de clima tropical que apresentam elevados valores de temperatura, umidade e índices de pluviosidade. Freqüentemente, os condimentos permanecem no solo para secagem à temperatura ambiente, onde as condições climáticas favorecem o crescimento de fungos e a produção de micotoxinas. [1][2][3] Micotoxinas são metabólitos tóxicos do metabolismo secundá-rio de fungos filamentosos, principalmente dos gêneros Aspergillus, Penicillium e Fusarium. Existem descritas cerca de 400 micotoxinas, sendo as mais comuns as aflatoxinas, ocratoxina A, fumonisina, desoxinivalenol, patulina, toxina T-2 e zearalenona. 4 As micotoxinas têm sido detectadas em vários alimentos de muitas partes do mundo, inclusive no Brasil, e são consideradas como um dos mais perigosos contaminantes de alimentos e rações animais. 5,6 Dentre as micotoxinas, as aflatoxinas (B 1 , B 2 , G 1 e G 2 ) representam a principal classe e são produzidas principalmente por Aspergillus flavus e Aspergillus parasiticus, sendo freqüentemente encontradas em amendoim, pistache, cereais, milho, arroz e figo. Os efeitos tóxi-cos das aflatoxinas incluem atividade imunossupressora, mutagênica, teratogênica e hepatocarcinogênica. A aflatoxina B 1 é o mais potente hepatocarcinógeno descrito em mamíferos e é classificada no Grupo 1 (provável carcinógeno) pela "International Agency of Research on Cancer" 7,8 . Diferentes condimentos, tais como, pimenta, páprica, orégano, cominho, gengibre, açafrão, são produzidos principalmente na Índia, Indonésia, Brasil, Marrocos, Malásia e Turquia, sendo mundialmente utilizados para aumentar e/ou acrescentar sabor ao alimento, e, secundariamente, com finalidade de conservação, devido a suas propriedades antioxidantes. Apesar de inúmeros trabalhos descritos na literatura relacionarem a ocorrência de aflatoxinas em diferentes tipos de alimentos, poucos descrevem sua pr...

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Section: Introductionunclassified

Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria

Prado¹,

Oliveira²,

Moreira³

et al. 2008

Quím. Nova

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“…Considering the above facts, the rapid, sensitive, and accurate detection of AF contamination in food and feed products, agriculture, and exposure levels in the human body require regular screening and risk monitoring. The reported classical methods for AFs detection are based on the chromatographic techniques, such as thin-layer chromatography [21][22][23], high-performance liquid chromatography [24,25], liquid chromatography coupled with mass spectroscopy [26][27][28], high-performance liquid chromatography coupled with fluorescence detection [29][30][31], and liquid chromatography/atmospheric pressure chemical ionization mass spectrometry (LC/APCI-MS) [32]. However, the inherent properties involved in the chromatographic techniques, such as long and complicated sample pre-treatment procedures, expensive instruments, and the requirement of trained technicians, limits their wider utility in high-throughput and on-site analysis of samples.…”

Section: Toxicity Of Afsmentioning

confidence: 99%

Recent Advances in Electrochemical-Based Sensing Platforms for Aflatoxins Detection

et al. 2016

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Abstract:Mycotoxin are small (MW~700 Da), toxic secondary metabolites produced by fungal species that readily colonize crops and contaminate them at both pre-and post-harvesting. Among all, aflatoxins (AFs) are mycotoxins of major significance due to their presence in common food commodities and the potential threat to human health worldwide. Based on the severity of illness and increased incidences of AFs poisoning, a broad range of conventional and analytical detection techniques that could be useful and practical have already been reported. However, due to the variety of structural analogous of these toxins, it is impossible to use one common technique for their analysis. Numerous recent research efforts have been directed to explore alternative detection technologies. Recently, immunosensors and aptasensors have gained promising potential in the area of sample preparation and detection systems. These sensors offer the advantages of disposability, portability, miniaturization, and on-site analysis. In a typical design of an aptasensor, an aptamer (ssDNA or RNA) is used as a bio-recognition element either integrated within or in intimate association with the transducer surface. This review paper is focused on the recent advances in electrochemical immunoand aptasensing platforms for detection of AFs in real samples.

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“…Several analytical (chemical and biochemical) methods have been developed for the determination of individual mycotoxins after immunoaffinity column clean-up [9][10][11][12][13][14][15]. Chromatographic methods commonly used for the quantitative determination of mycotoxins in foodstuffs includes thin layer chromatography (TLC) [16], high performance liquid chromatography (HPLC) coupled with ultraviolet (UV), photo diode array (PDA), fluorescence detectors (FLD) or mass spectrometry (MS), and gas chromatography (GC) coupled with electron capture (ECD), flame ionization (FID) or MS detectors [17].…”

Section: Introductionmentioning

confidence: 99%

A Validated UPLC-MS/MS Multi-mycotoxin Method for Nuts and Cereals for the Official Control in Cyprus within the EU Requirements

Kafouris¹,

Christofidou²,

Christodoulou³

et al. 2015

J Food Process Technol

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The validation of a rapid, reliable and sensitive method for the simultaneous determination of Aflatoxins (AFB 1 , AFB 2 , AFG 1 , AFG 2 ), Ochratoxin A, Zearalenone, Deoxynivalenol, Fumonisins B 1 and B 2 , T-2 and HT-2 toxins, in nuts (peanuts, pistachio and almonds) and cereals (maize and wheat) is reported. The method was developed and validated to fulfil the requirements of the official control of mycotoxins according to EU legislation. This method is based on a single extraction step using an acetonitrile/ water mixture followed by the analysis of the diluted crude extract using ultra high performance liquid chromatography with tandem mass spectrometry (UPLC-MS/MS). The MS/MS detection was carried out using an electro spray-ionization interface (ESI) in positive ion mode. Matrix-matched calibration was used for the quantification of the mycotoxins, because of the absence of further clean up steps that reduce suppression/enhancement matrix effects. The method performance characteristics were determined after spiking blank samples on multiple levels. The mean recoveries of mycotoxins in spiked nuts ranged from 74.4% to 131.7%, while in cereals ranged from 52.8% to 113.9%. Relative standard deviations were lower than 20.4% for all target mycotoxins. Limits of detection and quantification for nuts and cereals ranged 0.08-30.0 and 0.25-99.0 μg/Κg, respectively.

show abstract

Immunoaffinity column clean-up prior to thin-layer chromatography for the determination of aflatoxins in various food matrices

Cited by 155 publications

References 21 publications

Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria

Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria

Recent Advances in Electrochemical-Based Sensing Platforms for Aflatoxins Detection

A Validated UPLC-MS/MS Multi-mycotoxin Method for Nuts and Cereals for the Official Control in Cyprus within the EU Requirements

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